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Apple Fritter Bread

Apple fritter bread with cinnamon-brown sugar swirls, tender apple chunks, and a thick vanilla glaze. Baked in a loaf pan until a toothpick comes out clean, then drizzled with a smooth powdered-sugar finish.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon sugar and apples
  • 0.3333333333 cup brown sugar Packed
  • 1 tsp ground cinnamon
  • 2 apples Peeled and chopped
Bread
  • 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
Glaze
  • 1 cup powdered sugar
  • 2 tbsp milk 2-3 tablespoons, adjust for drizzle consistency

Equipment

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

Method
 

Prep and preheat
  1. Preheat the oven to 350F, then grease and line a 9x5-inch loaf pan.
  2. Measure the cinnamon and brown sugar, then set aside for tossing and layering.
Season the apples
  1. Mix the brown sugar and ground cinnamon, then toss the chopped apples with 2 tablespoons of the mixture so they’re evenly coated.
Make the batter
  1. Beat the softened butter and granulated sugar until fluffy, then beat in the eggs and vanilla extract.
  2. Whisk the all-purpose flour, baking powder, and salt, then add them to the batter alternately with the milk, mixing just until combined.
Assemble and swirl
  1. Spread half the batter into the loaf pan, then top with half the apples and half of the remaining cinnamon sugar.
  2. Repeat by layering the remaining batter, apples, and cinnamon sugar, keeping the surface covered.
  3. Swirl gently with a knife to create ribbon-like cinnamon swirls through the loaf.
Bake and glaze
  1. Bake for 50-55 minutes at 350F, until a toothpick inserted in the center comes out clean.
  2. Cool the loaf for 15 minutes, then whisk the powdered sugar with milk to make a thick glaze.
  3. Drizzle the vanilla glaze over the warm loaf and let it set before slicing.

Notes

For the best swirl, keep the knife movements gentle so the layers don’t fully blend—just enough to streak the cinnamon-brown sugar through the loaf. Store sliced bread in an airtight container in the refrigerator for up to 4 days; freeze wrapped slices for up to 2 months. For a lighter option, use plant-based butter and dairy-free milk in the same amounts for an easy swap.