3. Sift together the flour, baking soda, salt, ginger, cinnamon and nutmeg.

4. In the large bowl of an electric mixer, beat the butter and sugar on medium until light and fluffy. Add the eggs one at a time. Beat in the sour cream and vanilla. Add the sifted flour mixture, and blend well on low speed. Stir in the apples, pecans, and lemon zest, and combine well on low.

5. Spoon the mixture into the prepared pan. Sprinkle the reserved streusel evenly over the top and lightly press it into the batter.

6. Bake for about 50 to 55 minutes, or until a cake tester or toothpick inserted into the center comes out clean.

7. Cool the bread for 10 to 15 minutes in the pan, then turn it out on a rack. Turn over to expose the streusel topping. Let it cool completely before serving. Place on a rectangular platter, and slice with a serrated knife.

Advance preparation: This bread tastes best on the day it's baked, but it can be prepared up to one day ahead and kept at room temperature, wrapped in aluminum foil to retain its moisture. Serve lukewarm or at room temperature. It is also excellent toasted with a spread of soft, unsalted butter.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)