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Apple Fritter Bread

Apple fritter bread combines a cinnamon-apple swirl with a moist loaf crumb, baked until a toothpick tests clean. Finished with a thick vanilla glaze drizzle, it bakes like a quick bread with a fritter-style filling.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
Wet ingredients
  • 0.67 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 2 eggs
  • 1.5 tsp vanilla extract
  • 0.5 cup whole milk
Apple filling
  • 2 cup apples diced
  • 0.33 cup brown sugar
  • 2 tsp cinnamon
  • 1 tbsp butter for filling, cooked together 5 minutes
Glaze
  • 1 cup powdered sugar
  • 2 tbsp milk add 2–3 tbsp as needed
  • 1 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep the pan and oven
  1. Preheat the oven to 350F and grease a 9x5 loaf pan so the loaf releases easily.
Cook and cool the apple filling
  1. Cook the diced apples with butter, brown sugar, and cinnamon in a skillet for 5 minutes until softened.
  2. Transfer the cinnamon apples to a bowl and cool completely before assembling the batter.
Mix the batter
  1. Beat the softened butter and granulated sugar until fluffy, then add the eggs and vanilla extract and mix until smooth.
  2. Whisk the all-purpose flour, baking powder, baking soda, salt, and cinnamon together, then alternate adding the dry mixture and whole milk to the butter mixture until just combined.
Assemble the loaf
  1. Pour half the batter into the prepared pan and spread evenly.
  2. Layer all the cinnamon-apple mixture over the batter.
  3. Top with the remaining batter and swirl gently with a knife to distribute the filling.
Bake and glaze
  1. Bake for 55–60 minutes at 350F, until a toothpick comes out clean.
  2. Cool the loaf for 15 minutes in the pan before glazing.
  3. Whisk powdered sugar with 2–3 tablespoons milk and vanilla, then drizzle generously over the warm loaf to form a thick glaze layer.

Notes

Pro tip: cool the apple filling completely so it doesn’t thin the batter or sink during baking. Store tightly wrapped in the refrigerator up to 4 days; rewarm slices in short bursts in the microwave. Freezing is yes—freeze wrapped slices up to 2 months and thaw overnight in the fridge. For a lighter option, replace half the all-purpose flour with whole-wheat flour for a nuttier crumb (texture will be slightly denser).