Cinnamon Apple Bread

Peel and core the apples, then slice them into about ½ cm / ¼ inch pieces. Mix the slices with the brown sugar and cinnamon, and set them aside.

Preheat the oven to 350°F (175°C), no fan. Grease a 9×5-inch (23×13 cm) loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.

Whisk the room temperature yogurt, eggs, sugar, and oil in a large bowl until fully combined and smooth. Add the vanilla extract and mix it in.

Sift the flour, cinnamon, salt, baking powder, and baking soda into the bowl with the wet ingredients. Gently fold with a spatula until the mixture is just combined, being careful not to overmix.

Pour half of the batter into the prepared pan and spread it evenly. Add half of the apple mixture on top in an even layer. Repeat with the remaining batter, smoothing the surface, then finish with the rest of the apple mixture, pressing the pieces gently into the batter.

Bake the apple bread at 350°F (175°C) for 60-70 minutes or until a toothpick inserted comes out clean. If the bread was browning too much, cover the top loosely with aluminum foil.

Let the apple bread cool completely to room temperature before serving, as it will finish setting while it cools.

If desired, prepare the glaze by mixing apple juice with powdered sugar until smooth. Spoon the glaze evenly over the cooled cake, letting it drip down the sides.

Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, wrap the cake tightly in plastic wrap and place it in a freezer bag. Freeze for up to 3 months, and thaw overnight in the refrigerator before serving.