1largeGranny Smith Apple– peeled and small dice(about 1 1/3 cup)
Cream Cheese Filling:
8ouncesBrick-style Cream Cheese– SOFTENED (light is fine)
1/3CupLight Brown Sugar
3TBSAll Purpose Flour
Preheat Oven: Grease a 9x5-inch loaf pan. (Optional- line greased pan with a sheet of parchment paper to easily remove bread after baking. Preheat oven to 350 degrees F.
Prepare the cream cheese filling: Add all the ingredients for the cream cheese filling to a medium bowl. Whisk or use a hand-held mixer and beat until completely combined. Set aside in the refrigerator.
Prepare the topping: In a small bowl stir together sugar and cinnamon. Set aside.
For the bread– Wet ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, yogurt, eggs and vanilla until well combined.
For the bread – Dry ingredients: In a separate medium sized bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt.
Mix the dry and wet ingredients: Add the dry ingredients to the wet ingredients. Whisk together until roughly combined and then switch to a spatula and fold until ingredients are well combined. The mixture should be thick.
Add the apples. Add the apples to the bowl. Use a spatula to gently fold apples into the batter. Set aside.
Add batter to prepared pan in layers: Turn about 2/3rds of the batter into prepared loaf pan. Use a spatula to lightly smooth the top and push batter into corners and sides. Evenly pour all of the cream cheese filling mixture over the bread, lightly smoothing the top and pushing the filling into the corners and sides.Top with the remaining 1/3rd of batter, smoothing the top lightly as to not disturb the cream cheese layer. Sprinkle the top with cinnamon sugar mixture.
Bake: Bake in preheated oven for 55 to 65 minutes or until a wooden toothpick inserted into the center comes out clean. (If the top starts to brown too quickly, loosely cover with foil during the last 10-15 minutes of baking).
Cool and Serve: Allow the bread to cool in the pan on a wire rack for 10-15 minutes. Turn out the bread onto wire rack to cool completely before slicing and serving.
Although the recipe calls for a Granny Smith apple, you can use whatever apple variety is your favorite. I recommend Granny Smith because the tartness of that variety pairs well with the sweetness of the bread.
Make sure you allow the bread to cool completely before slicing. If you slice the bread while it is still warm the cream cheese will be oozy.
Bread will keep in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months.