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Easy Cinnamon Apple Fritter Bread Recipe

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This cinnamon apple fritter bread has that same caramelized edge you love from a fritter, but in a tender, sliceable loaf that doesn’t require standing over hot oil. It’s the kind of recipe that makes your kitchen smell like autumn even in the middle of July.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 1/2 cup (113g) unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1/2 cup (120ml) buttermilk
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons ground cinnamon, divided
  • 2 medium apples (about 300g), peeled and diced (Honeycrisp or Fuji recommended)
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons milk or heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. In a medium bowl, whisk together 2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 tablespoon cinnamon. Set aside.
  3. In a large bowl, beat 1/2 cup softened butter with 1 cup granulated sugar and 1/2 cup packed brown sugar until light and fluffy, about 3 minutes with a hand mixer.
  4. Beat in 2 eggs one at a time, then add 2 teaspoons vanilla. Scrape down the bowl.
  5. Add the flour mixture in three additions, alternating with the 1/2 cup buttermilk. Start and end with flour. Mix just until combined.
  6. In a small bowl, mix 1 tablespoon cinnamon with 1/4 cup granulated sugar. Peel and dice 2 apples into 1/2-inch cubes. Toss them with half the cinnamon-sugar mixture.
  7. Spread half the batter into the prepared pan. Sprinkle half the apple mixture over it. Drizzle with a little extra cinnamon sugar. Add the remaining batter, then top with the rest of the apples and cinnamon sugar.
  8. Use a butter knife to gently swirl the batter and apples together with a few figure-eight motions.
  9. Bake for 55-65 minutes. At the 40-minute mark, tent loosely with foil if the top is browning too quickly. The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  10. Let the bread cool in the pan for 15 minutes, then lift it out using the parchment overhang. Transfer to a wire rack to cool completely before glazing.
  11. For the glaze: whisk together 1 cup powdered sugar and 2-3 tablespoons milk or heavy cream until smooth. Drizzle over cooled bread.

Notes

Room temperature ingredients matter for proper creaming. Don’t overmix the batter to avoid tough bread. Use firm apples like Honeycrisp, Fuji, or Granny Smith that hold their shape. Check for doneness starting at 50 minutes. Let bread cool completely before glazing for a crackly glaze layer. Store in an airtight container at room temperature for up to 3 days. Freeze unglazed loaf for up to 3 months.

Nutrition

Keywords: apple fritter bread, cinnamon apple bread, fall baking, apple bread recipe, easy apple bread, quick bread

Find it online: https://lirafood.com/easy-cinnamon-apple-fritter-bread-recipe/