There is absolutely nothing like the smell of warm cinnamon and baked apples wafting through your house. It’s that cozy, unmistakable aroma that makes everyone drop what they are doing and wander into the kitchen. My husband walked in from the garage the other day just as I was pulling this incredible loaf out of the oven, and before it even had a chance to fully cool, we were already cutting ourselves thick, warm slices.
Whether you are hosting a weekend brunch, need a sweet treat to pair with your afternoon coffee, or just want an easy dessert that feels deeply comforting, this quick bread delivers every single time. It looks like it took hours to make, but the batter comes together in minutes.
If you love the sweet, spiced, melt-in-your-mouth magic of a classic apple fritter from your local bakery, but you don’t want to deal with a deep fryer or complicated yeast doughs, this Cinnamon Swirl Apple Fritter Bread is going to become your new obsession
Ingredients
- Filling/Topping:
- ½ cup light brown sugar lightly packed
- 1 ½ teaspoons ground cinnamon
- A pinch of ground nutmeg optional
- Cake Batter:
- ½ cup granulated sugar
- ½ cup unsalted butter melted and cooled
- ½ cup sour cream at room temperature
- 2 large eggs at room temperature
- 2 Tablespoons milk at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 Granny Smith apple peeled, cored, and diced into ½-inch cubes
- Glaze:
- ⅓ cup icing powdered sugar, sifted
- 1 -2 teaspoons hot water
Instructions
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Preheat and Prep: Preheat your oven to 350˚F (175°C). Line a standard 9×5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal. Set aside.
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Mix the Cinnamon Sugar: In a small bowl, whisk together the light brown sugar, ground cinnamon, and the pinch of nutmeg until well combined. Set aside.
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Combine Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, melted and cooled butter, room-temperature sour cream, eggs, milk, and vanilla extract until completely smooth and creamy.
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Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
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Form the Batter: Gently pour the dry ingredients into the wet ingredients. Use a spatula to fold them together until just combined. Be careful not to overmix!
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Add the Apples: Fold all but a small handful of the diced Granny Smith apples into the batter.
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Layer and Swirl: Pour half of the batter into the prepared loaf pan and smooth it into an even layer. Sprinkle half of the cinnamon-sugar filling evenly over the batter. Take a flat butter knife and swirl it through the batter in a figure-eight motion.
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Top It Off: Gently spread the remaining batter over the top, smoothing it out. Scatter the reserved handful of diced apples over the batter, and sprinkle the remaining cinnamon-sugar mixture on top. Swirl once more with the knife.
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Bake: Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. (If the top browns too quickly, loosely tent with foil for the last 15 minutes).
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Cool: Remove from the oven and allow the bread to cool in the pan for 15-20 minutes before using the parchment paper overhang to lift it onto a wire rack to cool further.
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Glaze: While the bread cools, whisk together the sifted icing sugar and 1 teaspoon of hot water. If the glaze is too thick, add the second teaspoon of hot water until it reaches a smooth, drizzly consistency. Drizzle the glaze over the warm loaf. Let the glaze set for 5-10 minutes before slicing and serving. Enjoy!
