Description
This Cinnamon Swirl Apple Fritter Bread is a moist and flavorful loaf featuring layers of cinnamon-sugar and spiced apples swirled through tender, buttery batter. Perfect for breakfast, brunch, or a cozy dessert, it combines the comforting flavors of apple fritters with the ease of quick bread. Finished with a simple powdered sugar glaze, this bread is sure to become a family favorite.
Ingredients
Scale
For the Cinnamon Sugar Swirl
- 1/3 cup light brown sugar
- 1 teaspoon ground cinnamon
For the Bread Batter
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup milk
For the Apple Mixture
- 2 large apples, peeled and chopped
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
For the Glaze
- 1/2 cup powdered sugar
- 2-3 tablespoons milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent sticking.
- Make Cinnamon Sugar Mixture: In a small bowl, combine the light brown sugar and 1 teaspoon ground cinnamon. Set aside for swirls in the bread.
- Prepare Apple Mixture: In another bowl, toss the chopped peeled apples with 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon. Set aside to let apples absorb the flavors.
- Cream Butter and Sugar: In a large bowl, beat the granulated sugar and softened butter together until the mixture is light and fluffy. This creates a creamy base for the batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder.
- Mix Batter: Gradually add the dry flour mixture to the butter mixture, alternating with milk. Begin and end with the flour mixture. Stir just until combined to keep the bread tender.
- Layer Batter and Mixtures: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter, then spoon half of the apple mixture on top and lightly press them into the batter.
- Add Remaining Layers and Swirl: Pour the remaining batter over the apples and spread evenly. Top with the remaining cinnamon sugar and apple mixture. Using a knife, lightly swirl the top to create a marbled effect.
- Bake the Bread: Place the loaf pan in the oven and bake for 50-60 minutes. The bread is done when a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Glaze and Drizzle: Whisk powdered sugar and milk together until smooth. Drizzle the glaze over the cooled bread for a sweet finish.
Notes
- Use tart apples like Granny Smith for a nice balance to the sweet bread.
- If apples are very juicy, drain excess liquid before mixing to avoid a soggy bread.
- You can substitute milk with almond or oat milk for a dairy-free option.
- Store leftover bread tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
- Ensure not to overmix batter once flour is added to keep the bread tender and soft.
