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Cinnamon Swirl Apple Fritter Bread

Cinnamon Swirl Apple Fritter Bread

Cinnamon Swirl Apple Fritter Bread is a deliciously sweet and moist loaf that combines the flavors of cinnamon, apples, and a delightful bread base. Perfect for breakfast or as a tasty treat any time of the day.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Breakfast/Dessert
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 mixing bowls
  • 1 whisk
  • 1 measuring cups and spoons
  • 1 loaf pan (9x5 inches)
  • 1 plastic wrap or aluminum foil
  • 1 oven

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 large eggs
  • ½ cup unsalted butter, melted
  • 1 cup buttermilk
  • 2 cups peeled and chopped apples (about 2 medium apples)
  • ½ cup brown sugar (for the filling)
  • 1 tablespoon ground cinnamon (for the filling)
  • to taste powdered sugar (for dusting, optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour the loaf pan or line it with parchment paper for easy removal.
  • In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and 2 teaspoons of ground cinnamon.
  • In another bowl, beat the eggs and then add in the melted butter and buttermilk. Mix well.
  • Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
  • Gently fold in the chopped apples, ensuring they are evenly distributed.
  • In a small bowl, combine the brown sugar and 1 tablespoon of ground cinnamon to create the filling.
  • Pour half of the batter into the prepared loaf pan, then sprinkle half of the cinnamon sugar filling on top.
  • Pour the remaining batter over the filling and then sprinkle with the remaining cinnamon sugar mixture.
  • Using a knife or spatula, swirl the batter gently to mix in the filling without fully combining.
  • Bake in the preheated oven for about 50 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

This bread can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Reheat slices in the microwave for a few seconds if desired.
Feel free to add nuts or raisins for extra texture and flavor!