This glazed apple cinnamon bread is the kind of cozy, aromatic treat that fills your kitchen with the scent of autumn—no matter the season. With tender chunks of fresh apple nestled into a moist, buttery crumb, and a cinnamon-sugar swirl running through the loaf, it’s a comforting blend of sweetness and spice. The golden crust is topped with a simple glaze that adds shine and a hint of vanilla, making each slice feel like a bakery indulgence. Whether served warm for breakfast, sliced for afternoon tea, or gifted to loved ones, this bread is a celebration of texture, flavor, and nostalgia.
INGREDIENTS:
For the Bread:
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or plain yogurt
- 1½ cups peeled and chopped apples (preferably sweet-tart like Fuji or Gala)
For the Cinnamon Sugar Swirl:
- ¼ cup brown sugar
- 1 tsp ground cinnamon
For the Glaze:
- ½ cup powdered sugar
- 1–2 tbsp milk
- ¼ tsp vanilla extract
INSTRUCTIONS:
- Prepare the Batter: Preheat oven to 175°C (350°F). Grease and line a 9×5-inch loaf pan. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla and sour cream. Gradually add dry ingredients to the wet mixture, mixing until just combined. Fold in chopped apples gently.
- Layer with Cinnamon Sugar: In a small bowl, mix brown sugar and cinnamon. Pour half the batter into the prepared pan. Sprinkle half the cinnamon sugar mixture over it. Add the remaining batter and top with the rest of the cinnamon sugar. Use a knife to gently swirl the sugar into the batter for a marbled effect.
- Bake the Bread: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil during the last 15 minutes. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth and pourable. Drizzle over the cooled bread in zigzag patterns or let it cascade down the sides for a glossy finish.
- Serve & Store: Slice and serve warm or at room temperature. Store in an airtight container for up to 3 days, or refrigerate for up to a week. This bread also freezes beautifully—wrap tightly and thaw overnight.
