Description
This Homemade Apple Cinnamon Swirl Loaf is a delightful treat perfect for breakfast or dessert. It features tender, moist bread infused with fresh apples and warm cinnamon, swirled with a cinnamon-sugar mixture for added flavor and visual appeal. Optional glaze adds a sweet finish, making it an ideal comfort food for fall and beyond.
Ingredients
Scale
Main Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- 1 ½ cups peeled and finely chopped apples (such as Honeycrisp or Granny Smith)
For the Swirl
- â…“ cup brown sugar
- 1 tablespoon ground cinnamon
For the Glaze (optional)
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, indicating air has been incorporated.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully mixed in before adding the next. Stir in the vanilla extract for flavor.
- Combine Batter: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and finishing with the dry ingredients. Mix gently to incorporate without overmixing. Fold in the finely chopped apples carefully to distribute evenly.
- Prepare Cinnamon Swirl: In a small bowl, mix brown sugar and cinnamon together to create the swirl mixture.
- Layer Batter and Swirl: Pour half of the batter into the prepared loaf pan. Evenly sprinkle half of the cinnamon-sugar swirl mixture over the batter. Add the remaining batter on top, then finish by sprinkling with the remaining cinnamon-sugar mixture. Use a knife to gently swirl the cinnamon mixture through the batter for that signature look and taste.
- Bake: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the loaf is fully baked.
- Cool: Let the loaf cool in the pan for 10 minutes to set before removing it to a wire rack to cool completely, stopping further cooking and setting texture.
- Optional Glaze: If desired, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle this glaze over the cooled loaf just before serving, adding sweetness and moisture.
Notes
- Store the loaf tightly wrapped at room temperature for up to 3 days to maintain freshness.
- Refrigerate if keeping longer, for up to one week.
- This loaf freezes well; wrap securely and freeze for up to 2 months. Thaw before serving.
