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Cinnamon Apple Bread | Soft, Moist & Cinnamon Swirled

Soft and moist homemade apple bread filled with tender diced apples and a sweet cinnamon-brown sugar swirl. This easy quick bread is perfect for breakfast, brunch, afternoon coffee, or a cozy fall dessert.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 1 hour
Total Time 1 hour 30 minutes
Servings: 18 Slice
Course: Bread, Breakfast, Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Bread
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk
  • 1½ cups peeled and finely diced apples
For the Cinnamon Swirl
  • ⅓ cup packed light brown sugar
  • 1½ teaspoons ground cinnamon
  • 1 tablespoon all-purpose flour
Optional Glaze
  • ½ cup powdered sugar
  • 1 –2 tablespoons milk
  • ¼ teaspoon vanilla extract

Method
 

  1. Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper.
  2. In a small bowl, combine brown sugar, cinnamon, and 1 tablespoon flour. Set aside.
  3. In another bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large bowl, beat softened butter and granulated sugar for 2–3 minutes, until light and creamy.
  5. Add the eggs one at a time, mixing well after each addition. Mix in vanilla.
  6. Add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
  7. Gently fold the diced apples into the batter.
  8. Spread half of the batter into the prepared loaf pan.
  9. Sprinkle the cinnamon-sugar mixture evenly over the batter.
  10. Add the remaining batter and gently spread it over the cinnamon layer.
  11. Run a butter knife through the batter a few times to create a cinnamon swirl.
  12. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  13. If the top browns too quickly, loosely cover the loaf with foil during the final part of baking.
  14. Cool in the pan for about 15 minutes.
  15. Use the parchment paper to lift the bread onto a wire rack and allow it to cool further.
  16. If using the glaze, whisk powdered sugar, milk, and vanilla until smooth.
  17. Drizzle the glaze over the cooled bread.
  18. Slice and serve.

Notes

Use apples that hold their shape well, such as Honeycrisp, Granny Smith, Pink Lady, or Fuji.
Dice apples into small, even pieces so they cook properly.
Don't overmix the batter after adding the flour.
Check the center of the loaf before removing it from the oven.
Allow the bread to cool before slicing for the best texture.
Parchment paper makes removing the moist loaf much easier.