Introduction
This Cinnamon Swirl Apple Fritter Bread is the perfect combination of soft, moist bread, tender cinnamon-spiced apples, and a sweet, buttery swirl throughout.
Topped with a light vanilla glaze, it has all the cozy flavors of a classic apple fritter in an easy-to-make loaf.
Perfect for breakfast, a snack, or dessert, this homemade bread will fill your kitchen with the warm aroma of cinnamon and apples.
Ingredients for the Cinnamon Swirl Apple Fritter Bread
For the Apple Mixture:
2 medium apples (peeled, cored, and diced)
2 tbsp granulated sugar
1 tsp cinnamon
For the Cinnamon Swirl:
⅓ cup brown sugar
1 tsp cinnamon
For the Bread Batter:
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 ½ cups all-purpose flour
1 ¾ tsp baking powder
½ tsp salt
½ cup milk
For the Glaze:
½ cup powdered sugar
1-2 tbsp milk
½ tsp vanilla extract
Let me know if you need the preparation steps or any variations!
Cinnamon Swirl Apple Fritter Bread Recipe
Instructions:
Step 1: Prepare the Apple Mixture
In a small bowl, toss the diced apples with 2 tbsp granulated sugar and 1 tsp cinnamon.
Set aside to let the flavors meld while you prepare the batter.
Step 2: Make the Cinnamon Swirl
In another small bowl, mix ⅓ cup brown sugar and 1 tsp cinnamon.
Set aside for layering later.
Step 3: Prepare the Bread Batter
Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a large mixing bowl, beat ½ cup softened butter and ¾ cup granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in 2 tsp vanilla extract.
In a separate bowl, whisk together 1½ cups all-purpose flour, 1¾ tsp baking powder, and ½ tsp salt.
Gradually add the dry ingredients to the butter mixture, alternating with ½ cup milk, mixing until just combined.
Step 4: Assemble the Bread
Pour half of the batter into the prepared loaf pan.
Sprinkle half of the cinnamon swirl mixture over the batter.
Spread half of the apple mixture evenly over the cinnamon layer.
Repeat with the remaining batter, cinnamon swirl, and apples.
Use a knife or skewer to gently swirl the layers together for a marbled effect.
Step 5: Bake the Bread
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Make the Glaze
In a small bowl, whisk together ½ cup powdered sugar, 1-2 tbsp milk, and ½ tsp vanilla extract until smooth.
Drizzle over the cooled bread before slicing and serving.
Serving Tip:
Enjoy warm with a cup of coffee or tea for a cozy treat!
Would you like any variations, such as a nutty or caramel twist?
Variations of Cinnamon Swirl Apple Fritter Bread
Nutty Twist
Add ½ cup of chopped walnuts or pecans to the apple mixture for extra crunch.
Caramel Apple Version
Drizzle with salted caramel sauce instead of the vanilla glaze for a rich, indulgent flavor.
Maple Cinnamon Bread
Replace the vanilla extract in the batter and glaze with maple extract for a deeper fall flavor.
Whole Wheat & Healthier Option
Swap half of the all-purpose flour with whole wheat flour for a denser, fiber-rich loaf.
Use coconut sugar instead of granulated sugar for a natural sweetness.
Gluten-Free Option
Use a 1:1 gluten-free flour blend to make the bread gluten-free while keeping the texture light.
Extra Moist Version
Add ¼ cup of sour cream or Greek yogurt to the batter for an ultra-moist crumb.
How to Store Cinnamon Swirl Apple Fritter Bread
At Room Temperature
Store in an airtight container or wrap tightly in plastic wrap.
Keeps fresh for 2-3 days in a cool, dry place.
In the Refrigerator
For longer storage, place the bread in an airtight container and refrigerate for up to 5 days.
Warm slices in the microwave for 10-15 seconds before serving.
In the Freezer
Wrap the whole loaf (or slices) tightly in plastic wrap, then in aluminum foil.
Store in a freezer-safe bag or container for up to 3 months.
Thaw overnight in the fridge and reheat in the oven at 300°F (150°C) for 10 minutes.
Would you like serving suggestions or tips for making it even fluffier?