Ingredients:
For the Bread Batter:
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1/3 cup light brown sugar, packed
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2 teaspoons ground cinnamon
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2/3 cup white sugar
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1/2 cup (1 stick) unsalted butter, softened
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2 eggs
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1 1/2 teaspoons vanilla extract
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1 1/2 cups all-purpose flour
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1 3/4 teaspoons baking powder
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1/2 cup milk
For the Apples:
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2 small apples (Granny Smith, Fuji, or Honeycrisp), peeled and diced
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2 tablespoons white sugar
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1/2 teaspoon ground cinnamon
For the Glaze (optional but highly recommended):
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1/2 cup powdered sugar
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1–2 tablespoons milk or cream
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1/4 teaspoon vanilla extract
🧑🍳 Instructions:
1. Prep Oven & Pan:
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Preheat oven to 350°F (175°C).
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Grease and flour a 9×5-inch loaf pan or line with parchment paper.
2. Mix Cinnamon Sugar Swirl:
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In a small bowl, mix 1/3 cup brown sugar and 2 tsp cinnamon. Set aside.
3. Prep Apples:
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In another bowl, toss chopped apples with 2 tbsp sugar and 1/2 tsp cinnamon. Set aside.
4. Make Batter:
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In a large mixing bowl, cream butter and 2/3 cup white sugar until light and fluffy.
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Beat in eggs one at a time, then add vanilla.
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In a separate bowl, whisk flour and baking powder.
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Gradually add dry ingredients to wet, alternating with milk, beginning and ending with flour. Do not overmix.
5. Assemble the Loaf:
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Pour half the batter into the loaf pan.
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Sprinkle half of the cinnamon sugar and half of the apples over the batter.
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Repeat with the rest of the batter, apples, and cinnamon sugar.
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Lightly swirl with a knife or skewer.
6. Bake:
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Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool in the pan for 10–15 minutes, then transfer to a wire rack.
7. Add Glaze (Optional):
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Whisk glaze ingredients until smooth.
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Drizzle over the cooled bread.
✅ Tips:
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Best served slightly warm or at room temp with coffee or cider.
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Freezes well! Wrap tightly and freeze for up to 2 months.
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Add chopped nuts (like pecans or walnuts) for crunch.