There’s a special kind of magic that comes with the first bite of an apple fritter—the crisp edges dusted in cinnamon sugar, the warm, tender interior punctuated with juicy apple chunks. Now imagine capturing that fairground nostalgia in a loaf pan: a sliceable, breakfast-worthy bread that keeps the cozy comfort of autumn mornings alive in every bite.
This Cinnamon Swirl Apple Fritter Bread is exactly that. Moist, tender, and rich, yet never heavy. Soft crumbs from sour cream provide a delicate tang and luscious moisture, while Granny Smith apples lend a tart brightness that balances the sweet, spiced swirl. And that glaze? A thin drizzle of vanilla-infused sweetness that ties the flavors together without overpowering them.
Whether served for weekend brunch, a holiday morning, or a special coffee break, this bread is comfort in loaf form.
Ingredients
For the Bread:
- 2 cups all-purpose flour, spooned and leveled
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg (optional for deeper warmth)
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- ½ cup sour cream
- 2 medium Granny Smith apples, peeled, cored, and diced into small cubes (about 1 cup)
For the Cinnamon Swirl:
- ½ cup light brown sugar, packed
- 1 tsp ground cinnamon
- 2 tbsp unsalted butter, melted
For the Vanilla Glaze:
- 1 cup powdered sugar
- 2–3 tsp milk or cream
- ½ tsp vanilla extract
Equipment Needed
- 9×5-inch loaf pan
- Mixing bowls (large and medium)
- Electric mixer or stand mixer
- Rubber spatula
- Whisk
- Small bowl for swirl mixture
- Knife for chopping apples
- Cooling rack
Instructions
Step 1: Prepare the Pan
- Grease your loaf pan with butter or nonstick spray and lightly dust with flour.
- Preheat your oven to 350°F (175°C).
- Line with parchment paper for easier removal if desired.
Step 2: Prepare the Cinnamon Swirl
- In a small bowl, combine brown sugar, cinnamon, and melted butter.
- Mix until it forms a slightly thick paste.
- Set aside.
Step 3: Prepare the Apples
- Peel, core, and dice the Granny Smith apples into small, roughly uniform cubes.
- Toss lightly with 1 tsp flour to prevent them from sinking to the bottom of the loaf during baking.
Step 4: Mix Dry Ingredients
- In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Nutmeg
- Set aside.
Step 5: Cream Butter and Sugar
- In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy (about 2–3 minutes).
- Beat in the eggs, one at a time, ensuring each is fully incorporated.
- Add vanilla extract and sour cream, mixing until smooth.
Step 6: Combine Wet and Dry Ingredients
- Gradually fold the dry mixture into the wet mixture using a rubber spatula.
- Fold gently, just until no streaks of flour remain—overmixing can make the bread dense.
Step 7: Fold in Apples
- Gently fold the diced apples into the batter.
- Ensure even distribution without smashing the fruit.
Step 8: Layer the Batter and Swirl
- Pour half of the batter into the prepared loaf pan and smooth the top.
- Dollop half of the cinnamon swirl over the batter.
- Pour the remaining batter on top and smooth gently.
- Add the remaining cinnamon swirl in small dollops across the top.
- Use a knife or skewer to gently swirl the cinnamon mixture through the batter—creating a marbled effect.
Step 9: Bake
- Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted in the center comes out clean (avoid the cinnamon swirl to prevent sticky results).
- Check after 50 minutes; if the top is browning too quickly, tent with foil.
Step 10: Cool
- Allow the bread to cool in the pan for 10–15 minutes, then transfer to a cooling rack.
- Let it cool to lukewarm before glazing, or the glaze will melt completely.
Step 11: Make the Vanilla Glaze
- In a small bowl, whisk together powdered sugar, milk, and vanilla.
- Adjust consistency: add more milk for a thin drizzle, more powdered sugar for a thicker glaze.
- Drizzle over the slightly cooled bread in gentle, zigzag strokes.
Step 12: Serve
- Slice into thick or thin pieces, depending on preference.
- Optional: Serve warm with butter or a dusting of cinnamon sugar.
- Perfect alongside coffee, tea, or a glass of milk.
Tips for Perfect Apple Fritter Bread
- Apple Variety Matters: Granny Smith gives a tart contrast, but Honeycrisp or Fuji adds extra sweetness.
- Swirl Technique: Don’t over-swirl—light marble effects keep texture and visual appeal.
- Storage: Wrap cooled bread tightly in plastic wrap; refrigerate for up to 4 days.
- Freeze for Later: Slice and freeze in airtight bags; thaw slices in the toaster or microwave.
- Extra Crunch: Sprinkle chopped pecans or walnuts on top with cinnamon sugar before baking.
Flavor Notes
- Sour Cream: Keeps the crumb tender and moist.
- Cinnamon Swirl: Adds warmth, sweetness, and that nostalgic apple fritter vibe.
- Vanilla Glaze: Adds light sweetness and a glossy, bakery-fresh finish.
- Apples: Provide bursts of freshness, texture, and slight acidity to balance the sweet and spiced bread.
Serving Suggestions
- Slice thick for a hearty breakfast.
- Serve thin with butter or cream cheese for a coffee break treat.
- Pair with spiced latte, chai, or hot cider for a complete autumn morning experience.
This Cinnamon Swirl Apple Fritter Bread is cozy, flavorful, and deeply satisfying—a loaf that tastes like fall mornings and fairground memories, perfectly captured in each tender, spiced slice.
