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, but am just now sharing this recipe. 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
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.
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