Description
Cinnamon Swirl Apple Loaf brings warm spices and tender apples to a sweet, swirled bread. Perfect for fall mornings, it’s a comforting bake you’ll make again.
Ingredients
Scale
- Loaf Essentials:
- 3 ½ cups (420g) all-purpose flour, plus more for dusting
- ½ cup (100g) granulated sugar
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 cup (240ml) warm milk (105-115°F / 40-46°C)
- ½ cup (113g) unsalted butter, melted
- 2 large eggs
- Apple Filling Swirl:
- 2 medium Granny Smith apples, peeled, cored, and finely diced
- ½ cup (100g) light brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 teaspoon pure vanilla extract
- Glaze Drizzle:
- 1 cup (120g) powdered sugar
- 2–3 tablespoons milk (or cream)
- Pantry Staples:
- Pinch of salt (for yeast activation)
Instructions
- Activate the Yeast:: In a large bowl, mix the warm milk, a pinch of sugar, and the active dry yeast. Give it a gentle stir, then let it sit for about 5-10 minutes. You want to see it get all foamy and bubbly—that’s how you know your yeast is alive and ready to make this Cinnamon Swirl Apple Loaf sing! If it doesn’t foam, your yeast might be old, or your milk was too hot. I’ve been there, thinking my whole recipe was doomed!
- Mix the Dough:: Add the remaining sugar, melted butter, eggs, and half of the flour to the yeast mixture. Mix until combined, then gradually add the rest of the flour, a little at a time. The dough will be sticky, but don’t panic! Knead it on a lightly floured surface for about 5-7 minutes until it’s smooth and elastic. This is where I usually get flour all over my counter, honestly. Your hands will be a mess, but it’s worth it!
- First Rise (The Waiting Game):: Place the dough in a greased bowl, turning it once to coat. Cover it loosely with plastic wrap or a clean kitchen towel. Let it rise in a warm spot for 1-1.5 hours, or until it’s doubled in size. This is the hardest part for me, waiting! Sometimes I put it near a sunny window; other times, I just preheat the oven slightly, turn it off, and pop the bowl in there. Don’t rush it, the patience pays off!
- Prepare the Apple Swirl:: While the dough is rising, combine the diced apples, brown sugar, cinnamon, and vanilla extract in a small bowl. Give it a good stir to coat all those apple pieces. This Cinnamon Swirl Apple Loaf needs that juicy, spiced apple goodness. Taste a little bit—oops, just checking for quality control! The aroma of the cinnamon and apples together is just heavenly, you’ll see.
- Assemble the Loaf:: Once the dough has doubled, gently punch it down and roll it out on a lightly floured surface into a rectangle, roughly 12×18 inches. Spread the apple mixture evenly over the dough, leaving a small border on one long edge. Starting from the opposite long edge, roll the dough up tightly into a log. This is the trickiest part for the “swirl” in Cinnamon Swirl Apple Loaf; don’t worry if it’s not perfect. Mine rarely is, but it still tastes incredible!
- Second Rise & Bake:: Carefully transfer the log to a greased 9×5-inch loaf pan, seam-side down. Cover and let it rise again for another 30-45 minutes, or until puffy. Preheat your oven to 375°F (190°C). Bake for 45-55 minutes, or until golden brown and a skewer inserted into the center (avoiding the apple pockets) comes out clean. If it’s browning too fast, loosely tent it with foil. The whole house will smell amazing!
- Glaze and Serve:: While the Cinnamon Swirl Apple Loaf cools slightly in the pan, whisk together the powdered sugar and milk for the glaze. Add more milk if you want a thinner drizzle, less for a thicker one. Once the loaf is out of the pan and on a wire rack, drizzle that sweet glaze all over. Let it set a bit, then slice into it. Oh, the smell! That first slice is always the best, still warm and tender.