Apple Fritter Bread

Swirl Mixture:

1/3 cup light brown sugar

2 teaspoons ground cinnamon

Bread Batter:

1/2 cup (1 stick) unsalted butter, softened

2/3 cup granulated sugar

2 large eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk (any kind)

Apple Mixture:

1 1/2 cups peeled and chopped apples (about 1–2 medium apples, Granny Smith works well)

2 tablespoons granulated sugar

1 teaspoon cinnamon

Optional Glaze:

1/2 cup powdered sugar

1–2 tablespoons milk or cream

1/4 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.

2. Prepare cinnamon-sugar swirl: In a small bowl, mix the 1/3 cup brown sugar and 2 tsp cinnamon. Set aside.

3. Prepare apple mixture: In another small bowl, toss chopped apples with 2 tbsp sugar and 1 tsp cinnamon. Set aside.

4. Make the batter:

In a large bowl, cream together butter and 2/3 cup granulated sugar until fluffy.

Beat in eggs, one at a time. Stir in vanilla.

In another bowl, whisk flour and baking powder together.

Add flour mixture to the wet ingredients alternately with the milk, beginning and ending with flour.

5. Assemble the loaf:

Pour half the batter into the prepared loaf pan.

Layer half of the apple mixture over the batter.

Sprinkle half of the cinnamon-brown sugar mixture.

Repeat layers with remaining batter, apples, and cinnamon sugar.

Lightly press the apples into the batter and swirl with a knife.

6. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean. Cover loosely with foil if it browns too quickly.

7. Cool in pan for 10–15 minutes, then transfer to a wire rack.

8. Optional glaze: Mix powdered sugar, vanilla, and enough milk to get a drizzling consistency. Drizzle over cooled bread.