I whipped up an Apple Cinnamon Bread that hides apple chunks in ribboned cinnamon swirls for a quick loaf you can make without a mixer.

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I wasnt expecting much when I tossed peeled and chopped apples into a simple batter, but the loaf surprised me. Pockets of fruit pop up in every slice and a ribbon of ground cinnamon sneaks through, making each bite more interesting than the last.

I call it my Cinnamon Swirl Bread, and somehow it manages to feel like a small mystery you want to solve with a fork. I even botched the mixing once and ended up with a texture I liked better, so yeah, this one rewards happy accidents and curiosity more than perfection.

Why I Like this Recipe

– I love how it smells while baking, makes the whole house feel cozy
– I like that it stays moist even after a day, so i can snack on leftovers
– I like how easy it is to throw together, no fancy gear needed
– I like sharing slices with friends because everyone always asks for more

Ingredients

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Adds sweet and slightly tart moisture, fiber and vitamin C, gives little fruity bites.
Base of loaf, mostly carbs some protein, gives structure but can be dense.
Sugars sweeten but brown adds molasses flavor and moisture, high in calories though.
Bind ingredients, add protein and richness, help rise and make crumbs tender.
Gives tang and acidity, reacts with baking soda for lift, keeps bread moist.
Cinnamon and nutmeg make it warm and cozy, big flavor with almost no calories.
Oil or melted butter adds tenderness and fat, enriches taste and mouthfeel.
Walnuts or pecans add crunch, healthy fats and protein but some avoid them.

Ingredient Quantities

2 cups all purpose flour (about 250 g)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (optional)

3/4 cup granulated sugar

1/4 cup packed light brown sugar

2 large eggs

1/2 cup buttermilk

1/2 cup vegetable oil or melted butter

1 teaspoon vanilla extract

1 1/2 cups peeled and chopped apples (about 1 large apple)

1/3 cup packed brown sugar (for the cinnamon swirl)

2 teaspoons ground cinnamon (for the swirl)

1 tablespoon melted butter (helps the swirl)

1/2 cup chopped walnuts or pecans (optional)

How to Make this

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1. Preheat oven to 350°F and grease and line a 9 x 5 loaf pan with parchment or spray it well, then set aside.

2. In a large bowl whisk together 2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg if using.

3. In another bowl whisk 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 large eggs, 1/2 cup buttermilk, 1/2 cup vegetable oil or melted butter and 1 teaspoon vanilla until smooth and combined.

4. Pour the wet into the dry and fold gently with a spatula until just combined, a few lumps are ok, don’t over mix or the bread will get tough.

5. Toss 1 1/2 cups peeled chopped apples in a tablespoon or two of the flour from the dry mixture so they don’t sink, then fold the apples and 1/2 cup chopped walnuts or pecans if using into the batter.

6. Make the cinnamon swirl by stirring together 1/3 cup packed brown sugar, 2 teaspoons ground cinnamon and 1 tablespoon melted butter until crumbly and spreadable.

7. Spoon about half the batter into the prepared pan, sprinkle about half the cinnamon swirl mixture evenly over the batter, dollop the rest of the batter on top and spread gently, then sprinkle the remaining swirl and drag a knife through the batter a few times to create swirls.

8. Bake at 350°F for about 50 to 60 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs, if the top browns too fast tent with foil for the last 10 to 15 minutes.

9. Cool the loaf in the pan for 10 to 15 minutes, then lift out using the parchment onto a wire rack and cool another 30 minutes before slicing so it sets up, store wrapped at room temp for two days or freeze slices for longer.

Equipment Needed

1. 9 x 5 loaf pan lined with parchment or well sprayed
2. Large mixing bowl (and a medium bowl for wet ingredients)
3. Measuring cups and measuring spoons
4. Whisk
5. Rubber spatula for folding
6. Cutting board and a sharp chef’s knife for the apples
7. Small bowl and spoon for the cinnamon swirl
8. Wire cooling rack and a toothpick to test doneness

FAQ

Q: Can I use a different apple variety than the recipe calls for?

