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Apple Fritter Bread

Apple fritter bread with cinnamon-brown sugar swirls and chopped apples baked into a moist loaf. Topped with a simple vanilla glaze that drips for a classic bakery-style finish.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Dry and sweetener
  • 0.3333333333 cup brown sugar Packed.
  • 1 tsp ground cinnamon Plus extra for apple tossing and layering.
  • 1.5 cups all-purpose flour
  • 0.6666666667 cup granulated sugar
  • 1.75 tsp baking powder
  • 0.5 tsp salt
Wet ingredients
  • 0.5 cup butter Softened.
  • 2 eggs Large.
  • 1.5 tsp vanilla extract
  • 0.5 cup milk For batter.
Apples and glaze
  • 2 apples Peeled and chopped.
  • 1 cup powdered sugar
  • 2 tbsp milk 2-3 tablespoons for glaze; add more as needed for drizzle consistency.

Equipment

  • 1 sheet pan

Method
 

Prep the pan and oven
  1. Preheat your oven to 350F. Grease and line a 9x5-inch loaf pan.
Build the cinnamon-apple mixture
  1. Mix the brown sugar and ground cinnamon together. Toss the chopped apples with 2 tablespoons of the cinnamon sugar.
Make the batter
  1. Beat the softened butter and granulated sugar until fluffy. Beat in the eggs and vanilla extract.
  2. Whisk the all-purpose flour, baking powder, and salt together. Add the dry mixture to the batter alternately with the milk, mixing just until combined.
Layer and swirl
  1. Spread half of the batter in the loaf pan. Top with half the apples and half the remaining cinnamon sugar, then repeat the layers with the remaining batter, apples, and cinnamon sugar.
  2. Swirl the top gently with a knife. This should create visible ribbons of cinnamon sugar through the loaf.
Bake and glaze
  1. Bake at 350F for 50-55 minutes, until a toothpick comes out clean. Look for a set top and lightly golden edges.
  2. Cool the loaf for 15 minutes. Whisk powdered sugar with 2-3 tablespoons milk until smooth, then drizzle over the warm loaf so the glaze settles on top.

Notes

Pro tip: Use room-temperature butter so the batter creams up fluffy, which helps the loaf rise and stay tender. Store tightly wrapped in the refrigerator for up to 4 days; it’s best warmed in short bursts before slicing. Freezing is yes—freeze in slices or whole loaf (wrap well) for up to 2 months and thaw overnight in the fridge. For a lighter option, replace half the butter with an equal amount of neutral oil or light butter spread, keeping the texture close though slightly softer.