Equipment Needed
- 9×5 inch loaf pan
- Parchment paper (for easy lifting)
- Stand mixer or handheld electric mixer
- Two medium mixing bowls
- Small bowl (for the topping)
- Whisk and spatula
- Measuring cups and spoons
Step-by-Step Instructions
I always start by preheating my oven to 350°F (175°C) and lining my loaf pan with parchment paper, leaving an overhang on the two long sides. This little trick is a lifesaver for clean removal later—no more stuck corners! In my stand mixer bowl, I cream together the softened butter and granulated sugar for a good 3-4 minutes until it’s pale and fluffy. This step builds the structure of your bread, so don’t rush it. Then I add the eggs one at a time, beating well after each, followed by the vanilla. The mixture should look smooth and almost satiny.
In a separate bowl, I whisk together the flour, baking powder, and salt. With the mixer on low, I add about a third of this dry mixture to the butter bowl, then half of the milk, repeating until everything is just combined. I learned the hard way that overmixing here leads to a tough, dense bread. A few streaks of flour are okay! I gently fold the batter with a spatula until it just comes together—it will be thick and glorious.
Now, for the best part: the apple-cinnamon swirl. In that second medium bowl, I toss the finely diced apples with the brown sugar and cinnamon until every piece is coated in that spiced, sandy goodness. I pour half of the thick batter into my prepared pan and smooth it out. Then, I sprinkle half of the apple mixture over it, pressing the pieces in lightly. I repeat with the remaining batter and apples, creating a beautiful, layered effect. In a small dish, I mix the sugar and cinnamon for the topping and generously sprinkle it all over the top layer of apples.
I slide the pan into the center of my preheated oven. The baking time is crucial. In my oven, it takes about 50-60 minutes, but I start checking at 45 minutes with a toothpick inserted into the center. If it comes out with a few moist crumbs (not wet batter), it’s done. I once overbaked it by just five minutes, and the edges were a tad dry. The top will be a deep golden brown, and your kitchen will smell like heaven. I let it cool in the pan for 20 minutes before using the parchment paper “handles” to lift it onto a wire rack.(See the next page below to continue…)