Save It A moist and tender loaf filled with juicy apple chunks, swirled with cinnamon sugar, and topped with a luscious salted caramel glaze. Perfect for breakfast, dessert, or an afternoon treat.
My family loves when the aroma of baked apples and cinnamon fills the kitchen. This loaf was a hit for a cozy weekend breakfast, and everyone claimed a second slice the first time I served it.
Ingredients
- For the Apple Mixture: 2 medium apples (preferably Granny Smith or Honeycrisp), peeled and diced, 2 tbsp granulated sugar, 1 tsp ground cinnamon
- For the Cinnamon Swirl: 1/3 cup brown sugar (packed), 1 tsp ground cinnamon
- For the Loaf Batter: 1/2 cup (115 g) unsalted butter (softened), 2/3 cup granulated sugar, 2 large eggs (room temperature), 2 tsp vanilla extract, 1 1/2 cups all-purpose flour, 1 3/4 tsp baking powder, 1/2 tsp salt, 1/2 cup whole milk
- For the Salted Caramel Glaze: 1/2 cup granulated sugar, 2 tbsp unsalted butter, 1/4 cup heavy cream, 1/2 tsp flaky sea salt
Instructions
- Prepare Pan:
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
- Apple Mixture:
- In a small bowl, toss diced apples with 2 tbsp granulated sugar and 1 tsp cinnamon. Set aside.
- Cinnamon Swirl:
- In another bowl, mix brown sugar and 1 tsp cinnamon for the swirl. Set aside.
- Make Batter:
- In a large mixing bowl, cream softened butter and 2/3 cup sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
- Combine Dry Ingredients:
- In a separate bowl, whisk flour, baking powder, and salt. Add to the wet mixture alternately with milk, beginning and ending with flour. Mix until just combined.
- Layer Batter:
- Pour half the batter into the prepared loaf pan. Layer half the apple mixture over the batter. Sprinkle with half the cinnamon swirl mixture. Repeat with remaining batter, apples, and cinnamon swirl.
- Swirl & Bake:
- Gently swirl layers with a butter knife. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool:
- Cool loaf in pan for 15 minutes, then transfer to a wire rack to cool completely.
- Caramel Glaze:
- In a small saucepan over medium heat, melt sugar until it turns amber color, swirling occasionally. Add butter and stir until melted. Slowly whisk in cream (mixture will bubble). Remove from heat and stir in sea salt. Let cool slightly.
- Finish:
- Drizzle the cooled loaf with salted caramel glaze before serving.
Save It Every autumn, we make this loaf to celebrate apple season. It's a family favorite especially when served warm from the oven at Sunday brunch.
Required Tools
9x5-inch loaf pan, mixing bowls, hand or stand mixer, saucepan, whisk, parchment paper, cooling rack
Allergen Information
Contains: eggs, milk/dairy, wheat (gluten). May contain: tree nuts if added. Always check ingredient labels for possible allergens.
Nutritional Information
Per serving (based on 10 slices): 285 calories, 11 g total fat, 44 g carbohydrates, 3 g protein
Save It This loaf is best enjoyed the day it's baked. For a next-level treat, serve slices with vanilla ice cream.
Recipe FAQs
- → What kind of apples work best?
Granny Smith or Honeycrisp apples offer firm texture and bright flavor, which hold up well during baking.
- → Can I add nuts to the loaf?
Yes, folding in chopped toasted pecans or walnuts adds a delightful crunch to each bite.
- → How do I achieve a moist texture?
Using softened butter, whole milk, and alternating dry and wet ingredients ensures a tender, moist crumb.
- → Is the caramel glaze difficult to make?
No, just melt sugar until amber, then carefully add butter and cream before stirring in sea salt for richness.
- → Can I substitute pears for apples?
Absolutely. Pears provide a subtle sweetness and seasonal variation, working well in the loaf mixture.