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Cinnamon Apple Bread

Cinnamon Apple Bread
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This Cinnamon Apple Bread is soft, moist, and filled with a sweet cinnamon–apple swirl in every slice. A light cinnamon glaze drizzled over the top adds just the right amount of sweetness and warmth. It’s perfect for breakfast, dessert, or a cozy afternoon snack with coffee or tea.

Ingredients

Scale

  • 1½ cups all-purpose flour

  • 1½ teaspoons baking powder

  • ½ teaspoon salt

  • ½ cup unsalted butter, softened (1 stick)

  • ½ cup granulated sugar

  • 2 teaspoons vanilla extract

  • 2 large eggs

  • ½ cup milk

Apple Cinnamon Swirl

  • ½ cup light brown sugar, packed

  • 1½ teaspoons ground cinnamon

  • 1 large apple, peeled, cored, and finely chopped

Topping

  • 2 tablespoons brown sugar

  • ¼ teaspoon ground cinnamon

Glaze

  • ¾ cup confectioners’ sugar

  • ¼ teaspoon ground cinnamon

  • 2 tablespoons water

Instructions

  • Preheat your oven to 350°F (175°C). Grease and flour an 8½ x 4½-inch loaf pan.

  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

  • In a large bowl, beat the butter, granulated sugar, and vanilla on medium-high speed for 3–4 minutes, until light and creamy.

  • Add the eggs one at a time, mixing well after each addition.

  • With the mixer on low speed, add half of the flour mixture, then half of the milk. Repeat with the remaining flour and milk. Mix just until combined.

  • In a separate bowl, mix the brown sugar, cinnamon, and chopped apples.

  • For the topping, mix the brown sugar and cinnamon in a small bowl and set aside.

  • Pour half of the batter into the prepared pan. Spoon half of the apple mixture over the batter. Gently swirl with a knife—do not overmix.

  • Add the remaining batter, then the remaining apple mixture. Lightly swirl again.

  • Sprinkle the cinnamon sugar topping evenly over the top.

  • Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.

  • Cool the bread in the pan for 15–20 minutes.

  • Whisk together the glaze ingredients, then remove the bread from the pan and drizzle the glaze over the top.

  • Allow the bread to cool completely before slicing.

Notes

  • Cut the apples into small to medium pieces so they bake evenly and don’t sink.

  • Any apple variety works—Gala, Honeycrisp, Fuji, or Granny Smith are all great options.

  • Avoid over-swirling the batter to keep a clear cinnamon apple layer in the center.

  • For easy removal, line the pan with a parchment paper sling and lightly grease it.

  • Store the bread at room temperature, covered, for 2–3 days.

Find it online: https://chocotune.com/cinnamon-apple-bread-2/