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Apple Fritter Bread

Apple fritter bread with cinnamon-brown sugar apple chunks and a thick vanilla glaze. Layered batter bakes up tender with a lightly swirled, crunchy cinnamon-sugar finish.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert, Desserts & Baking
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Brown sugar cinnamon layer
  • 0.3333333333 cup brown sugar Packed.
  • 1 tsp ground cinnamon
Bread base
  • 1.5 cup all-purpose flour
  • 0.6666666667 cup granulated sugar
  • 1.75 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup butter Softened.
  • 2 eggs Large.
  • 1.5 tsp vanilla extract
  • 0.5 cup milk
Apple filling
  • 2 apples Peeled and chopped.
Vanilla glaze
  • 1 cup powdered sugar
  • 2 tbsp milk 2–3 tablespoons total; add gradually to reach drizzle consistency.

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Preheat and prep the pan
  1. Preheat the oven to 350°F and grease and line a 9x5-inch loaf pan.
Make the cinnamon-sugar apple mix
  1. Mix the brown sugar with the ground cinnamon, then toss the chopped apples in 2 tablespoons of it so they’re evenly coated.
Mix the batter
  1. Beat the softened butter and granulated sugar until fluffy, then beat in the eggs and vanilla extract until smooth.
  2. Whisk the flour, baking powder, and salt together, then add to the batter alternately with the milk just until combined.
Layer and swirl
  1. Spread half the batter in the pan, top with half the apples and half of the remaining cinnamon sugar, then repeat the layers with the remaining batter and apples.
  2. Swirl gently with a knife to create marbled cinnamon-sugar streaks through the loaf.
Bake
  1. Bake for 50–55 minutes at 350°F, until a toothpick comes out clean.
Cool and glaze
  1. Cool the loaf for 15 minutes before glazing.
  2. Whisk the powdered sugar with 2–3 tablespoons of milk until thick and smooth, then drizzle over the warm loaf.

Notes

For clean slices, let the loaf cool at least 15 minutes, then refrigerate for firmer texture (store 3–4 days in the fridge in an airtight container). Reheat briefly for a softer crumb. Freezing is yes: wrap tightly and freeze up to 2 months, then thaw overnight in the fridge. If you prefer a lighter option, use reduced-fat butter and milk without changing the bake time.