Ingredients
Equipment
Method
Prep and heat the oven
- Preheat the oven to 350°F and grease a 9x5 loaf pan with a thin, even coating.
Mix dry ingredients
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until the spices are evenly distributed and the mixture looks uniform.
Mix wet ingredients
- In a large bowl, whisk eggs, both sugars, vegetable oil, sour cream, and vanilla extract until smooth and glossy.
Combine and add apples
- Fold the flour mixture into the wet ingredients until just combined, then fold in the diced apples until evenly speckled.
Build the loaf with the cinnamon swirl
- Pour half the batter into the prepared pan and spread it into an even layer.
- Stir together 2 tablespoons sugar and 1 teaspoon cinnamon, then mix the cinnamon-sugar swirl and sprinkle half over the batter so it forms a visible dusting.
- Pour the remaining batter over the first layer and smooth the top lightly.
- Top with the remaining cinnamon sugar so you can see a streaky, sweet layer across the surface.
- Run a knife through the batter once to create a subtle swirl with a marbled look.
Bake and cool
- Bake at 350°F for 55 to 65 minutes, until a toothpick inserted in the center comes out clean and the top looks lightly golden.
- Cool in the pan for 15 minutes, then slice once the loaf is firm enough to cut without tearing.
Notes
Pro tip: fold the dry ingredients in just until you no longer see dry flour—overmixing can make the crumb tough. Store the loaf covered in the refrigerator up to 4 days; rewarm slices in the oven at 300°F for 5 to 8 minutes. Freezer: yes, wrap individual slices and freeze up to 2 months. For a lighter option, swap the vegetable oil for melted butter in equal amount for a richer flavor (still moist, with a slightly denser crumb).