Apple Fritter Bread with Cinnamon Swirl

Apple Fritter Bread

Apple fritter bread is a soft, tender loaf with small pieces of apple, a cinnamon-brown sugar swirl, and a simple glaze on top. It has the flavor of an apple fritter in an easy quick bread form, with no frying or yeast.

The method stays simple: one loaf pan, two bowls, and no mixer. Keep the apple pieces small and stir the batter just until the flour disappears so the loaf stays moist without turning heavy.

Ingredients for Apple Fritter Bread

• 2 cups all-purpose flour (240g)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon, divided
• 3/4 cup granulated sugar (150g)
• 1/2 cup packed brown sugar (100g)
• 1 large egg
• 1/2 cup vegetable oil or canola oil (120g)
• 1/2 cup sour cream or plain Greek yogurt (120g)
• 1 teaspoon vanilla extract
• 2 medium apples, peeled and chopped small (about 260g total)
• 1 cup confectioners’ sugar (120g)
• 2 to 3 tablespoons milk, added gradually for the glaze

Firm apples work best here, including Granny Smith, Honeycrisp, Gala, Fuji, Braeburn, or Envy.

Optional: Sprinkle 1 to 2 tablespoons coarse sugar over the top before baking for a little crunch, or add a small pinch of cinnamon to the glaze.

How to Make Apple Fritter Bread

1. Preheat and prepare the pan: Heat the oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment for easier removal. Peel and chop the apples into small, even pieces.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and 1 teaspoon of the cinnamon.
3. Mix the wet ingredients: In a large bowl, whisk together the granulated sugar, egg, oil, sour cream or Greek yogurt, and vanilla until smooth.
4. Make the batter: Add the dry ingredients to the wet ingredients and stir gently until almost combined. Fold in most of the chopped apples, reserving a small handful if you want some in the middle layer. Stir just until no dry flour remains. The batter will be thick.
5. Layer the loaf: In a small bowl, mix the brown sugar with the remaining 1 teaspoon cinnamon. Spoon half of the batter into the prepared pan and spread it into an even layer. Sprinkle over about half of the cinnamon-brown sugar mixture and, if using, some of the reserved apples. Add the remaining batter, then top with the rest of the cinnamon-brown sugar mixture. Lightly swirl a knife or skewer through the top portion of the loaf so the swirl stays distinct.
6. Bake: Bake for 50 to 65 minutes, until the top is golden brown and lightly domed, the center no longer looks wet, and a toothpick inserted in the middle comes out with a few moist crumbs. If the top is browning too quickly, tent the loaf loosely with foil during the last 10 to 15 minutes. Rotate the pan once near the end if your oven bakes unevenly.
7. Cool: Let the loaf cool in the pan for 10 to 15 minutes, then transfer it to a rack. Cool at least 30 minutes more before glazing.
8. Glaze the loaf: In a small bowl, whisk the confectioners’ sugar with 2 tablespoons of milk. Add more milk a little at a time until the glaze is thick but easy to drizzle. Spoon or drizzle it over the cooled loaf and let it set slightly before slicing.

Best Apples to Use

Firm apples hold their shape better as the loaf bakes. Granny Smith gives a more tart flavor, while Honeycrisp, Gala, Fuji, Braeburn, and Envy make a slightly sweeter loaf. Whatever kind you use, keep the pieces small so they soften fully without making the center soggy.

How to Tell When the Center Is Done

Start checking near the early end of the baking range since loaf pans and ovens vary. Look for a deep golden top, a center that no longer looks wet, and a toothpick that comes out with moist crumbs instead of raw batter. If you use a thermometer, the center is usually done around 200°F to 205°F.

Why the Loaf Can Turn Dense

The most common cause is overmixing once the flour is added. Stir only until the flour is absorbed, then stop. Small apple pieces also help, since large chunks can weigh down the batter and slow the center from baking through.

Serving Apple Fritter Bread

Serve it slightly warm or at room temperature for breakfast, brunch, a snack, or dessert. It goes well with coffee, tea, fresh fruit, or yogurt.

For another cozy breakfast bake, try these Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing.

If you like bakery-style breakfast bakes, you may also enjoy these Pumpkin Cream Cheese Muffins with Crumb Topping.

How to Store and Reheat Apple Fritter Bread

Let the loaf cool completely before wrapping or storing. Keep it tightly covered or in an airtight container at room temperature for 2 to 3 days. If your kitchen is warm, refrigerate it for a few extra days.

For longer storage, freeze individual slices wrapped well and sealed in a freezer bag or airtight container. Thaw at room temperature.

To reheat, warm individual slices briefly in the microwave or toaster oven until just warmed through. Avoid overheating, which can dry out the crumb. The glaze may soak in a little more after storage, but the loaf will still slice well.

If you want another apple bread to try next, see this Cinnamon Apple Bread with Tender Apple Pieces.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact apple size, glaze amount used, and slice size.

• Serving size: 1 slice, based on 8 slices per loaf
• Calories: about 370
• Protein: 4g
• Fat: 15g
• Carbohydrates: 57g
• Per 100g: about 290 calories, 3g protein, 12g fat, 45g carbohydrates