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Apple Fritter Bread

Apple fritter bread with a caramelized cinnamon-apple swirl baked into a dense, moist crumb. A simple vanilla glaze drizzled on top gives a classic bakery-style finish with 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: 360
Ingredients Equipment Method Notes

Ingredients
  

Apple fritter bread base
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 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
Vanilla glaze
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat & prepare the pan
  1. Preheat oven to 350F, then grease a 9x5 loaf pan.
  2. Set the pan aside while you cook and cool the apple filling.
Cook apple filling & cool
  1. Cook diced apples with butter, brown sugar, and cinnamon in a skillet for 5 minutes, until softened.
  2. Cool the cinnamon apple mixture completely before assembling the bread.
Mix the batter
  1. Beat softened butter and granulated sugar until fluffy, about 1-2 minutes.
  2. Add eggs and vanilla extract, then beat until smooth.
  3. Whisk together flour, baking powder, baking soda, salt, and cinnamon.
  4. Alternate adding the dry mixture and whole milk to the butter mixture until just combined.
Assemble & swirl
  1. Pour half the batter into the 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 marbled cinnamon-apple effect.
Bake & glaze
  1. Bake for 55-60 minutes at 350F, until a toothpick comes out clean.
  2. Cool the loaf for 15 minutes in the pan before glazing.
  3. Drizzle generously with vanilla glaze made from powdered sugar, milk (2-3 tbsp), and vanilla.

Notes

For the cleanest swirl, make sure the apple filling is fully cool before layering it into the batter. Store airtight at room temperature for up to 2 days or in the fridge for up to 5 days; warm slices briefly for the best texture. Freezing is yes—freeze unfrosted slices for up to 2 months, then thaw and glaze after reheating. For a lighter option, swap whole milk for low-fat milk without changing the bake time.