Description
This dense, moist quick bread features tangy Granny Smith apple chunks and a rich cinnamon sugar ribbon marbled throughout. Enhanced with sour cream for a tender crumb, it offers a sophisticated balance of warm spices and fruit. Perfect for breakfast or as an afternoon accompaniment to coffee or tea.
Ingredients
1/2 cup light brown sugar, packed
1 1/2 tsp ground cinnamon
1/2 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
1/2 cup sour cream, room temperature
2 large eggs, room temperature
1 1/2 cups all-purpose flour
1 large Granny Smith apple, diced into 1/2 inch pieces
1/2 cup milk
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground nutmeg
Instructions
Preheat oven to 350 degrees Fahrenheit and line a standard loaf pan with parchment paper.
In a small bowl, whisk together the brown sugar, cinnamon, and nutmeg.
In a large bowl, mix the granulated sugar, melted butter, sour cream, eggs, milk, and vanilla extract until smooth.
In a separate medium bowl, whisk the flour, baking powder, baking soda, and salt.
Fold the dry ingredients into the wet mixture until just combined.
Fold in the majority of the chopped apples.
Spread half of the batter into the prepared pan and sprinkle with half of the cinnamon sugar mixture.
Use a butter knife to gently swirl the cinnamon sugar into the bottom layer.
Top with the remaining batter and remaining apples.
Sprinkle the final bit of cinnamon sugar over the top and bake for 50-55 minutes until a toothpick comes out clean.
Notes
Ensure all refrigerated ingredients are at room temperature to ensure a smooth batter. Store in an airtight container at room temperature for up to three days or refrigerate for up to one week.
- Prep Time: 15
- Cook Time: 55
- Category: RECIPES
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg