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Moist Apple Cinnamon Loaf

Close-up of a moist slice of Apple Cinnamon Loaf showing a swirl of cinnamon filling and a baked apple piece.
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A straightforward recipe for a moist apple cinnamon loaf cake featuring a simple cinnamon swirl.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 1/2 cups peeled, cored, and diced apples (Granny Smith or Honeycrisp work well)
  • For the Swirl: 2 tablespoons brown sugar
  • For the Swirl: 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, 1 teaspoon cinnamon, and nutmeg. Set aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  6. Gently fold in the diced apples.
  7. In a small bowl, mix the 2 tablespoons of brown sugar and 1 teaspoon of cinnamon for the swirl.
  8. Pour half of the batter into the prepared loaf pan. Sprinkle the cinnamon-sugar mixture evenly over the batter. Top with the remaining batter.
  9. Use a knife to gently swirl the top layer once or twice for a marbled effect.
  10. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with aluminum foil after 40 minutes.
  11. Let the loaf cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

  • For the moistest texture, use apples that hold their shape well during baking, such as Granny Smith or Honeycrisp.
  • Buttermilk helps tenderize the crumb; if you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar and let it sit for 5 minutes before using.
  • Store the cooled loaf tightly wrapped at room temperature for up to 3 days, or refrigerate for up to one week. Freezing works well for up to 3 months if tightly wrapped in plastic wrap and foil.
  • If you want a glaze, mix 1 cup powdered sugar with 2 tablespoons milk and 1/4 teaspoon vanilla. Drizzle over the cooled loaf.

Nutrition

Find it online: https://cookerycourier.com/apple-cinnamon-loaf-recipe/