Cinnamon Swirl Apple Fritter Bread is an easy and crowd-pleasing recipe! Enjoy this quick bread any time of year with coffee for breakfast or with tea for an afternoon treat.
This Cinnamon Swirl Apple Fritter Bread is oh so good and makes the kitchen smell wonderful while baking too! I ran across this recipe on Pinterest last fall and immediately had to make it. The good news is you use Granny Smith apples which are available year round. Substitute your favorite variety of baking apple for Granny Smith such as Jonagold, Honeycrisp, Braeburn or Cortland if desired and enjoy this loaf with family or friends as a morning or afternoon treat.
For easy removal of bars, brownies or loaf cakes, I like to line my pan with parchment paper. Spray your pan and then line your pan with parchment paper that hangs over the edge of your pan. The spray will keep your paper in place and from slipping so no batter gets underneath the paper. Parchment is nonstick and you can lift the bread out of the pan using the ends of the paper.
Cinnamon Swirl Apple Fritter Bread, recipe adapted Food Network
Makes (1) 9 x 5-inch loaf, approximately 8 servings
Ingredients
1/3 cup light brown sugar
2 teaspoons ground cinnamon
2 medium Granny Smith apples, peeled and chopped
2/3 cup sugar plus 2 tablespoons
1/2 cup (1 stick) butter, softened
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup milk plus 1 to 3 tablespoons
1 cup powdered sugar, sifted
Preheat oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray and line with parchment paper, with ends hanging over edge of pan. Spray parchment with nonstick spray.
Mix brown sugar and 1 teaspoon cinnamon together in a bowl; set aside. Toss apples with 2 tablespoons granulated sugar and remaining teaspoon cinnamon in another bowl; set aside.
Beat butter and remaining 2/3 cup granulated sugar together with mixer until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time; add vanilla extract.
Whisk flour, baking powder and salt together in another bowl, then add to creamed butter mixture and beat until blended. Mix 1/2 cup milk into batter until smooth.
Pour half the batter into the prepared loaf pan; add half the chopped apple mixture.
Sprinkle half of the brown sugar/cinnamon mixture on top of apple layer.
Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.
Lightly pat apples into batter; swirl brown sugar mixture through apples using a knife.
Bake until a toothpick inserted in the center of the loaf comes out clean, approximately 1 hour and 10 minutes. Cover with foil during last 10 minutes of baking time to prevent overbrowning if needed.
Let loaf rest in pan for 15 minutes , then remove from pan using edge of parchment and place on wire rack to cool completely.
To make glaze: Mix powdered sugar with remaining 1 to 3 tablespoons milk, thinned to desired consistency.
Drizzle bread with glaze.
Happy Baking!
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Cinnamon Swirl Apple Fritter Bread
Equipment
- 9-by-5-inch loaf pan
Ingredients
- 1/3 cup light brown sugar
- 2 teaspoons ground cinnamon
- 2 medium Granny Smith apples, peeled and chopped
- 2/3 cup +2 tablespoons sugar
- 1/2 cup butter, softened
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup + 1 - 3 tablespoons milk
- 1 cup powdered sugar, sifted
Instructions
- Preheat oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray and line with parchment paper, with ends hanging over edge of pan. Spray parchment with nonstick spray.
- Mix brown sugar and 1 teaspoon cinnamon together in a bowl; set aside. Toss apples with 2 tablespoons granulated sugar and remaining teaspoon cinnamon in another bowl; set aside.
- Beat butter and remaining 2/3 cup granulated sugar together with mixer until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time; add vanilla extract.
- Whisk flour, baking powder and salt together in another bowl, then add to creamed butter mixture and beat until blended. Mix 1/2 cup milk into batter until smooth.
- Pour half the batter into the prepared loaf pan; add half the chopped apple mixture.
- Sprinkle half of the brown sugar/cinnamon mixture on top of apple layer.
- Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.
- Lightly pat apples into batter; swirl brown sugar mixture through apples using a knife.
