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Apple Fritter Bread

Apple fritter bread with cinnamon-brown sugar swirls and tender apple chunks baked into a loaf, finished with a thick vanilla glaze drizzle. Soft, moist crumb with a lightly caramelized cinnamon sugar ribbon in every slice.
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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: 370
Ingredients Equipment Method Notes

Ingredients
  

Apple fritter bread
  • 0.33333333333333 cup brown sugar Packed
  • 1 tsp ground cinnamon
  • 1.5 cup all-purpose flour
  • 0.66666666666667 cup granulated sugar
  • 1.75 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup butter Softened
  • 2 large eggs
  • 1.5 tsp vanilla extract
  • 0.5 cup milk
  • 2 apples Peeled and chopped
  • 1 cup powdered sugar
  • 2.5 tbsp milk For glaze (2–3 tbsp)

Equipment

  • 1 sheet pan
  • 1 Cast iron skillet
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat oven to 350F, and grease and line a 9x5-inch loaf pan.
Make cinnamon sugar and apple filling
  1. Mix brown sugar and ground cinnamon, then toss the chopped apples with 2 tablespoons of the mixture until coated.
Mix wet batter
  1. Beat softened butter and granulated sugar until fluffy, then beat in the eggs and vanilla extract until smooth.
Combine dry and wet ingredients
  1. Whisk all-purpose flour, baking powder, and salt together, then add to the batter alternately with milk until just combined.
Layer and swirl
  1. Spread half the batter in the loaf pan.
Add first apple and cinnamon layer
  1. Top with half the apples and half of the remaining cinnamon sugar mixture.
Add second batter and apples
  1. Repeat the layers with the remaining batter, apples, and cinnamon sugar.
Swirl for fritter effect
  1. Swirl gently with a knife to create marbled cinnamon-brown sugar streaks on top and through the loaf.
Bake
  1. Bake 50-55 minutes at 350F until a toothpick comes out clean.
Glaze and serve
  1. Cool the loaf for 15 minutes.
Make and drizzle the vanilla glaze
  1. Whisk powdered sugar with 2-3 tablespoons of milk until thick, then drizzle over the warm loaf.

Notes

Pro tip: To keep the swirl distinct, toss the apples right before layering and swirl lightly—overmixing makes the cinnamon sugar blend into the batter. Store covered at room temperature up to 2 days or refrigerate up to 5 days; freeze slices up to 2 months (glaze after thawing for best texture). For a lighter version, use half butter (or plant-based butter) and replace half the granulated sugar with an equal amount of coconut sugar for similar sweetness.