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Apple Fritter Bread

A delightful loaf that combines the flavors of apple fritters without the hassle of frying. This quick bread features layers of buttery batter, cinnamon-sugar apples, and a sweet glaze.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Brown Sugar Cinnamon Swirl
  • ⅓ cup brown sugar
  • 1 teaspoon cinnamon
Apple Bread Batter
  • ½ cup butter, softened
  • ⅔ cup granulated sugar
  • 2 pieces eggs, room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 ¾ teaspoons baking powder
  • ½ cup milk or almond milk, room temperature
Apple Filling
  • 2 large apples, peeled and chopped small Granny Smith recommended
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
Old-Fashioned Cream Glaze
  • ½ cup powdered sugar
  • 1 to 3 tablespoons milk or cream

Method
 

Preparation
  1. Preheat the oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper.
  2. In a small bowl, mix together the brown sugar and cinnamon for the swirl.
  3. In another bowl, whisk together the flour and baking powder.
  4. In a large bowl, beat together the softened butter and granulated sugar until light and creamy.
  5. Add eggs one at a time and mix thoroughly, then stir in vanilla.
  6. Gradually mix the dry ingredients into the wet, alternating with milk until just combined.
  7. In a separate bowl, toss the chopped apples with granulated sugar and cinnamon.
Layering and Baking
  1. Pour half of the batter into the prepared loaf pan and spread evenly. Add half of the apple mixture and half of the brown sugar-cinnamon swirl.
  2. Pour the remaining batter over, followed by the rest of the apple mixture and the remaining swirl.
  3. Use a knife to gently swirl the layers together. Bake for 55 to 60 minutes, or until a toothpick inserted comes out clean.
  4. Let the bread cool in the pan for about 15 minutes before transferring to a wire rack.
  5. While cooling, mix powdered sugar with milk or cream to make the glaze and drizzle it over the cooled loaf.

Notes

Use Granny Smith apples for best results. Don't overmix the batter, and allow the bread to cool before glazing. Store leftovers in an airtight container for up to two days.