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Applesauce Cinnamon Swirl Bread

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 slices

Ingredients

Bread Batter

  • 2 cups all-purpose flour or half AP, half whole wheat
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ⅔ cup granulated sugar
  • 1 large egg
  • ½ cup unsweetened applesauce
  • 1 cup milk any variety
  • 2 tablespoons avocado oil or melted coconut oil
  • 1 ½ teaspoons vanilla extract
  • 1 cup diced apple Honeycrisp or Gala

Cinnamon Swirl

  • ⅓ cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • ½ cup chopped pecans optional

Instructions

Make the Bread

  • Preheat oven to 350°F. Grease a 9x5 inch loaf pan.
  • In a small bowl, mix together the brown sugar, cinnamon, and chopped pecans for the swirl mixture. Set aside.
  • In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  • In a separate bowl, whisk together the milk, egg, applesauce, oil, and vanilla. Pour the wet ingredients into the dry and stir gently until just combined. Fold in the diced apple.
  • Pour half of the batter into the prepared loaf pan. Sprinkle with two-thirds of the cinnamon sugar pecan mixture.
  • Pour the remaining batter on top and spread gently with a spatula. Sprinkle with the remaining cinnamon mixture.
  • Use a knife to draw a figure-8 pattern through the top layer of batter to create the swirl. Make 2-3 passes only.
  • Bake for 60-70 minutes, covering loosely with foil after 30 minutes to prevent over-browning. The bread is done when a knife inserted in the center comes out with a few moist crumbs.
  • Cool on a wire rack before slicing.

Notes

  • Swirl tip: Only make 2-3 passes with the knife. Over-swirling blends the cinnamon sugar into the batter instead of leaving distinct ribbons.
  • Measure the apple: Use exactly 1 cup diced. More apple can make the center too moist.
  • Flour swap: Use half whole wheat flour for a nuttier flavor, or a 1-to-1 GF blend for gluten-free.
  • Storage: Room temperature for 3 days, refrigerator for 1 week, or freeze tightly wrapped for up to 3 months.
  • Optional crumb topping: Mix 2 tablespoons cold butter, ¼ cup flour, 2 tablespoons brown sugar, and 1 teaspoon cinnamon until crumbly. Sprinkle on top before baking.