Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
Make the Cinnamon Swirl:
In a small bowl, mix together the brown sugar and cinnamon for the swirl. Set aside.
Prepare the Bread Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3 minutes).
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined.
Gently fold in the chopped apples.
Layer the Bread and Cinnamon Swirl:
Pour half of the batter into the prepared loaf pan, spreading it out evenly.
Sprinkle half of the cinnamon-sugar mixture over the batter.
Add the remaining batter on top, spreading it evenly. Sprinkle the remaining cinnamon-sugar mixture on top.
Swirl the Cinnamon:
Using a knife or toothpick, swirl the cinnamon-sugar mixture through the batter to create the cinnamon swirl pattern.
Bake the Bread:
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top starts to brown too quickly, cover it loosely with aluminum foil and continue baking.
Make the Glaze (Optional):
While the bread cools, whisk together the powdered sugar, milk (or water), and vanilla extract to make a smooth glaze.
Cool and Glaze:
Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Once cooled, drizzle the glaze over the top of the bread.
Serving and Storage Tips:
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