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Preheat the oven to 375° F. Butter a 9x5 inch loaf pan.
In a bowl, beat together the butter and honey until combined. Add the yogurt and vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, almond flour, baking powder, and salt.
To make the crunch, mix the butter, brown sugar, flour, cinnamon, and espresso.
Spoon half the batter into the prepared pan. Sprinkle with a ⅓ cup of the crunch mix, reserve the remaining crunch mix for topping. Evenly spoon the remaining batter over. Sprinkle over the remaining crunch mixture.
Bake for 55-60 minutes or until the center is just set. Remove and let cool for 30 minutes before cutting…or eat it warm with a smear of cinnamon butter. Enjoy!