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A tender quick bread with a buttery cake-like crumb, featuring a brown sugar cinnamon apple swirl and topped with a delicate cinnamon glaze.

Ingredients

Scale
  • 1 1/2 to 2 cups peeled apples, chopped into small to medium dice
  • 2 cups all-purpose flour
  • 2 large eggs, warmed to room temperature
  • 1 teaspoon baking powder
  • 1/2 cup unsalted butter, softened (reduce salt if using salted butter)
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar (for cinnamon apple mix and topping)
  • 2 teaspoons ground cinnamon (divided)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt (sea salt or kosher salt)
  • 1/2 cup whole milk or 2% milk
  • 1/2 cup confectioners’ sugar (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C) and grease and flour an 8.5 x 4.5-inch loaf pan or line with a greased parchment sling.
  2. Peel apples and cut into small to medium dice, about 1½–2 cups.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. In a mixer, cream softened butter, granulated sugar, and vanilla extract until smooth and fluffy.
  5. Beat in eggs one at a time, fully incorporating each before adding the next.
  6. Add half the flour mixture, then half the milk to the batter, mixing just until combined; repeat with remaining flour and milk.
  7. Toss chopped apples with brown sugar and 1 teaspoon cinnamon in a small bowl; set aside.
  8. Combine remaining 1 teaspoon cinnamon with brown sugar in a small bowl for topping; set aside.
  9. Pour half the batter into prepared pan and spread evenly.
  10. Spread half the apple mixture over batter; use a butter knife or skewer to gently swirl apples into batter.
  11. Repeat with remaining batter and apple mixture, swirling again to create ribbons.
  12. Sprinkle cinnamon sugar topping evenly over the loaf.
  13. Bake for 45–55 minutes, until a toothpick inserted in center comes out clean or internal temperature reaches about 200°F.
  14. Cool loaf in the pan for 15–20 minutes.
  15. Meanwhile, whisk confectioners’ sugar, a pinch of cinnamon, and a small amount of milk to make glaze.
  16. Remove loaf from pan using parchment sling if used, and drizzle glaze over top.
  17. Let bread cool completely before slicing.

Notes

Cutting apples into small to medium dice helps prevent sinking or mushiness., Use any apples you have—Gala, Granny Smith, Honeycrisp, Braeburn, Jonagold, or Pink Lady all work and add unique character., Store bread covered at room temperature up to 3 days or refrigerated up to 6 days in an airtight container or wrapped tightly., Freeze wrapped tightly in plastic and foil in an airtight container for 1–2 months; thaw overnight in fridge before serving., Warm slices by placing in a 300°F oven for a few minutes., Use a parchment paper sling to easily remove bread from pan without mess.

Nutrition

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