Stashcook: Meal Planner & Recipe Keeper

Cinnamon Swirl Apple Bread Recipe

Cinnamon Swirl Apple Bread recipe
Once Upon a Chef

This lovely apple bread has a generous cinnamon swirl and crisp sugared top.

Ingredients

½ cup light brown sugar (packed)
1½ teaspoons ground cinnamon
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, from 1 apple (preferably Granny Smith)

Method

1
Preheat the oven to 350°F and set an oven rack in the middle position. Spray an 8.5 x 4.5-inch loaf pan lightly with nonstick cooking spray. Line the long side of the pan with a parchment paper “sling” and spray lightly with nonstick cooking spray again.
2
In a small bowl, mix the brown sugar and cinnamon until evenly combined. Set aside.
3
In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the eggs and granulated sugar on medium speed until pale and creamy, about 2 minutes.
4
With the mixer on low, gradually add the melted butter followed by the milk and vanilla, and mix just until evenly combined.
5
Add the flour, salt, and baking powder to the batter and mix on low speed until evenly combined.
6
Add the apples to the batter and fold with a rubber spatula until evenly incorporated.
7
Spoon about ⅔ of the batter into the prepared pan. Sprinkle about ⅔ of the brown sugar-cinnamon mixture on top of the batter. Spoon the remaining batter over top, followed by the remaining brown sugar-cinnamon mixture. Using a butter knife, swirl the layers by making a zig-zag motion through the batter once in each direction (don't overdo it!).
8
Bake for about 50 minutes, until the bread is golden brown and a cake tester or toothpick inserted into the center comes out clean. Let the bread cool on a rack for about 30 minutes, then use the parchment sling to lift the bread out of the pan and onto the rack. Let cool completely before slicing, a few hours or overnight. Store loosely covered with aluminum foil on the countertop for up to 4 days.

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