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Incredibly Moist Apple Cinnamon Quick Bread with Brown Sugar Swirl

A close-up of a slice of moist apple bread, showing chunks of apple and a sweet glaze drizzled over the top.
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Make this incredibly moist apple bread featuring fresh apples, warm spices, and a rich brown sugar cinnamon swirl. This quick bread is perfect for a cozy breakfast, snack, or fall dessert.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar, plus 1/4 cup for the swirl
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 cups peeled and finely chopped fresh apples (about 2 medium apples)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/4 cup granulated sugar mixed with 1 teaspoon cinnamon (for the swirl)
  • 1/2 cup powdered sugar mixed with 1-2 tablespoons milk (for optional glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, 1 teaspoon cinnamon, nutmeg, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the 1 cup granulated sugar, 1/2 cup brown sugar, and softened butter until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Alternate adding the dry ingredient mixture and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. Gently fold in the chopped apples and nuts, if using.
  7. Prepare the swirl: In a small bowl, combine the 1/4 cup brown sugar, 1/4 cup granulated sugar, and 1 teaspoon cinnamon.
  8. Pour half of the batter into the prepared loaf pan. Sprinkle the entire sugar-cinnamon swirl mixture evenly over the batter. Top with the remaining batter.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil after 40 minutes.
  10. Let the apple bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  11. If desired, whisk together the powdered sugar and milk to create a thin glaze. Drizzle over the cooled bread before slicing and serving.

Notes

  • Use firm, tart apples like Granny Smith for the best texture and flavor contrast against the sweet bread.
  • To keep this bread moist, avoid overmixing the batter once the flour is added.
  • This bread freezes well. Wrap the cooled loaf tightly in plastic wrap and then foil before freezing for up to three months.

Nutrition

Find it online: https://mdlatdmm.com/moist-apple-bread-recipe-easy-fall-baking/