Apple Cinnamon Swirl Loaf

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There’s nothing quite like the aroma of warm cinnamon and fresh apples baking on a crisp autumn day. This homemade apple cinnamon swirl loaf captures all the flavors of fall in one amazing quick bread. With tender crumbs, sweet cinnamon sugar swirls, and loads of apple flavor in every bite, it’s the perfect treat for apple picking season or any time you need a taste of autumn.

I love finding new ways to use up apples when we go apple picking as a family every year. This easy loaf cake is now a new favorite sweet treat in our house. The kids love the swirly cinnamon sugar filling and the adults appreciate how simple it is to make.

Read on for my step-by-step method for creating this irresistible loaf from scratch. I’ll also share tips for picking the best apples, storing them properly, and getting that picture-perfect swirled texture. With just a handful of supermarket ingredients, you can have this sliceable apple dessert on the table in under an hour.

What is Apple Cinnamon Swirl Loaf ?

• The apple cinnamon swirl loaf is a sweet bread that combines the flavors of cinnamon, brown sugar, apples, and vanilla. It has a marbled texture from layering a cinnamon swirl filling within a quick bread batter studded with apple chunks.
• To make it, you first prepare a brown sugar cinnamon mixture to use as a filling. The batter itself is made by creaming together butter and sugar, then mixing in eggs, milk, and vanilla, followed by dry ingredients like flour, baking powder, and salt.
• Peeled, chopped apples are tossed in cinnamon sugar to add another layer of flavor. The loaf is assembled by layering the batter, apples, and cinnamon filling in a greased loaf pan before baking at 350°F for 60 minutes. A glaze of powdered sugar and cream tops the loaf.

Variation ideas ?

• Add nuts – For crunch and flavor, add 1/2 cup chopped pecans or walnuts to the batter. The nuts complement the apples nicely.
• Use different apples – Switch up the apple variety used. Good options are Honeycrisp for sweetness, Granny Smith for tartness, or Fuji for soft texture.
• Make it pumpkin – Incorporate canned pumpkin puree into the batter, reducing other wet ingredients slightly. Pumpkin gives great moisture and fall flavor. Add pumpkin pie spice to the dry ingredients.

How to store apple cinnamon swirl loaf?

• Let the loaf cool completely before storing. This helps prevent condensation from forming and making the loaf soggy.
• Store completely cooled loaf in an airtight container or wrap tightly in plastic wrap. This prevents the loaf from drying out.
• Keep stored at room temperature for up to 3 days. The flavors stay freshest at room temp.
• For longer storage, wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before serving.
• Slice the loaf before freezing for easy grab-and-go portions. Place slices in a sealed freezer bag.
• Refrigeration can dry out quick breads faster. Only refrigerate up to 5 days if needed.
• Avoid storing in the fridge if possible. Bring to room temp before serving for best texture.
• If loaf seems dry after storage, revive it by heating briefly in the microwave or oven before serving.

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Ingredients:

• 1 and 1/2 cups (187g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/3 cup (67g) granulated sugar
• 1/3 cup (67g) lightly packed brown sugar
• 6 tablespoons (85g) unsalted butter, softened to room temperature
• 2 large eggs
• 1/3 cup (80ml) whole milk
• 1 teaspoon vanilla extract
• 2 medium tart baking apples (about 1 pound), peeled, cored, and chopped
• 1 tablespoon (13g) granulated sugar
• 1/4 teaspoon ground cinnamon
• Powdered sugar, for dusting

Instructions:

1. Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan with butter or nonstick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, salt, and 1/2 teaspoon cinnamon.
3. In a large bowl using a hand mixer or stand mixer, beat together the granulated sugar, brown sugar, and butter until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition.
4. Add the milk and vanilla and mix until incorporated. The batter may appear curdled at this point; this is normal.
5. Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
6. In a small bowl, toss the chopped apples with the 1 tablespoon granulated sugar and 1/4 teaspoon cinnamon.
7. Spread half the batter evenly into the prepared loaf pan. Layer half the apple mixture evenly over the batter. Top with half the remaining batter, spreading evenly to cover apples.
8. Layer the remaining apples over the batter, then top with the remaining batter. Use a knife or skewer to gently swirl the apple layers into the batter.
9. Bake for 50-60 minutes until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely tent foil over the top during the last 15 minutes.
10. Let cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely. Dust with powdered sugar before serving.
11. Store leftovers covered at room temperature for up to 3 days.

Cooking Tips:

• For the best apple flavor, opt for tart baking varieties like Granny Smith, Honeycrisp, or Braeburn. Avoid mealy, soft varieties like Red Delicious.
• To easily core apples, use an apple corer tool. Chop into 1/2-inch pieces.
• If desired, add 1/2 cup chopped walnuts or pecans to the batter for crunch.
• For a pretty swirled effect, use a skewer to gently swirl and marble the apple layers after assembling the loaf.
• Check for doneness early to avoid overbrowning. The interior should be moist, not wet.
• Letting the loaf cool completely helps it hold its shape for neat slices. Enjoy warm or at room temperature.

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