Of course! Cinnamon Swirl Apple Fritter Bread is a phenomenal fall-inspired treat that combines the soft, dense texture of a coffee cake with the gooey, spiced filling of an apple fritter. It’s easier than frying individual fritters but delivers all the same cozy flavors.
Here is a delicious, tried-and-true recipe that will make your kitchen smell incredible.
Cinnamon Swirl Apple Fritter Bread
This recipe creates a moist, tender loaf with a generous ribbon of cinnamon-apple swirl and a sweet glaze.
Prep Time: 20 mins | Cook Time: 55-65 mins | Cooling Time: 1+ hour | Total Time: 1 hour 35 mins + cooling
Servings: 1 standard loaf (8-10 slices)
Ingredients
For the Apple Filling:
· 2 medium apples (like Granny Smith, Honeycrisp, or Gala), peeled, cored, and finely diced (about 2 cups)
· 2 tablespoons unsalted butter
· ⅓ cup packed light brown sugar
· 1 ½ teaspoons ground cinnamon
· Pinch of salt
For the Cinnamon Swirl:
· ⅓ cup packed light brown sugar
· 1 tablespoon all-purpose flour
· 1 teaspoon ground cinnamon
For the Bread Batter:
· 1 ½ cups all-purpose flour
· 1 ½ teaspoons baking powder
· ½ teaspoon salt
· ½ cup (1 stick) unsalted butter, softened to room temperature
· ⅔ cup granulated sugar
· 2 large eggs, at room temperature
· 1 teaspoon vanilla extract
· ½ cup milk (or buttermilk for extra tenderness)
For the Vanilla Glaze (Optional but Recommended):
· ½ cup powdered sugar
· 1-2 tablespoons milk or cream
· ¼ teaspoon vanilla extract
Instructions
- Cook the Apple Filling:
· In a medium skillet over medium heat, melt the 2 tablespoons of butter.
· Add the diced apples, ⅓ cup brown sugar, 1 ½ teaspoons cinnamon, and a pinch of salt. Cook, stirring often, for 5-7 minutes until the apples have softened and the mixture is fragrant and syrupy.
· Remove from heat and let cool completely. (This is important so it doesn’t melt the batter.)
- Prepare the Pan and Oven:
· Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
· In a small bowl, make the cinnamon swirl by mixing together the ⅓ cup brown sugar, 1 tablespoon flour, and 1 teaspoon cinnamon. Set aside.
- Make the Bread Batter:
· In a medium bowl, whisk together the 1 ½ cups flour, baking powder, and salt.
· In a separate large bowl, using a hand mixer or a stand mixer, cream the softened butter and granulated sugar together on medium speed until light and fluffy (about 2-3 minutes).
· Beat in the eggs, one at a time, followed by the vanilla extract.
· With the mixer on low, add the flour mixture in three parts, alternating with the milk in two parts, beginning and ending with the flour. Mix until just combined. Do not overmix.
- Layer the Bread:
· Spread half of the batter into the bottom of the prepared loaf pan.
· Spoon the cooled apple filling evenly over the batter, creating the first layer.
· Sprinkle about two-thirds of the cinnamon swirl mixture over the apples.
· Carefully dollop and spread the remaining batter over the top. It’s okay if it’s a little tricky to cover completely.
· Finally, sprinkle the remaining cinnamon swirl mixture over the very top.
- Bake and Cool:
· Bake for 55-65 minutes, or until a toothpick inserted into the center of the cake part (avoiding a major apple pocket) comes out clean.
· Let the bread cool in the pan on a wire rack for 20 minutes. Then, carefully run a knife around the edges and invert it to remove it from the pan. Let it cool completely on the wire rack.
- Glaze and Serve:
· Once the bread is completely cool, whisk together the powdered sugar, 1 tablespoon of milk, and vanilla for the glaze. Add more milk, a teaspoon at a time, until it reaches a drizzle-able consistency.
· Drizzle the glaze over the cooled bread. Slice and serve!
Pro Tips for the Best Apple Fritter Bread
· Apple Choice: Granny Smith apples hold their shape well and provide a tart contrast. Honeycrisp or Gala will be sweeter and softer. A mix is great!
· Cool the Filling: This is the most important step. A hot apple mixture will sink and create a soggy, undercooked middle.
· Don’t Overmix: Overmixing the batter develops gluten, leading to a tough, dense bread. Mix until the flour is just incorporated.
· Room Temperature Ingredients: Using room-temperature eggs, butter, and milk ensures they emulsify properly, creating a smoother, more uniform batter that rises better.
· Test for Doneness: Oven times can vary. Start checking at 50 minutes. If the top is browning too quickly, tent it loosely with aluminum foil for the last 15 minutes of baking.
· Patience is Key: Let the bread cool completely before glazing and slicing. It continues to set as it cools, and slicing it warm will make it seem gummy.
This bread is absolutely divine with a cup of coffee or tea. Enjoy this taste of fall!