Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1 1/2 cups diced apples (peeled)
- 1/3 cup brown sugar
- 1 tbsp ground cinnamon
- 1/2 cup powdered sugar
- 1–2 tbsp milk or cream
- 1/4 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Set aside.
- In a large mixing bowl, beat together the softened butter and granulated sugar using an electric mixer until the mixture is light and creamy.
- Add eggs one at a time, then mix in the vanilla extract. Beat until everything is thoroughly combined and the batter is smooth.
- Mix in the sour cream (or Greek yogurt) until just combined, ensuring a moist and tender bread texture.
- Gradually stir the dry ingredients into the wet batter, mixing just until no flour patches remain. Don’t overmix.
- Gently fold in the diced, peeled apples until evenly distributed throughout the batter.
- In a small bowl, mix together the brown sugar and ground cinnamon until well blended.
- Pour half of the batter into the prepared pan. Sprinkle with half the cinnamon mixture. Top with remaining batter and finish with the rest of the cinnamon sugar. Use a knife to gently swirl the mixture for a marbled effect.
- Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for 15 minutes. Then, remove from the pan and set on a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar, milk or cream, and vanilla extract until smooth and pourable. Drizzle thoroughly over the cooled loaf before slicing and serving.