Apple Bread with Cinnamon Swirl

 

Apple Bread with Cinnamon Swirl - 

Once Upon a Chef

Penny Kuckkahn made this for a wine get together on September 9th. It is incredibly moist with delicious cinnamon and apple flavors.

Penny doubles the apples. I made it just as the recipe suggested and it turned out great!

Link to recipe

Adapted from Erhardts Eat 

This lovely apple bread has a generous cinnamon swirl and crisp sugared top.

Servings: 12 slices

Prep Time: 30minutes minutes

Cook Time: 55minutes minutes

Total Time: 1hour hour 25minutes minutes

INGREDIENTS

• ½ cup light brown sugar packed
• 1½ teaspoons ground cinnamon
• 2 large eggs
• ½ cup granulated sugar
• ½ cup (1 stick) unsalted butter, melted and slightly cooled
• ½ cup milk
• 2 teaspoons vanilla extract
• 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
• ½ teaspoon salt
• 1½ teaspoons baking powder
• 1 cup peeled cored, and finely diced tart baking apples, from 1 apple (preferably Granny Smith)

DIRECTIONS    

• Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Spray an 8½ x 4½-inch (22 x 11-cm) loaf pan lightly with nonstick cooking spray. Line the long side of the pan with a parchment paper “sling” and spray lightly with nonstick cooking spray again.
• In a small bowl, mix the brown sugar and cinnamon until evenly combined. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the eggs and granulated sugar on medium speed until pale and creamy, about 2 minutes.
• With the mixer on low, gradually add the melted butter followed by the milk and vanilla, and mix just until evenly combined.
• Add the flour, salt, and baking powder to the batter and mix on low speed until evenly combined.
• Add the apples to the batter and fold with a rubber spatula until evenly incorporated.
• Spoon about ⅔ of the batter into the prepared pan. Sprinkle about ⅔ of the brown sugar-cinnamon mixture on top of the batter. Spoon the remaining batter over top, followed by the remaining brown sugar-cinnamon mixture. Using a butter knife, swirl the layers by making a zig-zag motion through the batter once in each direction (don't overdo it!).
• Bake for about 50 minutes, until the bread is golden brown and a cake tester or toothpick inserted into the center comes out clean. Let the bread cool on a rack for about 30 minutes, then use the parchment sling to lift the bread out of the pan and onto the rack. Let cool completely before slicing, a few hours or overnight. Store loosely covered with aluminum foil on the countertop for up to 4 days.