Colleen’s Apple Cinnamon Swirl Loaf

BY RESIDENT COLLEEN KUTRUBIS

I HAVE ALWAYS BEEN KNOWN as the baker in the family. There is nothing I would rather do. It is always nice having active participants (taste testers) year around too. While I do enjoy baking year-round, my favorite time to bake is the Fall. Going to pick fresh apples and coming home to make apple pies, apple sauce, apple crisps, plus many more is why I look forward to the Fall Season so much! My go to recipe for the beginning of fall is an Apple Cinnamon Swirl Loaf. This loaf recipe may seem complicated, but I assure you it is not. Happy Fall!

INGREDIENTS

• 1 ½ cups All Purpose Flour

• 1 ½ tsp Baking Powder

• ½ tsp Salt

• ½ cup (1 cup) softened Butter

• ½ cup White Sugar

• 2 tsp Vanilla

• 2 Eggs

• ½ cup Milk

• Apple Mixture

• ½ cup Brown Sugar

• ¼ tsp Cinnamon

• 1 large Apple (peeled, cored & chopped small) – I usually go with a Granny Smith or Honey Crisp

Topping

• 2 tbsp Brown Sugar

• ¼ tsp Cinnamon

Glaze

• ¾ Powdered Sugar

• ¼ tsp Cinnamon

• 2 tbsp Water

DIRECTIONS:

1. Preheat the oven to 350 degrees Fahrenheit. Grease and flour an 9X5 loaf pan.

2. In a medium mixing bowl, whisk together the flour, baking powder and salt. Set aside.

3. In a mixing bowl, combine the brown sugar, ground cinnamon and apples. Set aside.

4. In a mixing bowl, in a small bowl combine the brown sugar and cinnamon. Set aside

5. In a mixing bowl, beat the softened butter, sugar and vanilla together, on medium-high speed until smooth and pale.

6. Beat in the eggs, one at a time, until incorporated.

7. Add half of the flour mixture, mix, add half the milk, mix. Add the remaining flour mixture, mix, add the remaining milk and mix. *Do not over mix – it will cause the bread to be dense

8. Pour half of the batter into the prepared loaf pan and top it with half of the apple mixture. With a knife or skewer, swirl through the batter lightly.

9. Pour the remaining batter on top and then the remaining apple mixture. With a knife or skewer, swirl through the batter a couple of times in both directions. Sprinkle the cinnamon sugar mixture on top.

10. Bake for about 45 to 55 minutes or until a toothpick inserted into the center comes out clean.

11. Remove the bread from the oven and allow it to cool in the pan for about 15 –20 minutes. While the bread is cooling, whisk together the glaze ingredients. Remove the bread from the pan and place it on a cooling rack. Drizzle the glaze over the bread. *Be sure to have a plate or sheet pan under the cooling rack to not make a drizzle mess

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