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Apple Fritter Bread

Apple fritter bread with cinnamon-brown sugar swirls, tender apple chunks, and a thick vanilla glaze. Baked in a loaf pan for cake-like slices with fritter-inspired pockets of flavor.
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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
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 0.3333333333 cup brown sugar packed
  • 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 ingredients and fruit
  • 0.5 cup butter softened
  • 2 eggs large
  • 1.5 tsp vanilla extract
  • 0.5 cup milk
  • 2 apples peeled and chopped
Glaze
  • 1 cup powdered sugar
  • 2.5 tbsp milk 2-3 tablespoons, add as needed

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat the oven to 350F, then grease and line a 9x5-inch loaf pan with parchment if desired.
Make the cinnamon apple mixture
  1. Mix brown sugar and ground cinnamon, then toss the chopped apples with 2 tablespoons of the mixture so the pieces coat evenly.
Mix the batter
  1. Beat the softened butter and granulated sugar until fluffy, then beat in the eggs and vanilla extract until smooth.
Combine dry and wet ingredients
  1. Whisk the all-purpose flour, baking powder, and salt together, then add to the batter alternately with the milk, mixing just until incorporated.
Layer and swirl
  1. Spread half the batter in the loaf pan, top with half the apples and half the remaining cinnamon sugar mixture, then repeat the layers.
Swirl for the fritter effect
  1. Swirl gently with a knife to create cinnamon streaks through the layers, keeping the swirl light so the loaf stays cohesive.
Bake
  1. Bake at 350F for 50-55 minutes, until a toothpick inserted in the center comes out clean.
Glaze and serve
  1. Cool the loaf for 15 minutes before glazing to help the drizzle set without running off.
  2. Whisk powdered sugar with enough milk to make a thick glaze, then drizzle over the warm loaf.

Notes

Pro tip: reserve some cinnamon-brown sugar for the middle layer so you get distinct swirls in every slice. Store tightly covered in the refrigerator for up to 4 days; rewarm individual slices in the microwave for 15-20 seconds. Freezing is yes—wrap cooled slices and freeze up to 2 months, thaw overnight in the fridge. For a lighter option, use plant-based butter and swap the milk in the glaze for unsweetened almond milk (texture stays close).