Ingredients

Apple Filling

• 1 and 1/2 cups (180g) peeled & chopped apples (1/2 inch chunks; you need about 2 medium apples)
• 1/3 cup (67g) packed light or dark brown sugar
• 1 and 1/2 teaspoons ground cinnamon

Bread Batter

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 2 large eggs, at room temperature
• 1/3 cup (80g) unsweetened applesauce, at room temperature*
• 1 teaspoon pure vanilla extract
• 1/2 cup (120ml) whole milk, at room temperature

Instructions

1. Position the oven rack in the lower third of the oven, just below the center, and preheat to 350°F (177°C). Lightly coat a 9×5-inch loaf pan with nonstick cooking spray.
2. Prepare the apples: In a medium bowl, combine the chopped apples, brown sugar, and cinnamon. Stir until the apples are evenly coated, then set aside.
3. Mix the dry ingredients: In a large bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
4. Cream the butter and sugar: Using a hand mixer or stand mixer fitted with a paddle or whisk attachment, beat the softened butter and granulated sugar on high speed for about 3 minutes, until light and creamy.
5. Add the eggs and beat on medium speed until blended. Scrape down the sides and bottom of the bowl as needed.
6. Mix in the applesauce and vanilla extract on medium speed. The mixture may appear curdled or slightly lumpy, which is completely normal.
7. Add the dry ingredients to the wet mixture. With the mixer on low speed, slowly pour in the milk. Mix only until everything comes together, being careful not to overwork the batter. If needed, give the batter a final stir by hand to remove any dry pockets. The finished batter will be thick, sticky, and should measure about 3 cups.
8. Spread about half of the batter evenly into the prepared loaf pan. Spoon the apple mixture, along with any cinnamon-sugar syrup left in the bowl, over the batter. Top with the remaining batter, spreading it gently to cover the apples completely. Run a knife through the center of the batter to create a swirl.
9. Bake for 60–75 minutes. After 30 minutes, loosely tent the loaf with aluminum foil to prevent excessive browning on the top and sides. Since this is a substantial loaf, baking times can vary. Start checking at 60 minutes by inserting a toothpick into the center. It's ready when the toothpick comes out clean. This loaf typically takes 70 minutes.
10. Remove the bread from the oven and let it cool completely in the pan on a wire rack.
11. Once fully cooled—or nearly cooled—slice and serve. Cutting while the loaf is still warm may cause it to crumble.
12. Store covered at room temperature for up to 2 days, or refrigerate for up to 1 week.