For the Bread:
-1/2 cup unsalted butter, room temperature
-3/4 cup cane (white) sugar
-2 eggs, room temperature
-2 tsp vanilla extract
-1 1/2 cups all-purpose flour (spooned & leveled)
-1 1/2 tsp baking powder
-1/2 tsp sea salt
-1 tsp cinnamon
-1/4 tsp nutmeg
-1/2 cup milk (I used soy, but can also use regular dairy milk) room temperature
-3 cups chopped apple (you can use any variety, i used a mix of gala & fuji)
For the filling/ topping:
-1/4 cup brown sugar
-2 tsp cinnamon
Preheat your oven to 350F degrees. In a medium mixing bowl, cream together the butter and cane sugar with a hand mixer. Add in the eggs and vanilla extract and mix until combined. Next, add in the flour, baking powder, sea salt, cinnamon, and nutmeg. Mix until everything until combined. Pour in the milk and give another good mix!
Grease a 9×5 loaf pan with butter. In a small bowl, mix together the brown sugar and cinnamon. Pour half of the batter mixture into the pan. Layer half the chopped apples on top of the batter. Pour on half of the cinnamon sugar mixture. Repeat. Batter, chopped apples, cinnamon sugar. Bake for 50 minutes and then check the bread. You may need to lightly lay a piece of foil over the top so the bread doesn’t brown too much. Bake until a toothpick comes out clean in the center. Mine took about 1 hour and 10 minutes, but I’d check it a little before that again! Let cool, slice, and enjoy!
For storing: store in an airtight container at room temperature for up to 3-4 days. Pieces also freeze great. Individually wrap each piece in plastic wrap and then store in a freezer bag. To thaw, place in the fridge or the counter and feel free to warm it back up! Enjoy 🙂
To make dairy-free: replace the butter with EarthBalance butter and replace the milk with soy milk (the best alternative in my opinion) or any other dairy-free bread. Follow everything else the same!