Cinnamon Swirl Apple Fritter Bread

2 2 minutes read

This Cinnamon Swirl Apple Fritter Bread is a delicious loaf that combines the best parts of an apple fritter and a cinnamon swirl loaf. It features a moist, tender cake studded with bits of apple and a ribbon of cinnamon-sugar, all topped with a sweet glaze. It’s the perfect treat for breakfast, a snack, or dessert.

Cinnamon Swirl Apple Fritter Bread

Ingredients:

For the Filling/Topping:

Ingredients:	Quantity
Light brown sugar, lightly packed	½ cup
Ground cinnamon	1 ½ teaspoons
Ground nutmeg (optional)	A pinch

For the Cake:

Ingredients:	Quantity
Granulated sugar	½ cup
Unsalted butter, melted and cooled	½ cup
Sour cream, at room temperature	½ cup
Large eggs, at room temperature	2
Milk, at room temperature	2 tablespoons
Vanilla extract	1 teaspoon
All-purpose flour	1 ½ cups
Baking powder	1 teaspoon
Baking soda	½ teaspoon
Salt	¼ teaspoon
Granny Smith apple	1

For the Glaze:

Ingredients:	Quantity
Icing sugar, sifted	⅓ cup
Hot water	1–2 teaspoons

How To Make Cinnamon Swirl Apple Fritter Bread

Preheat Oven & Prep Filling: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper. In a small bowl, combine the brown sugar, cinnamon, and optional nutmeg. Mix and set aside.
Make the Cake Batter: In a large bowl, whisk together the granulated sugar, melted butter, sour cream, eggs, milk, and vanilla extract until the mixture is smooth. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix.
Prepare the Apples: Peel, core, and chop the Granny Smith apple into ½-inch cubes. Add all but a handful of the chopped apples to the cake batter and fold them in gently.
Assemble the Loaf: Pour half of the batter into your prepared loaf pan and smooth it out into a single layer. Sprinkle half of the cinnamon-sugar filling over the batter. Using a flat butter knife, gently cut swirls through the batter to distribute the filling. Add the remaining batter on top and smooth it out. Top with the handful of reserved apples and the rest of the cinnamon-sugar mixture. Again, use a butter knife to cut swirls through the top layer of batter.
Bake: Bake for 50-55 minutes, or until a toothpick inserted into the middle comes out clean.
Glaze & Serve: Let the loaf cool on a wire rack for 10-20 minutes. Meanwhile, make the glaze. In a bowl, whisk the ⅓ cup of sifted icing sugar with 1-2 teaspoons of hot water until you reach your desired consistency. Spoon or drizzle the glaze over the top of the loaf. Let the glaze set for 5-10 minutes before slicing.