Description
Warm cinnamon and nutmeg swirl through moist batter studded with sweet diced apples, creating a tender, fragrant loaf that’s perfect for an afternoon treat or breakfast table centerpiece.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup milk
- 1/4 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 2 medium apples peeled cored and diced
- 2 tablespoons unsalted butter melted
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F and grease a 9×5 inch loaf pan.
- In a medium bowl whisk together the flour, baking powder, cinnamon, nutmeg, salt, and sugar.
- In a separate bowl beat the eggs then whisk in the milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the diced apples until evenly distributed.
- Pour half of the batter into the prepared pan.
- In a small bowl mix the remaining melted butter with the 3 tablespoons sugar and 1 teaspoon cinnamon.
- Drizzle or spread half of the cinnamon sugar mixture over the batter in the pan.
- Top with the remaining batter and swirl the remaining cinnamon sugar mixture on top.
- Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure the apples are evenly diced to prevent them from sinking to the bottom.
- Cool the bread completely before slicing for cleaner slices.
- Substitute almond milk for a dairy-free version.
- The bread can be stored in an airtight container at room temperature for up to three days.