Bake: 50–55 minutes—until a toothpick inserted near center (avoiding apple pockets) comes out with moist crumbs, not wet batter. Top should spring back lightly. Ovens vary: start checking at 45 min.
Cool & glaze: Rest in pan 20 minutes. Lift out using parchment, transfer to wire rack. Whisk glaze ingredients until smooth—thick enough to coat the back of a spoon, thin enough to drizzle. Spoon over warm loaf. Let set 10 minutes before slicing.
Tips for Perfect Gravy
(Note: Gravy isn’t traditional here—but for a decadent brunch pairing, reduce ½ cup apple cider and 1 Tbsp butter by half, then whisk in 1 tsp Dijon. Serve warm alongside slices.)
Serving Suggestions
Warm, with a pat of salted butter melting into the swirls
Alongside sharp cheddar for a Kentucky-style sweet-savory bite
Toasted and topped with Greek yogurt and extra diced apple
As a base for à la mode dessert: warm slice + vanilla bean ice cream + caramel drizzle
Storage & Make-Ahead Tips
Keeps airtight at room temp 3 days, or refrigerated 5 days.
Freeze whole (wrapped in plastic + foil) up to 3 months. Thaw overnight, refresh in 300°F oven 8 min.
Batter can rest 30 min before baking—ideal for prepping the night before (store covered, fridge; bring to room temp before baking).
Frequently Asked Questions
Can I use other apples?
Yes—Honeycrisp or Pink Lady work well. Avoid Red Delicious (too mealy). For deeper flavor, toss diced apple in 1 tsp lemon juice + 1 tsp sugar before folding in.
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