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Easy Cinnamon Sugar Apple Fritter Bread

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This Cinnamon Sugar Apple Fritter Bread is a simple, no-fry loaf that captures all the sticky-sweet magic of apple fritters. With tender apple chunks, a cinnamon sugar swirl, and a brown butter glaze, it’s perfect for breakfast, dessert, or any occasion.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) buttermilk
  • 2 medium apples (about 300g), peeled, cored, and diced (Honeycrisp or Granny Smith recommended)
  • ⅓ cup (67g) granulated sugar (for cinnamon sugar swirl)
  • 2 teaspoons cinnamon (for cinnamon sugar swirl)
  • 3 tablespoons (42g) unsalted butter (for brown butter glaze)
  • 1 cup (120g) powdered sugar, sifted (for brown butter glaze)
  • ½ teaspoon vanilla extract (for brown butter glaze)
  • 2–3 tablespoons milk or heavy cream (for brown butter glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving overhang on the two long sides.
  2. Peel, core, and dice your apples into roughly ½-inch cubes. Set aside.
  3. In a small bowl, whisk together ⅓ cup granulated sugar and 2 teaspoons cinnamon for the swirl. Set aside.
  4. In a large bowl, whisk together the flour, ½ cup granulated sugar, brown sugar, baking powder, salt, cinnamon, and nutmeg.
  5. In a medium bowl, whisk together the melted butter, eggs, vanilla, and buttermilk until smooth.
  6. Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just combined. Do not overmix.
  7. Gently fold the diced apples into the batter.
  8. Pour half the batter into the prepared loaf pan and spread into an even layer. Sprinkle half the cinnamon sugar mixture over the top. Pour the remaining batter over that and spread gently. Sprinkle the rest of the cinnamon sugar on top.
  9. Take a butter knife and gently swirl it through the batter in a figure-eight pattern to create ribbons of cinnamon sugar.
  10. Bake for 50-60 minutes. At the 30-minute mark, check the top—if browning too fast, tent loosely with foil. The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  11. Let the bread cool in the pan for 15 minutes, then use the parchment overhang to lift it out and transfer to a wire rack to cool completely.
  12. While the bread cools, make the brown butter glaze: melt 3 tablespoons butter in a small saucepan over medium heat. Swirl occasionally until the butter foams, turns golden, and brown specks form. Remove from heat immediately and let cool for 5 minutes.
  13. Whisk the powdered sugar, vanilla, and 2 tablespoons milk into the browned butter. Add more milk if needed to reach a pourable consistency.
  14. Drizzle the glaze over the completely cooled bread. Let set for about 10 minutes before slicing.

Notes

Room temperature ingredients matter—cold eggs and buttermilk can cause melted butter to clump. Don’t overmix the batter; mix until flour disappears. The toothpick test can be misleading; gently press the center—if it springs back, it’s done. Let the bread cool completely before glazing to prevent the glaze from soaking in. Toast leftover slices for a crispy texture. Double the cinnamon sugar layer for extra crunch. If using a dark metal loaf pan, reduce oven temperature by 25°F and bake longer.

Nutrition

Keywords: apple fritter bread, cinnamon sugar apple bread, easy apple bread, no-fry apple fritter, fall baking, apple dessert, breakfast bread

Find it online: https://avabowls.com/easy-cinnamon-sugar-apple-fritter-bread-recipe/