Description
A tender quick bread filled with seasoned apple pieces and swirled with cinnamon sugar, finished with a simple glaze.
Ingredients
- 1/2 cup packed light brown sugar
- 2 1/4 teaspoons ground cinnamon
- 3 medium Granny Smith apples, peeled and diced small
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
- 2/3 cup whole milk
- 1 1/4 cups powdered sugar
- 3–4 tablespoons milk for glaze
Instructions
- Heat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
- Mix brown sugar with 1 1/4 teaspoons cinnamon in one bowl. In another bowl, toss diced apples with 2 tablespoons granulated sugar and remaining cinnamon.
- Beat butter and remaining granulated sugar for 4-5 minutes until light and fluffy. Beat in eggs one at a time, then vanilla.
- Whisk together flour, baking powder, and salt. Add to butter mixture alternating with milk, mixing just until combined.
- Spread half the batter in prepared pan. Add half the seasoned apples and half the cinnamon sugar mixture.
- Add remaining batter, then top with remaining apples and cinnamon sugar. Gently swirl with a knife.
- Bake 65-70 minutes until a toothpick comes out with few moist crumbs. Cool in pan 10 minutes, then remove to wire rack.
- Mix powdered sugar with milk until smooth.
- Drizzle over cooled bread.
Notes
Use firm baking apples for best results. Room temperature ingredients create the most tender texture. Bread keeps covered at room temperature for 3 days or can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes