Best Cinnamon Sugar Apple Fritter Bread Recipe
This cinnamon sugar apple fritter bread is a tender, moist quick bread layered with cinnamon sugar and chunks of apple, creating a fritter-like crumb with a crackly crust. Perfect for breakfast, dessert, or a cozy fall treat.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1 cup (200g) granulated sugar, divided (3/4 cup for batter, 1/4 cup for topping)
- 1/4 cup (50g) packed light brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon, divided (1 teaspoon for batter, 1 tablespoon for topping)
- 1/2 cup (1 stick, 113g) unsalted butter, softened
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup (120g) sour cream
- 2 medium apples (about 300g total), peeled, cored, and chopped into 1/4-inch cubes (e.g., 1 Honeycrisp and 1 Granny Smith)
- 1/4 cup (50g) granulated sugar (for cinnamon sugar topping)
- 1 tablespoon cinnamon (for cinnamon sugar topping)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment and exposed ends with butter or cooking spray.
- In a small bowl, whisk together 1/4 cup (50g) granulated sugar, 1/4 cup (50g) packed light brown sugar, and 1 tablespoon cinnamon. Set aside for layering and topping.
- Peel, core, and chop apples into small 1/4-inch cubes. Set aside.
- In a medium bowl, whisk together 2 cups (240g) all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon cinnamon. Set aside.
- In a large mixing bowl, beat 1/2 cup (113g) softened unsalted butter with 3/4 cup (150g) granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides.
- Add 2 large eggs one at a time, beating well after each addition. Beat in 2 teaspoons vanilla extract until smooth and glossy.
- Beat in 1/2 cup (120g) sour cream on low speed until just combined.
- Add dry ingredients to wet ingredients in two additions, mixing on low speed after each until just combined (a few streaks of flour are fine).
- Gently fold chopped apples into the batter with a rubber spatula until evenly distributed.
- Spread half of the batter into the prepared loaf pan. Sprinkle about half of the cinnamon sugar mixture evenly over the batter. Drop spoonfuls of remaining batter on top and gently spread to cover. Sprinkle remaining cinnamon sugar mixture on top.
- Bake for 50-60 minutes. At 30 minutes, check top; if browning too quickly, tent loosely with aluminum foil. Bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan on a wire rack for 15 minutes. Use parchment overhang to lift bread out and transfer to rack to cool completely before slicing.
Notes
Room temperature ingredients are key for best texture. Don’t overmix the batter. Chop apples small and even for even distribution. Let bread cool completely before slicing to avoid crumbling. For a gluten-free version, use a 1:1 gluten-free flour blend with xanthan gum. For dairy-free, use vegan butter and dairy-free yogurt or coconut cream instead of sour cream.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28
- Sodium: 220
- Fat: 13
- Saturated Fat: 8
- Carbohydrates: 46
- Fiber: 2
- Protein: 4
Keywords: apple fritter bread, cinnamon sugar bread, apple quick bread, fall baking, easy apple bread