Cinnamon Swirl Apple Fritter Bread

Cinnamon Swirl Apple Fritter Bread

This delightful bread combines the cozy flavors of apple fritters with the comforting texture of a moist, swirled quick bread. Perfect for breakfast, brunch, or as a sweet treat with coffee.

Ingredients

For the bread:

· 1 ½ cups all-purpose flour
· 1 ¾ tsp baking powder
· ½ tsp salt
· ½ cup unsalted butter, softened
· ⅔ cup granulated sugar
· 2 large eggs, room temperature
· 1 tsp vanilla extract
· ½ cup milk (whole or buttermilk)
· 2 medium apples, peeled and diced (about 2 cups) – Honeycrisp or Granny Smith work well

For the cinnamon swirl:

· ⅓ cup light brown sugar, packed
· 1 tbsp all-purpose flour
· 1 ½ tsp ground cinnamon
· ¼ tsp ground nutmeg (optional)

For the glaze:

· ½ cup powdered sugar
· 2-3 tsp milk or cream
· ½ tsp vanilla extract
· Pinch of salt

Instructions

1. Prepare the pan and oven:
   · Preheat oven to 350°F (175°C).
   · Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the sides for easy removal.
2. Make the cinnamon swirl mixture:
   · In a small bowl, combine brown sugar, 1 tbsp flour, cinnamon, and nutmeg (if using). Set aside.
3. Prepare the batter:
   · In a medium bowl, whisk together flour, baking powder, and salt.
   · In a separate large bowl, beat butter and granulated sugar until light and fluffy (about 2-3 minutes).
   · Add eggs one at a time, beating well after each addition. Mix in vanilla.
   · Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
   · Gently fold in diced apples.
4. Assemble the loaf:
   · Pour half the batter into the prepared loaf pan, spreading evenly.
   · Sprinkle about two-thirds of the cinnamon swirl mixture over the batter.
   · Top with remaining batter, spreading carefully to cover.
   · Sprinkle the remaining cinnamon mixture over the top. Use a knife to gently swirl through the batter in a figure-8 pattern (don’t overmix).
5. Bake:
   · Bake for 50-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
   · If the top browns too quickly, tent loosely with foil during the last 15-20 minutes of baking.
6. Cool and glaze:
   · Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
   · For the glaze: whisk together powdered sugar, 2 tsp milk, vanilla, and salt. Add more milk if needed for drizzling consistency.
   · Drizzle glaze over cooled bread before slicing.

Tips for Success

· Apple selection: Use firm apples that hold their shape when baked. Granny Smith provides tart contrast, while Honeycrisp or Fuji add natural sweetness.
· Don’t overmix: When swirling the cinnamon layer, just a few passes with the knife creates beautiful ribbons without muddying the layers.
· Storage: Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days.
· Freezing: Wrap unglazed bread tightly and freeze for up to 3 months. Thaw and glaze before serving.

Serving Suggestions

Serve slightly warm with a pat of butter, alongside coffee or tea. Also wonderful toasted the next day!

Enjoy this cozy, fragrant bread that fills your kitchen with the scent of cinnamon and baked apples!