Cinnamon Apple Bread with Brown Sugar Swirls and Cinnamon Glaze
By Lucas Morgan
Prep
15 min
Cook
50 min
Total
65 min
Servings
10
Level
Easy
Bake and cool one loaf of bread․ Wrap and freeze it for one to two months․ Make glaze to go on the first loaf as it cools․ Slice the loaf only after it is completely cool․ This cinnamon apple bread recipe yields a moist, cake-like quick bread with brown sugar and apple fillings and toppings and a cinnamon glaze․
All-purpose flour, baking powder, and salt are dry ingredients․ Other ingredients needed for the batter include unsalted butter at room temperature, granulated sugar, vanilla, eggs, and milk․ Peeled, chopped apples and light brown sugar and cinnamon are mixed together to make a swirl․ More brown sugar and cinnamon are used for the topping․ Other ingredients needed for the glaze include confectioners' sugar, cinnamon, and water․
Cream butter, sugar, and vanilla․ Add eggs and cream․ Add flour and milk alternately on low speed․ Add half the batter and apple slices to the pan․ Stir gently to combine․ Add remaining batter and apple slices․ Stir gently to combine․ Bake until a toothpick inserted in the center comes out clean except for a few apple shreds․ Quick breads will be dense if overmixed․
Cool the loaf in the pan for 15 to 20 minutes․ Transfer the loaf to a wire rack and ice while warm․ Cool completely․ Use the loaf as a snack or breakfast item․ Keep the iced loaf covered at room temperature up to three days or refrigerated up to six days․
Why you'll love this recipe
- Cool the loaf completely and freeze it for up to two months, tightly wrapped in plastic and foil, for baked bread to serve later․
- The bread can be kept at room temperature, wrapped, for two to three days․ You can prepare and cut pieces ahead of time for future use․ The cinnamon-apple swirl is not impacted․
- Refrigerated leftovers will keep in covered containers for up to six days․ The ten-slice loaf of bread can be eaten as snacks throughout the week․
- Cooling the bread completely prevents crumbling and makes it more convenient to offer as a snack or breakfast item if the bread is baked in advance․
- An 8․5-by-4․5-inch loaf of bread feeds ten people․ Ten servings can be easily divided for later consumption or other purposes․
- Glaze is added during baking and cooling to save time over adding a topping after baking․
Ingredients
- •1 ½ cups all-purpose flour
- •1 ½ tsp baking powder
- •½ tsp salt
- •½ cup unsalted butter (softened (1 stick))
- •½ cup granulated sugar
- •2 tsp vanilla extract
- •2 large eggs
- •½ cup milk
- •½ cup light brown sugar (packed, for apple mixture)
- •1 ½ tsp ground cinnamon (for apple mixture)
- •1 large apple (peeled, cored, and chopped into small pieces)
- •2 tbsp brown sugar (for topping)
- •¼ tsp ground cinnamon (for topping)
- •¾ cup confectioners’ sugar (for glaze)
- •¼ tsp ground cinnamon (for glaze)
- •2 tbsp water (for glaze)
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, granulated sugar, and vanilla on medium-high speed until smooth and pale, about 3 to 4 minutes.
- 5
Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
- 6
Beat in the eggs one at a time until incorporated.
- 7
With the mixer on low speed, add about half of the flour mixture, alternating with half the milk.
- 8
Add the remaining flour mixture and milk, then mix to combine.
- 9
Combine the light brown sugar, cinnamon, and chopped apple in a mixing bowl; set aside.
- 10
Combine the brown sugar and cinnamon for the topping in a small bowl; set aside.
- 11
Pour half of the batter into the prepared loaf pan and top with half of the apple mixture.
- 12
Lightly swirl through the batter with a knife or skewer.
- 13
Pour the remaining batter on top, then add the remaining apple mixture.
- 14
Swirl through the batter a couple of times in both directions with a knife or skewer.
- 15
Sprinkle the cinnamon-sugar topping over the loaf.
- 16
Bake for 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.
- 17
Remove the bread from the oven and cool in the pan for 15 to 20 minutes.
- 18
While the bread cools, whisk together the confectioners’ sugar, cinnamon, and water for the glaze.
- 19
Remove the bread from the pan and place it on a cooling rack.
- 20
Drizzle the glaze over the bread.
- 21
Let the bread cool completely before slicing.
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