Yield: 1 loaf (10–12 slices)
Prep: 15 minutes • Bake: 50–60 minutes
Ingredients
- 1/3 cup light brown sugar
- 1 tsp ground cinnamon
- 2/3 cup white sugar
- 1/2 cup (115 g) butter, softened
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk (whole or 2%)
- 1 medium apple, peeled, cored and finely chopped or grated (about 1 cup)
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For the cinnamon swirl:
- 2 tbsp light brown sugar
- 1 tsp ground cinnamon
- 1 tbsp melted butter (optional—helps the swirl stay moist)
Directions
- Preheat & prep: Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- Make swirl mix: In a small bowl combine 2 tbsp brown sugar + 1 tsp cinnamon + melted butter (if using); set aside.
- Cream: In a large bowl, cream together softened butter, white sugar, and 1/3 cup brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Dry & wet: In another bowl whisk flour, baking powder, and salt. Alternately add dry mix and milk into the butter mixture (start and end with dry), mixing until just combined. Fold in the chopped/grated apple.
- Layer & swirl: Spoon half the batter into the prepared pan and smooth. Sprinkle half the cinnamon swirl mixture over the batter. Add remaining batter and top with remaining swirl mixture. Run a knife through the batter a few times to create a marbled swirl.
- Bake: Bake 50–60 minutes until a toothpick in the center comes out clean (if the top browns too fast, tent with foil for the last 15 minutes).
- Cool & serve: Cool in pan 10 minutes, then transfer to a rack to cool completely before slicing.
Tips & Variations
- Use tart apples like Granny Smith for a bright contrast, or Gala for sweeter loaf.
- Add ¼ cup chopped walnuts or pecans to the batter for crunch.
- For extra autumn vibes, fold ¼ tsp ground nutmeg into the dry mix.
- To make it lighter, swap half the butter for applesauce (keep swirl as-is).
