
Apple Bread with Cinnamon Swirl
User Reviews
4.9
912 reviews
Excellent

Apple Bread with Cinnamon Swirl
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This delicious apple bread has a generous cinnamon swirl and a crisp, sugared top. It’s easy to make and the perfect cozy fall treat.
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Ingredients
- ½ cup light brown sugar packed
- 1½ teaspoons ground cinnamon
- 2 large eggs
- ½ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- ½ cup milk
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
- ½ teaspoon salt
- 1½ teaspoons baking powder
- 1 cup peeled cored, and finely diced tart baking apples, from 1 apple (preferably Granny Smith)
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Instructions
- Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Spray an 8½ x 4½-inch (22 x 11-cm) loaf pan lightly with nonstick cooking spray. Line the long side of the pan with a parchment paper “sling” and spray lightly with nonstick cooking spray again.
- In a small bowl, mix the brown sugar and cinnamon until evenly combined. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the eggs and granulated sugar on medium speed until pale and creamy, about 2 minutes.
- With the mixer on low, gradually add the melted butter followed by the milk and vanilla, and mix just until evenly combined.
- Add the flour, salt, and baking powder to the batter and mix on low speed until evenly combined.
- Add the apples to the batter and fold with a rubber spatula until evenly incorporated.
- Spoon about ⅔ of the batter into the prepared pan. Sprinkle about ⅔ of the brown sugar-cinnamon mixture on top of the batter. Spoon the remaining batter over top, followed by the remaining brown sugar-cinnamon mixture. Using a butter knife, swirl the layers by making a zig-zag motion through the batter once in each direction (don't overdo it!).
- Bake for about 50 minutes, until the bread is golden brown and a cake tester or toothpick inserted into the center comes out clean. Let the bread cool on a rack for about 30 minutes, then use the parchment sling to lift the bread out of the pan and onto the rack. Let cool completely before slicing, a few hours or overnight. Store loosely covered with aluminum foil on the countertop for up to 4 days.
Nutrition Information
Show Details
Serving
1g
Calories
205kcal
(10%)
Carbohydrates
28g
(9%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
52mg
(17%)
Sodium
160mg
(7%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 205 kcal
% Daily Value*
Serving | 1g | |
Calories | 205kcal | 10% |
Carbohydrates | 28g | 9% |
Protein | 3g | 6% |
Fat | 9g | 14% |
Saturated Fat | 5g | 25% |
Cholesterol | 52mg | 17% |
Sodium | 160mg | 7% |
Fiber | 1g | 4% |
Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
912 reviews
Excellent
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