Preheat the oven to 375°F. Spray a 9×5-inch loaf pan with baking spray line with a couple of strips of parchment paper. 

In a large bowl, whisk together the yogurt, eggs, melted butter, and vanilla, then fold in the flour, sugar, baking powder, cinnamon  and salt ( you can mix these in another bowl before to add them to the wet mixture). Mix in the oats. 

 Gently fold in the apples The batter will be thick and slightly sticky.

To make the topping; mix the flour, brown sugar, cinnamon and pinch of salt in to a medium size bowl. Cut in the 4 tablespoons of butter until crumbly. Stir in the oatmeal and pecans.

Place the batter into the prepared loaf pan and top with topping mixture, then sprinkle the turbinado sugar over the topping.

Bake for 55-65 minutes or until golden brown and when a toothpick inserted into the bread comes out clean. 

Remove bread from the oven and let cool in the pan for 10 minutes. Using your parchment paper remove the bread from the pan and transfer to a wire rack. 

To prepare the glaze; in a small bowl combine the powdered sugar, butter, and 2 -4 tablespoons ice cream topping depending on the amount of flavor you want.

 Serve warm or at room temperature with glaze.