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Moist Apple Cinnamon Bread with Brown Sugar Swirl

A close-up of a freshly baked, moist apple bread loaf showing a rich brown crust and visible chunks of nuts inside.
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This recipe delivers a moist, bakery-style apple bread packed with fresh apples and warm cinnamon spice, featuring a rich brown sugar swirl for extra flavor. It is a simple quick bread perfect for breakfast or a cozy snack.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream or plain Greek yogurt
  • 2 cups peeled and finely chopped Granny Smith apples (about 3 medium apples)
  • 1/2 cup chopped walnuts or pecans (optional)
  • For the Brown Sugar Swirl:
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons all-purpose flour
  • 2 tablespoons melted butter
  • For the Glaze (Optional):
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, 2 teaspoons cinnamon, and nutmeg. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and 1/2 cup brown sugar until the mixture is light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. Alternate adding the dry ingredients and the sour cream (or yogurt) to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix the batter.
  6. Gently fold in the chopped apples and nuts, if using.
  7. Prepare the swirl mixture: In a small bowl, combine the 1/2 cup brown sugar, 1 teaspoon cinnamon, and 2 tablespoons flour. Pour in the 2 tablespoons melted butter and mix until crumbly.
  8. Pour half of the batter into the prepared loaf pan. Sprinkle the entire swirl mixture evenly over the batter. Top with the remaining batter. Use a knife to gently swirl the top layer.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached. If the top browns too quickly, loosely tent it with aluminum foil for the last 15 minutes of baking.
  10. Let the bread cool in the pan for 15 minutes before carefully lifting it out onto a wire rack to cool completely.
  11. If using the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled bread before slicing and serving.

Notes

  • For the moistest results, use Granny Smith apples; their tartness balances the sweetness of the bread.
  • If you skip the optional glaze, the bread remains delicious and moist on its own.
  • This apple bread freezes well; wrap the cooled loaf tightly in plastic wrap and then foil for up to three months.

Nutrition

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