Cinnamon Swirl Apple Fritter Bread

Here’s a full, bakery-style recipe for Cinnamon Swirl Apple Fritter Bread — soft, buttery loaf bread packed with juicy apples, layered with cinnamon-sugar, and topped with a sweet vanilla glaze.

---

Cinnamon Swirl Apple Fritter Bread

Ingredients

For the cinnamon sugar mixture:

• 1/3 cup light brown sugar, packed

• 1 teaspoon ground cinnamon

For the apple layer:

• 2 small or 1 large apple (about 1 1/2 cups chopped) — peeled, cored, and diced

• 2 tablespoons granulated sugar

• 1/2 teaspoon ground cinnamon

For the batter:

• 1/2 cup (115 g) unsalted butter, softened

• 2/3 cup granulated sugar

• 2 large eggs

• 1 1/2 teaspoons vanilla extract

• 1 1/2 cups all-purpose flour

• 1 3/4 teaspoons baking powder

• 1/2 cup milk (whole or 2%)

For the glaze:

• 1/2 cup powdered sugar

• 1–2 tablespoons milk or cream

• 1/4 teaspoon vanilla extract

---

Instructions

1. Prepare the oven and pan

1. Preheat the oven to 175°C (350°F).

2. Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

---

2. Make the cinnamon sugar and apple mixtures

1. In a small bowl, combine the brown sugar and 1 teaspoon cinnamon. Set aside.

2. In another bowl, toss the chopped apples with 2 tablespoons sugar and 1/2 teaspoon cinnamon. Set aside.

---

3. Prepare the batter

1. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy (2–3 minutes).

2. Beat in the eggs, one at a time, then add the vanilla extract.

3. In a separate bowl, whisk together the flour and baking powder.

4. Add the dry ingredients to the creamed mixture alternately with milk, beginning and ending with flour. Mix just until combined.

---

4. Assemble the bread

1. Spread half of the batter into the prepared loaf pan.

2. Add half of the apple mixture and sprinkle half of the cinnamon sugar on top.

3. Spoon the remaining batter evenly over the apples, then top with the remaining apples and remaining cinnamon sugar.

4. Use a knife or skewer to gently swirl the layers together (a few figure-eight motions).

---

5. Bake

1. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

2. If the top browns too quickly, tent the loaf lightly with foil after 40 minutes.

3. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

---

6. Make the glaze

1. In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.

2. Drizzle over the cooled bread before slicing.

---

Tips and Variations

• Apple choice: Granny Smith, Honeycrisp, or Fuji apples work best for flavor and texture.

• Add nuts: Stir 1/2 cup chopped pecans or walnuts into the apple mixture for crunch.

• Storage: Keep covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

• Freeze: Wrap the loaf tightly (without glaze) and freeze for up to 2 months. Thaw and glaze before serving.

---

Would you like me to include a quick-bread version (mix-and-bake in one bowl, no layering) or a muffin version of this recipe?