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Ultra Moist Apple Cinnamon Bread with Brown Sugar Swirl

Close-up of moist apple bread loaf with a slice cut, showing visible apple chunks and a brown cinnamon swirl.
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Bake this ultra moist apple cinnamon bread featuring fresh apples, warm spices, and a rich brown sugar swirl. This quick bread is perfect for a cozy breakfast, snack, or fall dessert.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar, plus 1/4 cup for swirl
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 cups peeled and finely chopped fresh apples (about 2 medium apples)
  • 1/2 cup chopped pecans or walnuts (optional)
  • For the Swirl: 1/4 cup packed light brown sugar and 1 teaspoon ground cinnamon
  • For the Glaze (Optional): 1 cup powdered sugar and 2 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, 1 teaspoon cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, cream together the softened butter, 1 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing just until combined. Do not overmix.
  5. Gently fold in the chopped fresh apples and nuts, if using.
  6. Prepare the swirl mixture by combining the remaining 1/4 cup brown sugar and 1 teaspoon cinnamon in a small bowl.
  7. Pour half of the batter into the prepared loaf pan. Sprinkle the cinnamon sugar swirl mixture evenly over the batter. Top with the remaining batter. Use a knife to gently swirl the top layer.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil after 40 minutes.
  9. Let the apple bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  10. If using the glaze, whisk together the powdered sugar and 2 tablespoons of milk until smooth. Drizzle over the cooled bread.

Notes

  • Use firm, tart apples like Granny Smith or Honeycrisp for the best texture and flavor in this quick bread.
  • For an even moister result, toss the chopped apples with 1 tablespoon of flour before folding them into the batter.
  • This bread keeps well stored tightly wrapped at room temperature for up to three days.

Nutrition

Find it online: https://cookingbymia.com/moist-apple-bread-cinnamon-brown-sugar-swirl/