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Pioneer Woman Apple Cinnamon Swirl Loaf

Pioneer Woman Apple Cinnamon Swirl Loaf - recipe card
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A moist, tender apple loaf with a deep cinnamon swirl, inspired by the Pioneer Woman’s love for rustic, homey baking. The combination of tart Granny Smith apples, warm cinnamon, and a buttery crumb creates a comforting loaf perfect for breakfast or a sweet snack.

Ingredients

Scale
  • 1 1/2 cups (6.75 oz / 191 g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick / 113 g) unsalted butter, melted and slightly cooled
  • 3/4 cup (5.25 oz / 149 g) granulated sugar
  • 2 large eggs, room temperature
  • 1/3 cup (2.67 oz / 76 g) full-fat sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon (for the batter)
  • 1 medium Granny Smith apple, peeled, cored, and finely diced (about 1 cup / 145 g)
  • For the cinnamon swirl:
  • 1/4 cup (2 oz / 57 g) light brown sugar, packed
  • 2 teaspoons ground cinnamon
  • For the top (optional):
  • 1 tablespoon demerara or coarse sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line with parchment paper, leaving an overhang on the long sides for easy lifting. This ensures the loaf releases cleanly and the sides brown evenly.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Sifting or whisking aerates the flour and evenly disperses the leaveners, preventing pockets of baking soda that can cause a bitter taste.
  3. In a large mixing bowl, whisk the melted butter and granulated sugar until well combined, about 30 seconds. The mixture should look glossy, not grainy. This step dissolves some sugar into the butter, creating a smoother batter.
  4. Add the eggs one at a time, whisking well after each addition. The batter should lighten slightly and become thicker. Then whisk in the sour cream, vanilla extract, and the 1/2 teaspoon cinnamon for the batter, mixing until fully incorporated.
  5. Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold gently just until no streaks of flour remain. Do not overmix; overworking gluten will make the loaf tough.
  6. Fold in the finely diced apple pieces with the spatula. Ensure they are evenly distributed but the batter remains light.
  7. In a small bowl, combine the brown sugar and 2 teaspoons cinnamon for the swirl. Use your fingers or a fork to break up any clumps; a smooth sugar mixture will create an even swirl.
  8. Spread half of the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle with half of the cinnamon sugar mixture over the surface. Use a butter knife or small spoon to gently swirl the sugar into the batter in a figure-eight motion, just a few strokes—do not overmix.
  9. Carefully spoon the remaining batter over the first layer, spreading it evenly. Top with the remaining cinnamon sugar mixture and swirl again. The batter will be somewhat thick; this is normal.
  10. If using, sprinkle the demerara sugar over the top. This adds a crunchy, crackly crust when baked.
  11. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached (not wet batter). The top should be deep golden brown and the internal temperature should reach 200°F (93°C). If the top browns too quickly after 30 minutes, loosely cover with foil.
  12. Let the loaf cool in the pan for 15 minutes. Use the parchment overhang to lift the loaf onto a wire rack, then allow it to cool completely, at least 2 hours, before slicing. This set-up ensures clean slices and allows the crumb to set properly.
  13. For best flavor, wrap the cooled loaf in plastic wrap and let it rest overnight. This allows the apple and cinnamon flavors to meld and the moisture to distribute evenly, making the loaf even more tender.

Notes

Store the loaf wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then warm slices in a 350°F (175°C) oven for 5-7 minutes until just heated through. The loaf can also be sliced and toasted.

Nutrition

Keywords: apple cinnamon loaf, apple bread, quick bread, cinnamon swirl, Pioneer Woman inspired, fall baking, breakfast bread, snack cake, Granny Smith, homemade bread

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-apple-cinnamon-swirl-loaf-recipe/