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Apple Fritter Bread

Apple fritter bread with a cinnamon-apple swirl and a thick vanilla glaze. Baked into a dense, moist loaf with a toothpick-clean finish and a gentle knife swirl for ribboned filling in every slice.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
Wet ingredients and leavening
  • 0.67 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 2 eggs
  • 1.5 tsp vanilla extract
  • 0.5 cup whole milk
Apple filling
  • 2 cup apples diced
  • 0.33 cup brown sugar
  • 2 tsp cinnamon
  • 1 tbsp butter cooked together with apples
  • 1 butter used for skillet cooking
Glaze
  • 1 cup powdered sugar
  • 2 tbsp milk 2-3 tablespoons; adjust thickness
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and make the apple filling
  1. Preheat oven to 350F and grease a 9x5 loaf pan.
  2. In a skillet, cook diced apples with butter, brown sugar, and cinnamon for 5 minutes until softened, then cool completely.
Make the batter
  1. Beat the softened butter and granulated sugar until fluffy.
  2. Add eggs and vanilla extract and beat until combined.
  3. Whisk together all-purpose flour, baking powder, baking soda, salt, and cinnamon.
  4. Alternate adding the dry mixture and whole milk to the butter mixture until smooth.
Assemble and bake
  1. Pour half the batter into the prepared loaf pan.
  2. Layer all the cinnamon-apple mixture over the batter.
  3. Top with the remaining batter.
  4. Swirl gently with a knife to create a cinnamon-apple ribbon.
  5. Bake for 55-60 minutes until a toothpick comes out clean.
  6. Cool the loaf for 15 minutes before glazing.
Glaze and serve
  1. Whisk powdered sugar with 2-3 tablespoons milk and vanilla extract to make a smooth glaze.
  2. Drizzle generously over the warm loaf and slice to serve.

Notes

For the cleanest swirl, cool the apple filling completely so it doesn’t sink or thin the batter. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days; freeze sliced portions for up to 2 months. For a lower-sugar option, reduce the glaze powdered sugar by using a sugar-free powdered substitute and warm the milk slightly to keep the drizzle pourable.