Ingredients:

  • 2 large cooking apples (approx. 350g total), peeled and diced into 1/2-inch cubes
  • 2 Tbsp unsalted butter, softened (for filling)
  • 1/4 cup granulated sugar (for filling)
  • 1 tsp ground cinnamon (for filling/swirl)
  • 1/4 tsp ground nutmeg
  • 1 3/4 cups (210g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt (fine sea salt)
  • 1/2 cup (115g) unsalted butter, room temperature (for batter)
  • 3/4 cup (150g) granulated sugar (for batter)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract (for batter)
  • 1/2 cup (120ml) whole milk, room temperature
  • 1 cup (120g) powdered sugar, sifted (for glaze)
  • 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. Sauté the Apples: In a small saucepan, melt 2 Tbsp of butter over medium heat. Add the diced apples, 1/4 cup sugar, cinnamon, and nutmeg. Sauté gently for 3-5 minutes until the apples are just starting to soften but still hold their shape (al dente). Set aside to cool slightly.
  3. Combine Dry Ingredients: Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  4. Cream Butter and Sugar: In a large bowl or stand mixer, beat the room-temperature butter (1/2 cup) and 3/4 cup sugar until light and fluffy—about 3 minutes. Scrape down the sides.
  5. Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in 1 tsp of vanilla extract.
  6. Alternate Dry and Wet: Add the flour mixture alternately with the milk, beginning and ending with the flour (Flour-Milk-Flour). Mix on low speed only until just combined. Do not overmix.
  7. Layer the Loaf: Spoon half of the batter into the prepared loaf pan and spread it gently. Spoon about three-quarters of the cooled apple mixture over the batter layer. Dollop the remaining batter over the apples. Scatter the remaining apple mixture over the very top of the batter.
  8. Bake: Place the loaf in the preheated oven. Bake for 60–65 minutes. If the top browns too quickly, loosely tent it with foil after 40 minutes.
  9. Check for Doneness: The loaf is finished when a wooden skewer or toothpick inserted into the centre comes out clean or with a few moist crumbs attached.
  10. Cool: Allow the loaf to cool in the pan for 15 minutes before using the parchment sling to lift it out onto a wire rack. Cool for an additional 5-10 minutes before glazing.
  11. Whisk Glaze: In a small bowl, whisk together the sifted powdered sugar, 1/2 tsp vanilla, and 2 Tbsp of milk until smooth. Adjust consistency with the remaining milk if necessary.
  12. Drizzle and Serve: Drizzle the glaze generously over the slightly warm loaf. Let the glaze set for a few minutes before slicing and serving.