½ cup plain yogurt, room temperature (I used regular, non-Greek style)
½ cup milk, room temperature (I used whole milk)
1 ½ cups apples, diced and peeled
1 teaspoonpure vanilla extract
Instructions
Preheat oven to 350°F. Grease a 9×5 or 8×4 inch loaf pan with butter.
Make the Cinnamon Swirl by mixing the ¼ cup granulated sugar, ¼ cup brown sugar and 1 Tablespoon of ground cinnamon together. Set aside
Make the Bread: In a large bowl, whisk together the flour, baking soda, and salt together. In a separate medium bowl, whisk the egg and granulated sugar together until combined. Whisk in the oil, yogurt, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, then fold in the apples. Whisk until completely combined.
Pour/spread half of the batter into the prepared loaf pan. Sprinkle all but 2 tablespoons of cinnamon sugar on top, then pour/spread the rest of the batter evenly on top. Sprinkle it with the rest of the cinnamon sugar. Using a knife, make a large swirl down the loaf pan. Avoid over-swirling.
Bake the bread for 50-65 minutes, covering loosely with foil about halfway through to prevent the top from over-browning. Remove from the oven. It is done when a toothpick inserted comes out clean. Allow the bread to cool in the pan for 1 hour. After that, remove the bread from the pan and let it cool on a wire rack.
Slice and serve. Cover and store leftover bread on the counter for up to 2 days or in the refrigerator for up to 1 week.