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Apple Fritter Bread

Apple fritter bread with a cinnamon-apple swirl and a thick vanilla glaze. Baked in a loaf pan for a dense, moist crumb with sweet, softened apple pieces in every slice.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Apple Fritter Bread
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.67 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 2 eggs
  • 1.5 tsp vanilla extract
  • 0.5 cup whole milk
  • 2 cup apples diced
  • 0.33 cup brown sugar
  • 2 tsp cinnamon for apple filling
  • 1 tbsp butter for apple filling
  • 1 cup powdered sugar
  • 2.5 tbsp milk start with 2 tbsp, add up to 3
  • 1 tsp vanilla extract for glaze

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and fill the pan
  1. Preheat the oven to 350F, then grease a 9x5 loaf pan so the loaf releases easily.
  2. Cook the diced apples with butter, brown sugar, and cinnamon in a skillet for 5 minutes until softened, then cool completely.
Mix the batter
  1. Beat the softened butter and granulated sugar until fluffy, with lighter color and a thicker texture.
  2. Add the eggs and vanilla extract, mixing until smooth and well combined.
  3. Whisk together the flour, baking powder, baking soda, salt, and cinnamon, then alternate adding the dry mixture and whole milk to the butter mixture until just combined.
Assemble and bake
  1. Pour half the batter into the loaf pan.
  2. Layer all the cinnamon-apple filling over the batter.
  3. Top with the remaining batter, then swirl gently with a knife to create a ribboned swirl through the loaf.
  4. Bake for 55-60 minutes at 350F until a toothpick comes out clean, then cool the loaf for 15 minutes.
Glaze and serve
  1. Drizzle generously with the vanilla glaze while the loaf is still warm enough for the glaze to soak in slightly.

Notes

For clean slices, cool the loaf fully before cutting; store in an airtight container in the refrigerator for up to 4 days. Freeze up to 2 months (glaze after thawing for best texture). To reduce sweetness without changing the method, use unsweetened almond milk in place of whole milk (still make the glaze with powdered sugar).