Moist Apple Cinnamon Swirl Bread with a Crunchy Pecan Streusel
This Apple Cinnamon Loaf is a cozy homemade bake filled with tender pieces of apple, warm cinnamon, and crunchy pecans. A sweet cinnamon swirl runs through the soft, buttery crumb, while the golden pecan topping adds a deliciously crisp contrast to every tender slice.
Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup sour cream
2 medium apples, peeled, cored, and finely diced
1/2 cup chopped pecans
For the Cinnamon Swirl:
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted
For the Pecan Topping:
1/3 cup chopped pecans
2 tablespoons packed brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, softened
Directions:
Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Stir in the sour cream until smooth.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
Gently fold in the diced apples and chopped pecans.
In a small bowl, combine the brown sugar, flour, cinnamon, and melted butter for the cinnamon swirl.
Spoon half of the batter into the prepared loaf pan and spread evenly.
Sprinkle the cinnamon swirl mixture over the batter.
Add the remaining batter and gently smooth the top.
For the topping, combine the chopped pecans, brown sugar, flour, cinnamon, and softened butter until crumbly.
Sprinkle the pecan mixture evenly over the top of the loaf.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top becomes too brown before the loaf is fully baked, loosely cover it with aluminum foil during the final 15 minutes.
Allow the loaf to cool in the pan for 15 minutes, then transfer it to a wire rack.
Cool for at least 30 minutes before slicing to allow the cinnamon swirl to set.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes
Kcal: 345 kcal | Servings: 10 servings
