Ingredients:

  • 2 large Tart Apples (e.g., Granny Smith), peeled, cored, and finely diced
  • 2 Tbsp Granulated Sugar (for filling)
  • 1 tsp Ground Cinnamon
  • 1 Tbsp All-Purpose Flour (for coating apples)
  • 2 cups All-Purpose Flour (for batter)
  • 3/4 cup Granulated Sugar (for batter)
  • 2 tsp Baking Powder
  • 1/2 tsp Salt (Fine sea salt)
  • 2 Large Eggs, room temperature
  • 1/2 cup Whole Milk, room temperature
  • 1/2 cup Unsalted Butter, melted and slightly cooled
  • 1 tsp Vanilla Extract (for batter)
  • 1 cup Powdered Sugar (Icing Sugar), sifted
  • 2 Tbsp Brown Sugar (packed)
  • 2-3 Tbsp Whole Milk or Heavy Cream (for glaze)
  • 1/2 tsp Vanilla Extract (for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper, allowing some overhang for easy removal.
  2. Prepare the Filling: In a medium bowl, combine the diced apples, granulated sugar, cinnamon, and 1 Tbsp of flour. Toss gently until the apples are evenly coated. Set aside.
  3. Mix Dry Ingredients: In a large bowl, whisk together the 2 cups of flour, sugar, baking powder, and salt.
  4. Combine Wet Ingredients: In a separate medium bowl, whisk the melted butter, milk, eggs, and vanilla extract until homogenous.
  5. Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold the ingredients together just until the flour streaks disappear. Do not overmix; a few lumps are acceptable.
  6. First Layer: Spoon one-third (approx. 1 cup) of the quick bread batter into the prepared loaf pan and spread it evenly.
  7. First Apple Layer: Sprinkle half of the apple mixture over the batter layer.
  8. Second Batter Layer: Gently spoon the next third of the batter over the apples, trying not to disturb the layer beneath.
  9. Second Apple Layer: Sprinkle the remaining apple mixture over the second layer of batter.
  10. Final Batter Layer and Swirl: Top with the remaining batter. Using a dinner knife or skewer, gently run it through the loaf two or three times in a zig-zag motion to create a swirl effect.
  11. Bake: Place the loaf in the preheated oven. Bake for 55–65 minutes, or until a wooden skewer inserted into the centre comes out clean.
  12. Cool: Let the loaf cool in the pan for 15 minutes. Use the parchment paper overhang to lift the loaf out and transfer it to a wire rack to cool completely (about 30 minutes).
  13. Make the Glaze: While the loaf cools, whisk all glaze ingredients (powdered sugar, brown sugar, milk/cream, vanilla) in a small bowl until smooth. Adjust consistency with milk/cream as needed.
  14. Glaze and Serve: Drizzle the glaze generously over the completely cooled loaf. Let the glaze set for 10-15 minutes before slicing and serving.