Ingredients
Equipment
Method
Preheat and prepare the pan
- Preheat the oven to 350F, then grease and line a 9x5-inch loaf pan with parchment if desired so the loaf releases cleanly.
Make cinnamon-brown sugar and toss apples
- Mix the brown sugar and ground cinnamon, then toss the chopped apples with 2 tablespoons of the cinnamon sugar mixture so every chunk is coated.
Mix the wet ingredients
- Beat the softened butter and granulated sugar until fluffy, then beat in the eggs and vanilla extract until smooth and lighter in color.
Combine dry ingredients with milk
- Whisk the all-purpose flour, baking powder, and salt together, then add to the batter alternately with the milk to form a thick, spoonable batter.
Layer and build the loaf
- Spread half the batter in the loaf pan, top with half the apples and half of the remaining cinnamon sugar mixture, then repeat the layers with the remaining batter, apples, and cinnamon sugar.
Swirl and bake
- Swirl gently with a knife so the cinnamon sugar makes marbled ribbons through the loaf, then bake for 50-55 minutes at 350F until a toothpick comes out clean.
Cool and glaze
- Cool the loaf for 15 minutes so it sets, then whisk the powdered sugar with 2-3 tablespoons milk and drizzle over the top while still warm.
Notes
Pro tip: keep the batter thick and don’t overmix after adding the flour—this helps the loaf stay tender instead of tough. Store covered in the refrigerator up to 4 days; warm slices in the microwave for 10-15 seconds for a fresh-baked feel. Freezing works well up to 2 months (glaze after thawing for best texture). For a simple dietary swap, use a plant-based butter substitute and continue with the same baking times.