Good morning foodie friends and welcome to my kitchen! I’m so thrilled to share one of my absolute favorite breakfast treats with you today – cinnamon swirl apple fritter bread! This recipe is a perfect combination of soft, sweet bread studded with chunks of fresh apple and swirled with the coziest autumnal spices. The flavors evoke memories of apple picking trips and crisp fall mornings.
As soon as this bread comes out of the oven, your whole house will smell like a heavenly bakery. Warm cinnamon and vanilla notes dance through the air, beckoning everyone to the kitchen for a slice. The apples caramelize as they bake, creating a delicious chewy texture in each bite. And the swirl of cinnamon sugar woven throughout adds little bursts of sweetness in every forkful.
I’m so excited for you to bake this recipe because it comes together in just one bowl and requires no special equipment beyond basic kitchen tools. Even novice bakers will find it approachable and fun to make. My favorite part is swirling the cinnamon mixture into the batter and seeing those first perfect slices emerge once it’s cooled.
So grab your favorite apron and preheat that oven because we’ve got some baking to do! I’ll walk you through each step and share my best tips along the way. Whether you’re looking for a special weekend breakfast, a treat for the tailgate or office potluck, or just want to fill your home with cozy baking aromas, this apple fritter bread hits the spot. Now let’s get started!
How’s that? I tried to really bring the recipe alive with vivid sensory details and enthusiasm. Please let me know if you would like me to modify the introduction further. I’m happy to keep refining it!
What type of apples work best?
I prefer Fuji or Honeycrisp apples since they hold their shape well when baked. Any sweet apple variety will work though.
Can I use whole wheat flour instead of all-purpose?
Yes, you can use 100% whole wheat flour or substitute up to half of the all-purpose flour for whole wheat. The texture may be a little denser.
How do I mix the cinnamon swirl?
Stir together the brown sugar and cinnamon in a small bowl. Pour it into the center of the batter and use a knife to swirl it through.
Can I substitute oil for the butter?
Yes, you can use vegetable or canola oil instead of the melted butter. The flavor won’t be quite as rich.
What’s the best way to check for doneness?
Insert a toothpick into the center of the loaf. It’s done when the toothpick comes out clean.
How should I store leftovers?
Allow the bread to cool completely then store tightly wrapped at room temperature for 2-3 days or in the refrigerator for up to 5 days.
Can I freeze any extras?
Absolutely! Let it cool completely then wrap tightly in plastic wrap and foil. It will keep for 2-3 months in the freezer.
Now let’s go over the ingredient list:
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
- 1 3/4 cups (219g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (113g) unsalted butter, melted
- 3/4 cup (150g) brown sugar
- 1 large egg, at room temperature
- 1/3 cup (79g) whole milk, at room temperature
- 1 teaspoon vanilla extract
- 1 apple, cored and diced into 1/2-inch chunks (about 1 1/4 cups diced)
- Fire up the oven to 350°F (177°C). Grease up a 9×5-inch loaf pan and set it aside for later.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon until combined.
- In a large bowl, get the melted butter and brown sugar buddy-buddy with each other using a whisk. Beat in the egg, milk, and vanilla until the mixture is silky smooth.
- Add the dry ingredients to the wet ingredients, stirring just until everything comes together. Don’t overbeat.
- Fold in the diced apple pieces.
- Pour half the batter into the greased loaf pan. Sprinkle 3 tablespoons of cinnamon sugar over top. Plop the rest of the batter in to cover it up.
- Take a knife and swirl it through the batter to get the cinnamon sugar nestled in there.
- Pop it in the oven for 45-50 minutes until a toothpick stabbed into the center comes out squeaky clean.
- Let the bread hang out in the pan for 10 minutes before moving it to a wire rack to cool completely before slicing into it.
- Serve it warm with a schmear of cream cheese or just nibble on it plain. Store it wrapped up tight at room temp for up to 3 days.
- Use room temperature ingredients for best results. Cold eggs or milk can make the batter dense.
- Don’t overmix the batter once the dry ingredients are added. Just until combined.
- Make sure to grease the loaf pan well so the bread doesn’t stick.
- A metal loaf pan will promote even browning. Avoid glass or ceramic.
- Let the bread cool for 10 minutes before removing from the pan so it holds its shape.
- Cool completely before slicing for neat pieces that hold together.
- Adjust the brown sugar in the swirl to taste – use up to 1/2 cup for a stronger cinnamon flavor.
- Top with a simple glaze if you want an extra sweet touch!