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Apple Fritter Bread

Apple fritter bread with cinnamon-brown sugar swirls and apple chunks, baked into a moist loaf and finished with a thick vanilla glaze. Layers of batter and spiced apples create a fritter-like pull in every slice.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

Dry and filling
  • 0.3333333333 cup brown sugar
  • 1 tsp ground cinnamon
  • 1.5 cup all-purpose flour
  • 0.6666666667 cup granulated sugar
  • 1.75 tsp baking powder
  • 0.5 tsp salt
Wet and glaze
  • 0.5 cup butter softened
  • 2 eggs large
  • 1.5 tsp vanilla extract
  • 0.5 cup milk
  • 1 apples peeled and chopped
  • 1 apples peeled and chopped
  • 1 cup powdered sugar
  • 2 tbsp milk for glaze, 2-3 tbsp total

Equipment

  • 1 sheet pan

Method
 

Prep the pan and oven
  1. Preheat oven to 350F and grease and line a 9x5-inch loaf pan with parchment paper if needed.
Make cinnamon sugar and prepare apples
  1. Mix brown sugar and ground cinnamon, then toss the chopped apples in 2 tablespoons of the mixture.
Make the batter
  1. Beat the softened butter and granulated sugar until fluffy, about 2 minutes.
  2. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. Whisk the all-purpose flour, baking powder, and salt, then add to the batter alternately with the milk until just combined.
Layer and swirl
  1. Spread half the batter into the loaf pan and top with half the cinnamon apples and half of the remaining cinnamon sugar.
  2. Spread the remaining batter over the first layer, then add the remaining apples and remaining cinnamon sugar.
  3. Swirl gently through the batter with a knife to create ribbon-like cinnamon streaks.
Bake
  1. Bake at 350F for 50-55 minutes, until a toothpick inserted in the center comes out clean.
Glaze and cool
  1. Cool the loaf in the pan for 15 minutes before glazing.
  2. Whisk powdered sugar with 2-3 tablespoons milk until smooth, then drizzle the glaze over the warm loaf.

Notes

For the best swirls, toss the apples with the cinnamon sugar right before layering so they don’t release excess liquid. Store in an airtight container at room temperature up to 2 days or refrigerate up to 5 days; rewarm slices briefly in the oven if you like. Freezing is yes—wrap tightly and freeze up to 2 months, then thaw overnight in the fridge. For a lighter option, use half the butter and replace with an equal amount of unsweetened applesauce (texture will be slightly softer).