Cinnamon Swirl Apple Fritter Bread

If you’re searching for a comfort-bake that doubles as breakfast and dessert, Cinnamon Swirl Apple Fritter Bread is exactly what you need. The first sentence says it all: Cinnamon Swirl Apple Fritter Bread is warm, tender, and full of cozy cinnamon ribbons. Trust me — I’ve made this loaf more times than I can count. Last fall I brought one to a Sunday brunch and people kept asking for the recipe. I’ve done this plenty of times, and every batch has that same soft crumb and sweet, crunchy cinnamon top.

This loaf is an apple fritter in cake form. You get chunks of Granny Smith apple in a moist cake. You get a ribbon of cinnamon-sugar that pockets through the slices. Then you get a sweet glaze that sets everything off. It’s breakfast-level simple, and party-worthy too. If you like bright, fruity bakes alongside your coffee, check out this Pineapple Juice Cake Recipe on Tinsuf — it’s refreshing and different.

Ingredients for Cinnamon Swirl Apple Fritter Bread

For the Filling/Topping:

• ½ cup light brown sugar, lightly packed

• 1½ teaspoons ground cinnamon

• Pinch ground nutmeg (optional)

For the Cake:

• ½ cup granulated sugar

• ½ cup unsalted butter, melted and cooled

• ½ cup sour cream, room temperature

• 2 large eggs, room temperature

• 2 tablespoons milk, room temperature

• 1 teaspoon vanilla extract

• 1½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1 Granny Smith apple, peeled, cored, and cut into ½-inch cubes

For the Glaze:

• ⅓ cup sifted icing sugar

• 1–2 teaspoons hot water (to thin)

Directions

1. Preheat the oven to 350°F (175°C). Line a 9×5 loaf pan with parchment paper so the loaf lifts out cleanly. I always grease the pan first, then lay the paper in. Makes life easier.

2. In a small bowl, mix the brown sugar, cinnamon, and nutmeg. That’s your cinnamon-sugar swirl. Keep it nearby.

3. In a large bowl, whisk granulated sugar, melted butter, sour cream, eggs, milk, and vanilla until smooth. This batter is thick and dreamy. Don’t overwork it.

4. In another bowl, stir flour, baking powder, baking soda, and salt. Add to wet ingredients; fold until just combined. I stop when I still see small streaks of flour.

5. Peel, core, and chop the Granny Smith apple into ½-inch cubes. Toss the cubes with a teaspoon of flour to prevent sinking. Fold all but a few of the apple cubes into the batter.

6. Pour half the batter into the loaf pan and smooth the top. Sprinkle half the cinnamon sugar over it. Use a butter knife to gently swirl the sugar ribbon through the batter for that fritter effect.

7. Add the remaining batter on top. Smooth it. Scatter the reserved apple cubes and the rest of the cinnamon-sugar on top. Use the knife again to swirl the top layer.

8. Bake 50–55 minutes. A toothpick in the center should come out clean, or with a few moist crumbs. Ovens vary — watch it at 45 minutes, then every 5 minutes after.

9. Cool on a wire rack for 10–20 minutes. Mix the icing sugar with hot water to make a glaze. Drizzle the glaze over the warm loaf. Let it set for 10 minutes before slicing.

I usually slice it a little warm. It’s fantastic with coffee. It’s also great with a pat of butter. You’ll see pockets of cinnamon ribbon in every slice. That’s the good stuff.

Why Cinnamon Swirl Apple Fritter Bread 

This Cinnamon Swirl Apple Fritter Bread balances texture and flavor in a simple way. The sour cream keeps the crumb moist. The melted butter gives it a rich mouthfeel. The Granny Smith apple adds tartness and identity. The cinnamon-sugar ribbon adds the fritter vibe. Finally, the glaze ties everything together with a sweet finish.

I love that it doesn’t rely on fancy techniques. It’s approachable. Anyone can mix, swirl, and bake this loaf. Trust me — even beginner bakers nail this one.

Tips & Variations

• Use tart apples. I always use Granny Smith. They hold shape and cut the sweetness.

• Don’t overmix the batter. Overmixing = dense loaf. Fold gently.

• For extra crunch, sprinkle chopped pecans on top with the final cinnamon-sugar. They toast while the loaf bakes.

• Want to make it gluten-free? Substitute a 1:1 gluten-free flour blend, but expect a slightly different crumb.

• Add a splash of apple brandy or rum to the batter for grown-up depth. A tablespoon is plenty.

• For a streusel top: mix 3 tablespoons cold butter, ¼ cup flour, 2 tablespoons brown sugar, and ¼ teaspoon cinnamon. Crumble over the top before baking.

If you prefer savory breakfast options in the same week, pair this sweet loaf with a warm bowl of creamy mushroom soup. A good match is the Creamy Mushroom Soup Recipe — it’s rich and comforting and rounds out a brunch table nicely.

