Ingredients
Equipment
Method
- Heat the oven to 350°F (177°C) and lightly grease your loaf pans.
- In a medium bowl, whisk together the 2 cups sugar, 4 cups flour, baking powder, and salt until well mixed. Set aside.
- Using a stand mixer or large bowl with beaters, mix the eggs, milk, and oil just until blended.
- Add the dry ingredients to the wet mixture gradually, mixing until the batter is just combined and moistened. Gently fold in the diced apples and 1 tablespoon of cinnamon.
- Transfer the batter to the prepared loaf pans, filling each no more than two-thirds full to leave room for the loaf to rise.
- Mix together 2/3 cup sugar and 1 teaspoon cinnamon in a small bowl. Spoon this mixture onto the top of each loaf and use a knife to gently swirl it into the batter.
- Bake for 40 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Notes
Use crisp, firm apples such as Honeycrisp, Gala, or Granny Smith for the best texture. To keep the loaf moist, avoid over-mixing the batter; just stir until the dry and wet ingredients are combined. The bread is best enjoyed within three days, stored in an airtight container at room temperature, or up to a week in the refrigerator. For longer storage, wrap well and freeze for up to three months; thaw at room temperature or warm slices briefly in the microwave. Delicious with butter or cream cheese and perfect for breakfast, snacks, or gifting.