Ingredients
Equipment
Method
Prep and preheat
- Preheat oven to 350F, then grease a 9x5 loaf pan so the loaf releases cleanly.
Make the cinnamon apple filling
- Mix brown sugar and cinnamon together, then toss half with the diced apples and set both the apple mixture and remaining topping aside.
Mix the batter
- Beat the softened butter and granulated sugar until light and fluffy, using a visual cue of pale, aerated texture.
- Add eggs and vanilla extract, mixing until smooth and glossy, scraping down if needed.
- Whisk all-purpose flour, baking powder, baking soda, and salt in a separate bowl to evenly distribute the leaveners.
- Alternate adding the dry mixture and whole milk to the butter mixture, mixing just until combined and thick.
Layer and bake
- Pour half the batter into the prepared pan, spreading it to the corners for even baking.
- Layer half the apple mixture over the batter, then sprinkle remaining cinnamon-brown sugar topping across the surface.
- Add the remaining batter and top with the remaining apples so pieces are visible and evenly distributed.
- Bake for 55-60 minutes at 350F until a toothpick comes out clean, with a golden top and set center.
Glaze
- Stir powdered sugar with 2 tablespoons milk to form a drizzle, then apply while the loaf is still warm so the glaze sinks slightly.
Notes
Pro tip: Dice the apples very small and evenly so you get caramelized pockets throughout rather than large chunks. Store covered at room temperature up to 2 days or refrigerate up to 5 days; rewarm slices for best texture. Freezing is yes—wrap tightly and freeze up to 2 months, then thaw overnight in the fridge. For a lighter option, use unsalted butter alternatives (or reduce butter by 1-2 tbsp) while keeping the bake time the same.