Cinnamon Swirl Apple Fritter Bread

This Cinnamon Swirl Apple Fritter Bread brings together everything you love about a classic apple fritter and a cozy cinnamon loaf. The bread is soft and moist, filled with juicy apple pieces, layered with warm cinnamon-sugar, and finished with a simple sweet glaze. It’s wonderful for breakfast, an afternoon treat, or a comforting dessert.

Cinnamon Swirl Apple Fritter Bread

Ingredients

For the Filling/Topping

Ingredient	Quantity
Light brown sugar, lightly packed	½ cup
Ground cinnamon	1 ½ teaspoons
Ground nutmeg (optional)	A pinch

For the Cake

Ingredient	Quantity
Granulated sugar	½ cup
Unsalted butter, melted and cooled	½ cup
Sour cream, room temperature	½ cup
Large eggs, room temperature	2
Milk, room temperature	2 tablespoons
Vanilla extract	1 teaspoon
All-purpose flour	1 ½ cups
Baking powder	1 teaspoon
Baking soda	½ teaspoon
Salt	¼ teaspoon
Granny Smith apple	1

For the Glaze

Ingredient	Quantity
Icing sugar, sifted	⅓ cup
Hot water	1–2 teaspoons

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How to Make Cinnamon Swirl Apple Fritter Bread

1. Preheat & Prepare the Filling
Set your oven to 350°F (175°C). Line a loaf pan with parchment. In a small bowl, stir together the brown sugar, cinnamon, and optional nutmeg. Set aside.

2. Mix the Cake Batter
In a large bowl, whisk the granulated sugar, melted butter, sour cream, eggs, milk, and vanilla until smooth. In another bowl, combine the flour, baking powder, baking soda, and salt. Add the dry mixture to the wet ingredients, stirring only until the batter comes together.

3. Prep the Apple
Peel, core, and dice the Granny Smith apple into ½-inch cubes. Fold most of the apple pieces into the batter, reserving a small handful for the top.

4. Assemble the Bread
Spread half of the batter into the prepared loaf pan. Sprinkle half the cinnamon-sugar mixture over it. Run a butter knife through the batter to create swirls. Add the remaining batter and level the top. Scatter the reserved apple pieces over the surface and sprinkle with the rest of the cinnamon-sugar mixture. Swirl again lightly.

5. Bake
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.

6. Glaze & Serve
Let the bread cool in the pan on a rack for 10–20 minutes. For the glaze, mix the sifted icing sugar with 1–2 teaspoons of hot water until smooth. Drizzle or spoon it over the loaf. Let it set for several minutes before slicing.