Cinnamon Swirl Apple Fritter Bread

Cinnamon Swirl Apple Fritter Bread is a moist and tender loaf packed with fresh apples, layered with a rich cinnamon-sugar swirl, and topped with a sweet vanilla glaze. It tastes just like a bakery-style apple fritter in bread form — perfect for breakfast, brunch, or dessert.

Ingredients

Apple Mixture

• 2 cups apples, peeled and diced (Granny Smith or Honeycrisp work best)

• 2 tablespoons granulated sugar

• 1 teaspoon ground cinnamon

Cinnamon Swirl

• ⅓ cup brown sugar

• 1 teaspoon ground cinnamon

Bread Batter

• ½ cup unsalted butter, softened

• ⅔ cup granulated sugar

• 2 large eggs

• 1 ½ teaspoons vanilla extract

• 1 ½ cups all-purpose flour

• 1 ¾ teaspoons baking powder

• ½ cup milk

• Pinch of salt

Glaze

• 1 cup powdered sugar

• 2–3 tablespoons milk

• ½ teaspoon vanilla extract

Instructions

1. Preheat

Preheat oven to 350°F (175°C).
Grease and line a 9×5-inch loaf pan.

2. Prepare Apples

In a small bowl, toss diced apples with sugar and cinnamon. Set aside.

3. Make Batter

In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla.

In another bowl, whisk flour, baking powder, and salt.
Add dry ingredients to wet mixture alternately with milk, mixing just until combined.

4. Layer the Bread

Pour half the batter into the loaf pan.
Add half the apple mixture.
Sprinkle half of the cinnamon swirl mixture.

Repeat layers with remaining batter, apples, and cinnamon sugar.

Use a knife to gently swirl the layers.

5. Bake

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in pan for 15 minutes, then transfer to a wire rack.

6. Add Glaze

Whisk powdered sugar, milk, and vanilla until smooth.
Drizzle over cooled bread.

Texture & Flavor

• Moist and buttery crumb

• Soft apple chunks throughout

• Warm cinnamon swirl in every bite

• Sweet vanilla glaze finish

Pro Tips

• Use tart apples for best flavor balance

• Do not overmix batter

• Let cool completely before glazing

Storage

• Room temperature up to 3 days

• Refrigerate up to 5 days

• Freeze (unglazed) up to 2 months