Ingredients
Equipment
Method
Prep and make the cinnamon apple mixture
- Preheat oven to 350F and grease a 9x5 loaf pan for easy release.
- Mix brown sugar and cinnamon, then toss half of the mixture with the finely diced apples so the pieces are coated and glossy.
Mix the batter
- Beat the softened butter and granulated sugar until fluffy, then add the eggs and vanilla extract and mix until smooth.
- Whisk the all-purpose flour, baking powder, baking soda, and salt, then alternate adding the dry mixture with whole milk to the butter mixture until just combined with no dry streaks.
Layer and bake
- Pour half the batter into the loaf pan and spread it evenly to form the first layer.
- Layer half the cinnamon-sugar apple mixture on top so the loaf develops apple pockets throughout.
- Sprinkle the remaining plain cinnamon sugar over the apples so it bakes into a lightly caramelized ribbon.
- Add the remaining batter over the apples to cover them completely.
- Top with the remaining apples so you can see caramelized pieces baked on the surface.
- Bake at 350F for 55-60 minutes until a toothpick comes out clean.
Glaze and serve
- Stir powdered sugar with milk to make a smooth glaze, then drizzle it over the warm loaf so it sets with a thin sweet sheen.
Notes
Pro tip: dice the apples finely so they distribute through the loaf and stay tender after baking. Store covered at room temperature up to 2 days or refrigerate up to 5 days; rewarm slices briefly for best texture. Freezing is yes—wrap cooled slices and freeze up to 2 months, then thaw overnight in the fridge. For a lighter option, use unsalted butter substitute and lower-sugar glaze (reduce powdered sugar and add a touch more milk) while keeping the bake time the same.