- Bake until a toothpick inserted in the center of the loaf comes out clean, approximately 1 hour and 10 minutes. Watch bread and cover with foil during last 10 minutes of baking time to prevent overbrowning if needed.
- Let loaf rest in pan for 15 minutes , then remove from pan using edge of parchment and place on wire rack to cool completely.
To Make Glaze
- Mix powdered sugar with remaining 1 to 3 tablespoons milk, thinned to desired consistency.
- Drizzle bread with glaze.
Notes
Find a harvest of apple recipes for fall, HERE.
You’ll find fresh picked apple recipes for desserts, salads, soup and cocktails.
Thank you for your visit, sharing with:
Between Naps on the Porch
Loving this recipe!🤗
We are expecting our first possible snowfall Thursday evening. A snowy day always makes me want to bake. This will be the perfect recipe to try. Thank you for sharing!
I just printed it..can’t wait to make!! It will go nicely with my Apple Butter!!! And, it’ll make the house smell soooo good!! Thanks Mary ♥️♥️♥️♥️
Please send a sample or two!! This bread looks delicious. Thank you for this recipe and all you do. Love “Home Is Where the Boat Is!”
Mary, your bread looks yummy! Thanks for the recipe.
I’ve made this delicious recipe. Today I will make it again using Honey Crisp apples. Perfect with my coffee!! Enjoy!!
Mary, this looks and sounds delicious. Now if you could send a slice over to go with my morning coffee would be perfect♥️
Thanks for the recipe, Mary! The bread looks wonderful, and I’m sure it makes the house smell fabulous. Your serving platter is so pretty, too. 🥰
Sounds Delicious! Must try this recipe. Have a wonderful day Mary. Clara ♥️
Oh my goodness! This looks divine. I fix brunch at church once a month — sort of a “good morning” time before the service — and I know this will be a hit. Maybe if I bake 3 loaves (small church) there won’t be any scuffling over who gets the last piece. Thank you so much. I love your blog and have used many of your ideas. Give the fluffy girls a scratch behind the ears from me, and you have a lovely spring.
My husband will love this. No need to go to store for fancy ingredients, can get started today.
Thank You for the recipe – it Sounds wonderful. Will be making it this week.
Can’t wait to try the bread!
Mary your recipe looks and sounds amazing. I will try it later this week.
Thanks for sharing.
Mary, this looks delicious and I am going to try and make it this weekend! Thank you for sharing, hoping for a little snow in our area on Thurs/Fri :)
YUM!
Sounds delicious! I can’t wait to try it – thanks!!
I just bought some Granny Smith apples to make something for tomorrow am…now I know what that “something” is. Looking forward to tasting it! Your pictures make it look so scrumptious! Thanks for the new recipe!
I love coffee cake Mary, I’m sure yours is very moist with the apples:@)
This was really good but the next time I will cut back on the cinnamon. It was a little to much for my taste. Nice and moist. It’s a keeper
Count me in! Tomorrow sounds like a great day to make this, I have all the ingredients and may just have to sneak in a few chopped pecans too as I love those crazy nuts! Lol . Thanks Mary! My mouth is already watering, 😋
Mmmmm, my mouth is watering! I do use the parchment paper trick, makes it so much easier when baking!
Jenna
YUM! I love a good coffee cake but then add apples too… yummy! I’m pinning this. Thanks for sharing!
Pinned to my breads board. I love quick breads and this sounds so delicious.
I loved the apple fritter bread! My husband particularly liked it and took some to our son. So a win all around! Thank you!
I know I would love this, especially with Sunday morning coffee before church! Thanks for posting this recipe, Mary. I will definitely try it!
Perfect timing! I have Granny Smith apples to use up and I love anything with brown sugar and cinnamon….Yum!
Thank you Mary!
Love crunchy. Would walnuts be good?
Hi yes, I think you could easily add 1/2 cup of chopped walnuts in the with cinnamon / brown sugar mixture layers of the bread.
Hi, Just wondering if I could use apple sauce in place of the apples? Or forgo the apples? My youngest is has an issue, pickiness, with chunks in his food.
