A soft, tender loaf swirled with cinnamon sugar and dotted with juicy apple bits. Perfect for breakfast, brunch, or a sweet snack!

Scale

⅓ cup light brown sugar

1 tsp ground cinnamon

⅔ cup white sugar

½ cup butter, softened

2 eggs

1½ tsp vanilla extract

1½ cups all-purpose flour

1¾ tsp baking powder

½ cup milk

2 apples, peeled and chopped

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1. Preheat oven to 350°F and grease a 9×5 loaf pan.

2. Mix brown sugar and cinnamon; set aside.

3. Cream butter and white sugar until fluffy.

4. Add eggs and vanilla, beating until combined.

5. Whisk flour and baking powder; add alternately with milk.

6. Fold in chopped apples.

7. Layer half batter, sprinkle swirl, add rest of batter, top with remaining swirl and swirl gently.

8. Bake 50–60 minutes or until a toothpick comes out clean.

9. Cool in pan 10 minutes, then on a wire rack.

10. Whisk glaze and drizzle over cooled loaf.

Don’t overmix the batter after adding flour to keep loaf tender.

Toss apples with lemon juice to prevent browning.

Tent with foil if top browns too fast.

Loaf keeps 3 days at room temperature or freeze slices for up to 3 months.