Cinnamon Swirl Apple Bread
This Cinnamon Swirl Apple Bread combines two beloved classics – moist apple bread with a heavenly cinnamon ribbon – creating a breakfast or snack option that's both nostalgic and irresistible. The aromatic blend of fresh apples and warm cinnamon creates that perfect fall ambiance we all crave as temperatures drop.
Equipment
- 9×5-inch loaf pan
- Parchment Paper
- Electric mixer or stand mixer
- Mixing Bowls
- Wire Cooling Rack
Ingredients
For the Bread Batter
- 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter softened (or coconut oil for dairy-free option)
- 2/3 cup granulated sugar or coconut sugar for a less refined alternative
- 2 large eggs room temperature
- 1/4 cup milk any variety works, including plant-based
- 1/4 cup Greek yogurt substitute with applesauce for dairy-free
- 1 tsp vanilla extract
- 2 cups diced apples about 2 medium apples, Honeycrisp or Granny Smith recommended
For the Cinnamon Swirl
- 1/3 cup brown sugar packed (dark brown provides deeper flavor)
- 1 tbsp ground cinnamon Ceylon cinnamon provides a more complex flavor profile
- 2 tbsp melted butter
For the Optional Glaze
- 1/2 cup powdered sugar
- 1-2 tbsp milk or apple cider
- 1/4 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper, allowing overhang on the sides for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl using an electric mixer, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in milk, Greek yogurt, and vanilla extract until well combined.
- Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Do not overmix.
- Fold in the diced apples, ensuring they're evenly distributed throughout the batter.
- In a small bowl, combine brown sugar, cinnamon, and melted butter until it resembles wet sand.
- Pour half of the apple batter into the prepared loaf pan, smoothing it into an even layer. Sprinkle about two-thirds of the cinnamon mixture evenly over the batter.
- Add the remaining batter, then top with the remaining cinnamon mixture. Use a knife to gently swirl the layers together with a figure-eight motion, being careful not to overmix.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. If the top browns too quickly, loosely cover with aluminum foil after about 35 minutes of baking.
- Allow the bread to cool in the pan for 15 minutes, then use the parchment overhang to lift it out onto a wire rack to cool completely.
- If desired, make the glaze by whisking together powdered sugar, milk or apple cider, and vanilla until smooth, then drizzle over the cooled bread.
Notes
1. For a healthier version: Replace half the all-purpose flour with whole wheat flour, reduce sugar to 1/2 cup, increase apple content to 2 1/2 cups, and use applesauce to replace half the butter.
2. The bread actually improves in flavor after 24 hours, making it perfect for advance preparation.
3. Store at room temperature in an airtight container for up to 3 days, refrigerate for 5-7 days, or freeze individual slices for up to 3 months.
4. To refresh: Warm refrigerated slices in the microwave for 10-15 seconds or in a toaster oven for the best texture revival.
Nutrition
Calories: 285kcalCarbohydrates: 40gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 180mgFiber: 2gSugar: 22g
Tried this recipe?Let us know how it was!