Go Back

Apple Cinnamon Swirl Bread

Apple cinnamon swirl bread made with a tender vanilla loaf batter and diced apples, marbled with a buttery brown sugar-cinnamon ribbon. Baked until golden with a toothpick test that comes out clean or with a few moist crumbs, for a sliceable, ribboned texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 2 large eggs
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, melted
  • 0.5 cup milk
  • 1 tsp vanilla extract
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 2 cup peeled, diced apples
Cinnamon swirl
  • 4 tbsp softened butter
  • 4 tbsp granulated sugar
  • 2 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 9x5-inch loaf pan

Method
 

Prep
  1. Preheat the oven to 350F and grease a 9x5-inch loaf pan, leaving no dry spots on the corners.
  2. Beat the eggs and granulated sugar together until pale and creamy, then mix in the melted butter, milk, and vanilla extract.
  3. Whisk together the all-purpose flour, baking powder, and salt, then fold into the wet mixture until just combined.
  4. Fold in the diced apples with a rubber spatula until evenly dispersed through the batter.
Swirl and bake
  1. Combine the softened butter, granulated sugar, and cinnamon for the cinnamon swirl until it forms a thick, spreadable mixture with visible specks.
  2. Spoon two-thirds of the batter into the pan, dollop with half the cinnamon swirl, add the remaining batter, then top with the rest of the swirl.
  3. Marble the loaf with a knife by making 3-5 gentle swirls through the top layer and down slightly into the batter.
  4. Bake for 35-45 minutes at 350F, until golden and a toothpick comes out clean or with a few moist crumbs.

Notes

Pro tip: Dice apples small and uniform so they soften evenly and distribute without sinking. Store tightly wrapped at room temperature up to 2 days or refrigerated up to 5 days; freeze slices up to 2 months. For a lighter option, replace half the granulated sugar with light brown sugar substitute if your label allows 1:1.