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Apple Cinnamon Swirl Bread

Apple cinnamon swirl bread with a buttery cinnamon-sugar ribbon and diced apple throughout. Baked until tender and golden, then finished with a quick powdered sugar glaze for a glossy top.
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Prep Time 1 hour 20 minutes
Cook Time 1 hour
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Apple cinnamon swirl bread
  • 1.75 cup all-purpose flour
  • 1.5 tsp baking powder
  • 1 tsp cinnamon
  • 0.5 lb unsalted butter, softened
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 0.5 cup milk
  • 1 apple, peeled and diced Toss diced apple in a little flour before folding in to keep pieces evenly distributed.
  • 0.33 cup brown sugar, for swirl
  • 1 tbsp cinnamon, for swirl
  • 1 cup powdered sugar, for glaze
  • 2 tbsp milk, for glaze

Equipment

  • 1 sheet pan

Method
 

Mix dry ingredients
  1. Whisk all-purpose flour, baking powder, and cinnamon together until evenly combined.
  2. Whisking creates a uniform spice distribution so the loaf has consistent cinnamon flavor in every bite.
Mix wet ingredients
  1. Beat softened unsalted butter and granulated sugar until fluffy, about 2 minutes.
  2. Beat in large eggs one at a time, then mix in milk until smooth.
Combine batter and apple
  1. Fold the dry ingredients into the wet ingredients until just combined, taking care not to overmix.
  2. Fold in diced apple (tossed lightly in flour first) until the pieces are evenly distributed.
Make the swirl
  1. Stir brown sugar and cinnamon for swirl together until it forms an even cinnamon-sugar mixture.
Assemble the loaf with swirl
  1. Pour half the batter into a greased loaf pan and sprinkle with half the cinnamon sugar.
  2. Swirl the cinnamon sugar gently through the batter using a figure-eight motion without stirring completely through.
  3. Repeat with the remaining batter and remaining cinnamon sugar, then swirl again gently.
Bake
  1. Bake at 350°F for 55-60 minutes, until a toothpick comes out mostly clean.
  2. Let the loaf cool before glazing so the glaze stays glossy instead of melting into the crumb.
Glaze and serve
  1. Whisk powdered sugar and milk for glaze together until smooth.
  2. Drizzle the glaze over the cooled loaf, then slice once set for clean ribboned pieces.

Notes

Toss the diced apple in a little flour before folding so the pieces don’t sink and you get evenly distributed fruit in every slice. Store airtight at room temperature up to 2 days or refrigerate up to 5 days; freeze slices in a sealed bag up to 2 months. For a lighter option, substitute unsalted butter with an equal amount of plant-based butter stick.