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Cinnamon Apple Bread

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A cozy and fragrant cinnamon apple bread swirled with a sweet-tart apple-cinnamon mixture, topped with a crunchy cinnamon sugar topping and a light glaze. Perfect for fall mornings or a comforting snack.

Ingredients

  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • ½ cup milk (whole or 2%)
  • ½ cup packed light brown sugar (apple mixture)
  • 1½ teaspoons ground cinnamon (apple mixture)
  • 1 large apple, peeled, cored, and chopped
  • 2 tablespoons brown sugar (topping)
  • ¼ teaspoon ground cinnamon (topping)
  • ¾ cup confectioners’ sugar (glaze)
  • ¼ teaspoon ground cinnamon (glaze)
  • 2 tablespoons water (glaze)

Instructions

  1. Preheat oven to 350 °F. Grease and flour an 8½ × 4½‑inch loaf pan.
  2. Whisk flour, baking powder, and salt together; set aside.
  3. In a mixer, beat butter, granulated sugar, and vanilla until smooth and pale (about 3–4 minutes).
  4. Add eggs one at a time, then alternate adding flour mixture and milk until just combined.
  5. In a bowl, mix apple, brown sugar, and cinnamon for the swirl.
  6. In another bowl, combine brown sugar and cinnamon for the topping.
  7. Pour half the batter into the pan, top with half the apple mixture, and swirl lightly.
  8. Add remaining batter and apple mixture, swirl again.
  9. Sprinkle topping over the loaf.
  10. Bake 45–55 minutes, until a toothpick comes out clean (may have a few moist crumbs).
  11. Cool in the pan for 15–20 minutes, then cool completely on a rack.
  12. Whisk glaze ingredients until smooth and drizzle over the cooled loaf. Slice and serve.

Notes

  • Use baking apples like Granny Smith, Honeycrisp, Braeburn, or Jonagold for best results.
  • For a streusel twist, add a flour-based streusel topping instead of the sugar topping.
  • The glaze can be skipped for a less sweet version.
  • Wrap tightly and store at room temperature for 2–3 days or in the fridge for up to 6 days.
  • Freeze for up to 2 months; thaw overnight in the fridge and warm before serving.

Nutrition

Find it online: https://lauracooks.com/cinnamon-apple-bread/