Homemade Apple Cinnamon Bread

A soft, buttery quick bread featuring tender pieces of fresh apple, warm cinnamon, and a delicious brown sugar cinnamon swirl. Perfect for crisp autumn mornings or cozy afternoons, this loaf combines simple baking ingredients with fresh apples for a sweet and comforting treat.

Equipment

• 9×5-inch loaf pan
• Parchment paper
• Medium mixing bowl
• Large mixing bowl
• Small bowl
• Spatula
• Knife
• Wire rack

Ingredients

• 2 cups (250 g) all-purpose flour
• Baking powder (amount not specified)
• Baking soda (amount not specified)
• 1/2 tsp salt
• 1.5 tsp ground cinnamon
• 1/2 cup (113 g) unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup (180 ml) buttermilk
• 1.5 cups fresh apples (approx. 2 medium), peeled, cored, and finely diced
• 1/3 cup (67 g) light brown sugar, packed
• 1 tsp ground cinnamon

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving overhang on the sides.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and 1.5 tsp ground cinnamon. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar for 2-3 minutes until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract until combined.
5. Add the dry ingredient mixture to the butter mixture in two additions, alternating with the buttermilk. Mix just until the batter comes together; do not overmix.
6. Gently fold the finely diced apples into the batter until evenly distributed.
7. In a small bowl, combine the light brown sugar and 1 tsp ground cinnamon until evenly blended.
8. Spread half of the batter into the prepared pan. Sprinkle half of the cinnamon sugar mixture over the batter.
9. Add the remaining batter on top, spreading gently. Sprinkle the remaining cinnamon sugar over the surface.
10. Using a knife, gently swirl through the layers to create a cinnamon ribbon. Avoid over-swirling.
11. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, cover loosely with foil.
12. Cool in the pan for 10-15 minutes. Lift out using the parchment paper and transfer to a wire rack to cool completely before slicing.

Notes

Choose apples that hold their shape well, such as Granny Smith, Honeycrisp, Fuji, Gala, or Pink Lady. For a buttermilk substitute, add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then add enough milk to reach 3/4 cup and let stand for 5-10 minutes. Store at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for 2-3 months.