Ingredients
Scale
- 1/3 cup light brown sugar
- 2 teaspoons ground cinnamon
- 2 medium Granny Smith apples, peeled and chopped
- 2/3 cup +2 tablespoons sugar
- 1/2 cup butter, softened
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup + 1 – 3 tablespoons milk
- 1 cup powdered sugar, sifted
Instructions
- Preheat oven to 350°F. Grease a 9-by-5-inch loaf pan and line with parchment paper.
- Mix brown sugar and cinnamon together in a small bowl; set aside.
- In another bowl, combine chopped apples with 2 tablespoons sugar and 1 teaspoon cinnamon; set aside.
- In a large bowl, cream butter with 2/3 cup sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Combine flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture.
- Pour half the batter into prepared pan. Top with half the apples and half the brown sugar-cinnamon mixture.
- Add remaining batter, then top with remaining apples and brown sugar-cinnamon mixture.
- Swirl mixture through batter with a knife for a marbled effect.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan 10-15 minutes before transferring to a wire rack to cool completely.
- Combine powdered sugar and 1-3 tablespoons milk to make a glaze. Drizzle over cooled bread.