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Cinnamon Apple Bread

Cinnamon apple bread with a golden cinnamon-sugar swirl and tender crumb studded with finely diced apples. A quick mix, minimal folding, and one knife swirl create a classic bakery-style loaf with a lightly glistening top crust.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp cinnamon
  • 0.5 tsp nutmeg
  • 2 eggs
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar, packed
  • 0.5 cup vegetable oil
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 2 cup apples, peeled and finely diced
  • 2 tbsp sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prepare the pan
  1. Preheat oven to 350F, and grease a 9x5 loaf pan.
  2. Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg together.
Mix wet ingredients
  1. In a large bowl, whisk eggs, both sugars, oil, sour cream, and vanilla until smooth.
Combine and form the swirl
  1. Fold flour mixture into the wet ingredients until just combined, then fold in diced apples.
  2. Pour half the batter into the prepared pan and spread it into an even layer.
  3. Mix the cinnamon-sugar swirl and sprinkle half over the batter.
  4. Pour remaining batter over the swirl and spread to cover.
  5. Top with remaining cinnamon sugar.
  6. Run a knife through the batter once to create a subtle swirl.
Bake and cool
  1. Bake 55-65 minutes until a toothpick inserted in the center comes out clean.
  2. Cool in the pan 15 minutes before slicing.

Notes

Pro tip: fold until the batter is just combined to keep the crumb tender, then create the swirl with only one gentle knife pass. Store the sliced loaf in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days; reheat briefly. Freezing is yes—wrap tightly and freeze up to 2 months. For a lighter swap, use low-fat sour cream (it keeps the same moisture without changing the method).