Go Back

Apple Fritter Bread

Apple fritter bread is a tender loaf with cinnamon-brown sugar swirls and juicy apple chunks, baked until a toothpick comes out clean. Finished with a thick vanilla glaze that drips over the top.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert, Desserts & Baking
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

brown sugar
  • 0.3333333333 cup brown sugar Packed for best cinnamon-sugar swirl.
ground cinnamon
  • 1 tsp ground cinnamon
all-purpose flour
  • 1.5 cup all-purpose flour
granulated sugar
  • 0.6666666667 cup granulated sugar
baking powder
  • 1.75 tsp baking powder
salt
  • 0.5 tsp salt
butter, softened
  • 0.5 cup butter, softened Softened so it creams easily.
eggs
  • 2 eggs Large eggs, room temperature preferred.
vanilla extract
  • 1.5 tsp vanilla extract
milk
  • 0.5 cup milk For the batter; use 2–3 tbsp more for glaze.
apples
  • 2 apples Peeled and chopped (small pieces distribute better).
powdered sugar
  • 1 cup powdered sugar
milk for glaze
  • 2 tbsp milk for glaze Start with 2 tbsp; add 1 more tbsp if needed for drizzle consistency.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350F, then grease and line a 9x5-inch loaf pan so the bread releases cleanly.
Make the cinnamon-sugar apple mix
  1. Mix the packed brown sugar with the ground cinnamon, then toss the chopped apples in 2 tablespoons of the cinnamon sugar.
Cream the wet ingredients
  1. Beat the softened butter and granulated sugar until fluffy, then beat in the eggs and vanilla extract until smooth.
Build the batter
  1. Whisk the all-purpose flour, baking powder, and salt, then add to the batter alternately with the milk until just combined.
Layer and swirl
  1. Spread half the batter in the loaf pan, top with half the apples, and sprinkle on half of the remaining cinnamon sugar.
  2. Repeat the layers with the remaining batter, remaining apples, and the remaining cinnamon sugar.
  3. Swirl gently with a knife to create cinnamon-brown sugar streaks through the loaf.
Bake
  1. Bake at 350F for 50–55 minutes, until a toothpick inserted in the center comes out clean (look for a golden top and set edges).
Glaze and serve
  1. Cool the loaf for 15 minutes, then whisk powdered sugar with milk to make a thick glaze.
  2. Drizzle the glaze over the warm loaf so it sinks slightly into the swirls.

Notes

For the prettiest cinnamon swirls, keep the apples roughly the same size so you don’t get big pockets of fruit. Store covered at room temperature for 2 days or refrigerate up to 5 days; freeze slices up to 2 months. For a lighter option, substitute half the butter with plain Greek yogurt (use softened butter to keep the batter smooth).