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Apple Fritter Bread

Apple fritter bread with cinnamon-brown sugar swirls, tender apple chunks, and a thick vanilla glaze drizzle. Baked until the loaf is set, then cooled briefly before glazing for a glossy 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: 360
Ingredients Equipment Method Notes

Ingredients
  

Dry and fruit
  • 0.3333333333 cup brown sugar packed
  • 1 tsp ground cinnamon
  • 2 apples peeled and chopped
  • 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 cup powdered sugar
  • 2.5 tbsp milk for glaze, use 2-3 tbsp as needed

Equipment

  • 1 sheet pan

Method
 

Prep and mix cinnamon-apple components
  1. Preheat the oven to 350°F, then grease and line a 9x5-inch loaf pan with parchment. Set it aside for filling.
  2. Mix the brown sugar and ground cinnamon, then toss the chopped apples with 2 tbsp of the mixture. Stir until the apples look evenly coated.
Make the batter
  1. Beat the softened butter and granulated sugar until fluffy. The mixture should look lighter in color and hold air.
  2. Beat in the eggs one at a time, then mix in the vanilla extract. Stop when the batter looks smooth.
  3. Whisk the all-purpose flour, baking powder, and salt together. This evenly distributes the leavening before it hits the batter.
  4. Add the dry mixture to the batter alternately with the milk. Mix just until no streaks of flour remain.
Layer, swirl, and bake
  1. Spread half the batter into the loaf pan. Level the top so the layers stack evenly.
  2. Top with half the cinnamon-coated apples and half the remaining cinnamon-sugar mixture. Distribute them across the surface.
  3. Repeat with the remaining batter, then the remaining apples and cinnamon sugar. Press lightly so the top layer settles.
  4. Swirl gently with a knife through the batter and layers. Make a few shallow passes for visible cinnamon-brown sugar streaks.
  5. Bake at 350°F for 50-55 minutes, until a toothpick comes out clean. The loaf should look set and lightly browned.
Cool and glaze
  1. Cool the loaf for 15 minutes in the pan. This prevents the glaze from melting off.
  2. Whisk powdered sugar with 2-3 tbsp milk until thick and drizzleable. Sprinkle or drizzle the glaze over the loaf in a thick ribbon.

Notes

For clean slices, let the loaf cool completely before cutting—warm bread can crumble even if the toothpick test passes. Store covered in the refrigerator up to 4 days; for best texture, re-warm slices briefly. Freezing is yes: wrap tightly and freeze up to 2 months, then thaw overnight in the fridge. For a lightly lighter option, replace half the butter with an equal amount of plain Greek yogurt to keep the crumb tender while reducing saturated fat.