Ingredients
Scale
- For the Cinnamon Apple Mixture:
- 2 cups apples, peeled and chopped (Granny Smith or Honeycrisp work best)
- 1/3 cup light brown sugar
- 1 teaspoon ground cinnamon
- For the Bread Batter:
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup whole milk
- For the Glaze:
- 1/2 cup powdered sugar
- 1 to 2 tablespoons milk or heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously with butter or non-stick cooking spray. In a small bowl, toss your chopped apples with the brown sugar and cinnamon until every piece is well-coated. Set this aside to allow the juices to begin releasing.
- In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined; be careful not to overwork the batter, as this can make the bread tough. The batter should be thick and creamy.
- Pour half of the batter into the prepared loaf pan. Spread half of the cinnamon apple mixture over the batter. Pour the remaining batter over the apples, then top with the rest of the apple mixture. Use a butter knife to gently swirl the apples into the batter using a figure-eight motion. This creates the “fritter” pockets throughout the bread.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack. While the bread cools, whisk the powdered sugar and milk together to create a thick glaze. Drizzle the glaze over the warm bread and let it set before slicing.
- Cook Time: 80 minutes