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Apple Fritter Bread

Apple fritter bread made with cinnamon-brown sugar apple chunks baked into a loaf and finished with a thick vanilla glaze. Layered batter with gentle knife swirls creates a tender crumb with ribboned spice 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: 290
Ingredients Equipment Method Notes

Ingredients
  

Apple fritter bread loaf
  • 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
  • 0.5 cup butter Softened
  • 2 eggs Large
  • 1.5 tsp vanilla extract
  • 0.5 cup milk
  • 2 apples Peeled and chopped
  • 1 cup powdered sugar
  • 2 tbsp milk For glaze (use 2–3 tbsp total)

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prepare the loaf pan and apple filling
  1. Preheat oven to 350F and grease and line a 9x5-inch loaf pan with a snug liner for easy release.
  2. Mix the brown sugar and ground cinnamon, then toss the chopped apples with 2 tablespoons of the mixture so the pieces are coated.
Make the cinnamon-brown sugar batter
  1. Beat the softened butter and granulated sugar until fluffy, then beat in the eggs one at a time followed by the vanilla extract.
  2. Whisk the all-purpose flour, baking powder, and salt together, then add to the batter alternately with the milk just until combined.
Layer, swirl, and bake
  1. Spread half the batter in the prepared pan, then layer half the apple mixture and half of the remaining cinnamon-sugar over the top.
  2. Spoon the remaining batter over the apples and repeat the layered topping with the remaining apples and cinnamon-sugar.
  3. Swirl gently with a knife to create ribboned cinnamon-brown sugar throughout the loaf surface.
  4. Bake for 50-55 minutes at 350F until a toothpick inserted in the center comes out clean.
Cool and glaze
  1. Cool the loaf for 15 minutes before glazing so the drizzle doesn’t fully sink in.
  2. Whisk powdered sugar with 2–3 tablespoons milk to make a thick glaze, then drizzle over the warm loaf for a glossy finish.

Notes

For clean slices, let the loaf cool at least 15 minutes, then slice with a serrated knife and wipe between cuts if needed. Store covered at room temperature up to 2 days or refrigerate up to 5 days. Freezing is yes—freeze individual slices wrapped tightly for up to 2 months and thaw overnight in the fridge. For a lighter option, use plant-based butter and your milk of choice in the same amounts to keep the crumb tender.