Instructions:
Preheat & Prep:
Set your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line it with parchment for easy removal.
Make the Cinnamon Sugar:
In a small bowl, mix together the light brown sugar and ground cinnamon. Set aside for the swirl layer.
Cream Butter & Sugar:
In a large bowl, beat the softened butter with the white sugar until smooth and fluffy. Add the eggs one at a time, blending well after each addition. Stir in the vanilla extract.
Combine Dry Ingredients:
Whisk together the flour, baking powder, and salt in a separate bowl. Gradually mix the dry ingredients into the butter mixture, alternating with the milk, until just combined. Do not overmix.
Assemble the Batter:
Pour half of the batter into the prepared loaf pan. Evenly sprinkle half of the cinnamon-sugar mixture on top, followed by half of the diced apples. Spread the remaining batter over this layer, then finish with the remaining cinnamon-sugar and apples.
Swirl for Texture:
Using a butter knife, gently swirl through the batter to create a marbled cinnamon-apple pattern.
Bake the Loaf:
Place the pan in the preheated oven and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil.
Cool & Serve:
Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy warm or at room temperature for the perfect fall treat.
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