Warm spices, tender apple chunks, and a ribbon of cinnamon sugar running through every slice — this quick bread is the kind of thing that makes your kitchen smell like a fall bakery from the moment it hits the oven. Coconut oil steps in for butter here, keeping the crumb moist and rich without a drop of dairy, and your choice of plant-based milk rounds out the batter seamlessly. The real magic is in the swirl: half the cinnamon-sugar mixture gets layered into the middle of the loaf, the rest goes on top, and a quick drag of a knife pulls it all into a beautiful marbled pattern before baking. Diced apple — about two medium ones cut into half-inch cubes — gets folded right into the batter, so you get little pockets of soft, jammy fruit in every bite. Store-bought versions of this kind of loaf almost always contain butter or milk solids, so baking it yourself means you know exactly what's in it. The recipe makes 10 slices, so it's generous enough to share or to have a few days of easy breakfasts lined up. Let it cool completely before slicing — it's worth the wait for clean, picture-perfect pieces.
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Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
In a small bowl, stir together the 3 tbsp granulated sugar and 1 tsp ground cinnamon for the swirl. Set aside.
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