Ingredients
Cinnamon-Apple Layer:
- 2 medium baking apples (Honeycrisp or Granny Smith), peeled, cored, and finely diced
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Brown Sugar Swirl:
- 1/3 cup packed dark brown sugar
- 1 teaspoon ground cinnamon
Loaf Batter:
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 2/3 cup granulated sugar
- 2 large eggs, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup whole milk
- 1/4 teaspoon fine salt
Powdered Sugar Glaze:
- 1/2 cup powdered sugar, sifted
- 1 to 2 tablespoons whole milk or heavy cream
- 1/4 teaspoon pure vanilla extract
- Pinch of ground cinnamon (optional)
Instructions
- Preheat and Prepare: Heat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
- Toss the Apples: In a small bowl, combine the diced apples, 2 tablespoons granulated sugar, and 1 teaspoon cinnamon. Mix until coated; set aside.
- Mix the Swirl: In another small bowl, whisk together 1/3 cup brown sugar and 1 teaspoon cinnamon. Set aside.
- Make the Batter: In a large mixing bowl, beat the softened butter and 2/3 cup granulated sugar with an electric mixer until pale and fluffy (about 2–3 minutes). Beat in the eggs one at a time, followed by the vanilla extract.
- Combine Dry and Wet: In a separate bowl, whisk together the flour, baking powder, and salt. Add half the flour mixture to the wet ingredients, then the milk, then the remaining flour mixture. Mix on low speed just until combined; do not overmix.
- Layer the Loaf: Spread half of the batter into the prepared loaf pan. Scatter half of the apple mixture evenly over the batter, then sprinkle half of the cinnamon-brown sugar blend on top. Spread the remaining batter over the surface, and top with the rest of the apples and brown sugar. Lightly press the apples down with the back of a spoon, then use a butter knife to gently swirl the top layer.
- Bake: Bake at 350°F (175°C) for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly after 35–40 minutes, loosely tent the pan with aluminum foil.
- Glaze and Cool: Allow the bread to cool in the pan for 15 minutes, then lift it out using the parchment overhang and transfer to a wire rack. Whisk together the powdered sugar, milk, and vanilla until smooth, then drizzle generously over the warm bread before slicing.
Baker’s Tips for Success
- Choose the Right Apple: Firm, slightly tart varieties like Granny Smith, Honeycrisp, or Braeburn hold their structure during baking and prevent a soggy crumb.
- Even Dicing: Cut the apples into uniform 1/4-inch pieces so they soften evenly and fold neatly into the layers without creating large gaps.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Reheat individual slices in a toaster oven for 2–3 minutes to revive the crust.