Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 2 cups apples, peeled and finely diced (Granny Smith or Honeycrisp)
- For the Swirl: 1/3 cup light brown sugar and 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Thoroughly grease a 9×5-inch loaf pan with butter or non-stick cooking spray. In a small bowl, mix the brown sugar and 1 tablespoon of cinnamon for the swirl; set this aside for later use.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract and sour cream. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Gently fold the diced apples into the thick batter. Pour half of the batter into the prepared loaf pan and spread it evenly. Sprinkle half of the cinnamon-sugar mixture over the batter. Pour the remaining batter on top, then finish by sprinkling the rest of the cinnamon sugar over the surface. Use a knife to gently swirl the top layers together for a marbled effect.
- Place the pan in the center of the oven and bake for 50 to 60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top begins to brown too quickly, loosely cover the pan with aluminum foil for the final 15 minutes of baking.
- Allow the bread to cool in the pan for about 10 to 15 minutes. This helps the structure set so it doesn’t crumble when you remove it. Transfer the loaf to a wire rack to cool completely before slicing. Serve slightly warm with a smear of salted butter for the best experience.
- Cook Time: 75 minutes