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Apple Cinnamon Swirl Bread

Apple Cinnamon Swirl Bread with tender crumb and a marbled cinnamon-apple ribbon. The loaf is baked until a toothpick tests clean, then finished with a sticky powdered-sugar glaze.
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Prep Time 1 hour 15 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
Wet ingredients
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 0.5 cup buttermilk
Apple cinnamon swirl
  • 2 apples peeled and diced
  • 0.3333 cup brown sugar
  • 2 tsp cinnamon for swirl
Glaze
  • 0.5 cup powdered sugar 2 tbsp milk
  • 2 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Prepare and preheat
  1. Preheat the oven to 350°F and grease a loaf pan to prevent sticking.
Mix the dry ingredients
  1. Whisk the all-purpose flour, baking powder, and baking soda together until evenly combined.
Make the batter
  1. Cream the softened unsalted butter with granulated sugar until fluffy.
  2. Beat in the eggs one at a time until the mixture looks smooth.
  3. Alternate adding the dry ingredients with the buttermilk, mixing just until combined to avoid overmixing.
Prepare the apple cinnamon swirl
  1. Toss the diced apples with the brown sugar and cinnamon until the pieces are evenly coated.
Layer and swirl
  1. Layer half the batter in the loaf pan, then spoon half of the apple mixture over the top.
  2. Repeat with the remaining batter and apple mixture, then swirl gently with a knife to create a marbled ribbon.
Bake and glaze
  1. Bake at 350°F for 55-60 minutes until a toothpick inserted in the center comes out clean.
  2. Whisk the powdered sugar with the milk, then drizzle the glaze over the cooled loaf so it sets instead of melting.

Notes

Dice the apples small so they distribute evenly through the swirl and don’t sink. Let the loaf cool before glazing to keep the glaze from running off. Store covered in the refrigerator for up to 4 days; freeze wrapped slices for up to 2 months. For a lighter option, substitute an equal amount of unsweetened applesauce for half the butter to reduce fat while keeping the loaf tender.