Ingredients
Equipment
Method
Prep and preheat
- Preheat the oven to 350F, then grease a 9x5 loaf pan so the bread releases cleanly after baking.
Make the cinnamon-apple layer
- Mix the packed brown sugar with 2 teaspoons cinnamon, then toss half of the mixture with the diced apples until the pieces look evenly coated.
Mix the batter
- Beat the softened unsalted butter with the granulated sugar until fluffy, which should look lighter in color and aerated.
- Add the eggs and vanilla extract to the butter-sugar mixture and beat until smooth and combined.
- Whisk the all-purpose flour, baking powder, baking soda, and salt together until evenly distributed.
- Alternate adding the dry mixture and the whole milk to the butter mixture, mixing just until the batter is thick and uniform.
Assemble the loaf
- Pour half the batter into the greased loaf pan and spread it into an even layer.
- Layer half of the cinnamon-sugar coated apple mixture over the batter so the surface is covered with apple pieces.
- Sprinkle the remaining plain cinnamon-sugar mixture over the apples, forming a speckled layer.
- Pour the remaining batter over the top and gently spread to cover the apples.
- Top with the remaining apples so they peek through slightly.
Bake and glaze
- Bake at 350F for 55-60 minutes until a toothpick inserted in the center comes out clean or with only a few moist crumbs.
- Drizzle the powdered sugar glaze over the loaf while warm so it melts slightly and sets into a thick, glossy coating.
Notes
Pro tip: toss the diced apples with the cinnamon-sugar right before layering so they don’t release extra juice. Store airtight in the refrigerator up to 4 days; warm slices in the microwave 10-20 seconds. Freezing is yes—wrap tightly and freeze up to 2 months, then thaw overnight in the fridge. For a lighter option, use low-fat milk in both the batter and glaze (texture will be slightly less tender).