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The Step-by-Step Method: Creating the Swirl
Prep Time: 20 mins | Cook Time: 50-60 mins | Serves: 10
Step 1: Prep and Preheat
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
Step 2: Make the Cinnamon Swirl
In a small bowl, mix together the brown sugar and cinnamon. Set aside.
Step 3: Create the Batter
In a large bowl, cream together the softened butter and granulated sugar with a hand mixer until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the flour mixture. Mix until just combined—do not overmix.
Gently fold in the chopped apples.
Step 4: The Layering Magic (The Key to the Swirl)
Pour half of the batter into the prepared loaf pan and spread it evenly.
Sprinkle half of the cinnamon-sugar mixture over the batter.
Carefully spread the remaining batter over the top.
Now, sprinkle the remaining cinnamon-sugar mixture over the top. Use a knife or a chopstick to gently swirl the cinnamon sugar into the batter, making a few figure-eight motions. Don’t over-swirl!
Step 5: Bake to Perfection
Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.
If the top is browning too quickly, tent it loosely with aluminum foil for the last 15 minutes of baking.
Step 6: Cool and Glaze
Let the bread cool in the pan for 15-20 minutes before carefully transferring it to a wire rack to cool completely.
While the bread cools, whisk together the powdered sugar, milk, and vanilla to make a smooth glaze. Drizzle the glaze over the completely cooled bread.
Step 7: Slice and Devour
Slice and serve. Enjoy with a hot cup of coffee or tea for the perfect treat.
Chef’s Notes: Pro-Tips for a Perfect Loaf
The Apple Choice: Using a firm, tart apple like Granny Smith provides a nice flavor contrast and holds its shape during baking. For a sweeter bread, use Honeycrisp or Fuji apples.
Room Temperature Matters: Using room temperature eggs and butter helps them emulsify with the sugar, creating a lighter, fluffier crumb.
Don’t Over-Swirl: A few elegant swirls are all you need. If you over-mix, you’ll lose the distinct marbled layers and end up with a muddled batter.
The Cool Down: Letting the bread cool completely before glazing is important. If you glaze it while it’s warm, the glaze will just melt and absorb into the bread.
Frequently Asked Questions (FAQ)
Q: Can I make this bread ahead of time?
A: Absolutely! The flavor is even better the next day. Bake it, let it cool completely, wrap it tightly in plastic wrap, and store it at room temperature. Add the glaze just before serving.
Q: How do I store it?
A: Store leftover glazed bread in an airtight container at room temperature for 2-3 days. For longer storage, keep it unglazed in the refrigerator for up to 5 days, or freeze it for up to 3 months.
Q: Can I add nuts?
A: Yes! Fold ½ cup of chopped walnuts or pecans into the batter with the apples for a delicious crunch.
Q: My bread is browning too fast. What should I do?
A: Ovens can vary. If the top is getting dark before the center is cooked, simply tent the loaf with a piece of foil for the remainder of the baking time.
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