Homemade Apple Cinnamon Swirl Loaf

Ingredients

For the Batter:

• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup buttermilk or sour cream

For the Apple Mixture:

• 2 cups peeled and finely chopped apples (about 2 medium apples)
• 1 teaspoon lemon juice
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon

For the Cinnamon Swirl:

• ¼ cup brown sugar
• 1½ teaspoons ground cinnamon

For the Glaze (optional):

• ½ cup powdered sugar
• 1–2 tablespoons milk
• ¼ teaspoon vanilla extract

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Instructions

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. Prepare Apple Mixture:
   In a small bowl, toss the chopped apples with lemon juice, brown sugar, and cinnamon. Set aside.
3. Make the Batter:
   In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
   In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla. Alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients.
4. Layer the Loaf:
   Pour half the batter into the prepared pan. Sprinkle half the cinnamon-sugar swirl, then layer half the apple mixture. Add the remaining batter, then top with the remaining apples and swirl mixture. Gently swirl with a knife for a marbled effect.
5. Bake:
   Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.
6. Glaze (optional):
   Whisk powdered sugar, milk, and vanilla together, then drizzle over the cooled loaf.

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Storage

Store covered at room temperature for up to 3 days, or refrigerate for up to 1 week. You can also freeze it (unglazed) for up to 3 months.

Enjoy !!!