Cinnamon Swirl Apple Fritter Bread Variations 

1. Apple-Cranberry Fritter Bread — fold ½ cup dried cranberries into the batter for a tart-sweet hit.

2. Caramel Swirl Apple Fritter Bread — add a caramel ribbon by swirling soft caramel sauce with the cinnamon sugar.

3. Mini Loaves — double the recipe and bake in mini loaf pans for gifting. They bake faster — check at 25–30 minutes.

These variations are fun to try. I experiment when friends come over. They always love the mini loaves for take-homes.

Storage

These loaves are best fresh. But you can keep leftovers in an airtight container at room temperature for 2 days. In the fridge, they last 4–5 days. To refresh the crisp top, pop slices in a 350°F oven for 6–8 minutes. If you plan to freeze, slice first. Wrap each slice in plastic and freeze up to 3 months. Reheat directly from frozen in a toaster oven for best results.

If you’re stocking a brunch spread, consider pairing slices with other favorites. A warm loaf like this contrasts nicely with savory bites or light salads. For inspiration on complementary dishes, try this Lemon Cream Cake Recipe for a citrusy delight to balance the sweetness.

Time & Yield

• Prep time: 15 minutes

• Bake time: 50–55 minutes

• Cooling & glazing: 15–20 minutes

• Total time: About 1 hour 20 minutes

• Yield: One 9×5 loaf (about 10–12 slices)

Make one loaf and you’ll see how fast it disappears. I’ve had this go at potlucks, and it vanishes in less than an hour. No joke.

Tools Used

• 9×5 loaf pan (lined with parchment)

• Large mixing bowl

• Small bowl for cinnamon sugar

• Whisk and rubber spatula

• Butter knife for swirling

• Wire cooling rack

Nothing fancy. These are basics most kitchens already have. That’s part of the charm.

FAQ

Q1: Can I use a different type of apple?
A1: Yes. I prefer Granny Smith for tartness and hold. But Fuji or Honeycrisp work if you want a sweeter bite. Just don’t pick apples that are too watery.

Q2: Can I make this dairy-free?
A2: You can. Swap melted butter for dairy-free margarine and use a dairy-free yogurt in place of the sour cream. Texture changes a bit, but it still tastes great.

Final Thoughts

I love simple bakes that taste like comfort. This Cinnamon Swirl Apple Fritter Bread does that. It’s the kind of loaf you slice and hand to a friend with coffee. It’s the kind you warm up late on a Sunday morning. I’ve made it as gifts. I’ve made it for midnight snacks. And every time, it feels right.

If you’d like more loaf-style baking inspiration, check out the Lemon Cream Cake Recipe for a citrusy follow-up. And if you want a whole archive of variations and techniques, AllRecipes has great resources and twists you can steal for your own loaf.

TINSUF RECIPES

Cinnamon Swirl Apple Fritter Bread

A moist, tender loaf loaded with Granny Smith apple chunks and a cinnamon-sugar swirl. Finished with a sweet glaze. Perfect for breakfast or dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course: Breakfast

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• For the Filling/Topping:
• - ½ cup light brown sugar lightly packed
• - 1½ tsp ground cinnamon
• - Pinch ground nutmeg optional
• For the Cake:
• - ½ cup granulated sugar
• - ½ cup unsalted butter melted and cooled
• - ½ cup sour cream room temperature
• - 2 large eggs room temperature
• - 2 tbsp milk room temperature
• - 1 tsp vanilla extract
• - 1½ cups all-purpose flour
• - 1 tsp baking powder
• - ½ tsp baking soda
• - ¼ tsp salt
• - 1 Granny Smith apple peeled and diced (½-inch cubes)
• For the Glaze:
• - ⅓ cup sifted icing sugar
• - 1–2 tsp hot water

Equipment

• - 9x5 loaf pan
• - Mixing bowls
• - Whisk
• - Rubber spatula
• - Wire cooling rack

Method

 

1. Preheat oven to 350°F (175°C). Line and grease a 9x5 loaf pan.
2. Mix brown sugar, cinnamon, and nutmeg in a small bowl. Set aside.
3. In a large bowl, whisk sugar, melted butter, sour cream, eggs, milk, and vanilla until smooth.
4. In another bowl, combine flour, baking powder, baking soda, and salt. Add to wet ingredients; fold until just combined.
5. Toss diced apples with a teaspoon of flour. Fold most of the apples into the batter, reserving a few.
6. Pour half the batter into the loaf pan. Sprinkle half the cinnamon sugar over it. Swirl gently with a knife.
7. Add remaining batter, top with reserved apples and remaining cinnamon sugar. Swirl again.
8. Bake 50–55 minutes or until a toothpick comes out clean. Cool 10–20 minutes on a wire rack.
9. Mix icing sugar with hot water to make a glaze. Drizzle over warm loaf. Let set before slicing.

Notes

- For mini loaves, reduce bake time to 25–30 minutes.
- To store, keep in an airtight container for up to 4–5 days in the fridge. Reheat slices in a 350°F oven for 6–8 minutes to restore crispness.
- Freeze slices wrapped individually for up to 3 months. Reheat from frozen in a toaster oven.