🍎 Apple Cinnamon Swirl Loaf
Soft vanilla loaf layered with cinnamon sugar and tender apples — perfect for fall baking (or anytime).
Ingredients
Apple Filling
- 1 1/2 cups peeled, diced apples (about 1–2 medium apples)
- 1 tbsp sugar
- 1/2 tsp cinnamon
Cinnamon Swirl
- 1/3 cup brown sugar
- 1 tsp cinnamon
Loaf Batter
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- Prepare apples:
Toss diced apples with 1 tbsp sugar and 1/2 tsp cinnamon. Set aside. - Mix swirl:
Combine brown sugar and 1 tsp cinnamon in a small bowl. - Make batter:
Cream butter and sugar until light and fluffy (2–3 minutes).
Add eggs one at a time, then vanilla.
Whisk flour, baking powder, and salt separately.
Add dry ingredients alternately with milk, mixing just until combined. - Layer the loaf:
Spread half the batter in the pan.
Sprinkle half the cinnamon swirl mixture over it.
Add apples evenly.
Top with remaining batter and remaining cinnamon sugar. - Swirl:
Use a knife to gently swirl through the batter. - Bake 50–60 minutes, until a toothpick inserted in the center comes out clean.
- Cool 15 minutes in pan, then transfer to a rack to cool completely.
Optional Glaze
Mix:
- 1/2 cup powdered sugar
- 1–2 tbsp milk
- Tiny splash vanilla
Drizzle over cooled loaf.
Tips
- Best apples: Honeycrisp, Granny Smith, or Fuji
- Don’t over-swirl or the layers will blend
- Store covered at room temp for 2 days or refrigerate up to 5 days
If you’d like, I can also give you a bakery-style version with a crumb topping.
