Description
This Cinnamon Sugar Swirled Apple Butter Bread is a delightful, moist quick bread that combines the warmth of cinnamon and the sweetness of apple butter with a luscious cream cheese swirl and fresh Honeycrisp apples. Perfect for breakfast or an indulgent snack, it is finished with a honey butter for extra richness.
Ingredients
Scale
Bread Batter
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon
- 1/3 cup melted coconut oil
- 1/4 cup apple butter
- 1/4 cup yogurt or sour cream
- 1 large egg
- 1 tablespoon vanilla extract
- 1/2 cup honey
- 1/3 cup milk
- 1 1/2 cups all-purpose flour or whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 Honeycrisp apples, chopped (about 3/4 cup)
- 4 ounces cream cheese, at room temperature
Honey Butter
- 4 tablespoons salted butter, at room temperature
- 2 tablespoons honey
- Pinch of salt
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Butter a 9×5 inch bread pan well to prevent sticking.
- Mix cinnamon sugar: In a small bowl, combine the granulated sugar and cinnamon; set aside for later layering.
- Combine wet ingredients and dry ingredients: In a large bowl, stir together melted coconut oil, apple butter, honey, yogurt or sour cream, egg, vanilla extract, and milk until smooth. Add the flour, baking soda, and kosher salt and gently mix until just combined to avoid overmixing the batter.
- Layer batter, cream cheese, and apples: Spoon half of the batter into the prepared bread pan. Dollop teaspoon-sized amounts of cream cheese over this batter layer and use a sharp paring knife to gently swirl the cream cheese through the batter. Spread the chopped Honeycrisp apples evenly over the cream cheese swirled batter, then sprinkle half of the cinnamon sugar mixture on top. Carefully spoon the remaining batter over the apples; it’s fine if the apples peek through. Sprinkle the remaining cinnamon sugar on top for a sweet finish.
- Bake the bread: Place the pan in the oven and bake for 55 to 65 minutes, or until the center is just set and a toothpick inserted comes out clean or with a few moist crumbs. Cover the bread halfway through baking if the top starts to brown too quickly to prevent burning.
- Prepare honey butter: While the bread is baking, combine the softened salted butter, honey, and a pinch of salt in a bowl until smooth and spreadable.
- Cool and serve: Remove the bread from the oven and allow it to cool slightly before removing from the pan. Serve warm or at room temperature with a generous spread of the honey butter for an extra touch of sweetness.
Notes
- Using Honeycrisp apples adds a nice balance of sweetness and tartness, but other firm apples like Fuji or Granny Smith can also be used.
- For a dairy-free version, substitute the yogurt/sour cream and cream cheese with plant-based alternatives and use a dairy-free butter for the honey butter.
- Covering the bread halfway through baking helps prevent the top from over-browning.
- The bread can be stored at room temperature wrapped tightly for up to 3 days or refrigerated for up to 5 days.
- Reheat slices gently in a toaster oven or microwave before serving to enjoy a warm, melty treat.
Nutrition
- Serving Size: 1 slice (assuming 12 slices per loaf)
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
