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Apple Fritter Bread

Apple fritter bread with cinnamon-sugar apple chunks baked into a tender loaf and finished with a thick vanilla glaze. You’ll get the classic swirled “fritter” flavor in every slice, thanks to layered cinnamon sugar, gentle knife swirls, and a clean-toothpick bake.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Apple fritter bread
  • 0.333 cup brown sugar packed
  • 1 tsp ground cinnamon
  • 1.5 cup all-purpose flour
  • 0.667 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 (2–3 tbsp total)

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 350F, then grease and line a 9x5-inch loaf pan for easy release.
  2. Mix the brown sugar and ground cinnamon, then toss the chopped apples with 2 tablespoons of the cinnamon sugar so the apples taste evenly seasoned.
Mix the batter
  1. Beat the softened butter and granulated sugar until fluffy, about 1–2 minutes, so the base traps air for a tender crumb.
  2. Beat in the eggs one at a time, then mix in the vanilla extract until the batter looks smooth and glossy.
  3. Whisk the all-purpose flour, baking powder, and salt together, then add to the batter alternately with the milk just until combined to avoid overmixing.
Layer and swirl
  1. Spread half of the batter into the prepared loaf pan, then top with half the apples and half of the remaining cinnamon sugar.
  2. Spread the remaining batter on top, then add the remaining apples and remaining cinnamon sugar to create layered apple-fritter pockets.
  3. Swirl gently with a knife through the batter in a few passes to create cinnamon streaks without fully mixing the layers.
Bake and glaze
  1. Bake for 50–55 minutes at 350F, until a toothpick comes out clean with only a few moist crumbs.
  2. Cool the loaf for 15 minutes, then whisk the powdered sugar with 2–3 tablespoons of milk until thick and pourable.
  3. Drizzle the vanilla glaze over the warm loaf so it sets into a lightly glossy finish.

Notes

For best swirl definition, don’t over-swirl—run the knife only a few gentle passes so cinnamon sugar streaks remain visible after baking. Store tightly covered in the fridge for up to 4 days; freeze slices (well wrapped) for up to 2 months. For a lighter option, use unsalted butter and reduce the granulated sugar by 2 tablespoons while keeping the cinnamon sugar and glaze amounts the same.