Hi, I think subbing applesauce for apples would make the batter too wet and affect baking. Maybe you could chop the apples in smaller pieces they’re less noticeable as “chunks”?
Can you freeze this bread?
Yes, just wrap well in plastic wrap and foil or in a freezer bag up to 3 months.
Didn’t have a loaf pan so used bundt pan & turned out awesome! Put apples in first with sprinkled cinnamon/sugar then layered so when flipped out had the nice topping on top, yum! Thank you
Great, thanks for letting me know!
This looks so yummy!!! I am baking it today!! Since we all are housebound this bread will be a nice treat, especially for this Easter Holiday!!! Looking forward to the first taste!!!
Happy baking and enjoy!
It turned out so good! I followed the directions as listed
You sure use a lot of bowls and tell us to “set aside”. I live in a drought zone so didn’t quite follow your suggestions.
Hi, You use four bowls in total and that includes your mixer bowl for this recipe. The second bowl is for your dry ingredients that are whisked together (typical in baking); the third small bowl is for the cinnamon streusel mixture and the last bowl for your apple filling. If you don’t want to wash as many bowls, mix your dry ingredients together, pour onto a piece of waxed paper or parchment and set aside. Use the same bowl for your streusel topping, pour onto another piece of paper and then mix your apple filling in the same bowl; that way you use two bowls including the mixer bowl.
This will be my very first recipe using fresh apples! Do you have to put lemon on the apples to prevent browning while preparing the other items? Thank you!
No lemon needed, enjoy!
Can i use red apples in place of granny smith?
Hi, Yes you can use any firm apple that’s suitable for baking in this recipe. Jonathan or Jonagold, Braeburn, Honeycrisp or Fuji are all good examples.
Love this recipe! Smelled heavenly while baking and just finished a piece with tea as my afternoon relax time while baby girl naps! Thank you for providing a great recipe for my me time today!! Will make again!
Made this yesterday to share at a meeting. It didn’t last long. This bread is delicious! Anything apple and cinnamon, I’m all about it. The only change I made to the recipes was make a smaller dice of the apple, and mix in the batter. Thank you for sharing!
Glad it was a hit Elizabeth! Thanks for letting me know :)
Does it need to be refrigerated afterwards? Just in case my husband doesn’t devour the whole thing in one sitting lol!
Hi Amalia, No, it will be fine covered on the kitchen counter. Good luck not eating it in one sitting :)
Any suggested adjustments when doubling or tripling the recipe? And opinion on using corningware verses a metal pan?
Just made it! Filled the recipe except that it was done in under an hour (metal loaf pan) and I used Gala apples that weren’t tasty raw but delicious in this bread….tastes a bit more like a cake though. No complaints here!
I did the same thing! Used the gala apples…maybe because they are considered a “softer” Apple it put a bit more moisture into the “bread”? Mine tasted more like a cake also, but it didn’t last long enough for anyone to complain!
Have 2 more loaves in the oven right now :-)
Made this today and I have to say it’s Delish❣❣❣
I’m so glad, thanks for letting me know. :)
I made this tonight!! Doubled the recipe for two loaves! Everyone loves it!! Great recipe
Glad it was a hit, thanks for letting me know! :)
I don’t usually take the time to comment, but this was outstanding. Thank you!
Just eating a slice of this delicious bread. Seems more like a cake because it’s soft, but I love cake! Instead of milk for the glaze I subbed apple cider….yum. My husband seldom comments, but he says this recipe is a keeper. Thanks for sharing.
I just made this and was absolutely delicious. A great thing to bake on a cold rainy Sunday. Also was easy to make.
I’m so glad Sue, enjoy!
How long does id keep in the frig?
Delicious! Great with coffee in morning. Ikusyxrhe right amount of sweetness. didn’t have milk but had half and half. I prefer honey crisp, but had a bag of red delicious that someone gave me and they worked just fine. I also put walnuts in the middle layer. Only change I will make next time is when I do the first layer of apples and cinnamon/brown sugar mixture, I will swirl that in with the batter a little before adding the second layer. I added a dash of vanilla extract to the glaze. This will be my go to recipe for extra apples! Making several loaves today and vacuum packing individually for freezer.
