Instructions
1. Prep:
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the two long sides for easy removal.
2. Make the Apple Swirl:
In a small bowl, toss the diced apples with the 2 tablespoons of sugar and cinnamon until evenly coated. Set aside.
3. Make the Batter:
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In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
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In a large bowl using a hand mixer or a stand mixer fitted with the paddle attachment, cream the softened butter and 1 cup of sugar together on medium-high speed until light and fluffy (about 2-3 minutes).
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Beat in the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla.
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With the mixer on low, add the dry ingredients and sour cream alternately, beginning and ending with the flour mixture. Mix until just combined—do not overmix.
4. Layer and Bake:
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Spread half of the batter into the bottom of your prepared loaf pan.
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Spoon half of the apple mixture evenly over the batter.
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Carefully spread the remaining batter over the apples. Top with the remaining apple mixture.
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Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top is browning too quickly, tent it loosely with foil for the last 15 minutes of baking.
5. Cool and Glaze:
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Let the bread cool in the pan for 15-20 minutes. Then, use the parchment paper to lift it out and transfer it to a wire rack to cool completely.
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While the bread cools, whisk the glaze ingredients together until smooth. Start with 2 tablespoons of cream and add the third if needed to reach a drizzle-able consistency.
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Once the bread is completely cool, drizzle the glaze over the top. Slice and serve!
Chef’s Notes for Success
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Apple Choice is Key: Firm, tart apples like Granny Smith hold their shape best, while sweeter varieties like Honeycrisp offer a great balance.
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Room Temp is Right: Using room temperature eggs and sour cream is crucial for a smooth, evenly mixed batter that bakes up perfectly.
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The Secret to Tenderness: Don’t overmix the batter once you add the flour. Mix until just combined.
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For Best Flavor: This bread is even more delicious the next day! The flavors have time to meld and intensify.
Storage Tips
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Room Temperature: Keep in an airtight container for up to 4 days.
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Freezing: This bread freezes beautifully for up to 3 months. Wrap the un-glazed loaf tightly in plastic wrap and foil. Thaw overnight at room temperature and add the glaze just before serving.
Nutrition (per slice): Calories: 285 | Fat: 12g | Carbs: 42g | Protein: 4g
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