The leaves are finally turning, the weather is…well, it’s not really crisp for me in California, but we’ll ignore that, and apple picking season is in full-swing. It’s a wonderfully yummy time of year.
One of my favorite things to do with apples is bake with them. There’s nothing like lightly-spiced, brown-sugared, apple-y goodness to really ring in the the Fall season. This gorgeous, fragrant, and oh-so-tasty Apple Cinnamon Swirl Fritter Bread delivers everything that’s delicious and wonderful about the change of seasons.
Moist, dense, and literally swirling with flavor, this bread recipe will be a hit with the whole family. It’s also perfect for wrapping up as a hostess gift or to send to friends to wish them a Happy Thanksgiving.
Me? I’ll be sending it to my husband’s colleagues to give them a delightful taste of Fall to start their week off on just the right, sweet, note.
Apple Cinnamon Swirl Fritter Bread
- 3 baking apples (I used Pink Lady apples) peeled and diced into rough ½ inch squares and tossed in
- 2 tbsp granulated white sugar
- 1 tbsp light brown sugar
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- ⅓ c light brown sugar
- ⅔ c white sugar (I used baker’s sugar but granulated white is fine, too)
- 1 tsp ground cinnamon
- ½ c butter (1 stick), softened to room temperature
- 2 large eggs
- 2 tsp pure vanilla extract
- ½ c whole milk
- ½ c all-purpose white flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- Preheat oven to 350 degrees.
- Grease 9x5-inch loaf pan with non-stick baking spray or butter.
- Peel and dice apples into ½ inch cubes and toss with 2 tbsp white sugar, 1 tbsp light brown sugar, ½ teaspoon ground cinnamon, and ½ teaspoon ground allspice. Set aside.
- Mix brown sugar and cinnamon in a small bowl and set aside.
- In another bowl, cream the white sugar and butter together, using an electric mixer.
- Beat eggs into the creamed butter and sugar, one at a time, until thoroughly blended.
- Add vanilla extract and milk to the butter, egg, and sugar mixture, ensuring they are also thoroughly blended.
- Sift flour, baking powder, and baking soda together and then whisk together thoroughly.
- Add dry mixture to the wet mixture and beat until the batter is smooth.
- Pour half of the batter into the prepared loaf pan, then tap the sides of the pan to settle any bubbles.
- Add half of the apple mixture and then half of the cinnamon sugar mixture, then lightly pat into the batter.
- Pour the remaining batter over apple & cinnamon sugar layers.
- Top with the remaining apple mixture, then the remaining cinnamon sugar mixture, and then lightly pat into the batter again.
- Take a wooden skewer and swirl the apple and cinnamon sugar mixtures through the batter by drawing 3 ‘figure-8s’ across the loaf pan as demonstrated in the images.
- Bake bread in the preheated oven until a wooden skewer inserted into the center of the loaf comes out clean, between 55-65 minutes.
- Let cool in pan before removing. Slice immediately before serving with vanilla ice cream or unsweetened whipped heavy cream.
You can use any apple, really. I personally used Pink Lady apples, which is listed by Bon Appetit as an ideal apple for baking purposes! Honeycrisp, Jonagold, Braeburn, or the classic Granny Smith, would be excellent choices, too.