Cinnamon Swirl Apple Fritter Bread
This Cinnamon Swirl Apple Fritter Bread is a moist, sweet, and spiced loaf filled with chunks of fresh apples and a luscious cinnamon swirl. Perfect for breakfast, dessert, or an anytime treat!
Ingredients
- Bread Ingredients
- 2 cups 240g all-purpose flour
- 1 cup 200g granulated sugar
- 2 teaspoons baking powder
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup 120ml milk (or almond milk for dairy-free)
- 1/2 cup 115g unsalted butter, melted (or coconut oil for vegan)
- 2 large eggs or flax eggs for vegan
- 1 teaspoon vanilla extract
- Apple Filling
- 2 medium apples peeled and diced (e.g., Granny Smith or Honeycrisp)
- 1 teaspoon ground cinnamon
- 1 tablespoon granulated sugar
- Cinnamon Swirl Mixture
- 1/4 cup 50g brown sugar
- 1 teaspoon ground cinnamon
- Optional Add-Ins
- 1/2 cup 50g chopped walnuts or pecans
- 1/3 cup 50g dried cranberries
Instructions
- Prepare for Baking: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, ground cinnamon, and salt.
- Prepare the Wet Ingredients: In another bowl, whisk together the milk, melted butter, eggs, and vanilla extract until smooth.
- Combine the Batter: Gradually add the wet ingredients to the dry ingredients. Stir until just combined. Avoid overmixing to ensure a tender loaf.
- Make the Apple Filling: In a small bowl, toss the diced apples with cinnamon and sugar. Set aside.
- Create the Cinnamon Swirl: In another bowl, mix the brown sugar and cinnamon.
- Layer the Batter: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon swirl mixture on top, then gently swirl with a knife.
- Add the Apples: Layer the cinnamon-coated apple pieces over the batter. Pour the remaining batter on top and repeat the cinnamon swirl process.
- Bake the Bread: Place the loaf pan in the oven and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through for even baking.
- Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve!
Notes
Storage: Store at room temperature for up to 3 days or in the refrigerator for 1 week.
Freezing: Wrap tightly in plastic wrap and foil before freezing. Thaw at room temperature before reheating.
Vegan Alternative: Use flax eggs, coconut oil, and almond milk for a dairy-free and egg-free version.
Freezing: Wrap tightly in plastic wrap and foil before freezing. Thaw at room temperature before reheating.
Vegan Alternative: Use flax eggs, coconut oil, and almond milk for a dairy-free and egg-free version.
Nutrition
Serving: 1ServingCalories: 11kcalCarbohydrates: 3gProtein: 0.1gFat: 0.02gSaturated Fat: 0.01gPolyunsaturated Fat: 0.001gMonounsaturated Fat: 0.003gSodium: 252mgPotassium: 7mgFiber: 1gSugar: 2gVitamin A: 4IUVitamin C: 0.1mgCalcium: 74mgIron: 0.2mg
Tried this recipe?Let us know how it was!