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Apple Fritter Bread

Apple fritter bread with cinnamon-sugar swirls, apple chunks, and a thick vanilla glaze that drips over the loaf. Baked until a toothpick tests clean for a tender crumb.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep & cinnamon-apple filling
  1. Preheat oven to 350F, then grease and line a 9x5-inch loaf pan.
  2. Mix brown sugar and ground cinnamon, then toss the apples in 2 tablespoons of the mixture to coat.
Make the batter
  1. Beat butter and granulated sugar until fluffy, then beat in eggs and vanilla extract.
  2. Whisk all-purpose flour, baking powder, and salt, then add to the batter alternately with milk.
Layer, swirl, and bake
  1. Spread half the batter in the prepared pan.
  2. Top with half the apples and half the remaining cinnamon sugar, then repeat the layers with the remaining batter, apples, and cinnamon sugar.
  3. Swirl gently with a knife to create cinnamon-sugar streaks through the loaf.
  4. Bake for 50-55 minutes at 350F, until a toothpick comes out clean.
Glaze & cool
  1. Cool the loaf for 15 minutes.
  2. Whisk powdered sugar with 2-3 tablespoons of milk until smooth, then drizzle over the loaf.

Notes

For cleaner swirls, swirl the knife once or twice per layer rather than overmixing the batter. Store tightly covered in the refrigerator for up to 4 days; rewarm slices in the microwave for 10-15 seconds. Freeze baked loaf (without glaze if possible) for up to 2 months; thaw overnight in the fridge and glaze after thawing. For a lighter option, use half whole-wheat flour and half all-purpose flour, keeping the rest of the recipe the same.