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Apple Fritter Bread

Apple fritter bread with cinnamon-sugar swirls and apple chunks baked into a tender loaf, then finished with a thick vanilla glaze. Layers and a gentle knife swirl create the classic fritter look in a sliceable loaf.
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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: 340
Ingredients Equipment Method Notes

Ingredients
  

Apple Fritter Bread
  • 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
  • 0.5 cup butter Softened
  • 2 eggs Large
  • 1.5 tsp vanilla extract
  • 0.5 cup milk Plus 2-3 tbsp for glaze
  • 2 apples Peeled and chopped
  • 1 cup powdered sugar

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 stand mixer

Method
 

Prepare the loaf pan and apple mixture
  1. Preheat the oven to 350F, then grease and line a 9x5-inch loaf pan.
  2. Mix brown sugar and ground cinnamon, then toss the chopped apples in 2 tablespoons of the cinnamon sugar.
Make the batter
  1. Beat the softened butter and granulated sugar until fluffy.
  2. Beat in the eggs and vanilla extract until the mixture looks smooth.
  3. Whisk together the all-purpose flour, baking powder, and salt.
  4. Add the flour mixture to the batter alternately with the milk, mixing just until no dry streaks remain.
Assemble and bake
  1. Spread half the batter in the loaf pan.
  2. Top with half the apples and half of the remaining cinnamon sugar.
  3. Repeat the layers with the remaining batter, apples, and cinnamon sugar.
  4. Swirl gently with a knife to create swirled streaks through the top layer.
  5. Bake for 50-55 minutes, until a toothpick comes out clean.
Glaze and finish
  1. Cool the loaf for 15 minutes.
  2. Whisk powdered sugar with 2-3 tablespoons milk until smooth, then drizzle over the warm loaf.

Notes

For the prettiest swirls, swirl lightly right after layering so the apples don’t fully sink. Store covered in the refrigerator up to 4 days; freeze slices in a sealed bag for up to 2 months. For a lighter option, replace the butter with a 1:1 plant-butter stick and use dairy-free milk and vanilla to keep the glaze creamy.