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sliced apple loaf cake with cinnamon sticks and apples

Apple Butter Loaf Cake

  • Author: Elizabeth Van Lierde
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10 1x
  • Category: Brunch, Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian


This Apple Butter Loaf Cake recipe is like your standard apple cinnamon bread with a gorgeous apple butter – brown sugar swirl running down the middle. It’s an easy quick bread recipe casual enough for breakfast or brunch yet elegant enough for the holidays.



For swirl:

⅓ cup brown sugar

½ cup apple butter

2 tsp ground cinnamon

For Loaf:

1 ½ cups all-purpose flour

½ tsp salt

2 tsp baking powder

1 tsp ground cinnamon

¼ cup granulated sugar

¼ cup brown sugar

½ cup (1 stick) butter, at room temp

2 large eggs

½ cup milk

1 tsp vanilla extract

1 cup, peeled and cored, diced apple chunks


  1. Prep loaf pan: Preheat the oven to 350 F. Grease an 8.5 x 4.5-inch loaf pan and line with parchment paper. Set aside. 
  2. Make the swirl: In a small bowl, mix together brown sugar, apple butter and ground cinnamon and set aside. 
  3. Combine dry ingredients: In a medium bowl, whisk together flour, salt, baking powder and cinnamon and set aside. 
  4. Whisk wet ingredients: In a separate bowl, cream together granulated sugar, brown sugar and butter until light and fluffy. Whisk in eggs, milk and vanilla extract until smooth. 
  5. Mix batter: Add dry ingredients to wet ingredients and fold together gently until batter is evenly combined. Gently fold apples into the batter.
  6. Pour and swirl: Pour half of the batter into the loaf pan. Spoon out ½ of the apple butter swirl mixture onto the first half of the batter and swirl together gently with a knife. Pour the remaining batter on top. Top with the remaining apple butter mixture and swirl the top together gently.
  7. Bake, cool and slice: Bake for 50-55 minutes, or until the top is golden and a toothpick inserted in the center is removed clean. Allow to cool for 20-30 minutes before slicing.


Store in an airtight container on the kitchen counter for 3 days or in the fridge for up to 5 days.

To freeze, cool completely, then wrap tightly in aluminum foil. Transfer to a plastic freezer storage bag, seal tight, label, date and freeze for up to 3 months. Thaw overnight on the kitchen counter.

Keywords: loaf pan, cinnamon, swirl