Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

1 1/2 cups peeled and diced apples (preferably Granny Smith or Honeycrisp)

1/4 cup packed brown sugar (for the cinnamon swirl)

1 tablespoon ground cinnamon (for the cinnamon swirl)

1 tablespoon unsalted butter, melted (for the cinnamon swirl)

1 cup powdered sugar (optional, for the glaze)

2 tablespoons milk (optional, for the glaze)

1/2 teaspoon vanilla extract (optional, for the glaze)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, and salt. Set aside.

Step 3: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Step 4: Add the eggs one at a time to the creamed mixture, beating well after each. Stir in the vanilla extract.

Step 5: Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.

Step 6: Fold the diced apples into the batter evenly but gently.

Step 7: In a small bowl, combine the brown sugar, ground cinnamon, and melted butter to make the cinnamon swirl mixture.

Step 8: Pour half of the apple batter into the prepared loaf pan. Spoon half of the cinnamon swirl mixture over it and use a knife to gently swirl it through the batter.

Step 9: Top with the remaining apple batter, then spoon over the remaining cinnamon swirl and swirl again for a marbled effect.

Step 10: Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too fast, tent loosely with foil.

Step 11: Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 12: For the optional glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled loaf before serving.

Tips & Variations

Use tart apples like Granny Smith or Honeycrisp for a balanced sweet-tart flavor and firmer texture.

For added texture, sprinkle chopped walnuts or pecans into the batter before baking.

Substitute buttermilk with plain yogurt mixed with a little milk if you don’t have buttermilk on hand.

Try adding a pinch of nutmeg or allspice to the dry ingredients for enhanced warmth in the spice profile.

FAQs

Can I use frozen apples for this recipe?

It’s best to use fresh apples to avoid excess moisture that frozen apples may release, which can affect the loaf’s texture. If using frozen, thaw and drain them well before folding into the batter.

Can I make this loaf dairy-free?

Yes, substitute the butter with a dairy-free spread and use a plant-based milk with a teaspoon of vinegar or lemon juice to mimic buttermilk. This will keep the loaf moist and flavorful.