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Apple Fritter Bread

This moist Apple Fritter Bread is layered with cinnamon-sugar apples and a rich brown sugar swirl, then finished with a sweet old-fashioned glaze. It has all the cozy flavors of an apple fritter in an easy homemade quick bread.
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Prep Time 25 minutes
Cook Time 1 hour
Pan Cooling Time 15 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Brown Sugar and Cinnamon Mixture
  • 1/3 cup brown sugar packed
  • 1 teaspoon ground cinnamon
Apple Bread Batter
  • 1/2 cup butter softened
  • 2/3 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk or almond milk at room temperature
Chopped Apple Mixture
  • 2 large Granny Smith apples peeled and chopped into small pieces, but not finely minced
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
Old-Fashioned Cream Glaze
  • 1/2 cup powdered sugar
  • 1–3 tablespoons milk or cream add as needed to reach the desired consistency
For Preparing the Pan
  • nonstick cooking spray as needed

Equipment

  • 9×5-inch loaf pan
  • Nonstick cooking spray
  • Parchment paper or aluminum foil, optional
  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Whisk
  • Rubber spatula
  • Butter knife
  • Wire cooling rack
  • Measuring cups and spoons

Method
 

Prepare the Oven and Pan
  1. Preheat the oven to 350°F (175°C).
  2. Coat a 9×5-inch loaf pan with nonstick cooking spray. Alternatively, line the pan with parchment paper or aluminum foil and lightly spray the lining.
Prepare the Cinnamon Mixtures
  1. In a small bowl, stir together the brown sugar and 1 teaspoon cinnamon. Set aside.
  2. In another bowl, toss the chopped apples with 2 tablespoons granulated sugar and 1 teaspoon cinnamon until evenly coated. Set aside.
Prepare the Bread Batter
  1. In a medium bowl, whisk together the all-purpose flour and baking powder. Set aside.
  2. In a large mixing bowl, beat the softened butter and 2/3 cup granulated sugar until light and creamy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Mix in the vanilla extract.
  5. Gradually add the flour mixture, alternating with the milk, and mix only until the batter is smooth and combined.
Layer the Loaf
  1. Spread half of the bread batter evenly in the prepared loaf pan.
  2. Top with half of the chopped apple mixture, followed by half of the brown sugar and cinnamon mixture.
  3. Spread the remaining batter over the apple layer.
  4. Add the remaining chopped apples and sprinkle the remaining brown sugar and cinnamon mixture over the top.
  5. Run a butter knife through the batter a few times to create a gentle swirl. Avoid mixing too deeply or excessively.
Bake and Cool
  1. Bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  2. If the top begins to brown too quickly, loosely cover the loaf with aluminum foil during the final portion of baking.
  3. Let the bread cool in the pan for approximately 15 minutes.
  4. Carefully remove the loaf from the pan and transfer it to a wire rack. Let it cool completely before glazing.
Prepare the Glaze
  1. In a small bowl, stir together the powdered sugar and 1 tablespoon milk or cream.
  2. Add more milk or cream, a little at a time, until the glaze reaches the desired consistency.
  3. If necessary, microwave the glaze for approximately 10 seconds to make it more pourable.
  4. Drizzle the glaze over the completely cooled loaf. Let the glaze set briefly before slicing into 8 servings.

Notes

  • Baking time: The source lists a 55-minute cook time, but the instructions specify approximately 60 minutes. Begin checking the loaf after 55 minutes.
  • Apples: Granny Smith apples provide a tart flavor and hold their texture well during baking. Honeycrisp, Pink Lady, or another firm baking apple may also be used.
  • Apple size: Chop the apples into small pieces so they soften evenly, but do not mince them too finely.
  • Room-temperature ingredients: Room-temperature eggs and milk blend more smoothly into the batter.
  • Do not overmix: Mix the batter only until combined to avoid a dense or tough loaf.
  • Swirling: Swirl the layers only a few times so the cinnamon ribbons remain visible.
  • Glaze consistency: Use less milk for a thick glaze or up to 3 tablespoons for a thinner apple-fritter-style glaze that runs over the entire loaf.
  • Extra glaze: Double the glaze ingredients for a more heavily glazed loaf.
  • Cooling: Allow the bread to cool completely before glazing so the glaze does not melt into the loaf.
  • Storage: Store the glazed bread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freezing: Freeze the unglazed loaf or individual slices for up to 3 months. Thaw completely before adding the glaze.