Ingredients
Brown Sugar Cinnamon Swirl
- ½ cup light brown sugar (packed)
- 1½ teaspoons ground cinnamon
Batter
- 2 large eggs
- ½ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- ½ cup milk
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour (spooned into measuring cup and leveled-off)
- ½ teaspoon salt
- 1½ teaspoons baking powder
- 1 cup peeled, cored, and finely diced tart baking apples (about 1 apple, preferably Granny Smith)
Instructions
- Prepare pan and oven: Preheat the oven to 350°F (175°C) and position an oven rack in the middle. Lightly spray an 8½ x 4½-inch (22 x 11-cm) loaf pan with nonstick cooking spray. Line the long side of the pan with a parchment paper sling and spray the parchment lightly with cooking spray as well to ensure easy removal of the bread.
- Mix cinnamon sugar: In a small bowl, combine the light brown sugar and ground cinnamon until evenly mixed. Set aside for later layering.
- Beat eggs and sugar: Using an electric mixer fitted with a paddle attachment or beaters, beat the eggs and granulated sugar together on medium speed for about 2 minutes until the mixture is pale and creamy.
- Add wet ingredients: With the mixer on low speed, gradually add the melted butter, followed by the milk and vanilla extract. Mix just until combined, avoiding overmixing.
- Incorporate dry ingredients: Add the all-purpose flour, salt, and baking powder to the wet ingredients. Mix on low speed until the batter is evenly combined without overmixing.
- Fold in apples: Gently fold the finely diced tart apples into the batter using a rubber spatula until evenly distributed.
- Layer batter and cinnamon sugar: Spoon about two-thirds of the batter into the prepared loaf pan. Sprinkle about two-thirds of the cinnamon sugar mixture evenly on top. Add the remaining batter over the cinnamon layer, then sprinkle with the remaining cinnamon sugar. Using a butter knife, gently swirl the batter by making a zig-zag motion through the layers once in each direction, taking care not to over-swirling.
- Bake the bread: Place the loaf pan in the preheated oven and bake for approximately 50 minutes, until the bread turns golden brown and a cake tester or toothpick inserted into the center comes out clean.
- Cool the bread: Remove the bread from the oven and let it cool on a wire rack for about 30 minutes. Use the parchment sling to lift the bread out of the pan and continue cooling completely on the rack for a few hours or overnight before slicing.
- Store: Store the cooled bread loosely covered with aluminum foil on the countertop for up to 4 days.
Notes
- Use tart baking apples such as Granny Smith for a perfect balance of sweetness and tartness.
- Do not overmix the batter once flour is added to maintain a tender bread texture.
- Swirling the cinnamon sugar creates a beautiful marbled effect; avoid overdoing to keep distinct layers.
- The parchment paper sling makes removing the bread from the pan much easier and helps preserve the loaf’s shape.
- Allow the bread to cool completely before slicing to avoid crumbly slices.
- Store loosely covered to maintain moisture while preventing sogginess.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
