Cinnamon Swirl Apple Fritter Bread

  • 1/3 cup light brown sugar
  • 2 teaspoons ground cinnamon
  • 2 medium Granny Smith apples, peeled and chopped
  • 2/3 cup + 2 tablespoons sugar
  • 1/2 cup butter, softened
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup + 1-3 tablespoons milk
  • 1 cup powdered sugar, sifted

Preheat oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray and line with parchment paper, with ends hanging over the edge of pan. Spray parchment with nonstick spray.

Mix brown sugar and 1 teaspoon cinnamon together in a bowl; set aside. Toss apples with 2 tablespoons granulated sugar and the remaining teaspoon cinnamon in another bowl, set aside.

Beat butter and remaining 2/3 cup granulated sugar together with mixer until light and fluffy, about 5 minutes. With mixer and medium speed, add the eggs, 1 at a time; add vanilla extract.

Whisk flour, baking powder and salt together in another bowl, then add to creamed butter mixture and beat until blended. Mix 1/2 cup milk into batter until smooth.

Add 3/4 of the chopped apple mixture to batter.

Sprinkle half of the brown sugar/cinnamon mixture into batter; mix well.

Pour batter into the loaf pan.

Lightly pat remaining apples into batter, swirl remaining brown sugar mixture through apples using a knife.

Bake until toothpick inserted in the center of the loaf comes out clean, approximately 1 hour and 10 minutes. Watch bread and cover with foil during last 10 minutes of baking time to prevent over-browning if needed.

Let loaf rest in pan for 15 minutes, then remove from pan using edge of parchment and place on wire rack to cool completely

To Make Glaze:

Mix powdered sugar with remaining 1 to 3 tablespoons milk, thinned to desired consistency.

Drizzle bread with glaze.


Substitute your favorite variety of baking apple for Granny Smith such as Jonagold, Honeycrisp, Braeburn or Cortland if desired