Apple Fritter Bread

Ingredients

Filling/Topping

• 1/2 cup light brown sugar, lightly packed – for that classic cinnamon swirl sweetness
• 1 1/2 teaspoons ground cinnamon – the star spice of the show
• A pinch of ground nutmeg (optional) – adds a hint of warmth and depth

Cake

• 1/2 cup granulated sugar – for sweetness
• 1/2 cup unsalted butter, melted and cooled – adds richness and moisture
• 1/2 cup sour cream, at room temperature – keeps the loaf incredibly moist
• 2 large eggs, at room temperature – for structure and richness
• 2 tablespoons milk, at room temperature – helps blend the ingredients
• 1 teaspoon vanilla extract – adds a warm aroma and flavor
• 1 1/2 cups all-purpose flour – provides structure
• 1 teaspoon baking powder – leavening agent for lift
• 1/2 teaspoon baking soda – works with the sour cream to add lightness
• 1/4 teaspoon salt – enhances overall flavor
• 1 Granny Smith apple – tart and crisp, perfect for baking

Glaze

• 1/3 cup icing sugar, sifted – for a smooth finish
• 1–2 teaspoons hot water – to thin the glaze to the right consistency

How To Make Cinnamon Swirl Apple Fritter Bread

1. Preheat oven to 350˚F. Line a loaf pan with parchment paper and set aside.
2. Prepare the filling/topping: In a small bowl, combine brown sugar, cinnamon, and nutmeg. Set aside.
3. In a large bowl, whisk together sugar, melted butter, sour cream, eggs, milk, and vanilla extract until smooth.
4. In a separate bowl, combine flour, baking powder, baking soda, and salt. Stir to combine.
5. Add dry ingredients to wet ingredients and mix until just combined. Do not overmix.
6. Peel, core, and chop the apple into 1/2-inch cubes. Fold all but a handful into the batter.
7. Pour half the batter into the prepared loaf pan and smooth it into an even layer.
8. Sprinkle half of the cinnamon sugar filling over the batter. Use a knife to gently swirl through the layer.
9. Repeat with remaining batter, topping with reserved apples and cinnamon sugar. Swirl again with a knife.
10. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
11. Cool on a wire rack for 10–20 minutes.
12. For the glaze: whisk icing sugar with hot water until smooth. Drizzle over the loaf and let set for 5–10 minutes before slicing.