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A quick and easy moist cinnamon apple bread with a tender, cake-like crumb, cinnamon sugar swirls, fresh apple chunks, and a crispy streusel-style topping. Perfect for breakfast, snacks, or dessert.

Ingredients

Scale
  • 1/2 cup packed light brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 2/3 cup white sugar
  • 1/2 cup unsalted butter, softened
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup milk
  • 1 large apple, peeled and finely chopped

Instructions

  1. Preheat oven to 350°F and grease and lightly flour a 9×5-inch loaf pan.
  2. Combine brown sugar and ground cinnamon in a small bowl and set aside.
  3. Peel and finely chop the apple; set aside.
  4. Cream white sugar and softened butter together until smooth and fluffy.
  5. Beat in the eggs and vanilla until well combined.
  6. Stir in the flour and baking powder, then gradually add the milk, mixing until just blended.
  7. Pour half the batter into the prepared pan.
  8. Scatter half the chopped apples over the batter and press gently into the batter with the back of a spoon.
  9. Sprinkle half the cinnamon-sugar mixture over the apples.
  10. Pour the remaining batter over the apples.
  11. Top with the remaining chopped apples and sprinkle with remaining cinnamon-sugar.
  12. Press the topping gently with the back of a spoon and optionally use a butter knife to make vertical figure eights to create a swirl.
  13. Bake about 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  14. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use firm, crisp apples like Granny Smith, Pink Lady, Gala, or Fuji for best texture., To prevent sogginess, chop apples small and toss with a tablespoon of flour before adding to batter to keep them suspended., For a more even swirl, gently swirl batter with a knife before baking., Optional add-ins: nutmeg, cloves, chopped walnuts or pecans, raisins or dried cranberries., Try brown butter instead of regular butter for richer flavor., Try a glaze with powdered sugar and milk or lemon juice over cooled slices for sweetness., Can be baked as muffins at 350°F for 18-22 minutes., Milk can be swapped with yogurt or sour cream for denser crumb; reduce other liquids slightly if using., Sugar can be reduced by up to 25% without losing texture., Double the recipe and bake in two loaf pans or adjust baking time for different pans., Butter can be replaced by neutral oils but flavor will differ., Wrap leftovers tightly to keep fresh: room temperature up to 3 days, refrigerated up to a week, frozen up to 3 months.

Nutrition

Find it online: https://margorecipes.com/cinnamon-apple-bread-2/