Apple Fritter Bread
This Apple Fritter Bread captures everything you love about the classic donut—the spiced apple chunks, the crunchy cinnamon crust, and the sweet glaze—but in the form of a moist, cake-like loaf. Using sour cream in the batter is the secret to that “bakery-style” tender crumb, providing a slight tang that balances the sweetness of the brown sugar swirl.
Ingredients:
- All-purpose flour: 1 1/2 cups
- Granulated sugar: 1/2 cup
- Unsalted butter (melted/cooled): 1/2 cup
- Sour cream (room temp): 1/2 cup
- Large eggs (room temp): 2
- Milk (room temp): 2 tablespoons
- Granny Smith apple (chopped): 1
- Vanilla extract: 1 teaspoon
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Light brown sugar: 1/2 cup
- Ground cinnamon: 1 1/2 teaspoons
- Ground nutmeg (optional): 1 pinch
- Icing sugar (sifted): 1/3 cup
- Hot water: 1/2 teaspoons
How To Make Cinnamon Swirl Apple Fritter Bread:
Step 1: Prep Work: Preheat your oven to 350°F. Line a loaf pan with parchment paper. In a small bowl, whisk together the brown sugar, cinnamon, and nutmeg for the filling.
Step 2: Wet and Dry Mix: In a large bowl, whisk the sugar, melted butter, sour cream, eggs, milk, and vanilla until smooth. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet until just combined.
Tip: Do not overmix! Overworking the batter develops gluten, which will make your bread tough instead of tender and “fritter-like.” Stop as soon as you see no more streaks of flour.
Step 3: Fold in Apples: Peel and chop your Granny Smith apple into 1/2-inch cubes. Fold all but a handful of the apples into the batter.
Step 4: Layer and Swirl: Pour half the batter into the pan. Sprinkle with half the cinnamon-sugar mix and swirl with a knife. Top with the remaining batter, the reserved apples, and the rest of the cinnamon sugar. Swirl one last time.
Step 5: Bake and Glaze: Bake for 50/55 minutes until a toothpick comes out clean. Let it cool for 10/20 minutes. Whisk the icing sugar with hot water and drizzle over the warm loaf.
