Description
Delight in this Cinnamon Swirl Apple Fritter Bread, a moist and flavorful loaf that combines tender apples with a cinnamon-sugar swirl and a sweet glaze. Perfect for breakfast or an afternoon treat, this bread balances sweetness and spice with a soft crumb texture.
Ingredients
Scale
Cinnamon Sugar Swirl
- 1/3 cup light brown sugar
- 1 teaspoon ground cinnamon
Apple Mixture
- 2 large apples, peeled and chopped
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Batter
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup milk
Glaze
- 1/2 cup powdered sugar
- 2-3 tablespoons milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to ensure the bread doesn’t stick during baking.
- Make Cinnamon Sugar Mix: In a small bowl, combine the light brown sugar and 1 teaspoon ground cinnamon. Set this aromatic mixture aside for layering later.
- Prepare Apple Mixture: In another bowl, toss the peeled and chopped apples with 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon. This will coat the apples with sweetness and spice.
- Cream Butter and Sugar: In a large bowl, cream together the granulated sugar and softened butter until the mixture is light and fluffy, creating a smooth base for the batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed mixture, ensuring each is fully incorporated. Stir in the vanilla extract for extra flavor depth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder, preparing the dry mix for the batter.
- Combine Batter Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing until just combined to avoid overmixing and ensure a tender bread.
- Layer Batter and Fillings: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture over the batter, followed by half of the apple mixture. Lightly press the apples into the batter to keep the layers intact.
- Finish Layering: Pour the remaining batter over the apples, spreading evenly. Top with the remaining cinnamon-sugar mixture and apple mixture. Lightly swirl with a knife to create a marbled effect without overmixing.
- Bake the Bread: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. This ensures the bread is fully baked and cooked through.
- Cool the Bread: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, preventing sogginess.
- Prepare Glaze and Drizzle: Whisk together the powdered sugar and 2-3 tablespoons milk until smooth. Drizzle the glaze over the cooled bread to add a sweet, glossy finish.
Notes
- Make sure the apples are peeled and chopped evenly for consistent texture and flavor in every bite.
- Do not overmix the batter once you combine the wet and dry ingredients to keep the bread tender.
- Use a toothpick to test doneness to avoid under- or over-baking.
- The glaze can be adjusted by adding more milk for a thinner consistency or more powdered sugar to thicken.
- This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
