Ingredients
Method
- Preheat your oven to 350°F. Grease a 9x5-inch loaf pan with baking spray (flour added) or butter and flour, then set aside.
- In a small bowl, mix together the brown sugar and 1½ teaspoons of cinnamon for the swirl. Set aside.
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and allspice until well combined.
- In a separate medium bowl, whisk together the granulated sugar, eggs, buttermilk, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula just until no dry streaks of flour remain — do not overmix. Fold in the diced apples.
- Pour half of the batter into the prepared loaf pan and spread evenly. Sprinkle about two-thirds of the brown sugar cinnamon mixture evenly over the batter.
- Spoon the remaining batter over the top and spread gently. Sprinkle the remaining brown sugar cinnamon mixture over the top. Use a butter knife to swirl lightly through the top layer of batter 2–3 times.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. If the top begins to over-brown, loosely tent with aluminum foil after 45–50 minutes.
- Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool for at least 20–30 minutes more before glazing.
- Whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. Add additional milk one teaspoon at a time until you reach a drizzleable consistency. Drizzle generously over the cooled loaf, let set for 5 minutes, then slice and serve.
Nutrition
Notes
Storage: Store cooled bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To freeze, wrap the unglazed cooled loaf tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight at room temperature and add glaze fresh before serving.
Healthier swap: Replace up to 1 cup of the all-purpose flour with whole wheat flour for a more nutritious loaf with added fiber. You can also reduce the granulated sugar to ½ cup if you prefer a less sweet bread — it still bakes up beautifully.
Buttermilk substitute: No buttermilk on hand? Add 1 tablespoon of white vinegar or fresh lemon juice to a measuring cup, then fill to the 1-cup line with regular whole milk. Stir and let it sit for 5 minutes before using — works perfectly every time.