Delicious Cinnamon Apple Fritter Bread

Oh, cinnamon apple fritter bread—where have you been all my life? I still remember the first time I made this cozy, spiced loaf. It was a rainy fall morning, and I wanted something warm and comforting that would make the whole house smell like a bakery. Let me tell you, this bread delivered. The chunks of sweet-tart apples, that irresistible cinnamon swirl running through every slice, and the sticky glaze dripping down the sides—it’s like a hug in loaf form.

Perfect for breakfast with coffee or dessert with a scoop of vanilla ice cream, this recipe is shockingly easy for how impressive it tastes. The best part? You probably have most of the ingredients in your pantry already. Just grab a couple apples (I love Granny Smith for their bite, but any firm variety works), and let’s make some magic. Trust me, your future self will thank you when you’re slicing into this tender, cinnamon-kissed beauty tomorrow morning.

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Why You’ll Love Cinnamon Apple Fritter Bread

Listen, I don’t say this lightly—this bread might just ruin all other quick breads for you. Here’s why:

• That melt-in-your-mouth texture: We’re talking moist, tender crumb with pockets of soft, caramelized apples in every bite. No dry, sawdusty bread here!
• The cinnamon swirl magic: That ribbon of brown sugar and cinnamon running through the loaf? It creates little pockets of gooey sweetness that’ll have you “accidentally” slicing off just one more piece.
• Easy as pie (but simpler): No fancy techniques here. If you can cream butter and sugar, you can make this. Bonus? The batter comes together faster than it takes to preheat your oven.
• Your house will smell amazing: Fair warning—the cinnamon-apple aroma while this bakes might cause neighbors to suddenly drop by.
• Versatile superstar: Serve it warm for breakfast, toasted with butter for snack time, or dressed up with vanilla ice cream for dessert. Leftovers (if you have any) taste even better the next day!

Seriously, this bread checks all the boxes. Simple ingredients, foolproof method, and that cozy fall flavor we all crave—what’s not to love?

Ingredients You’ll Need for Cinnamon Apple Fritter Bread

Grab your favorite mixing bowl—here’s everything you’ll need to make this cozy masterpiece. I’ve broken it down so you can scan quickly while rummaging through your pantry (we’ve all been there). Pro tip: Measure everything before you start—it makes the process so much smoother!

• For the bread batter:
• ½ cup unsalted butter, softened (if you forget to soften it, 10 seconds in the microwave works in a pinch)
• ¾ cup granulated sugar (don’t pack it—just scoop and level)
• 2 large eggs (room temperature blends better, but cold works too)
• 1 ½ teaspoon vanilla extract (the real stuff makes a difference here)
• 1 ½ cups all-purpose flour (spoon it into the measuring cup to avoid packing)
• 1 ¾ teaspoon baking powder (check the date on yours—old baking powder won’t give you that nice rise)
• ½ cup milk (whole milk makes it extra rich, but any kind works)
• For the apple cinnamon swirl:
• 2 medium apples, peeled and chopped (Granny Smith are my go-to for their tartness, but Honeycrisp or Fuji work great too—just avoid mealy varieties)
• ⅓ cup brown sugar (light or dark—whatever’s in your pantry)
• 1 teaspoon ground cinnamon (if yours has been sitting for years, treat yourself to a fresh bottle—it’s worth it)
• For the optional glaze (because why not?):
• ½ cup powdered sugar (sift it if you’re fancy)
• 1–2 tablespoon milk (start with 1 and add more until it’s drizzle-able)

See? Nothing crazy here. Now let’s turn these simple ingredients into something magical!

Step-by-Step Instructions for Cinnamon Apple Fritter Bread

Alright, let’s dive in! Don’t let the layers fool you—this bread comes together like a dream. Just follow these simple steps, and you’ll be rewarded with the most deliciously spiced apple bread you’ve ever tasted.

Preparing the Batter

First things first: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan really well—I like to use butter or nonstick spray, making sure to get into all the corners. Trust me, you don’t want your beautiful bread sticking!

