With Labor Day over and schools back in session, it is officially Fall! It’s my favorite season for a number of reasons. I love the less humid, warm days and the cooler evenings. I also really love the warm and comforting foods of Autumn. Apples play a prominent role in many of the foods we enjoy at this time of year, especially in baked goods. There’s no better way to kick off my Fall blogging season than with an apple centric quick bread!

This apple bread boasts a generous cinnamon swirl in the center and a crisp, sugared top. It’s a perfectly easy cozy Fall breakfast or snack. A Granny Smith apple brings a tart contrast to the caramel-like sweetness of the brown sugar and cinnamon swirl throughout the bread and topping it. The apple also adds texture to the baked good. Butter adds to the richness of the batter and along with the milk, gives the bread a tender crumb. Vanilla enhances the aromatic richness of the end product. This is the perfect kick-off to Fall!

Apple Bread with Cinnamon Swirl (adapted from onceuponachef.com)  Total Time Required: 1 hour 25 minutes, Prep Time: 30 minutes, Cook Time: 55 minutes, Yield: 12 slices

Ingredients:

• 1/2 cup light brown sugar, packed
• 1-1/2 teaspoons ground cinnamon
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
• 1/2 cup milk
• 2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1-1/2 teaspoons baking powder
• 1 cup peeled cored, finely diced Granny Smith apple

Directions:

Preheat the oven to 350°F and set an oven rack in the middle position. Spray an 8½ x 4½-inch loaf pan lightly with nonstick cooking spray. Line the long side of the pan with a 4′ wide parchment paper strip and spray it lightly with nonstick cooking spray.

In a small bowl, mix together the brown sugar and cinnamon until evenly combined. Set the crumb mixture aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and granulated sugar on medium speed until they are pale and creamy, about 2 minutes. With the mixer on low, gradually add the melted butter, followed by the milk and vanilla, and mix just until evenly combined.

Add the flour, salt, and baking powder to the batter and mix on low speed until evenly combined.

Add the apples to the batter and fold them in with a rubber spatula until evenly incorporated.

Spoon about 2/3 of the batter into the prepared pan. Sprinkle about 2/3 of the brown sugar-cinnamon mixture over top of the batter.

Spoon the remaining batter over top, followed by the remaining brown sugar-cinnamon mixture. Using a butter knife, swirl the layers by making a zig-zag motion through the batter once in each direction.

Bake for about 50 minutes, until the bread is golden brown and a cake tester inserted into the center of the bread comes out clean. Let the bread cool on a rack for about 30 minutes, then use the parchment sling to lift the bread out of the pan and onto the rack.

Let the bread cool completely before slicing. Store in an airtight container at room temperature for up to 4 days.

Looking forward to all the wonderful food of Fall!  ~Linda

Apple Bread with Cinnamon Swirl (adapted from onceuponachef.com)  Total Time Required: 1 hour 25 minutes, Prep Time: 30 minutes, Cook Time: 55 minutes, Yield: 12 slices

Ingredients:

• 1/2 cup light brown sugar, packed
• 1-1/2 teaspoons ground cinnamon
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
• 1/2 cup milk
• 2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1-1/2 teaspoons baking powder
• 1 cup peeled cored, finely diced Granny Smith apple

Directions:

Preheat the oven to 350°F and set an oven rack in the middle position. Spray an 8½ x 4½-inch loaf pan lightly with nonstick cooking spray. Line the long side of the pan with a 4′ wide parchment paper strip and spray it lightly with nonstick cooking spray.

In a small bowl, mix together the brown sugar and cinnamon until evenly combined. Set the crumb mixture aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and granulated sugar on medium speed until they are pale and creamy, about 2 minutes.

With the mixer on low, gradually add the melted butter, followed by the milk and vanilla, and mix just until evenly combined.

Add the flour, salt, and baking powder to the batter and mix on low speed until evenly combined.

Add the apples to the batter and fold them in with a rubber spatula until evenly incorporated.

Spoon about 2/3 of the batter into the prepared pan. Sprinkle about 2/3 of the brown sugar-cinnamon mixture on top of the batter. Spoon the remaining batter over top, followed by the remaining brown sugar-cinnamon mixture. Using a butter knife, swirl the layers by making a zig-zag motion through the batter once in each direction.

Bake for about 50 minutes, until the bread is golden brown and a cake tester inserted into the center of the bread comes out clean. Let the bread cool on a rack for about 30 minutes, then use the parchment sling to lift the bread out of the pan and onto the rack. Let the bread cool completely before slicing. Store in an airtight container at room temperature for up to 4 days.