Description
This Cinnamon Swirl Apple Bread is a moist, flavorful quick bread featuring tender chunks of Granny Smith apple swirled with a cinnamon-sugar mixture. Topped with a sweet icing glaze, it’s perfect for breakfast, brunch, or an afternoon treat.
Ingredients
For the Cinnamon Sugar Filling
- 1/2 cup light brown sugar, lightly packed
- 1 1/2 teaspoons ground cinnamon
- A pinch of ground nutmeg (optional)
For the Bread Batter
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup sour cream, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons milk, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 Granny Smith apple (peeled, cored and chopped into 1/2 inch cubes)
For the Glaze
- 1/3 cup icing sugar, sifted
- 1-2 teaspoons hot water
Instructions
- Preheat oven and prepare pan: Preheat the oven to 350˚F (175˚C). Line a loaf pan with parchment paper and set aside to ensure easy removal of the bread.
- Make cinnamon sugar filling: In a small bowl, combine the light brown sugar, ground cinnamon, and a pinch of nutmeg if using. Mix well and set aside for later layering.
- Prepare the wet ingredients: In a large bowl, combine the granulated sugar, melted and cooled unsalted butter, sour cream, eggs, milk, and vanilla extract. Mix by hand or with an electric mixer until smooth and fully combined. Set aside.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients bowl. Gently fold together until just combined; avoid overmixing to keep the bread tender.
- Add apples to the batter: Peel, core, and chop the Granny Smith apple into 1/2 inch cubes. Fold all but a handful of the chopped apples into the batter evenly.
- First layer batter in pan: Pour half of the batter into the prepared loaf pan. Smooth the surface evenly using a spatula or the back of a spoon.
- Add cinnamon sugar swirl: Sprinkle half of the cinnamon sugar mixture over the batter. Use a flat butter knife to swirl the sugar into the batter creating a marbled effect.
- Top with remaining batter and apple: Pour the remaining batter into the pan, smoothing it into a single layer. Scatter the reserved handful of chopped apples evenly on top.
- Finish with cinnamon sugar topping swirl: Sprinkle the remaining cinnamon sugar mixture over the top. Again, use the butter knife to cut swirling patterns through the batter for a beautiful cinnamon swirl effect.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the bread: Remove the bread from the oven and allow it to cool on a wire rack for 10-20 minutes, making it easier to handle for glazing.
- Make the glaze: In a small bowl, sift the icing sugar. Slowly whisk in 1-2 teaspoons of hot water until you reach a smooth, pourable consistency suitable for drizzling.
- Glaze the bread: Spoon or drizzle the icing glaze over the top of the cooled loaf. Let the glaze set for 5-10 minutes before slicing and serving.
Notes
- For best results, ensure all wet ingredients are at room temperature before mixing.
- Do not overmix the batter to keep the bread tender and moist.
- Granny Smith apples add a nice tartness that balances the sweetness of the bread; you can substitute with another firm apple variety if desired.
- The glaze is optional but adds a lovely sweetness and attractive finish to the bread.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to 1 week.
- This bread freezes well; thaw overnight in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
