Description

This Apple Cinnamon Swirl Loaf is a moist, flavorful quick bread bursting with tender apple pieces and a rich cinnamon swirl throughout. Perfect for breakfast, brunch, or an afternoon snack, this loaf combines the warmth of cinnamon and the fresh brightness of apples in a beautifully marbled, tender crumb cake. Optional vanilla glaze adds a sweet finishing touch.

Ingredients

Scale

Dry Ingredients

2 ½ cups (300g) all-purpose flour, sifted
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients

1 cup (226g) unsalted butter, softened OR 1 cup neutral oil
1 ½ cups (300g) granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup (240ml) buttermilk, at room temperature (or homemade with milk + lemon juice/vinegar)

Apple Filling

2 medium-sized apples (about 1 ½ cups diced), peeled, cored, and finely diced (e.g., Granny Smith, Honeycrisp, Fuji)
¼ cup (50g) granulated sugar
1 teaspoon ground cinnamon
1 tablespoon fresh lemon juice

Cinnamon Swirl

½ cup (100g) packed light brown sugar
1 ½ teaspoons ground cinnamon
2 tablespoons (28g) unsalted butter, melted

Optional Glaze

1 cup (120g) powdered sugar, sifted
2-3 tablespoons milk (any kind) or heavy cream
¼ teaspoon pure vanilla extract

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Instructions

Prepare Oven & Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper leaving an overhang for easy removal. Set aside.
Prepare Apple Filling: Peel, core, and finely dice 2 medium apples into approximately ¼-inch pieces. In a medium bowl, combine the diced apples with ¼ cup granulated sugar, 1 teaspoon ground cinnamon, and 1 tablespoon fresh lemon juice. Toss to coat evenly. Optionally, pre-cook the apples in a small saucepan over medium heat for 5-7 minutes to soften, then cool before using. Set aside.
Prepare Cinnamon Swirl: In a small bowl, mix ½ cup packed light brown sugar and 1 ½ teaspoons ground cinnamon. Pour in 2 tablespoons melted unsalted butter and stir until it forms a thick, crumbly paste. Set aside.
Combine Dry Ingredients: In a large mixing bowl, whisk together 2 ½ cups sifted all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
Cream Wet Ingredients: In another large bowl, preferably with an electric mixer, cream together 1 cup softened unsalted butter (or oil) and 1 ½ cups granulated sugar. Beat for 3-5 minutes until the mixture is light, fluffy, and pale in color.
Incorporate Eggs & Vanilla: Add 2 large room-temperature eggs one at a time to the creamed mixture, beating well after each addition. Then beat in 1 teaspoon pure vanilla extract until just combined.
Alternate Dry & Wet Ingredients for Batter: With the mixer on low, alternately add the dry ingredients and 1 cup room-temperature buttermilk to the wet mixture, starting and ending with the dry ingredients (divide dry ingredients into thirds and buttermilk into halves). Mix just until combined after each addition to avoid overmixing.
Assemble Loaf: Pour about half of the batter into the prepared loaf pan and spread it evenly. Spoon half of the apple filling over the batter, then crumble half of the cinnamon swirl mixture on top. Carefully spoon the remaining batter over the layers, spreading gently to cover. Top with the remaining apple filling and finish with the remaining cinnamon swirl mixture. Using a butter knife or thin skewer, gently insert it about ½-1 inch deep into the batter and swirl in a figure-eight motion a few times to create ribbons without overmixing.
Bake: Place the loaf pan in the preheated oven and bake for 60 to 75 minutes until a wooden skewer or toothpick inserted into the center comes out clean or with only a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil for the last 15-20 minutes to prevent burning.
Cool: Remove the loaf from the oven and let it cool in the pan on a wire rack for 15-20 minutes. Then carefully remove the loaf and transfer it directly to the wire rack to cool completely before slicing to prevent a gummy texture.
Prepare & Drizzle Glaze (Optional): Once completely cool, prepare the glaze by whisking 1 cup sifted powdered sugar with ¼ teaspoon pure vanilla extract in a small bowl. Gradually add 2-3 tablespoons milk or heavy cream, one tablespoon at a time, stirring until smooth and pourable. Drizzle the glaze over the cooled loaf and allow it to set before serving.

Notes

Use crisp, tart apples like Granny Smith or Honeycrisp for best flavor and texture.
Pre-cooking apples softens them and concentrates flavor but is optional.
Do not overmix batter to keep the loaf tender and light.
If using oil instead of butter, the texture will be slightly different but still moist.
Letting the loaf cool fully before glazing preserves the glaze texture.
Store leftover loaf wrapped at room temperature for up to 3 days or freeze for longer storage.