Cinnamon Swirl Apple Fritter Bread
This Cinnamon Swirl Apple Fritter Bread captures everything that makes a classic apple fritter irresistible: tender chunks of apple, ribbons of cinnamon sugar, and a delicate glaze. It comes together in one loaf pan for a soft, cake-like breakfast or dessert.
Ingredients
For the Cinnamon Sugar Filling and Topping
- 1/2 cup light brown sugar lightly packed
- 1 1/2 teaspoons ground cinnamon
- 1 pinch ground nutmeg optional
For the Cake
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter melted and cooled
- 1/2 cup sour cream at room temperature
- 2 large eggs at room temperature
- 2 tablespoons milk at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 Granny Smith apple
For the Glaze
- 1/3 cup icing sugar sifted
- 1 to 2 teaspoons hot water
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper, leaving a little overhang on the sides for easy lifting later.
- Make the filling and topping first. In a small bowl, combine the light brown sugar, ground cinnamon, and nutmeg if using. Stir until evenly mixed, then set the bowl aside.
- In a large mixing bowl, whisk together the granulated sugar, melted butter, sour cream, eggs, milk, and vanilla extract. Mix by hand or with an electric mixer just until the mixture is smooth and well combined.
- In a separate bowl, whisk the all-purpose flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients. Stir gently until you no longer see streaks of flour. Avoid overmixing the batter, as this can make the loaf dense.
- Peel, core, and chop the Granny Smith apple into half-inch cubes. Reserve a small handful of apple pieces for the top. Fold the remaining apple cubes into the batter until they are distributed throughout.
- Pour half of the batter into your prepared loaf pan. Smooth the surface into an even layer using a spatula.
- Sprinkle half of the cinnamon sugar filling over the batter. Use a flat butter knife to cut swirls through the batter. Insert the knife vertically and drag it in gentle figure-eight motions, but do not overwork the layers.
- Spoon the remaining batter over the swirled layer and smooth it carefully. Add the reserved apple cubes on top, then sprinkle the rest of the cinnamon sugar mixture over everything. Swirl again lightly with the butter knife.
- Bake for 50 to 55 minutes. Start checking at the 50-minute mark. The loaf is ready when a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
- Place the pan on a wire rack and let the bread cool for 10 to 20 minutes. Lift it out using the parchment paper and allow it to cool further if desired.
- While the loaf cools, make the glaze. Place the sifted icing sugar in a small bowl. Whisk in hot water one teaspoon at a time until you reach a pourable but slightly thick consistency.
- Drizzle the glaze over the top of the warm loaf. Let the glaze set for 5 to 10 minutes before slicing. Serve and enjoy.