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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. The layered batter creates a classic fritter look in sliceable bread form.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry cinnamon sugar
  • 0.3333333333 cup brown sugar packed
  • 1 tsp ground cinnamon
Bread batter
  • 1.5 cup all-purpose flour
  • 0.6666666667 cup granulated sugar
  • 1.75 tsp baking powder
  • 0.5 tsp salt
  • 0.5 lb butter softened
  • 2 eggs large
  • 1.5 tsp vanilla extract
  • 0.5 cup milk
  • 2 apples peeled and chopped
Vanilla glaze
  • 1 cup powdered sugar
  • 2 tbsp milk 2-3 tablespoons, for glaze

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350F, then grease and line a 9x5-inch loaf pan.
Make cinnamon sugar and prep fruit
  1. Mix the brown sugar and ground cinnamon, then toss the chopped apples with 2 tablespoons of the mixture.
Mix the batter
  1. Beat the softened butter and granulated sugar until fluffy, then beat in the eggs and vanilla extract.
  2. Whisk the all-purpose flour, baking powder, and salt, then add them to the batter alternately with the milk.
Layer and swirl
  1. Spread half the batter in the loaf pan, top with half the apples and half the remaining cinnamon sugar, then repeat the layers.
  2. Swirl gently with a knife to create ribbons of cinnamon sugar through the loaf.
Bake and glaze
  1. Bake at 350F for 50-55 minutes, until a toothpick comes out clean.
  2. Cool the loaf for 15 minutes, then whisk powdered sugar with 2-3 tablespoons milk and drizzle over the top.

Notes

For the cleanest swirl, use a light hand with the knife so ribbons stay visible instead of fully mixing through. Store the cooled loaf tightly covered in the refrigerator for up to 4 days; freeze slices in an airtight container for up to 2 months. For a less sweet option, reduce powdered sugar by 1/4 cup and thin the glaze with a bit more milk so it still drizzles.