Ingredients:

  • 2 cups Granny Smith or Honeycrisp apples, peeled and finely diced (1/4-inch cubes)
  • 1/3 cup light brown sugar, packed
  • 1.5 tsp ground cinnamon, divided
  • 1/2 tsp ground ginger
  • 1/2 cup unsalted butter, softened to room temperature
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1.5 tsp pure vanilla extract
  • 1.5 cups all-purpose flour
  • 1.75 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1/2 cup whole milk, room temperature
  • 1 cup powdered sugar, sifted
  • 2.5 tbsp heavy cream or whole milk

Instructions:

  1. Preheat your oven to 350°F (180°C). Grease and line a 9x5 inch loaf pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, toss the finely diced apples with light brown sugar, 1 teaspoon of cinnamon, and the ground ginger. Set aside to macerate while preparing the batter.
  3. In a large bowl or stand mixer, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Whisk together the flour, baking powder, and sea salt. Gradually add the dry ingredients to the creamed butter mixture, alternating with the milk, until just combined.
  5. Pour half of the batter into the prepared loaf pan. Top with half of the cinnamon-apple mixture. Pour the remaining batter over the apples, then top with the remaining apple mixture.
  6. Lightly press the top layer of apples into the batter. Use a knife to gently swirl the layers to create the internal cinnamon marbling.
  7. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean and the crust is a deep mahogany color.
  8. While the bread cools, whisk together the powdered sugar, heavy cream, and the remaining 1/2 teaspoon of cinnamon to create a smooth glaze. Drizzle over the warm bread before serving.