Cinnamon Apple Fritter Bread
This delightful treat fills your kitchen with the comforting aroma of baked apples and warm spices. A soft, moist loaf that's perfect for breakfast, snacks, or dessert.
Ingredients
For the Bread
- 1/3 cup light brown sugar adds a rich, caramel-like sweetness
- 1 teaspoon ground cinnamon a warm and aromatic spice
- 2/3 cup granulated sugar for that perfect balance of sweetness
- 1/2 cup unsalted butter, softened creates a creamy base
- 2 large eggs for binding and moisture
- 2 teaspoons vanilla extract infuses a lovely, fragrant note
- 1 1/2 cups all-purpose flour provides structure
- 1 3/4 teaspoons baking powder for that perfect rise
- 1/2 cup milk adds moisture and richness
For the Apples
- 2 large apples, peeled and chopped bursting with juicy freshness
- 2 tablespoons granulated sugar for apples to enhance their sweetness
- 1 teaspoon ground cinnamon for apples to harmonize flavors
For the Glaze
- 1/2 cup powdered sugar for a sweet glaze
- 2-3 tablespoons milk for glaze to achieve a drizzly consistency
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9x5 inch loaf pan.
- Make the cinnamon-sugar swirl by combining 1/3 cup of light brown sugar and 1 teaspoon of ground cinnamon in a small bowl.
- Prepare the apples by combining the chopped apples with 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon in another bowl. Set aside.
- Cream the sugars and butter together in a mixing bowl until light and fluffy.
- Beat in the eggs and vanilla extract, ensuring each egg is well incorporated before adding the next.
- Mix the dry ingredients by combining the flour and baking powder in a separate bowl. Gradually alternate adding the dry mixture and the milk to the creamed mixture.
Assembly
- Pour half of the batter into the pan. Sprinkle with half of the cinnamon-sugar mixture and half of the apples.
- Add the remaining batter, then top with the rest of the cinnamon-sugar mix and apples. Gently swirl the top.
Baking
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Allow cooling for about 10 minutes in the pan before transferring to a wire rack.
Glazing
- Make the glaze by whisking together 1/2 cup powdered sugar and 2-3 tablespoons milk until smooth. Drizzle over the cooled bread.
Notes
Use room temperature ingredients for easier blending. Don’t overmix after adding flour. Allow bread to cool before transferring to maintain structure.