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–+ servings

Apple Fritter Bread Recipe

Moist Apple Fritter Bread layers tender cinnamon apples, buttery vanilla crumb, brown sugar swirls, and a simple vanilla glaze.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Bread
Cuisine American
Servings 10 slices

Ingredients
  

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk
  • 2 cups peeled apples cut into small pieces
  • 1/2 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 cup powdered sugar
  • 1 1/2 to 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a little overhang on the sides.
  • Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
  • Place the chopped apples in another bowl. Add the brown sugar and cinnamon and toss until all the pieces are coated. Let the apples sit while you prepare the batter.
  • Add the softened butter and granulated sugar to a large mixing bowl. Beat for 2 to 3 minutes, until noticeably lighter and creamy.
  • Beat in the eggs one at a time.
  • Add 2 teaspoons of vanilla and mix until combined.
  • Add about half of the flour mixture and mix gently.
  • Pour in the milk and mix briefly.
  • Add the remaining flour mixture and stir just until no obvious dry streaks remain. Don't overmix. The batter should be thick.
  • Spoon half of the batter into the prepared loaf pan and spread it toward the edges.
  • Spoon half of the cinnamon apples over the batter.
  • Dollop the remaining batter over the apples and carefully spread it out. It doesn't need to be perfectly even.
  • Add the remaining cinnamon apples over the top, including the cinnamon-brown sugar liquid left in the bowl.
  • Press the apples very lightly into the batter.
  • Run a butter knife through the batter two or three times to create loose swirls. Don't completely mix the layers together.
  • Bake for 55 to 65 minutes, checking the loaf beginning around 50 to 55 minutes.
  • The bread is ready when the top is golden and a toothpick inserted into several spots near the center comes out without raw batter. A few moist crumbs are fine.
  • If the top becomes too dark before the center is ready, loosely cover it with foil and continue baking.
  • Let the loaf cool in the pan for 15 minutes.
  • Lift it from the pan using the parchment and transfer it to a wire rack. Cool for at least another 20 to 30 minutes.
  • Add the powdered sugar, 1 1/2 tablespoons milk, and 1/2 teaspoon vanilla to a small bowl.
  • Whisk until smooth. If necessary, add additional milk one teaspoon at a time until the glaze is thick but drizzleable.
  • Drizzle the glaze generously over the warm or completely cooled loaf.
  • Let the glaze set for a few minutes before slicing.

Notes

  • Use firm apples such as Granny Smith, Honeycrisp, Pink Lady, Fuji, or Braeburn.
  • Keep the apple pieces relatively small so the loaf cooks evenly.
  • The batter is intentionally thick. Don't add more milk to make it easier to spread.
  • Check several spots for doneness because a toothpick pushed through an apple may look wet even when the surrounding bread is finished.
  • Letting the loaf cool before slicing gives you a softer but more stable crumb.
  • For the cleanest-looking glaze, wait until the loaf is only slightly warm before drizzling it on.