1. Cream the butter and sugar: In a large bowl, beat together the softened butter and granulated sugar for about 2 minutes until it’s light and fluffy. If you don’t have a mixer, a sturdy wooden spoon and some elbow grease work too—just keep at it until the mixture looks pale and creamy.
2. Add eggs and vanilla: Beat in the eggs one at a time, letting each one fully incorporate before adding the next. Then stir in the vanilla extract. Don’t worry if it looks a little curdled at this point—it’ll come together when we add the dry ingredients.
3. Alternate dry and wet ingredients: In a separate bowl, whisk together the flour and baking powder. Now, add about a third of the flour mixture to the butter mixture, mixing just until combined. Pour in half the milk, mix, then repeat with another third of flour, the rest of the milk, and finally the last of the flour. Mix until just combined—overmixing makes tough bread!
4. Fold in the apples: Gently stir in the chopped apples with a spatula until they’re evenly distributed. The batter will be thick, and that’s exactly what we want.

Creating the Cinnamon Swirl

Here’s where the magic happens! In a small bowl, mix together the brown sugar and cinnamon. Now, let’s layer:

1. Pour half of the batter into your prepared loaf pan and smooth it out with a spatula.
2. Sprinkle half of the cinnamon-sugar mixture evenly over the batter.
3. Repeat with the remaining batter and then the rest of the cinnamon-sugar. Now, take a butter knife and gently swirl it through the batter a few times to create those beautiful ribbons of cinnamon. Don’t overdo it—just a few figure-eight motions will do the trick.

Baking and Finishing Touches

Time to bake! Pop the loaf into your preheated oven and let it work its magic for 50-60 minutes. Around the 50-minute mark, start checking for doneness by inserting a toothpick into the center—it should come out with just a few moist crumbs (no wet batter). If it’s still too wet, give it another 5 minutes and check again.

1. Cool it down: Once baked, let the bread cool in the pan for 10 minutes—this helps it set so it doesn’t fall apart when you take it out. Then, carefully turn it out onto a wire rack to cool completely.
2. Glaze it up (optional but highly recommended): If you’re going for the glaze, whisk together the powdered sugar and 1 tablespoon of milk in a small bowl. Add more milk, a teaspoon at a time, until it’s thin enough to drizzle. Pour it over the cooled bread in zigzags or just go wild—there’s no wrong way to glaze!

Now, the hardest part: waiting until it’s cool enough to slice. But oh, that first warm bite with the crispy sugar edges and soft, apple-packed center? Totally worth it.

Delicious Variations of Cinnamon Apple Fritter Bread

One of my favorite things about this recipe? How easily you can tweak it to suit your mood or what’s in your kitchen. Here are some fun twists I’ve tried (and loved!):

• Nutty crunch: Fold in ½ cup chopped walnuts or pecans with the apples for extra texture. The nuts toast up beautifully in the oven.
• Maple dreams: Swap the powdered sugar glaze for a simple maple drizzle—just mix ¼ cup maple syrup with ½ cup powdered sugar.
• Pear instead of apple: Got pears? They work wonderfully! Use firm Bartlett or Bosc pears for a slightly floral sweetness.
• Spice it up: Add ¼ teaspoon nutmeg or cardamom to the cinnamon swirl for extra warmth.
• Streusel topping: Before baking, sprinkle a mix of ¼ cup flour, ¼ cup brown sugar, 2 tablespoon cold butter (cut in), and ½ teaspoon cinnamon over the batter for a crumbly finish.

The beauty of this bread is how forgiving it is—play around and make it your own! Just keep the base batter ratios the same, and you really can’t go wrong.

Serving and Storage Tips for Cinnamon Apple Fritter Bread

Okay, here’s the deal—this bread is technically ready to eat as soon as it’s cool enough to handle, but if you can resist for at least 30 minutes, it’ll slice much cleaner. (Though let’s be real, warm crumbs with melting glaze are their own kind of perfect.) Here’s how to keep it tasting its best:

• Serving ideas: My favorite way? Thick slices toasted with a smear of salted butter. For dessert, warm it slightly and top with vanilla ice cream—the contrast of cold ice cream and warm bread is heavenly.
• Room temp storage: Once completely cooled, wrap tightly in plastic or store in an airtight container at room temperature for up to 3 days. The cinnamon swirl actually gets more flavorful by day two!
• Freezing: This bread freezes beautifully! Wrap individual slices in plastic, then foil, and freeze for up to 2 months. Thaw at room temperature or pop straight into the toaster.
• Reviving leftovers: If your bread starts to dry out (unlikely, but possible), a quick 10-second zap in the microwave brings back that just-baked softness.

