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Best Cinnamon Sugar Apple Fritter Bread Recipe

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This cinnamon sugar apple fritter bread combines the crackly cinnamon-sugar crust of a classic fritter with a tender, buttery bread studded with jammy apple pockets. It’s a quick and easy fall bake that tastes like a glazed fritter from the fair without the fuss of deep frying.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter, softened to room temperature
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract (pure, not imitation)
  • 1½ cups all-purpose flour (e.g., King Arthur)
  • 1½ teaspoons baking powder (fresh)
  • ½ teaspoon salt
  • ½ cup milk, room temperature (whole milk preferred, 2% works)
  • 2 medium apples (Honeycrisp, Fuji, or Granny Smith), peeled, cored, and diced into ½-inch cubes (about 2 cups)
  • ¼ cup granulated sugar (for apple filling)
  • 2 teaspoons ground cinnamon (for apple filling)
  • 1 tablespoon lemon juice
  • ⅓ cup granulated sugar (for cinnamon sugar swirl & topping)
  • 1 tablespoon ground cinnamon (for cinnamon sugar swirl & topping)
  • 2 tablespoons unsalted butter, melted (for brushing the top)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly spray the parchment with nonstick cooking spray.
  2. Prepare the apples: In a small bowl, toss diced apples with ¼ cup sugar, 2 teaspoons cinnamon, and 1 tablespoon lemon juice. Set aside.
  3. Make the cinnamon sugar swirl: In another small bowl, whisk together ⅓ cup sugar and 1 tablespoon cinnamon. Set aside.
  4. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and ¾ cup sugar together until light and fluffy, about 3 minutes with a hand mixer on medium speed. Scrape down the sides once or twice.
  5. Add the eggs and vanilla: Add the eggs one at a time, beating well after each addition. Add the vanilla and beat until combined.
  6. Combine the dry ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt.
  7. Alternate adding dry ingredients and milk: Add half the flour mixture to the butter mixture and mix on low speed just until combined. Add the milk and mix again. Add the remaining flour mixture and mix until just incorporated. Do not overmix.
  8. Layer the batter and apples: Spread half the batter evenly into the prepared loaf pan. Sprinkle half the cinnamon sugar mixture over the batter. Spoon half the diced apples over the cinnamon sugar. Repeat with the remaining batter, then the remaining cinnamon sugar, and finally the remaining apples. Gently press the apples into the top layer of batter so they’re partially submerged.
  9. Bake: Place the pan on the middle rack and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (around the 40-minute mark), tent loosely with aluminum foil.
  10. Cool and glaze: Let the bread cool in the pan on a wire rack for 15 minutes. While still warm, brush the top with the 2 tablespoons of melted butter and sprinkle with a little extra cinnamon sugar if desired. Use the parchment handles to lift the bread out of the pan and transfer to the wire rack to cool completely. Wait at least 30 minutes before slicing.

Notes

Don’t skip the parchment paper—it ensures easy removal. Dice apples uniformly (½-inch cubes) for best texture. Room temperature eggs and milk incorporate more smoothly. Rotate the pan halfway through baking for even browning. The bread is even better on day two as flavors deepen.

Nutrition

Keywords: apple fritter bread, cinnamon sugar apple bread, apple bread recipe, fall baking, quick bread, apple fritter loaf

Find it online: https://milaspoon.com/best-cinnamon-sugar-apple-fritter-bread-recipe/