Description
This Cinnamon Swirl Apple Fritter Bread is a deliciously moist and tender loaf bursting with cinnamon-spiced apple chunks. Layers of cinnamon sugar and apples create a delightful swirl throughout the bread, topped with a sweet powdered sugar glaze. Perfect for breakfast or an afternoon treat, this quick bread combines the flavors of a classic apple fritter with the ease of a simple baking recipe.
Ingredients
Scale
For the Cinnamon Sugar Mixture
- 1/3 cup light brown sugar
- 1 teaspoon ground cinnamon
For the Apple Mixture
- 2 large apples, peeled and chopped
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
For the 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 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 thoroughly to prevent sticking.
- Make cinnamon sugar mixture: In a small bowl, combine 1/3 cup light brown sugar with 1 teaspoon ground cinnamon. Set aside this flavorful mix which will add a sweet spice swirl to the bread.
- Prepare apple mixture: In another bowl, mix the peeled and chopped apples with 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon. Set this aside to allow the apples to absorb the sweetness and spice.
- Cream butter and sugar: In a large bowl, cream together the 2/3 cup granulated sugar and softened 1/2 cup butter using a mixer until the mixture is light, fluffy, and well combined.
- Add eggs and vanilla: Beat in the eggs one at a time to the creamed mixture, ensuring each is fully incorporated before adding the next. Stir in 2 teaspoons vanilla extract for flavor.
- Combine dry ingredients: In a separate bowl, whisk together 1 1/2 cups all-purpose flour and 1 3/4 teaspoons baking powder to evenly distribute the leavening agent.
- Mix batter: Gradually add the flour mixture to the butter mixture, alternating with 1/2 cup milk, starting and ending with the flour. Mix gently until just combined to avoid overmixing which can toughen the bread.
- Assemble layers: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Then evenly distribute half of the apple mixture on top and lightly press the apples into the batter for better integration.
- Add remaining layers and swirl: Pour the remaining batter over the apples, spreading evenly. Top with the remaining cinnamon sugar mixture and apple mixture and lightly swirl with a knife to create a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean and the top is golden brown.
- Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely, preventing sogginess from steam.
- Make glaze and drizzle: Whisk together 1/2 cup powdered sugar and 2-3 tablespoons milk until smooth and drizzle this glaze over the cooled bread to add a sweet finishing touch.
Notes
- Use tart apples like Granny Smith for a nice balance to the sweetness.
- Be careful not to overmix the batter to keep the bread tender.
- Let the bread cool completely before glazing to prevent the glaze from melting off.
- This bread can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Adding chopped nuts like walnuts can add a nice crunch if desired.
