Apple Fritter Loaf with Cinnamon Swirl
A cinnamon-swirled apple loaf with tender apple pieces and a simple sweet glaze.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Apples, cinnamon and granulated sugar form the base of this recipe.
- A batch you can divide. Follow the pan size and cooling directions before cutting or serving.
- A defined yield. The card makes 10 slices. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Loaf pan
- Whisk
- Mixing bowl
- Knife and cutting board
- Measuring cups and spoons
Ingredient notes
- Flour or baking mix. This recipe specifies all-purpose flour. Different flours and mixes absorb liquid differently; use a written substitution in the recipe notes when one is provided.
- Prepare before you start. Measure apples, cinnamon and granulated sugar and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Apple Fritter Loaf with Cinnamon Swirl
Ingredients
Method
- Heat the oven to 350°F and grease and line a 9-by-5-inch loaf pan. Toss the apples with their sugar and cinnamon; mix the brown sugar and remaining swirl cinnamon in a separate bowl.
- Beat the butter with the batter sugar until fluffy. Beat in the eggs one at a time, followed by the vanilla.
- Mix flour, baking powder, and salt separately. Add to the butter mixture in portions, alternating with the milk, and stop mixing when combined.
- Layer half the batter, half the apples, and half the cinnamon sugar in the pan. Repeat. Draw a knife lightly through the layers.
- Bake for 55–65 minutes, until a tester comes out clean. Rest in the pan for 15 minutes, then cool on a rack. Whisk the glaze ingredients and drizzle over the loaf. Cut into 10 slices.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Keep the flour, liquid, and leavening amounts in the stated proportions. Use the pan size and doneness cues in the card rather than relying on time alone.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Allow the cooling or resting time in the method before slicing or serving. Divide the finished batch according to the stated yield.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I use a different flour or pancake mix?
The card is written for all-purpose flour. Use an alternative only when the recipe notes give its amounts. Other flours and mixes can require different liquid or leavening.
What are the calories and macros per serving?
One serving provides an estimated 346 calories, 4.2 g protein, 59 g total carbohydrate, 10.9 g fat and 1.3 g fiber. One serving is 1/10 of the finished recipe.
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