This Cinnamon Swirl Apple Fritter Bread is a delicious loaf that combines the best parts of an apple fritter and a cinnamon swirl loaf. It features a moist, tender cake studded with bits of apple and a ribbon of cinnamon-sugar, all topped with a sweet glaze. It\u2019s the perfect treat for breakfast, a snack, or dessert.<\/p>\n
Cinnamon Swirl Apple Fritter Bread<\/p>\n
Ingredients:
\nFor the Filling\/Topping:<\/p>\n
Ingredients: Quantity
\nLight brown sugar, lightly packed \u00bd cup
\nGround cinnamon 1 \u00bd teaspoons
\nGround nutmeg (optional) A pinch
\nPara la Tarta:<\/p>\n
Ingredients: Quantity
\nGranulated sugar \u00bd cup
\nUnsalted butter, melted and cooled \u00bd cup
\nSour cream, at room temperature \u00bd cup
\nLarge eggs, at room temperature 2
\nMilk, at room temperature 2 tablespoons
\nVanilla extract 1 teaspoon
\nAll-purpose flour 1 \u00bd cups
\nBaking powder 1 teaspoon
\nBaking soda \u00bd teaspoon
\nSalt \u00bc teaspoon
\nGranny Smith apple 1
\nFor the Glaze:<\/p>\n
Ingredients: Quantity
\nIcing sugar, sifted \u2153 cup
\nHot water 1\u20132 teaspoons
\nHow To Make Cinnamon Swirl Apple Fritter Bread<\/p>\n
see continuation on next page<\/p>\n
Continued on the next pageHow To Make Cinnamon Swirl Apple Fritter Bread
\nPreheat Oven & Prep Filling: Preheat your oven to 350\u00b0F (175\u00b0C). Line a loaf pan with parchment paper. In a small bowl, combine the brown sugar, cinnamon, and optional nutmeg. Mix and set aside.
\nMake the Cake Batter: In a large bowl, whisk together the granulated sugar, melted butter, sour cream, eggs, milk, and vanilla extract until the mixture is smooth. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix.
\nPrepare the Apples: Peel, core, and chop the Granny Smith apple into \u00bd-inch cubes. Add all but a handful of the chopped apples to the cake batter and fold them in gently.
\nAssemble the Loaf: Pour half of the batter into your prepared loaf pan and smooth it out into a single layer. Sprinkle half of the cinnamon-sugar filling over the batter. Using a flat butter knife, gently cut swirls through the batter to distribute the filling. Add the remaining batter on top and smooth it out. Top with the handful of reserved apples and the rest of the cinnamon-sugar mixture. Again, use a butter knife to cut swirls through the top layer of batter.
\nBake: Bake for 50-55 minutes, or until a toothpick inserted into the middle comes out clean.
\nGlaze & Serve: Let the loaf cool on a wire rack for 10-20 minutes. Meanwhile, make the glaze. In a bowl, whisk the \u2153 cup of sifted icing sugar with 1-2 teaspoons of hot water until you reach your desired consistency. Spoon or drizzle the glaze over the top of the loaf. Let the glaze set for 5-10 minutes before slicing.
\nEnjoy this sweet and warm loaf!<\/p>\n\n