A soft, buttery apple cinnamon bread layered with tender apples and a sweet brown sugar cinnamon swirl. Perfect for breakfast, dessert, or an afternoon treat.
Author:Emily
Prep Time:10 minutes
Cook Time:50 minutes
Total Time:1 hour
Yield:8 servings
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1/2 cup packed light brown sugar
1 1/2 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup unsalted butter, softened
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup milk
1 large apple, peeled and finely chopped
Instructions
Preheat oven to 350 degrees.
Grease and flour a 9 x 5-inch loaf pan.
Mix the brown sugar and cinnamon together in a bowl and set aside.
In a stand mixer, beat the white sugar and softened butter until smooth.
Add the eggs and vanilla extract and beat on medium speed until combined.
Add the flour and baking powder, then mix in the milk until combined.
Pour half of the batter into the prepared loaf pan.
Cover the batter with half of the chopped apples and gently press them into the batter with the back of a spoon.
Sprinkle half of the brown sugar and cinnamon mixture over the apples.
Pour the remaining batter over the apple layer, then top with the remaining apples and brown sugar cinnamon mixture.
Gently press the topping into the batter with the back of a large spoon. Hold a butter knife vertically and swirl it through the batter in figure-eight motions to slightly incorporate the topping.
Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer the loaf to a cooling rack to finish cooling.
Notes
Finely chop the apple so it distributes evenly throughout the loaf.
A sweet, firm baking apple works well for this recipe.
Avoid overmixing the batter after adding the flour to help keep the bread tender.
Store leftover bread in an airtight container at room temperature for up to 2 days or refrigerate for longer storage.