Ingredients
Scale
- 2 medium apples, peeled and chopped
- 2 tablespoons brown sugar
- 2 teaspoons ground cinnamon, divided
- ¼ teaspoon ground nutmeg
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- ½ cup powdered sugar (for glaze)
- 1–2 tablespoons milk (for glaze)
- ½ teaspoon vanilla extract (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and lightly flour a standard loaf pan.
- In a small bowl, combine chopped apples, brown sugar, 1 teaspoon cinnamon, and nutmeg. Mix well and set aside.
- In a medium bowl, whisk together flour, baking powder, remaining cinnamon, and salt until evenly combined.
- In a large mixing bowl, cream softened butter with granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Slowly add milk while mixing until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Spread half of the batter evenly in the prepared loaf pan.
- Spoon half of the apple mixture on top.
- Add the remaining batter over the apples, spreading gently.
- Top with the rest of the apple mixture. Use a knife to gently swirl the apples into the batter for a marbled effect.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack.
- Prepare glaze by whisking powdered sugar, milk, and vanilla extract until smooth.
- Drizzle glaze over cooled bread before slicing and serving.
Notes
Use tart apples like Granny Smith for balance or sweet apples like Gala for a milder flavor.
For added crunch, fold in chopped walnuts or pecans.
Let the bread cool before glazing to prevent the glaze from melting completely.
- Prep Time: 20
- Cook Time: 55