Ingredients
Scale
- For the Apple Mixture:
- 2 cups Granny Smith or Honeycrisp apples, peeled and chopped into small cubes
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- For the Batter:
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs, room temperature
- 1.5 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 1.75 teaspoons baking powder
- 1/2 cup whole milk
- For the Cinnamon Sugar Swirl:
- 1/3 cup light brown sugar
- 1 tablespoon ground cinnamon
- For the Maple Glaze:
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1–2 tablespoons milk or heavy cream
Instructions
- Step 1: Preparation and Apple Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously with butter or non-stick cooking spray, or line it with parchment paper for easy removal. In a small bowl, toss the chopped apples with 1/4 cup sugar and 1 teaspoon of cinnamon. Set these aside so the apples can release their juices and soak up the spice.
- Step 2: Creaming and Mixing the Batter: In a large mixing bowl, cream together the softened butter and 2/3 cup granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined; do not overmix or the bread will be tough.
- Step 3: Layering the Bread: Pour half of the batter into the prepared loaf pan. Spread half of the prepared cinnamon-apple mixture over the batter. In a small bowl, mix the brown sugar and cinnamon for the swirl, then sprinkle half of that mixture over the apples. Lightly press the apples into the batter with a spoon. Pour the remaining batter over the top, followed by the rest of the apples and the remaining cinnamon-sugar mixture.
- Step 4: Swirling and Baking: Use a butter knife to gently swirl the layers together in a figure-eight motion. This creates the “fritter” look and distributes the flavors. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent the pan with aluminum foil for the last 15 minutes of baking.
- Step 5: Glazing and Serving: Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack. While the bread is still slightly warm, whisk together the powdered sugar, maple syrup, and milk in a small bowl until smooth. Drizzle the maple glaze generously over the loaf. Allow the glaze to set before slicing and serving.
- Cook Time: 80 minutes