Description
This Cinnamon Swirl Apple Fritter Bread is a delightful, moist loaf bursting with tender diced apples and a sweet cinnamon swirl. Perfect for breakfast or as a comforting snack, it’s topped with a simple vanilla glaze that adds a delicate sweetness and a glossy finish. The buttery batter and cinnamon sugar combine to make a comforting treat reminiscent of classic apple fritters, baked into an easy-to-slice bread.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 1/2 cups peeled and diced apples (about 2 medium apples, preferably a tart variety like Granny Smith)
Cinnamon Swirl
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Glaze
- 1/2 cup powdered sugar
- 2 teaspoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure the bread doesn’t stick.
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon. Set this mixture aside for later use.
- Cream the butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes. This step helps to incorporate air for a tender crumb.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition to fully combine. Stir in the vanilla extract for flavor.
- Alternate adding dry ingredients and milk: Add the flour mixture in three parts, alternating with the whole milk, beginning and ending with the flour mixture. Mix gently each time just until combined, careful not to overmix.
- Fold in the apples: Gently fold the peeled, diced apples into the batter, distributing them evenly without mashing.
- Make the cinnamon swirl: In a small bowl, combine the granulated sugar and ground cinnamon to create the cinnamon sugar mixture for the swirl.
- Assemble the bread: Pour half of the batter into the prepared loaf pan. Evenly sprinkle half of the cinnamon-sugar mixture over this layer. Pour the remaining batter on top. Use a knife or skewer to gently swirl the remaining cinnamon-sugar mixture through the batter, creating a beautiful marbled pattern.
- Bake the bread: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with aluminum foil for the last 15 minutes to prevent burning.
- Prepare the glaze: While the bread is baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable.
- Cool and glaze: Once baked, allow the bread to cool in the pan for 10 minutes to firm up. Then transfer it to a wire rack to cool completely. Drizzle the vanilla glaze evenly over the cooled bread to add sweetness and shine.
- Serve: Slice the bread and enjoy the comforting flavor of cinnamon and fresh apples in every bite!
Notes
- Use tart apples like Granny Smith for a balanced sweet-tart flavor and to prevent the bread from becoming too mushy.
- Do not overmix the batter once the wet and dry ingredients are combined to avoid a tough texture.
- Cover the bread with foil if it starts browning too quickly during baking to prevent burning.
- The glaze is optional but highly recommended for added sweetness and a pretty finish.
- This bread can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
- Reheat slices in the microwave for 10-15 seconds for a warm treat.
