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A soft, tender quick bread with cinnamon-spiced apple chunks and a cinnamon sugar swirl, finished with a cinnamon glaze. Perfect for fall and versatile for breakfast, snack, or dessert.

Ingredients

Scale
  • 1–1/2 cups all-purpose flour
  • 1–1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened (1 stick)
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup light brown sugar, packed (for apple mixture)
  • 1–1/2 teaspoons ground cinnamon (for apple mixture)
  • 1 large apple, peeled, cored, and chopped into small pieces
  • 2 tablespoons brown sugar (for topping)
  • 1/4 teaspoon ground cinnamon (for topping)
  • 3/4 cups confectioners’ sugar (for glaze)
  • 1/4 teaspoon ground cinnamon (for glaze)
  • 2 tablespoons water (for glaze)

Instructions

  1. Preheat oven to 350°F. Grease and flour an 8.5 x 4.5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Using a mixer, beat softened butter, granulated sugar, and vanilla on medium-high until smooth, pale, and fluffy (about 3-4 minutes), scraping the bowl as needed.
  4. Add eggs one at a time, beating fully after each addition.
  5. With mixer on low, alternately add half the flour mixture and half the milk, then the remaining flour and milk; mix just until combined.
  6. In a separate bowl, stir together the brown sugar, ground cinnamon, and chopped apples. Set aside.
  7. Mix topping ingredients by combining brown sugar and ground cinnamon in a small bowl.
  8. Pour half the batter into the prepared pan. Spread half the apple mixture over it, then gently swirl with a knife or skewer for a marbled effect.
  9. Add remaining batter and apple mixture, swirl gently again a few times, then sprinkle the cinnamon sugar topping over the loaf.
  10. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  11. Let the loaf cool in the pan for 15-20 minutes.
  12. While cooling, whisk together confectioners’ sugar, ground cinnamon, and water to make the glaze.
  13. Remove bread from pan to a wire rack, drizzle glaze over the top, and let cool completely before slicing.

Notes

Dice apples into small to medium-sized pieces to ensure even baking and flavor distribution., Keep bread covered at room temperature for up to 3 days for freshness., Any apple variety can be used, including Gala, Granny Smith, Braeburn, Jonagold, Honey Crisp, or Pink Lady, depending on flavor preference., This recipe resembles Dutch apple bread but uses cinnamon sugar topping instead of streusel for a sweet crunch., For easy removal, create a parchment paper sling for the loaf pan, greasing the paper first to prevent sticking.

Nutrition

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