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High-Protein Apple Cinnamon Swirl Loaf
Alice

High-Protein Apple Cinnamon Swirl Loaf Recipe

This High-Protein Apple Cinnamon Swirl Loaf is soft, moist, and packed with warm cinnamon flavor — all while offering 11–14g of protein per slice. It’s perfect for meal prep, weight-loss goals, or anyone craving a cozy, healthy baked treat that feels indulgent but stays macro-friendly.
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Prep Time 15 minutes
Cook Time 48 minutes
Total Time 1 hour 3 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: Healthy, High-Protein, Meal Prep Friendly
Calories: 185
Ingredients Method

Ingredients
  

For the Batter:
  • 1 cup Greek yogurt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 –2 tablespoons milk as needed
  • 1 medium apple finely chopped
  • 1 ¼ cups oat flour or 1 cup oat flour + ¼ cup almond flour
  • ½ cup vanilla or cinnamon whey protein
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of salt
  • ¼ cup granular sweetener
For the Cinnamon Swirl:
  • 2 tablespoons melted butter or Greek yogurt
  • 2 tablespoons brown-style sweetener
  • 1 ½ teaspoons cinnamon
  • Optional: a splash of vanilla

Method
 

  1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper, leaving some overhang on the sides so you can lift the loaf out easily later. This prevents sticking and gives the loaf clean edges.
  2. In a large mixing bowl, combine the Greek yogurt, eggs, sweetener, vanilla extract, and finely chopped apple. Mix until everything is well blended. The apples should be evenly coated, and the mixture should look creamy and smooth.
  3. In a separate bowl, whisk together the oat flour, protein powder, baking powder, baking soda, and salt. Break up any lumps with your whisk. A smooth dry mixture helps the loaf rise evenly and prevents dense patches.
  4. Add the dry ingredients into the wet mixture and gently fold using a silicone spatula. Fold just until you no longer see dry flour. If the batter feels too thick, add a splash of milk to loosen it slightly so it spreads easily into the pan.
  5. Pour half of the batter into your prepared loaf pan and spread it out evenly. The layer should be smooth and level to help the swirl distribute properly.
  6. In a small bowl, mix all cinnamon-swirl ingredients until they form a thick, spreadable paste. It should resemble a soft cinnamon-sugar mixture.
  7. Spoon or drizzle half of the cinnamon mixture over the batter in the loaf pan. Use a toothpick or knife to swirl it gently into the batter, creating soft figure-8 motions. Avoid overmixing — you want defined ribbons, not blended batter.
  8. Add the remaining batter on top, smoothing it out with your spatula. Drizzle or spoon the remaining cinnamon mixture over the surface and swirl it lightly again.
  9. Bake for 40–48 minutes, depending on your oven. Begin checking at the 38–40 minute mark. The loaf is done when the center springs back lightly when touched and a toothpick inserted in the middle comes out with a few moist crumbs.
  10. Let the loaf cool completely in the pan for about 15 minutes, then lift it out using the parchment and transfer it to a cooling rack. Allow it to cool for at least another 40–60 minutes before slicing. This step helps the loaf firm up and prevents a gummy texture.
  11. Slice into even pieces once fully cooled. You can cut into 8 thick slices or 10–12 thinner ones depending on your meal prep needs and calorie preference.
  12. Store your slices in an airtight container in the refrigerator for 4–5 days. The loaf becomes even more moist after chilling. For long-term storage, freeze slices for up to 2 months, separating them with parchment for easy grab-and-go portions.