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Sliced apple cinnamon bread with a brown sugar swirl

Apple Cinnamon Bread with a Brown Sugar Swirl

Bake a tender apple cinnamon bread with diced apples and a brown sugar swirl. This loaf uses yogurt, needs no yeast and slices cleanly once cool.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling 1 hour 5 minutes
Total Time 2 hours 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 239
Ingredients Method Notes

Ingredients
  

  • 230 g all-purpose flour
  • 6 g baking powder
  • 2 g baking soda
  • 3 g fine sea salt
  • 2 large eggs (about 100 g without shells)
  • 110 g granulated sugar
  • 75 g neutral oil
  • 120 g plain unsweetened whole-milk yogurt
  • 185 g peeled and cored apple, diced
  • 30 g light brown sugar
  • 5 g ground cinnamon

Method
 

  1. Heat the oven to 175°C (350°F). Line a 23 x 13 cm (9 x 5-inch) metal loaf pan with parchment. Whisk the flour, baking powder, baking soda and salt. In a separate bowl whisk the eggs, granulated sugar, oil and yogurt until smooth. Fold the dry mixture into the wet just until a few streaks remain, then fold in the apple.
    Diced apple being folded into quick bread batter
  2. Mix the brown sugar and cinnamon. Spread half the batter in the pan, sprinkle the cinnamon mixture across the surface, then spoon the remaining batter over it. Draw a thin knife through the center once from end to end to make a loose ribbon.
    A knife drawing a cinnamon sugar swirl through apple bread batter
  3. Bake for 50–60 minutes, until the top springs back and a skewer inserted away from an apple piece comes out without raw batter. Cool in the pan for 15 minutes, then lift onto a rack and cool for at least 50 minutes before slicing.
    Baked apple cinnamon loaf cooling on a wire rack

Notes

Approximate per serving: 239 calories, 34 g carbohydrate, 4 g protein and 9 g fat. Optional toppings and sides are excluded.