Description
This Cinnamon Swirl Apple Bread is a moist, flavorful quick bread packed with tender apples and warm cinnamon spice. Layers of cinnamon sugar swirl throughout the batter, creating a beautiful marbled effect and a perfect balance of sweetness and spice. Ideal for breakfast, snack, or dessert, it’s easy to make and bakes to a golden brown crust in under an hour.
Ingredients
Scale
Bread Batter
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup milk
- 1 1/2 teaspoons ground cinnamon
- 2 cups chopped apples, peeled and cored
Cinnamon Sugar Swirl
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking and ensure easy removal.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This creates a smooth base for the batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time to properly incorporate air and then stir in the vanilla extract for enhanced flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder, ensuring even distribution of the leavening agent. Gradually add these dry ingredients to the wet batter, alternating with milk, and mix until just combined to avoid overmixing.
- Fold in Apples: Gently fold the chopped peeled and cored apples into the batter, distributing them evenly without breaking them apart.
- Prepare Cinnamon Sugar Swirl: Mix together the granulated sugar and ground cinnamon for the swirl topping in a small bowl.
- Layer Batter and Swirl: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Use a knife to gently swirl the cinnamon sugar through the batter, creating a marbled effect.
- Repeat Layers: Add the remaining batter on top of the first layer. Again, sprinkle the remaining cinnamon sugar mixture on top and swirl gently with a knife.
- Bake: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool: Allow the bread to cool in the pan for 10 minutes to set before transferring it to a wire rack to cool completely, ensuring the loaf slices cleanly.
Notes
- For an extra moist bread, use tart apples like Granny Smith for a nice balance of sweetness and tartness.
- Make sure not to overmix the batter to keep the bread tender and avoid toughness.
- Check doneness by inserting a toothpick into the center; if it comes out with wet batter, continue baking and check every 5 minutes.
- Store the bread wrapped in plastic wrap at room temperature for up to 3 days, or refrigerate for up to one week.
- This bread can also be frozen for up to 2 months; thaw overnight at room temperature.
