This is the first time I baked Cinnamon Swirl Apple Bread, but it won’t be the last! I intended to bake Coffee Cake, but didn’t have sour cream or buttermilk on hand. Searching for a recipe that contained ingredients I already had in my kitchen, I came across Jen Segal’s blog Once Upon a Chef and found just what I was looking for. Her recipes look so good, I’m sure I’ll be referring to her blog again. The Cinnamon Apple Swirl Bread smelled amazing while it was in the oven!
Happy baking, hon.
CINNAMON SWIRL APPLE BREAD
- 1/2 cup light brown sugar (packed)
- 1-1/2 teaspoons ground cinnamon
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1-1/2 teaspoons baking powder
- 1 cup peeled and finely diced tart baking apple (such as Granny Smith)
- Preheat oven to 350°F and set oven rack in middle position. Spray an 8.5 x 4.5-inch loaf pan lightly with nonstick cooking spray. Optional: line the long side of loaf pan with parchment paper “sling” and spray lightly with nonstick cooking spray again.
- In a small bowl, mix brown sugar and cinnamon until evenly combined. Set aside.
- In a larger bowl, combine granulated sugar and eggs. Using an electric mixer with paddle attachment, blend on medium speed until pale and creamy
- With mixer on low, gradually add melted butter followed by milk and vanilla. Mix just until evenly combined.
- Add flour, salt, and baking powder to batter and mix on low speed until evenly combined.
- Add apples to batter and fold with a rubber spatula until evenly incorporated.
- Spoon about 2/3 of the batter into prepared pan. Sprinkle about 2/3 of brown sugar-cinnamon mixture on top of batter. Spoon remaining batter over top, followed by remaining brown sugar-cinnamon mixture. Using a butter knife, swirl layers by making a zig-zag motion through the batter once in each direction (don’t overdo it!).
- Bake for about 50 minutes, until bread is golden brown and a cake tester or toothpick inserted into center comes out clean. Let bread cool on rack for about 30 minutes, then use parchment sling to lift bread out of pan and onto rack. Let cool completely before slicing, a few hours or overnight. Store loosely covered with aluminum foil on the countertop for up to 4 days.
Yield: One 8.5 x 4.5 inch loaf (approx. 8-12 slices)