Pro tip: If you’re taking this to a brunch, bake it the night before—the flavors meld beautifully overnight, and you won’t have to wake up at dawn to impress everyone!

Helpful Notes for Perfect Cinnamon Apple Fritter Bread

A couple insider tips to guarantee your bread turns out just right—because little things make all the difference!

• Apple texture matters: Chop your apples into small, even pieces (about ½-inch chunks)—bigger pieces can sink, and tiny bits disappear. You want to bite into juicy apple pockets!
• Don’t overbake: Set a timer! This bread goes from perfectly moist to dry quickly in those last few minutes. If your oven runs hot, start checking at 45 minutes.
• Glaze is optional but glorious: The bread is fantastic without it, but that sweet drizzle takes it over the top. Add it just before serving so it stays pretty.
• Pan size is key: Using a smaller pan? Batter might overflow. Larger? Your loaf will be squat. Stick to 9x5-inch for ideal height.

Remember—even imperfect loaves taste amazing with a cup of coffee!

Frequently Asked Questions About Cinnamon Apple Fritter Bread

I’ve made this bread more times than I can count, and along the way, I’ve gotten some great questions. Here are the ones that pop up most often—plus my tested answers!

1. Can I use whole wheat flour?
   Absolutely! Swap half the all-purpose flour for whole wheat if you like. Any more than that, and the bread can get dense. Add an extra tablespoon of milk if the batter feels too thick.
2. Can I freeze this bread?
   You bet—it freezes like a dream! Let it cool completely, wrap slices tightly in plastic, then foil. Freeze for up to 2 months. Toast straight from frozen or thaw overnight on the counter.
3. What apples work best?
   Granny Smith are my favorite for their tartness, but any firm apple works—Honeycrisp, Fuji, or Braeburn. Avoid mealy varieties like Red Delicious.
4. Can I make this dairy-free?
   Sure! Use coconut oil or vegan butter instead of regular butter, and swap the milk for almond or oat milk. The texture might be slightly different but still delicious.

Still have questions? Drop them in the comments—I’m happy to help troubleshoot!

Final Thoughts on Cinnamon Apple Fritter Bread

Honestly, if this bread had a fan club, I’d be president. It’s that perfect balance of easy enough for lazy Sunday mornings but special enough to serve guests. The way the cinnamon swirl caramelizes as it bakes? Those tender chunks of apple in every bite? Pure comfort food magic.

Don’t overthink it—just grab those apples and get baking. Whether you’re treating yourself or sharing with friends, this loaf never fails to disappear fast. And hey, if you “accidentally” eat half of it warm straight from the pan? I won’t tell. Happy baking!

Cinnamon Apple Fritter Bread

A sweet and spiced bread with chunks of apple and a cinnamon swirl, topped with an optional glaze.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 10 slices

Ingredients

  

Bread Batter

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 ½ teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 ¾ teaspoon baking powder
• ½ cup milk

Apple Cinnamon Swirl

• 2 medium apples, peeled and chopped Granny Smith or Honeycrisp work well
• ⅓ cup brown sugar
• 1 teaspoon ground cinnamon

Optional Glaze

• ½ cup powdered sugar
• 1–2 tablespoon milk

Instructions

 

• Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
• In a large bowl, cream together the butter and granulated sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the vanilla extract.
• Combine the flour and baking powder in a separate bowl, then gradually add to the butter mixture, alternating with the milk.
• Fold in the chopped apples.
• In a small bowl, mix the brown sugar and cinnamon.
• Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Repeat with remaining batter and cinnamon-sugar.
• Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
• For the glaze, whisk together the powdered sugar and milk until smooth. Drizzle over the cooled bread if desired.

Notes

Store the bread in an airtight container at room temperature for up to 3 days.

Keyword apple bread, Cinnamon Bread, fritter bread