Ingredients:

  • 2 Tbsp Unsalted Butter, melted (for filling)
  • 2 medium Firm Baking Apples (e.g., Honeycrisp, Granny Smith), peeled, cored, and diced finely
  • 1/4 cup Granulated Sugar (for filling)
  • 1 tsp Ground Cinnamon (for filling)
  • 2 cups All-Purpose Flour, spooned and levelled
  • 3/4 cup Granulated Sugar (for bread)
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Fine Sea Salt
  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 2 Large Eggs, lightly beaten
  • 1 tsp Vanilla Extract (for bread)
  • 1/2 cup Whole Milk or Buttermilk
  • 1 cup Confectioners’ Sugar (Icing Sugar), sifted (for glaze)
  • 2–3 Tbsp Whole Milk (or Cream) (for glaze)
  • 1/2 tsp Vanilla Extract (for glaze)

Instructions:

  1. Prepare the Oven and Pan: Preheat oven to 350°F (175°C). Grease the 9x5 inch loaf pan thoroughly and line with parchment paper, allowing an overhang on the long sides.
  2. Create the Apple Swirl Filling: Toss the diced apples with the 1/4 cup sugar and 1 tsp cinnamon. For softer apples, lightly sauté the mixture in the 2 Tbsp melted butter for 3-4 minutes until slightly softened but still holding their shape. Cool completely before incorporating.
  3. Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Give it a good whisk for 30 seconds to distribute the leavening evenly. Set aside.
  4. Cream the Wet Ingredients: In a separate large bowl, beat the softened butter and 3/4 cup sugar together until the mixture is light, fluffy, and pale in colour (about 3 minutes). Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Finish the Batter: Add one-third of the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Add half of the milk/buttermilk, mixing until just incorporated. Repeat the process with the remaining ingredients. Stop mixing the moment no streaks of flour remain; do not overmix.
  6. Layer and Swirl: Spoon half of the batter into the prepared loaf pan, spreading it gently. Distribute all of the cooled apple mixture evenly over the batter layer. Gently spoon the remaining batter over the apples. Using a butter knife or a skewer, gently run it through the batter 2–3 times in an S pattern to create swirls.
  7. Bake: Place the loaf in the preheated oven. Bake for 50–60 minutes. The loaf is done when a skewer inserted into the centre comes out clean. Let the loaf cool in the pan for 10 minutes, then use the parchment sling to lift it out onto a wire rack. Cool for at least 20 minutes before glazing.
  8. Glaze and Serve: Whisk the sifted confectioners’ sugar, vanilla, and 2–3 Tbsp milk in a small bowl until smooth. Drizzle the glaze generously over the cooled loaf. Let the glaze set for 5 minutes, then slice and enjoy.