Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup Greek yogurt or sour cream
- 1 teaspoon vanilla extract
- 2 cups Granny Smith apples, peeled and diced
- For the Cinnamon Swirl:
- 1/3 cup light brown sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with butter or non-stick cooking spray. For easy removal, line the bottom and sides with parchment paper, leaving a slight overhang on the sides to use as handles.
- In a small bowl, whisk together the brown sugar and ground cinnamon. In a separate bowl, toss your diced apples with one tablespoon of this cinnamon-sugar mixture. This ensures every bite of fruit is seasoned and prevents the apples from sinking to the bottom of the loaf.
- In a medium bowl, whisk the flour, baking soda, and salt. In a large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in the Greek yogurt and vanilla extract. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix, as this can make the bread tough.
- Spread half of the batter into the prepared loaf pan. Top with half of the diced apples and half of the remaining cinnamon-sugar mixture. Spread the remaining batter over the top, followed by the rest of the apples and cinnamon sugar. Use a butter knife or a skewer to gently swirl the layers together in a figure-eight motion.
- Place the pan in the center of the oven and bake for 50 to 60 minutes. The bread is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
- Cook Time: 1 hour 10 minutes