This Cinnamon Swirl Apple Fritter Bread is oh so good and makes the kitchen smell wonderful while baking too! I ran across this recipe on Pinterest last fall and immediately had to make it. The good news is you use Granny Smith apples which are available year round. Substitute your favorite variety of baking apple for Granny Smith such as Jonagold, Honeycrisp, Braeburn or Cortland if desired and enjoy this loaf with family or friends as a morning or afternoon treat.
For easy removal of bars, brownies or loaf cakes, I like to line my pan with parchment paper. Spray your pan and then line your pan with parchment paper that hangs over the edge of your pan. The spray will keep your paper in place and from slipping so no batter gets underneath the paper. Parchment is nonstick and you can lift the bread out of the pan using the ends of the paper.
⅓ cup (66g) brown sugar
2 teaspoons (5 g) ground cinnamon, divided
2 Granny Smith apples, peeled and cut into ½ inch (1 cm) dice
½ cup (125 g) butter, room temperature
⅔ cup (75 g) granulated sugar
1 ½ teaspoon (7.5 ml) pure vanilla extract
1 ½ cup all-purpose flour (172.5 g)
1 teaspoon (5 g) baking soda
½ cup (125 mL) + 1 tbsp (15 mL) milk, divided
½ cup (75 g) powdered sugar
Preheat the oven to 346 ° F (163 ° C).
Spray a 9 X 5 inch loaf pan with a spray bottle. Put aside.
In a small bowl, combine the brown sugar with 1 teaspoon of cinnamon.
In another bowl, combine the diced apples with 1 teaspoon of cinnamon and stir to combine. Put aside.
In a large bowl, combiine the butter and granulated sugar. 6. Beat the eggs one at a tiime until they are completely combined. Add the vanilla extract and mix.
In a medium bowl, whisk together flour and baking soda.
Add ½ cup of milk and mix until smooth.
Add the flour and bakiing soda to the butter mixture and stir until combined.
Pour half of the dough into the prepared pan. Place half of the apple mixture on the dough, followed by half of the brown sugar mixture. Gently press the apples into the dough.
Add the rest of the batter to the pan, followed by the remaining apples and the brown sugar mixture. Lightly press apples into the batter and swirl brown sugar between apple pieces and into the batter.