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Cinnamon Swirl Apple Pie Bread with Maple Glaze

cinnamon swirl apple pie bread - featured image
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Warm cinnamon and sweet apples are baked into a tender, moist loaf with a buttery cinnamon swirl and finished with a dreamy maple glaze. This easy quick bread brings all the comfort of apple pie in a sliceable, snackable form—perfect for breakfast, brunch, or dessert.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour (or 1-to-1 gluten-free blend)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (115g) unsalted butter, softened
  • 2/3 cup (135g) granulated sugar
  • 1/4 cup (55g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) milk (dairy or unsweetened almond milk)
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups (about 2 medium) apples, peeled, cored, and chopped small
  • 1 tablespoon lemon juice
  • For the Cinnamon Swirl:
  • 1/3 cup (65g) packed brown sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon unsalted butter, melted
  • For the Maple Glaze:
  • 1/2 cup (60g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1–2 teaspoons milk, as needed
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with butter or nonstick spray, or line with parchment.
  2. Peel, core, and chop apples into small cubes (about 1/4-inch pieces). Toss with lemon juice.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  4. In another bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy.
  5. Beat in eggs, one at a time, and vanilla extract until fully combined.
  6. Add half the flour mixture to the butter mixture and mix gently. Pour in milk, stir, then add the rest of the flour. Mix until just combined.
  7. Fold in the chopped apples (and any lemon juice). Batter will be thick.
  8. In a small bowl, mix brown sugar, cinnamon, and melted butter for the swirl.
  9. Spread half the batter into the loaf pan. Sprinkle half the cinnamon mixture over the batter. Add the rest of the batter, smooth the top, then scatter the rest of the cinnamon mixture. Swirl gently with a butter knife.
  10. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If browning too fast, tent loosely with foil at the 40-minute mark.
  11. Let the bread cool in the pan for 10 minutes, then lift out and transfer to a wire rack to cool completely.
  12. For the glaze: Whisk powdered sugar, maple syrup, pinch of salt, and just enough milk (start with 1 teaspoon) until smooth and pourable.
  13. Once the bread is cool, drizzle with maple glaze. Let set for a few minutes, then slice and enjoy.

Notes

For best results, use room temperature ingredients and chop apples small for even baking. Don’t overmix the batter. Swirl the cinnamon gently for a ribbon effect. The bread can be made gluten-free or dairy-free with simple swaps. Let the loaf cool before glazing for the prettiest finish. Store at room temperature for 2 days, or refrigerate up to 5 days. Freeze unglazed slices for up to 2 months.

Nutrition

Keywords: apple bread, cinnamon swirl, maple glaze, quick bread, apple pie bread, fall baking, easy loaf, brunch, snack, dessert

Find it online: https://yumnode.com/cinnamon-swirl-apple-pie-bread-recipe-easy-maple-glaze-loaf/