📝 About This Recipe
This exquisite quick bread captures the essence of a cozy autumn afternoon, blending the tart snap of Granny Smith apples with a deeply spiced cinnamon swirl. Unlike traditional loaves, this version features a decadent, buttery streusel topping that provides a satisfying crunch against the moist, tender crumb. It is the perfect marriage of a classic fruit-forward cake and a rustic morning bread, making it an unforgettable treat for brunch or dessert.
🥗 Ingredients
The Apple Mixture
- 2 large Granny Smith Apples (peeled, cored, and finely diced)
- 1 tablespoon Granulated Sugar
- 1/2 teaspoon Ground Cinnamon
The Batter
- 2 cups All-Purpose Flour (leveled)
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1 cup Granulated Sugar
- 1/2 cup Unsalted Butter (softened to room temperature)
- 2 Large Eggs (at room temperature)
- 1/2 cup Whole Milk
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1/4 cup Greek Yogurt (plain, full fat)
Cinnamon Swirl & Streusel
- 1/2 cup Light Brown Sugar (packed)
- 2 teaspoons Ground Cinnamon
- 3 tablespoons Cold Unsalted Butter (cubed for streusel)
- 2 tablespoons All-Purpose Flour (for streusel texture)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan thoroughly with butter and line the bottom with parchment paper, leaving an overhang on the sides for easy removal.
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2
In a small bowl, toss the diced apples with 1 tablespoon of sugar and 1/2 teaspoon of cinnamon. Set these aside to macerate while you prepare the batter.
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3
In a medium bowl, whisk together the 2 cups of flour, baking powder, and salt until well combined. This ensures an even rise.
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4
In a large stand mixer fitted with the paddle attachment, cream the softened butter and 1 cup of granulated sugar on medium-high speed for 3-4 minutes until light and fluffy.
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5
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is incorporated.
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6
Whisk together the milk, Greek yogurt, and vanilla bean paste. The yogurt adds a beautiful tang and moisture to the crumb.
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7
Reduce the mixer speed to low. Alternately add the dry ingredients and the milk mixture to the butter, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
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8
Prepare the cinnamon swirl/streusel base: In a small bowl, mix the brown sugar and 2 teaspoons of cinnamon. Take half of this mixture and set it aside. To the other half, mix in 2 tablespoons of flour and the cold cubed butter using a fork until it forms pea-sized crumbs.
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9
Pour half of the batter into the prepared loaf pan. Spread it evenly with a spatula.
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10
Top the batter with half of the macerated apples, then sprinkle over the plain cinnamon-sugar mixture (the half without the extra flour/butter).
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11
Pour the remaining batter over the top, followed by the rest of the apples. Finally, top the entire loaf with the buttery streusel crumbs.
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12
Bake for 60 to 70 minutes. At the 45-minute mark, check the bread; if the top is browning too quickly, tent it loosely with aluminum foil.
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13
The bread is done when a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached.
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14
Allow the bread to cool in the pan for 15 minutes before using the parchment overhang to lift it onto a wire rack to cool completely.
💡 Chef's Tips
Use Granny Smith or Honeycrisp apples as they hold their shape and provide a tart contrast to the sweet batter. Ensure your eggs and milk are at room temperature to prevent the batter from curdling when mixing. Don't over-mix the batter once the flour is added, or the bread will become tough rather than tender. If you want a 'bakery style' finish, drizzle a simple glaze of powdered sugar and milk over the cooled loaf. Store the bread in an airtight container at room temperature for up to 3 days, or freeze slices for up to 3 months.
🍽️ Serving Suggestions
Serve warm with a generous slab of salted cultured butter. Pair a thick slice with a hot cup of Earl Grey tea or a dark roast coffee. Top a toasted slice with a dollop of whipped mascarpone and a drizzle of honey. Serve as a dessert alongside a scoop of premium vanilla bean ice cream. Accompany with a glass of chilled sparkling apple cider for a festive brunch.