Go Back

Apple Fritter Bread

Apple fritter bread with cinnamon-brown sugar swirls, apple chunks, and a thick vanilla glaze. Baked in a loaf pan for a tender, cake-like crumb with fruity bursts in every slice.
Print Recipe Pin Recipe
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
  

Dry ingredients
  • 1 tsp ground cinnamon
  • 1.75 tsp baking powder
  • 0.5 tsp salt
  • 1.5 cup all-purpose flour
  • 0.333 cup brown sugar packed
  • 0.667 cup granulated sugar
Wet ingredients
  • 0.5 cup butter softened
  • 2 eggs large
  • 1.5 tsp vanilla extract
  • 0.5 cup milk
  • 1 cup powdered sugar
Fruit
  • 2 apples peeled and chopped

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep
  1. Preheat the oven to 350F, then grease and line a 9x5-inch loaf pan with parchment if desired.
  2. Mix brown sugar and ground cinnamon, then toss the chopped apples with 2 tablespoons of the cinnamon sugar mixture.
Make the batter
  1. Beat the softened butter and granulated sugar until fluffy, about 2 to 3 minutes.
  2. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. Whisk the all-purpose flour, baking powder, and salt together, then add to the batter alternately with the milk, mixing just until combined.
Layer and swirl
  1. Spread half of the batter into the prepared loaf pan.
  2. Top with half the apples and half of the remaining cinnamon sugar mixture.
  3. Repeat the layers with the remaining batter, then the remaining apples and cinnamon sugar.
  4. Swirl gently with a knife to create cinnamon-brown sugar streaks through the loaf.
Bake and glaze
  1. Bake at 350F for 50 to 55 minutes, until a toothpick comes out clean.
  2. Cool the loaf for 15 minutes.
  3. Whisk powdered sugar with 2 to 3 tablespoons of milk until smooth, then drizzle the glaze over the warm loaf.

Notes

Pro tip: swiping the knife through the layers a few times creates ribbon-like cinnamon swirls without fully mixing the apples. Store covered at room temperature for up to 2 days or refrigerated for up to 5 days; freeze slices for up to 2 months, thaw overnight in the fridge and rewarm briefly. For a lighter option, replace half the butter with unsweetened applesauce (texture may be slightly softer).