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Apple Fritter Bread

Apple fritter bread is a soft vanilla loaf layered with cinnamon brown sugar and juicy apple pieces, then finished with a simple vanilla glaze. Bake it until golden and tender for an apple-fritter flavor without frying.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Light brown sugar
  • 0.3333333333 cup light brown sugar Packed
Ground cinnamon
  • 1 tsp ground cinnamon For cinnamon sugar
  • 0.5 tsp ground cinnamon For apples
Apples
  • 2 medium apples Peeled and diced (about 300 g)
Granulated sugar
  • 1 tbsp granulated sugar For apples
  • 0.6666666667 cup granulated sugar For batter
Unsalted butter
  • 1 tbsp unsalted butter Softened (12 g listed, use full amount: 1/2 cup total)
Eggs
  • 2 eggs Large
Vanilla extract
  • 1.5 tsp vanilla extract
All-purpose flour
  • 1.5 cup all-purpose flour 190 g
Baking powder
  • 1.75 tsp baking powder
Salt
  • 0.25 tsp salt
Milk
  • 0.5 cup milk For batter (120 ml)
  • 1 tbsp milk For glaze (use 1 to 2 tbsp)
Powdered sugar
  • 0.5 cup powdered sugar 60 g

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350 F (175 C) and grease and line a 9x5-inch loaf pan with parchment. Set the pan aside for filling.
  2. Mix the light brown sugar and 1 tsp ground cinnamon in a small bowl until evenly combined. This will form your cinnamon-sugar layer.
  3. Toss the diced apples with 1 tbsp granulated sugar and 1/2 tsp ground cinnamon until coated. Let them sit while you make the batter.
Make the batter
  1. Beat the softened unsalted butter and 2/3 cup granulated sugar until fluffy. The mixture should lighten in color.
  2. Beat in the eggs one at a time, then beat in the vanilla extract. Stop once the batter looks smooth.
  3. Whisk the all-purpose flour, baking powder, and salt together. This helps distribute the leaveners evenly.
  4. Add the dry ingredients to the butter mixture alternately with the milk, mixing just until combined. Avoid overmixing so the loaf stays tender.
Layer and swirl
  1. Spread half the batter in the prepared loaf pan and top with half the apples and half the cinnamon sugar. Smooth the apples into an even layer.
  2. Add the remaining batter, then scatter the remaining apples over the top and press them in lightly. Sprinkle the remaining cinnamon sugar across the surface.
  3. Swirl the top with a knife a few times to distribute the cinnamon-sugar through the loaf. Look for marbled streaks.
Bake and glaze
  1. Bake for 50 to 60 minutes at 350 F (175 C) until a toothpick comes out clean. If the top browns too quickly, tent loosely with foil.
  2. Cool for 15 minutes, then lift the loaf out of the pan. The loaf should firm up slightly for clean slicing.
  3. Whisk the powdered sugar with 1 to 2 tbsp milk to make a drizzleable glaze. Drizzle over the warm loaf so it sinks in a little.

Notes

Pro tip: toss the apples and cinnamon sugar first, then assemble promptly so they don’t release too much juice into the batter. Store covered at room temperature for up to 2 days or refrigerate up to 5 days. Freeze the baked loaf (sliced or whole) for up to 2 months; thaw overnight in the fridge and warm before serving. For a lighter option, swap half the butter with an equal amount of unsweetened applesauce (texture will be slightly more cake-like).