Apple Fritter Bread Recipe

This Apple Fritter Bread is soft, buttery, and swirled with cinnamon sugar and fresh apples, then finished with a sweet glaze. A cozy quick bread that tastes just like your favorite bakery fritter—perfect for breakfast, snack, or dessert.

Course Dessert

Cuisine American

Keyword apple bread, apple fritter bread

Prep Time 15

Cook Time 50

Servings

Calories 308kcal

Author Jesseca

Ingredients

Bread:

1 ½ Cups All Purpose Flour
1 ¾ Teaspoons Baking Powder
½ Cup Butter softened
½ Cup Granulated Sugar
1 teaspoon Ground Cinnamon
½ teaspoon salt
2 Large Eggs
1 ½ teaspoons Vanilla extract
½ Cup Milk
1 Large Granny Smith Apple or 2 small/medium

Topping:

1/2 Cup Packed Brown Sugar
1 teaspoon cinnamon

Glaze:

1 cups powdered sugar
2 tablespoons milk add another tablespoon if you feel like this is too thick
1/4 teaspoon vanilla extract

Instructions

Bread:

Preheat your oven to 350°F. Lightly grease or line a 9×5-inch loaf pan with parchment paper.
In the bowl of a stand mixer (or using a hand mixer), beat the softened butter on medium speed for 1 minute until smooth. Add granulated sugar and beat another 1–2 minutes, until light and fluffy.
Mix in the eggs, one at a time, followed by the vanilla extract. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
Add the dry ingredients to the butter mixture in two additions, alternating with the milk, beginning and ending with dry. Mix just until combined—do not overmix.
In a small bowl, stir together the brown sugar and cinnamon for the topping.
Spread half the batter evenly into the prepared loaf pan. Sprinkle with half of the chopped apples and half of the cinnamon sugar topping. Repeat with the remaining batter, apples, and topping. Lightly press the topping into the surface.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.

Glaze:

Whisk powdered sugar, vanilla, and milk until smooth. Add an extra tablespoon of milk if needed for drizzling consistency. Drizzle over cooled bread before slicing.

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