Introduction

This Apple Cinnamon Swirl Loaf is a cozy, flavorful treat perfect for breakfast or an afternoon snack. Soft, moist, and packed with warm cinnamon and fresh apple chunks, it’s sure to become a favorite in your home.

A loaf of cinnamon swirl bread with a golden brown crust dusted with powdered sugar sits on a white marbled surface, partially sliced to reveal soft, light beige bread inside with thick, rich swirls of cinnamon and nuts spread throughout. The top of the loaf is textured with ridges and a sticky cinnamon glaze that glistens in soft natural light, while three thin red and yellow apple slices rest on top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups (300g) all-purpose flour, sifted
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (226g) unsalted butter, softened OR 1 cup neutral oil
1 ½ cups (300g) granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup (240ml) buttermilk, at room temperature (or homemade with milk + lemon juice/vinegar)
2 medium-sized apples (about 1 ½ cups diced), peeled, cored, and finely diced (e.g., Granny Smith, Honeycrisp, Fuji)
¼ cup (50g) granulated sugar (for filling)
1 teaspoon ground cinnamon (for filling)
1 tablespoon fresh lemon juice
½ cup (100g) packed light brown sugar (for swirl)
1 ½ teaspoons ground cinnamon (for swirl)
2 tablespoons (28g) unsalted butter, melted (for swirl)
1 cup (120g) powdered sugar, sifted (for glaze, optional)
2-3 tablespoons milk (any kind) or heavy cream (for glaze, optional)
¼ teaspoon pure vanilla extract (for glaze, optional)

Instructions

Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper leaving an overhang for easy removal. Set aside.
Step 2: Peel, core, and finely dice 2 medium apples into approximately ¼-inch pieces. In a medium bowl, combine diced apples with ¼ cup granulated sugar, 1 teaspoon ground cinnamon, and 1 tablespoon fresh lemon juice. Toss to coat. (Optional: For a softer filling, pre-cook apples in a small saucepan over medium heat for 5-7 minutes, then cool.) Set aside.
Step 3: In a small bowl, combine ½ cup packed light brown sugar and 1 ½ teaspoons ground cinnamon. Mix well. Pour in 2 tablespoons melted unsalted butter and stir until it forms a thick, crumbly paste. Set aside.
Step 4: In a large mixing bowl, whisk together 2 ½ cups sifted all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
Step 5: In another large mixing bowl (preferably with an electric mixer), cream together 1 cup softened unsalted butter (or oil) and 1 ½ cups granulated sugar for 3-5 minutes until light, fluffy, and pale.
Step 6: Add 2 large room-temperature eggs one at a time to the creamed mixture, beating well after each addition. Beat in 1 teaspoon pure vanilla extract until just combined.
Step 7: With the mixer on low speed, alternately add the dry ingredients and 1 cup room-temperature buttermilk to the wet mixture, starting and ending with the dry ingredients (1/3 dry, ½ buttermilk, 1/3 dry, ½ buttermilk, 1/3 dry). Mix until just combined after each addition; do not overmix.
Step 8: Pour about half of the batter into the prepared loaf pan and spread evenly. Evenly spoon half of the apple filling over the batter. Crumble half of the cinnamon swirl mixture over the apples. Carefully spoon the remaining batter over these layers, gently spreading to cover. Top with the remaining apple filling and then the remaining cinnamon swirl mixture. Take a butter knife or thin skewer and gently insert it about ½-1 inch deep, swirling through the batter in a figure-eight motion a few times to create ribbons. Do not over-swirl.
Step 9: Place the loaf pan in the preheated oven. Bake for approximately 60 to 75 minutes, or until a wooden skewer/toothpick inserted into the center comes out clean or with only a few moist crumbs. If the top browns too quickly, loosely tent with aluminum foil for the last 15-20 minutes.
Step 10: Remove the loaf from the oven and let it cool in the pan on a wire rack for 15-20 minutes. Then, carefully remove the loaf from the pan and transfer it directly to the wire rack to cool completely before slicing. Slicing while warm can lead to a gummy texture.
Step 11: Once the loaf is completely cool, prepare the glaze (optional). In a small bowl, whisk 1 cup sifted powdered sugar with ¼ teaspoon pure vanilla extract. Gradually add 2-3 tablespoons milk, 1 tablespoon at a time, stirring until you achieve a smooth, pourable consistency. Drizzle the glaze over the cooled loaf.

Tips & Variations

Use tart apples like Granny Smith for a nice contrast with the sweet swirl, or sweeter varieties like Fuji for a milder flavor.
Pre-cooking the apple filling softens the fruit and reduces moisture, helping prevent a soggy loaf.
Substitute oil for butter to make the loaf dairy-free; the texture will be slightly different but still delicious.
Add a handful of chopped nuts or raisins for extra texture and flavor.
For a spicier twist, add a pinch of nutmeg or ground cloves to the cinnamon swirl mixture.

Storage

Store the loaf tightly wrapped or in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to one week or freeze wrapped in plastic and foil for up to 3 months. Thaw overnight in the refrigerator and warm slightly before serving. Glaze is best applied just before serving.

How to Serve

A loaf of cinnamon apple bread is shown sliced on a wooden board with white parchment paper underneath. The bread has about three visible layers: the outer brown crust with a sugary, slightly crispy texture, the inner swirl of light tan dough mixed with cinnamon and small apple chunks, and a soft, fluffy beige bread on the inside. The top of the loaf is decorated with thin slices of red and yellow apple, and a light dusting of powdered sugar covers the bread’s surface. The background is a softly blurred white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes before using.

How do I know when the loaf is fully baked?

Insert a wooden skewer or toothpick in the center of the loaf. If it comes out clean or with just a few moist crumbs, the loaf is done. If it has wet batter on it, bake for a few more minutes and test again.