Why You’ll Love This Recipe
This recipe transforms the classic apple fritter into an approachable quick bread that requires no special equipment or advanced baking skills. The combination of fresh apples and warm cinnamon creates a comforting flavor profile that appeals to all ages. The bread stays moist for days, making it perfect for meal prep, gift-giving, or having a sweet treat ready whenever cravings strike. The cinnamon swirl creates beautiful marbled patterns throughout each slice, making every piece as visually appealing as it is delicious.
Kitchen Equipment You’ll Need
You’ll need a 9×5 inch loaf pan, two mixing bowls (one large, one medium), measuring cups and spoons, a whisk, a rubber spatula, and a knife for chopping apples. An electric mixer is helpful but not required, as this recipe can be mixed by hand. A wire cooling rack will help the bread cool evenly after baking.
Tips for Success
Use room temperature ingredients for better mixing and a more tender crumb. Choose firm, tart apples like Granny Smith or Honeycrisp that won’t break down completely during baking. Don’t overmix the batter once you add the flour, as this can lead to tough bread. When creating the cinnamon swirl, use a knife to gently marble the mixture without completely blending it. Check for doneness with a toothpick inserted in the center, which should come out with just a few moist crumbs.
Ingredients
For the Bread:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 large egg
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups peeled and diced apples (about 2 medium apples)
For the Cinnamon Swirl:
- 1/3 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, melted
For the Glaze (optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Directions
Preheat your oven to 350°F and grease a 9×5 inch loaf pan or line it with parchment paper. In a large bowl, whisk together flour, granulated sugar, baking powder, cinnamon, and salt until well combined.
In a separate medium bowl, whisk together the vegetable oil, egg, milk, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the diced apples, being careful not to overmix the batter.
For the cinnamon swirl, mix together the brown sugar, cinnamon, and melted butter in a small bowl until it forms a paste-like consistency.
Pour half of the batter into the prepared loaf pan and spread it evenly. Drop spoonfuls of half the cinnamon mixture over the batter. Pour the remaining batter on top and spread gently. Drop the remaining cinnamon mixture over the top and use a knife to create swirl patterns by gently dragging it through the batter.
Bake for 55-65 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. The top should be golden brown and spring back lightly when touched.
Allow the bread to cool in the pan for 10 minutes before removing it to a wire rack to cool completely. If using the glaze, whisk together powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled bread before slicing and serving.
Additional Tips or Variations
For extra flavor, add 1/2 teaspoon of nutmeg or apple pie spice to the dry ingredients. Chopped walnuts or pecans can be folded in with the apples for added texture and richness. For a more intense apple flavor, substitute 1/4 cup of the milk with apple cider or apple juice. The bread can be made as muffins by dividing the batter among 12 muffin cups and baking for 18-22 minutes. For a healthier version, substitute half the all-purpose flour with whole wheat flour and reduce the sugar by 2 tablespoons. Store any leftover glaze in the refrigerator for up to one week and use on other baked goods.