Cinnamon Apple Bread Swirl (Print Version)
Soft loaf with apples, cinnamon, and a brown sugar swirl, topped with a light glaze for a sweet finish.
# Ingredients:
01 -
1-1/2 cups all-purpose flour
02 -
1-1/2 teaspoons baking powder
03 -
1/2 teaspoon salt
04 -
1/2 cup unsalted butter, softened
05 -
1/2 cup granulated sugar
06 -
2 teaspoons vanilla extract
07 -
2 large eggs
08 -
1/2 cup milk
→ Apple Mixture
09 -
1/2 cup light brown sugar, packed
10 -
1-1/2 teaspoons ground cinnamon
11 -
1 large apple, peeled, cored, and chopped into small pieces
→ Topping
12 -
2 tablespoons brown sugar
13 -
1/4 teaspoon ground cinnamon
→ Glaze
14 -
3/4 cup confectioners’ sugar
15 -
1/4 teaspoon ground cinnamon
16 -
2 tablespoons water
# Directions:
01 -
Preheat the oven to 350 degrees Fahrenheit. Grease and flour an 8.5 x 4.5 inch loaf pan.
02 -
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
03 -
Using an electric handheld or stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla together on medium-high speed until smooth and pale (about 3-4 minutes). Scrape down the sides and bottom of the bowl as needed.
04 -
Beat in the eggs, one at a time, until incorporated.
05 -
With the mixer on low speed, add half of the flour mixture, alternating with half the milk. Repeat with the remaining flour mixture and milk until combined.
06 -
In a mixing bowl, combine the brown sugar, ground cinnamon, and chopped apples. Set aside.
07 -
In a small bowl, combine the brown sugar and cinnamon. Set aside.
08 -
Pour half of the batter into the prepared loaf pan and top with half of the apple mixture. Use a knife or skewer to lightly swirl through the batter. Avoid over-mixing.
09 -
Pour the remaining batter on top, followed by the remaining apple mixture. Swirl lightly with a knife or skewer. Sprinkle the cinnamon sugar mixture on top.
10 -
Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean, with only a few moist crumbs due to the apple center.
11 -
Remove the bread from the oven and let it cool in the pan for 15-20 minutes.
12 -
While the bread cools, whisk together the glaze ingredients. Remove the bread from the pan, place it on a cooling rack, and drizzle the glaze over the top.
13 -
Allow the bread to cool completely before slicing.
# Notes:
01 -
For best results, cut the apples into small to medium dice.
02 -
Bread can be stored at room temperature, covered, for 2-3 days.
03 -
A variety of apple types can be used, from crisp Galas to tart Granny Smiths.
04 -
To easily remove the bread from the pan, use a parchment paper sling.