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Best Cinnamon Sugar Apple Fritter Bread Recipe

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A moist, tender quick bread filled with cinnamon-coated apples and a crackly cinnamon sugar swirl, all without the mess of deep frying. Perfect for breakfast, brunch, or dessert.

Ingredients

Scale
  • 2 medium apples, peeled and diced (about 1 ½ cups)
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 2 tablespoons granulated sugar
  • ⅓ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 tablespoon unsalted butter, melted
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk, room temperature
  • 1 cup powdered sugar
  • 2–3 tablespoons milk or heavy cream
  • ½ teaspoon vanilla extract

Instructions

  1. Peel and dice apples into small, uniform cubes (about ¼ to ½ inch). Toss with lemon juice, 1 teaspoon cinnamon, and 2 tablespoons sugar. Set aside.
  2. In a small bowl, mix ⅓ cup sugar and 2 teaspoons cinnamon. Stir in melted butter until sandy and clumpy. Set aside.
  3. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides. Lightly spray exposed ends with non-stick spray.
  4. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  5. In a large bowl, beat softened butter and ⅔ cup sugar until light and fluffy (2-3 minutes with hand mixer).
  6. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  7. Add one-third of flour mixture to butter mixture and stir until just combined. Pour in half of buttermilk and stir. Repeat with another third of flour, remaining buttermilk, and last of flour. Mix until just combined.
  8. Gently fold cinnamon-coated apples into batter with a rubber spatula.
  9. Pour half of batter into prepared loaf pan. Sprinkle about two-thirds of cinnamon sugar mixture over batter. Spoon remaining batter on top and spread carefully. Sprinkle remaining cinnamon sugar on top. Gently swirl with a butter knife in figure-eight motions.
  10. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Tent with foil at 40 minutes if browning too quickly.
  11. Cool in pan for 15 minutes, then lift out using parchment overhang and transfer to wire rack to cool completely.
  12. For glaze: whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled bread and let set for 10 minutes before slicing.

Notes

For best results, use room temperature ingredients. Don’t overmix the batter. Let bread cool completely before glazing. Bread tastes even better the next day. Store in an airtight container at room temperature for up to 3 days. Freezes well for up to 3 months (without glaze).

Nutrition

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

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