Ingredients
- Cinnamon Swirl:
- 2 tsp ground cinnamon
- 1/4 cup brown sugar
- Streusel Topping:
- 2 tbsp softened butter
- 3 tbsp brown sugar
- 2.5 tbsp whole wheat white flour
- 3 tbsp rolled oats
- 1 tsp ground cinnamon
- Apple Bread:
- 1 3/4 cups 1:1 gluten-free baking flour or whole wheat white flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup applesauce
- 1/4 cup maple syrup
- 1/4 cup coconut sugar or brown sugar
- 1 large egg
- 1/2 cup Greek yogurt (plain, vanilla, or apple cinnamon)
- 1/4 cup oil (avocado or melted & cooled coconut oil)
- 1 tsp vanilla extract
- 1 cup diced apple (about 1 small-medium apple)
Instructions
- Preheat oven to 350ºF (175ºC). Grease a 9×5-inch loaf pan or line with parchment paper and set aside.
- Make the cinnamon swirl by combining cinnamon and brown sugar in a small bowl. Set aside.
- Prepare the streusel topping by mixing softened butter, brown sugar, flour, oats, and cinnamon with your fingertips until crumbly. Set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, whisk together applesauce, maple syrup, sugar, egg, Greek yogurt, oil, and vanilla until smooth.
- Gradually stir the dry ingredients into the wet mixture until nearly combined. Fold in the diced apples until no dry flour remains.
- Pour half the batter into the prepared pan. Sprinkle with the cinnamon-sugar mixture. Add the remaining batter and swirl once in each direction with a butter knife to create a marbled effect.
- Top with the streusel and gently press it into the batter.
- Bake uncovered for 40 minutes. Cover loosely with foil and bake for an additional 5–10 minutes, or until a toothpick inserted in the center comes out clean or with few crumbs.
- Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
- Optionally, drizzle with a simple icing made by mixing a few tablespoons of powdered sugar with 1–2 teaspoons of water.
- Slice and serve warm with your favorite spread like butter, coconut butter, or nut butter.
Notes
- Use gluten-free 1:1 baking flour to make this recipe gluten-free.
- Swirl gently to avoid blending the layers too much.
- Best enjoyed warm with butter or nut butter.
- Store leftovers in an airtight container for up to 4 days at room temperature or refrigerate for longer shelf life.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 11g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
