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Apple Fritter Bread

Apple fritter bread with cinnamon-brown sugar swirls, chopped apple chunks, and a thick vanilla glaze. Baked as a tender loaf for easy sliceable dessert texture.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry and seasoning
  • 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
Wet
  • 0.5 cup butter Softened
  • 2 large eggs
  • 1.5 tsp vanilla extract
  • 0.5 cup milk
  • 1 cup powdered sugar
Fruit
  • 2 apples Peeled and chopped
Glaze
  • 2 tbsp milk Use 2-3 tbsp total, to drizzle

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 350F, then grease and line a 9x5-inch loaf pan with parchment.
Make cinnamon sugar and coat apples
  1. Mix the packed brown sugar with ground cinnamon, then toss the chopped apples with 2 tablespoons of the mixture to coat.
Cream butter and add flavor
  1. Beat the softened butter with the granulated sugar until fluffy, then beat in the eggs and vanilla extract.
Combine batter
  1. Whisk the all-purpose flour, baking powder, and salt together, then add to the batter alternately with the milk until just combined.
Layer and swirl
  1. Spread half of the batter into the loaf pan, then top with half the apples and half of the remaining cinnamon sugar.
  2. Repeat the layers with the remaining batter, apples, and cinnamon sugar.
  3. Swirl gently with a knife to create cinnamon-brown sugar marbling through the loaf.
Bake
  1. Bake at 350F for 50-55 minutes, until a toothpick inserted in the center comes out clean.
Cool and glaze
  1. Cool the loaf for 15 minutes before glazing.
  2. Whisk the powdered sugar with 2-3 tablespoons of milk until smooth, then drizzle over the warm loaf.

Notes

For the best swirl, keep the cinnamon sugar and apple layer dry and evenly distributed so the loaf bakes with distinct ribbons. Store covered at room temperature up to 3 days or refrigerate up to 5 days; rewarm slices briefly. Freeze baked slices for up to 2 months. For a lower-sugar option, use a 1:1 baking blend for the sugars and consider a light powdered-sugar glaze made with a reduced-sugar powdered substitute.