A cozy, moist cinnamon sugar apple bread swirled with spice and topped with vanilla glaze. The perfect fall treat for breakfast or dessert!

Scale

⅓ cup granulated sugar

1 teaspoon ground cinnamon

½ teaspoon pie spice

1½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon pie spice

2 large eggs

½ cup melted butter or oil

½ cup granulated sugar

½ cup light brown sugar

½ cup milk or buttermilk

1 teaspoon vanilla extract

1–1¼ cups diced apple (peeled or unpeeled)

1 cup powdered sugar

1–2 tablespoons milk or cream

½ teaspoon vanilla extract

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1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.

2. Mix the cinnamon sugar: sugar, cinnamon, and pie spice in a small bowl.

3. Peel, core, and dice the apple. Set aside.

4. In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and pie spice.

5. In another bowl, beat eggs, then whisk in butter, both sugars, milk, and vanilla.

6. Combine wet and dry ingredients just until mixed, then fold in diced apples.

7. Pour half the batter into pan, sprinkle half the cinnamon sugar, swirl gently. Repeat with remaining batter and topping.

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

9. Cool for 10–15 minutes in pan, then transfer to a wire rack.

10. Whisk powdered sugar, vanilla, and milk into glaze. Drizzle on cooled loaf and let set before slicing.

You can substitute part of the flour with whole wheat pastry flour for added fiber.

Use firm apples like Granny Smith or Honeycrisp for better texture.

To reduce sweetness, skip or lighten the glaze, and reduce sugar by 25%.

Freeze individual slices wrapped tightly for up to 3 months.

Add-ins like walnuts or raisins work beautifully in this recipe.