Description
A moist and warmly spiced apple cinnamon bread filled with diced Granny Smith apples and a sweet cinnamon swirl, finished with a simple vanilla glaze. Perfect for breakfast, dessert, or a cozy snack.
Ingredients
- 1 ½ cup all-purpose flour
- 2/3 cup granulated sugar
- 1 ¾ teaspoon baking powder
- 1/2 cup salted butter (room temperature)
- 1 ½ teaspoon ground cinnamon
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 1/2 cup whole milk
- 2 large Granny Smith apples, peeled and diced (about 1 1/2 cups)
- 1/3 cup light brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons granulated sugar
- 1/2 cup powdered sugar
- 3 tablespoons heavy cream
- 1/2 teaspoon vanilla extract (optional, for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with non-stick spray or line with parchment paper.
- In a small bowl, prepare the cinnamon swirl by mixing together the brown sugar, 2 tablespoons granulated sugar, and 1 teaspoon cinnamon. Set aside.
- In a large bowl using a stand mixer or hand mixer, beat the granulated sugar and softened butter until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the batter, mixing until combined. Pour in the milk and mix gently.
- Fold in the diced apples until evenly distributed.
- Spoon half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over the batter.
- Add the remaining batter on top and finish with the remaining cinnamon sugar mixture.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar, heavy cream, and vanilla extract to make the glaze. Drizzle over the cooled bread before serving.
Notes
- Granny Smith apples work best because their tart flavor balances the sweetness of the bread.
- Allow the bread to cool completely before adding glaze so it does not melt off.
- The glaze can be skipped for a less sweet version.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- This bread can also be frozen (without glaze) for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 210 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
