Caramel Apple Cinnamon Swirl Loaf

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup peeled and diced tart apple (such as Granny Smith)
• ½ cup caramel sauce (store-bought or homemade)
• ¼ cup milk

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease and flour a 9x5 inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
3. In a large bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Alternately add the dry ingredients and milk to the butter mixture in three parts, beginning and ending with the dry ingredients. Gently fold in the diced apples.
6. Pour about half of the batter into the prepared loaf pan. Drizzle half of the caramel sauce evenly over the batter. Using a skewer or knife, gently swirl the caramel through the batter.
7. Pour the remaining batter over the caramel layer and drizzle the rest of the caramel on top. Swirl gently again to marble.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Chef tips

• Use a tart apple like Granny Smith for a nice balance against the sweet caramel and cinnamon.
• If you prefer less sweetness, reduce the caramel drizzle by half or use a salted caramel sauce to add depth.
• For a vegan variation, substitute butter with coconut oil, use flax eggs (2 tbsp ground flaxseed + 6 tbsp water), and dairy-free milk.
• Make sure to swirl gently; overmixing the caramel can make the bread too dense in spots.