Cinnamon Swirl Apple Fritter Bread

This recipe for Cinnamon Swirl Apple Fritter Bread is simple and sure to impress! Enjoy this easy bread for breakfast or as a midday treat with tea or coffee, any time of year.



  1. 1/3 cup light brown sugar
  2. 2 teaspoons ground cinnamon
  3. 2 medium Granny Smith apples, peeled and chopped
  4. 2/3 cup sugar plus 2 tablespoons
  5. 1/2 cup (1 stick) butter, softened
  6. 2 large eggs, room temperature
  7. 1 1/2 teaspoons vanilla extract
  8. 1 1/2 cups all-purpose flour
  9. 1 3/4 teaspoons baking powder
  10. 1 teaspoon kosher salt
  11. 1/2 cup milk plus 1 to 3 tablespoons
  12. 1 cup powdered sugar, sifted


  1. 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 edge of pan. Spray parchment with nonstick spray.
  2. Mix brown sugar and 1 teaspoon cinnamon together in a bowl; set aside. Toss apples with 2 tablespoons granulated sugar and remaining teaspoon cinnamon in another bowl; set aside.
  3. Beat butter and remaining 2/3 cup granulated sugar together with mixer until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time; add vanilla extract.
  4. 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.
  5. Pour half the batter into the prepared loaf pan; add half the chopped apple mixture.
  6. Sprinkle half of the brown sugar/cinnamon mixture on top of apple layer.
  7. Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.
  8. Lightly pat apples into batter; swirl brown sugar mixture through apples using a knife.
  9. Bake until a toothpick inserted in the center of the loaf comes out clean, approximately 1 hour and 10 minutes. Cover with foil during last 10 minutes of baking time to prevent overbrowning if needed.
  10. 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

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