Made two loaves yesterday. One for friends, one for us. I had a piece for breakfast this morning, and wow…this is delicious! I think the walnuts someone mentioned above would be a great addition, but it’s certainly terrific just as is. Thanks so much for sharing this recipe. I’m sure I’ll make it again, maybe for Thanksgiving,
Glad it was a hit and thanks for letting me know! :)
Any thoughts on how this would work making 2 mini loaves instead of one standard? This looks incredible!
Hi Kathy, Use (2) 8 x 4 pans instead of a 9 x 5 pan. You’ll want to reduce the baking time to 30 – 40 minutes.
Absolutely delicious- made it about a week- ago- then made 3 more to give away- everyone loved it. thank you! Susan
So glad it was a hit Susan, thanks for letting me know! :)
Hi Mary. Where do you get the loaf pan you baked the bread in. It’s In the picture and I can see is says “commercial II” I think. I like the face that it’s straight sided and not sloped. Thanks so much!
Added a splash of almond to the glaze. Tastes great!
I made this today, It is a beautiful loaf and so delicious! Thank you!
Made it and Love, Love Love it. This is a keeper.
Thanks for letting me know, glad it was a hit! :)
Any thoughts on cutting the butter in half and replacing with unsweetened applesauce? I recently tried it in a banana bread recipe and it turned out great, but not sure if it’s been tried here. Thanks!
Sooooooooo good!!
I just made this as written and it is delicious, perfectly satisfy my craving for apple recipe that is non-pie. It is very much on the sweet side even without the sugar-glace on top. This could be due to our sugar in Indonesia that is quite a bit sweeter than the US white sugar. Thank you for a recipe I will treasure :)
How long would you bake the bread if it was in small bread pans
Can I substitute regular milk with almond or buttermilk? My husband is lactose sensitive
Hi, yes. :)
WOW !! Just in time for the holiday season. I printed it, have to give a try, it definitely looks like a can’t miss recipe.
THX for sharing.
Ms. K
Was very good really moist used Granny Smith apples but didn’t have a very apple taste was wondering if could a different apple, but I will make again thanks susan
Can you substitute apples for pears?
I haven’t made it pears but I don’t see why not as long as you use a pear suited for baking like a Bosc or Anjou. :)
Thanks! I’m going to try it today. Will let you know how it turns out!!
Looks deliciously! I would like to make the bars like in your picture- how long did yours bake? Thanks for sharing this recipe
I have it in the oven right now! Added about 25 raisins to apple mixture…I figured what the hay – should be great. Also added a little nutmeg and a little allspice. The smell is amazing! OK -Do NOT try to remove it from pan until cooled! Put a tray underneath since mine almost baked over the pan. I would suggest – do not spray the parchment – just spray the pan – ditch the parchment for the most part. I usually just put a couple / three one inch strips of it and let hang over like handles to lift the loaf out. It is very moist and a little crispy on top. Glaze puts it over the top! GREAT recipe. Thank you.
Hi. I plan on making this foe Easter brunch. Can this recipe be used for muffins?
Hi, It would more successful in a loaf pan as the recipe is written as there is too much layering of ingredients for a muffin pan.
Thank you, Mary, for such a great recipe! My husband and I have gone to a no-sugar lifestyle. I tried your recipe with all the sugar, brown sugar substitutes…and it was great!
I actually made this for a Thanksgiving family gathering and it was a huge hit.
Ms. K
So glad it was a hit, thanks for letting me know. :)
Mr. T bought me a new mixer and a bread maker too. So baking is in full mode right now. Traditional desserts this time of year are great but I’m looking for new dessert recipes to try. I think this Apple Fritter one was non traditional enough that that was also a part of its popularity, plus just being so yummy.
Kim
Can I swap out the flour and replace with gluten free instead?
Hi, Yes, I subbed King Arthur Gluten-Free Measure for Measure Flour for a family member.