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Moist Apple Cinnamon Bread with Brown Sugar Swirl

A moist, thick slice of apple bread showing chunks of apple and a cinnamon swirl, served on a white plate.
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This recipe creates a wonderfully moist apple bread, perfect for fall baking. It features tender chunks of fresh apple, warm cinnamon spice, and a rich brown sugar swirl for extra flavor.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon, divided
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar, plus 1/4 cup for swirl
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk or whole milk
  • 2 cups peeled, cored, and chopped Granny Smith apples (about 2 medium apples)
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, 1 teaspoon of the cinnamon, and nutmeg. Set aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and 1/4 cup of the brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a small bowl, toss the chopped apples with the remaining 1 teaspoon of cinnamon.
  6. Alternate adding the dry ingredients mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  7. Gently fold in the cinnamon-coated apples and nuts, if using.
  8. Prepare the swirl: In a small bowl, mix the remaining 1/4 cup brown sugar with 1 tablespoon of flour (this helps prevent sinking).
  9. Pour half of the batter into the prepared loaf pan. Sprinkle the brown sugar mixture evenly over the batter. Top with the remaining batter.
  10. Use a knife or skewer to gently swirl the sugar mixture through the batter a few times.
  11. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  12. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • For the moistest apple bread, use tart apples like Granny Smith, as they hold their shape well during baking.
  • If you prefer an Amish apple fritter bread flavor, you can top the loaf with a simple powdered sugar glaze after it cools slightly.
  • This quick bread recipe freezes well. Wrap the cooled loaf tightly in plastic wrap and then foil.

Nutrition

Find it online: https://magazinemeal.com/moist-apple-bread-recipe-cinnamon-swirl/