Cinnamon Apple Bread with Brown Sugar Swirl and Cinnamon Glaze
By Olivia Hayes
Prep
15 min
Cook
50 min
Total
65 min
Servings
10
Level
Easy
For a fall breakfast or afternoon coffee break, this Cinnamon Apple Bread brings tender, moist quick-bread crumb together with cinnamon-sugared apple pieces. A crisp brown sugar topping and simple cinnamon glaze give each slice apple-pie character without making the loaf overly sweet.
All-purpose flour, baking powder, salt, softened unsalted butter, sugar, vanilla, eggs, and milk make the batter. Chopped apple is mixed with packed light brown sugar and cinnamon, then layered through the loaf rather than fully stirred in. That layering creates a substantial fruit-and-spice center, while a separate brown sugar and cinnamon topping bakes into a lightly crisp top.
The butter, sugar, and vanilla should look smooth and pale after beating, and the batter should be mixed on low only until the flour and milk are combined. A toothpick in the center should emerge clean with only a few moist crumbs from the soft apples. Overmixing is the main cause of dense bread, so keep the swirls light instead of working the batter too much.
Let the loaf cool completely before slicing so the tender crumb can settle and the cinnamon glaze can set. Serve slices as they are, or save the loaf for breakfasts and snack plates. Covered bread keeps at room temperature for two to three days, and the fully cooled loaf can also be frozen for later.
Why you'll love this recipe
- It suits breakfast, coffee breaks, and simple dessert plates because the apple-cinnamon loaf is lightly sweet, with a glaze that adds sweetness without overwhelming the fruit.
- Families get distinct apple layers in every slice because the batter and cinnamon-sugared apples are added in two stages, then gently swirled through the pan.
- The crisp brown sugar top appeals to anyone who likes contrast, while the soft apple pieces keep the center tender rather than dry.
- Holiday baking feels more manageable because the loaf can be cooled, wrapped, and frozen ahead, then brought back to room temperature when needed.
- Picky eaters can start with familiar apples such as Gala or Fuji, since the recipe allows any apple variety and uses small, easy-to-eat pieces.
- Leftover slices remain handy for several days when covered at room temperature, so one loaf can cover breakfasts, packed snacks, and afternoon treats.
Ingredients
- •1.5 cups all-purpose flour
- •1.5 teaspoons baking powder
- •0.5 teaspoon salt
- •0.5 cup unsalted butter (softened (1 stick))
- •0.5 cup granulated sugar
- •2 teaspoons vanilla extract
- •2 large eggs
- •0.5 cup milk
- •0.5 cup light brown sugar (packed)
- •1.5 teaspoons ground cinnamon
- •1 large apple (peeled, cored, and chopped into small pieces)
- •2 tablespoons brown sugar
- •0.25 teaspoon ground cinnamon
- •0.75 cups confectioners' sugar
- •0.25 teaspoon ground cinnamon
- •2 tablespoons water
Instructions
- 1
Preheat the oven to 350 degrees Fahrenheit.
- 2
Grease and flour an 8.5 x 4.5 inch loaf pan.
- 3
Whisk together the flour, baking powder, and salt in a medium mixing bowl. Set aside.
- 4
Using an electric handheld mixer or stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla on medium-high speed until smooth and pale, about 3 to 4 minutes. Scrape the sides and bottom of the bowl with a rubber spatula as needed.
- 5
Beat in the eggs one at a time until incorporated.
- 6
With the mixer on low speed, add about half of the flour mixture, alternating with half the milk. Add the remaining flour mixture and milk, and mix to combine.
- 7
Combine the light brown sugar, ground cinnamon, and chopped apple in a mixing bowl. Set aside.
- 8
Combine the brown sugar and ground cinnamon for the topping in a small bowl. Set aside.
- 9
Pour half of the batter into the prepared loaf pan and top with half of the apple mixture. Lightly swirl through the batter with a knife or skewer.
- 10
Pour the remaining batter on top, then add the remaining apple mixture. Swirl through the batter a couple of times in both directions with a knife or skewer.
- 11
Sprinkle the cinnamon sugar topping over the loaf.
- 12
Bake for about 45 to 55 minutes, or until a cake tester or toothpick inserted into the center comes out clean with only a few moist crumbs from the soft apples.
- 13
Remove the bread from the oven and cool it in the pan for about 15 to 20 minutes.
- 14
While the bread cools, whisk together the confectioners' sugar, ground cinnamon, and water for the glaze.
- 15
Remove the bread from the pan and place it on a cooling rack. Drizzle with the glaze.
- 16
Let the bread cool completely before slicing.
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