Apple Cinnamon Swirl Loaf

This Apple Cinnamon Swirl Loaf has a crackly, cinnamon brown sugar crust baked along the bottom, sides, and top. Tender, bright apple tidbits wrapped in cinnamon and brown sugar are then swirled into an ultra moist, buttermilk batter and baked to golden, fragrant cinnamon perfection!

Prep Time10

Cook Time1

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: Apple Cinnamon Swirl Loaf

Servings:

Calories: 372kcal

Author: Jennifer Grissom

Ingredients

1 tablespoon butter
1 cup brown sugar
1 tablespoon cinnamon
3 cups Granny Smith apples, peeled, sliced or diced
2 cups flour, all purpose
1 tablespoon baking powder
1/2 teaspoon kosher salt
2/3 cup white sugar
1 egg, lightly beaten
1 cup buttermilk
1/2 cup vegetable oil

Instructions

Preheat the oven to 350 degrees.
Grease a 9x5" loaf pan on the bottoms and sides with the tablespoon of butter.
Stir together the brown sugar and cinnamon in a medium mixing bowl. Pour some of it into the loaf pan and tap it around to coat/dust the bottom and sides of the pan with the brown sugar and cinnamon mix. Dump any extra back into the bowl.
Add the apples to the remaining brown sugar and cinnamon and stir until they are well covered. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, salt, and white sugar.
Add the egg, buttermilk, and oil and stir just until combined.
Add half of the buttermilk batter to the bottom of the loaf pan. Top with half of the brown sugar apple mixture.
Repeat the buttermilk batter and finally the remainder of the apples.
Use a butter knife to swirl the cake into the apples a bit if desired.
Bake for 55-65 minutes or until a knife in the center comes out clean.
Cool for 10 minutes in the loaf pan and then run a knife around the edges.
Remove from the loaf pan to finish cooling.
Serve warm or at room temperature.

Notes

This recipe is sized for a 9x5 loaf pan and will be very full.

I use a piece of foil below the loaf pan to catch any potential drips.

After the loaf comes out of the oven, cool for exactly 10 minutes and then remove it from the loaf pan. Leaving it in the pan to completely cool makes it difficult to remove and the brown sugar and cinnamon crust does not always stay on the bread.

Nutrition