A: Yes. Tart apples like Granny Smith hold their shape and cut the sweetness, while Fuji, Gala or Honeycrisp get softer and sweeter. If you dont want big soggy bits, dice the apples small and pat them dry before folding in. You can leave the skins on for color and texture but chop finer so they dont tear the crumb.

Q: My cinnamon swirl sank into the batter, how do I keep it distinct?

A: Dont overmix. Pour half the batter into the pan, sprinkle the cinnamon-sugar mixture (with the tbsp of melted butter) on top, then add the apples and the rest of the batter on top. Drag a knife once or twice lengthwise to create a swirl, but dont stir a lot. A slightly thicker batter helps too; you can cut 1 tbsp of buttermilk if yours seems very loose. The melted butter in the swirl also helps it stay put.

Q: Can I make this dairy free or egg free?

A: Yes. For egg replacements try 2 flax eggs (2 tbsp ground flax + 6 tbsp water, let sit 5 min). For buttermilk use 1/2 cup plant milk + 1/2 tbsp vinegar, wait 5 min. Use neutral oil instead of butter at the same measure. Texture will be a bit different, usually slightly denser, but still tasty.

Q: How do I know the loaf is done?

A: A toothpick in the center should come out with moist crumbs not wet batter. The top should be golden and spring back lightly when pressed. If you have a probe thermometer aim for about 200 to 205 F (93 to 96 C). Let it cool in the pan 10 to 15 min before unmolding or it will fall apart if you slice it too hot.

Q: Can I freeze the bread?

A: Yes. Cool completely, wrap tightly in plastic wrap then foil or a freezer bag. Freeze up to 3 months. Thaw overnight at room temp. Slices toast up great right from thawed for a fresh taste.

Q: What if I dont want nuts or have allergies?

A: Just leave them out, no problem. You can swap in dried cranberries, raisins, or extra apples instead. If you add large mix-ins, chop them smaller so the loaf doesn’t get crumbly or take longer to bake.

Apple Cinnamon Swirl Bread Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour, use the same amount — it’ll give a nuttier loaf and be a little denser; or use a 1 to 1 gluten free flour blend if you need gluten free, texture might change though
Buttermilk: no buttermilk? stir 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar, let it sit 5 minutes; you can also thin plain yogurt with a splash of milk to equal 1/2 cup, this keeps the batter tangy and helps rise
Eggs: for each egg use 1 tablespoon ground flax mixed with 3 tablespoons water, let sit 5 minutes till gelled; it’s a good binder but the bread may turn out a bit heavier
Granulated sugar: replace with coconut sugar 1 to 1 for similar sweetness and a deeper flavor; or swap up to 1/4 cup of the granulated sugar for maple syrup, reduce other liquids slightly and check doneness earlier

Pro Tips

– Measure flour by spooning it into your cup and leveling, or even better use a kitchen scale, because too much flour will make the loaf dry. Don’t over mix the batter, fold until you just cant see big streaks of flour — overworking = tough, rubbery bread.

– Use a firm, slightly tart apple (Granny Smith or Honeycrisp) and cut the pieces small so they cook evenly, you can leave the peel on for extra color and texture. Toss them very lightly in a little flour so they don’t all sink to the bottom, but don’t coat them too much or the batter will get stiff.

– For a clear swirl, make the cinnamon-sugar mixture a bit drier so it holds shape, or chill it for 10 minutes before adding; you can also pipe it from a zip bag to get neat ribbons. Toast the nuts in a dry skillet for a minute or two to wake up the flavor before folding them in or sprinkling on top.

– If the top is browning too fast, tent with foil, and rely on the toothpick with a few moist crumbs as your doneness test instead of an exact minute count. Cool the loaf completely before slicing so it sets, and for longer storage freeze individual slices between parchment sheets in a zip bag, reheat gently.