Description
This Apple Bread with Cinnamon Swirl is a moist, tender quick bread bursting with fresh tart apple flavor and a sweet cinnamon swirl that adds a delightful spice contrast. Perfect for breakfast, snack, or dessert, the bread is easy to prepare and baked to golden perfection, filling your kitchen with inviting aromas.
Ingredients
For the Cinnamon Swirl
- ½ cup light brown sugar (packed)
- 1½ teaspoons ground cinnamon
For the 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, about 1 apple)
Instructions
- Preheat 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 loaf pan with nonstick cooking spray. Line the long sides of the pan with a parchment paper sling and spray the parchment lightly as well to prevent sticking.
- Mix Cinnamon Sugar: In a small bowl, combine the light brown sugar and ground cinnamon until evenly mixed. Set this cinnamon swirl mixture aside for layering later.
- Beat Eggs and Sugar: Using an electric mixer fitted with the paddle attachment or beaters, beat the eggs and granulated sugar on medium speed until the mixture becomes pale and creamy, approximately 2 minutes.
- Add Wet Ingredients: With the mixer on low speed, gradually add the melted butter, followed by the milk and vanilla extract, mixing just until evenly combined to maintain a light batter.
- Incorporate Dry Ingredients: Add the all-purpose flour, salt, and baking powder to the batter. Mix on low speed until everything is just combined, ensuring not to overmix for a tender crumb.
- Fold in Apples: Gently fold in the finely diced tart apples with a rubber spatula until they are evenly distributed throughout the batter.
- Layer Batter and Cinnamon Swirl: Spoon about two-thirds of the batter into the prepared loaf pan. Sprinkle approximately two-thirds of the cinnamon sugar mixture evenly on top of this layer. Add the remaining batter over the cinnamon layer, then sprinkle the remaining cinnamon sugar on top. Using a butter knife, create a gentle zig-zag swirl through the batter layers to marble the cinnamon mixture without overmixing.
- Bake: Place the pan in the oven and bake for about 50 minutes, or until the bread is golden brown and a toothpick or cake tester inserted into the center comes out clean.
- Cool: Remove the bread from the oven and let it cool in the pan on a wire rack for about 30 minutes. Then, use the parchment sling to lift the bread out of the pan and place it directly on the rack to cool completely, which can take a few hours or overnight for best slicing.
- Store: Once cooled, loosely cover the bread with aluminum foil and store it on the countertop for up to 4 days to maintain freshness.
Notes
- Use tart baking apples like Granny Smith for the best balance of sweetness and tartness that holds up well during baking.
- Do not overmix the batter once the flour is added to avoid a dense texture.
- The cinnamon swirl adds a lovely visual appeal and taste contrast; be gentle while swirling to keep the layers distinct.
- Allow the bread to cool completely before slicing to ensure clean slices and optimal texture.
- Storing the bread loosely covered at room temperature helps maintain its moistness and freshness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
