There’s nothing like the aroma of cinnamon and fresh apples baking on a crisp autumn day. This homemade apple cinnamon swirl bread perfectly captures the essence of fall with its tender crumb, sweet cinnamon sugar swirls, and abundant apple flavor. It’s the ideal treat for apple-picking season or any time you crave a taste of autumn.
Our family loves to use up apples from our yearly apple-picking adventures, and this easy loaf cake has quickly become a favorite. The kids adore the swirly cinnamon sugar filling, while adults appreciate its simplicity.
Read on for my step-by-step guide to creating this irresistible loaf from scratch. I’ll share tips on selecting the best apples, proper storage, and achieving that picture-perfect swirl. With just a few supermarket ingredients, you can enjoy this delightful apple dessert in under an hour.
What is Apple Cinnamon Swirl Bread?
Apple cinnamon swirl bread is a sweet loaf that combines cinnamon, brown sugar, apples, and vanilla into a delectable quick bread. The marbled texture comes from layering a cinnamon swirl filling within a batter studded with apple chunks.
To make it, start by preparing a brown sugar cinnamon mixture for the filling. Cream together butter and sugar, then mix in eggs, milk, and vanilla, followed by flour, baking powder, and salt. Toss peeled, chopped apples in cinnamon sugar for added flavor. Layer the batter, apples, and cinnamon filling in a greased loaf pan and bake at 350°F for 60 minutes. Top with a powdered sugar and cream glaze.
Variation Ideas
- Add Nuts: For extra crunch, mix in 1/2 cup chopped pecans or walnuts. They complement the apples beautifully.
- Try Different Apples: Experiment with varieties like Honeycrisp for sweetness, Granny Smith for tartness, or Fuji for a softer texture.
- Make it Pumpkin: Blend canned pumpkin puree into the batter, reducing other wet ingredients slightly. Add pumpkin pie spice for extra fall flavor.
How to Store Apple Cinnamon Swirl Bread
- Cooling: Allow the loaf to cool completely to prevent condensation and sogginess.
- Room Temperature Storage: Store the cooled loaf in an airtight container or wrap tightly in plastic wrap for up to 3 days to maintain freshness.
- Freezing: For longer storage, wrap the loaf tightly and freeze for up to 3 months. Slice before freezing for easy portions. Thaw in the fridge overnight before serving.
- Refrigeration: Only refrigerate for up to 5 days if necessary, as it can dry out the bread. Bring to room temperature before serving. If the loaf seems dry, briefly heat it in the microwave or oven to revive its texture.
| Prep Time | Cook Time | Total Time |
| 10 minutes | 50 minutes | 1 hour |
Ingredients
- 1 1/2 cups (187g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup (67g) granulated sugar
- 1/3 cup (67g) packed brown sugar
- 6 tablespoons (85g) unsalted butter, softened
- 2 large eggs
- 1/3 cup (80ml) whole milk
- 1 teaspoon vanilla extract
- 2 medium tart apples (about 1 pound), peeled, cored, and chopped
- 1 tablespoon (13g) granulated sugar
- 1/4 teaspoon ground cinnamon
- Powdered sugar, for dusting
Instructions
1-Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan with butter or nonstick cooking spray.
2-In a medium bowl, whisk together the flour, baking powder, salt, and 1/2 teaspoon cinnamon.
3-In a large bowl, use a hand mixer or stand mixer to beat the granulated sugar, brown sugar, and softened butter until light and fluffy, about 2 minutes.
4-Add the eggs one at a time to the sugar mixture, beating well after each addition.
5-Mix in the milk and vanilla extract until fully incorporated. The batter might appear slightly curdled, which is normal.
6-Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
7-In a small bowl, toss the chopped apples with 1 tablespoon granulated sugar and 1/4 teaspoon cinnamon.
8-Spread half of the batter evenly into the prepared loaf pan.
9-Layer half of the apple mixture over the batter. Spread half of the remaining batter on top to cover the apples.
10-Add the remaining apples on top of the batter, then spread the remaining batter over them. Use a knife or skewer to gently swirl the apple layers into the batter.
11-Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil during the last 15 minutes. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving. Store leftovers covered at room temperature for up to 3 days.
Cooking Tips:
- Choose the Right Apples: For the best apple flavor, select tart baking varieties such as Granny Smith, Honeycrisp, or Braeburn. Avoid softer, mealy types like Red Delicious for a firmer texture and better taste.
- Core Apples Efficiently: Use an apple corer tool to easily remove the core, then chop the apples into 1/2-inch pieces for even distribution in the loaf.
- Add Crunch: For extra texture, mix 1/2 cup of chopped walnuts or pecans into the batter. This adds a delightful crunch to your apple cinnamon swirl loaf.
- Achieve a Beautiful Swirl: To create a stunning marbled effect, use a skewer to gently swirl and marble the apple layers after layering them in the loaf pan.
- Monitor Doneness: Check the loaf for doneness a few minutes before the end of the baking time to prevent overbrowning. The interior should be moist but not wet.
- Cool Properly: Allow the loaf to cool completely in the pan before transferring it to a wire rack. This ensures it holds its shape for neat, clean slices. Enjoy the loaf warm or at room temperature for the best flavor and texture.
