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Cinnamon Swirl Apple Fritter Bread with glaze and cinnamon topping
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.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
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.