Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper.
- In a small bowl, combine chopped apples with 2 tablespoons granulated sugar and 1 teaspoon cinnamon for the apple layer. Set aside.
- In another bowl, mix 1/3 cup brown sugar with 1 teaspoon cinnamon for the swirl mixture. Set aside.
- Cream together softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour and baking powder.
- Alternately add dry ingredients and milk to the butter mixture, stirring just until combined.
- Pour half the batter into the prepared loaf pan. Top with half the apple mixture and half the cinnamon-sugar swirl.
- Add remaining batter, followed by remaining apples and cinnamon-sugar mixture.
- Use a knife to gently swirl the layers together with a few figure-eight motions.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 15 minutes before removing from pan.
- If desired, whisk together powdered sugar and milk to make the glaze, then drizzle over cooled bread.
Notes
For best results, use firm baking apples like Granny Smith, Honeycrisp, or Braeburn. The bread can be made dairy-free by using almond milk and coconut oil instead of dairy milk and butter. Store at room temperature for up to 3 days or refrigerate for up to a week. The bread actually tastes even better the next day as the flavors develop further.