Description
This Cinnamon Swirl Apple Fritter Bread is a moist and flavorful quick bread bursting with tender diced apples and a sweet cinnamon swirl throughout. Baked to golden perfection and topped with a smooth vanilla glaze, this loaf offers the perfect balance of spice, fruit, and sweetness. Ideal for breakfast, brunch, or as a comforting snack, it’s simple to prepare yet impressive in taste and texture.
Ingredients
Scale
Bread Batter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 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 tart 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: Set your oven temperature to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Prepare the dry ingredients: In a medium bowl, whisk together flour, baking powder, salt, and ground cinnamon. This ensures the leavening and spices are evenly distributed in the batter.
- Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating thoroughly after each addition, then stir in vanilla extract for flavor.
- Alternate adding dry ingredients and milk: Gradually incorporate the flour mixture into the batter in three additions, alternating with milk starting and ending with the flour. Mix just until combined to avoid overworking the batter.
- Add the apples: Gently fold the peeled and diced apples into the batter, distributing them evenly to ensure apple flavor in every bite.
- Make the cinnamon swirl: In a small bowl, combine 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. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Add the remaining batter on top and use a knife or skewer to swirl the cinnamon-sugar mixture into the batter, creating a marbled effect.
- Bake the bread: Place the loaf pan in the oven and bake for 55-65 minutes until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with aluminum foil during the last 15 minutes to prevent burning.
- Prepare the glaze: While the bread is baking, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Cool and glaze: When baking is complete, cool the bread in the pan for 10 minutes before transferring to a wire rack. Once fully cooled, drizzle the glaze evenly over the top.
- Serve: Slice and enjoy this sweet, cinnamon-infused apple bread, perfect for sharing or savoring with a cup of tea or coffee.
Notes
- Use tart apples like Granny Smith for the best balance with the sweet batter.
- For an extra crunch, consider adding chopped nuts such as walnuts or pecans into the batter or on top before baking.
- Make sure the butter is softened to room temperature for easier creaming.
- If you don’t have whole milk, you can substitute with 2% or even a dairy-free milk alternative.
- To store, keep the bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This bread also freezes well; wrap it tightly and thaw at room temperature before glazing.
