Description
This delicious Apple Bread with Cinnamon Swirl is a moist and flavorful quick bread featuring a tender crumb studded with diced tart apples and a luscious cinnamon sugar swirl. Perfect for breakfast or a sweet snack, this loaf combines the warmth of cinnamon with the bright tartness of Granny Smith apples, baked to golden perfection in a simple single loaf pan.
Ingredients
Apple Bread Batter
- 2 large eggs
- ½ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- ½ cup milk
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour (spooned into measuring cup and leveled-off)
- ½ teaspoon salt
- 1½ teaspoons baking powder
- 1 cup peeled, cored, and finely diced tart baking apples (preferably Granny Smith)
Cinnamon Sugar Swirl
- ½ cup light brown sugar (packed)
- 1½ teaspoons ground cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and position the oven rack in the middle. Lightly spray an 8½ x 4½-inch (22 x 11-cm) loaf pan with nonstick cooking spray. Line the long side of the pan with a parchment paper sling and spray the parchment with nonstick spray as well.
- Mix Cinnamon Sugar: In a small bowl, combine the light brown sugar and ground cinnamon until evenly mixed. Set aside for layering.
- Beat Eggs and Sugar: Using an electric mixer fitted with a paddle attachment or beaters, beat the eggs and granulated sugar on medium speed until the mixture turns pale and creamy, about 2 minutes.
- Add Wet Ingredients: With the mixer on low speed, gradually add the melted butter, then the milk, and vanilla extract. Mix just until the ingredients are fully combined.
- Add Dry Ingredients: Add the all-purpose flour, salt, and baking powder to the batter. Mix on low speed until evenly incorporated to avoid overmixing.
- Fold in Apples: Gently fold the finely diced apples into the batter using a rubber spatula until evenly distributed.
- Assemble the Bread: Spoon about two-thirds of the batter into the prepared loaf pan. Sprinkle about two-thirds of the cinnamon sugar mixture over this layer. Spoon the remaining batter on top, then sprinkle the rest of the cinnamon sugar. Using a butter knife, swirl the layers by making a zig-zag motion through the batter once in each direction, being careful not to overmix the swirl.
- Bake: Bake in the preheated oven for approximately 50 minutes or until the bread turns golden brown and a toothpick or cake tester inserted into the center comes out clean.
- Cool the Bread: Let the bread cool in the pan on a wire rack for about 30 minutes. Then, using the parchment sling, lift the bread out of the pan onto the rack. Allow it to cool completely, which may take a few hours or overnight, before slicing.
- Storage: Store the bread loosely covered with aluminum foil at room temperature on the countertop for up to 4 days.
Notes
- Use tart baking apples like Granny Smith for the best flavor and texture.
- The parchment paper sling makes removing the bread from the pan easy without breaking.
- Do not over-swirl the cinnamon sugar layers to maintain a distinct swirl pattern.
- Allow the bread to cool completely before slicing to preserve its structure.
- This bread can be stored at room temperature for up to 4 days; for longer storage, wrap tightly and freeze.
