Cinnamon Apple Fritter Bread

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Cinnamon Apple Fritter Bread

Prep time: 15 mins | Bake time: 50–60 mins | Yield: 1 standard 9×5-inch loaf

Ingredients

Apple & Cinnamon Layers

  • 2 medium Granny Smith or Honeycrisp apples, peeled, cored, and finely diced

  • 1/3 cup packed brown sugar

  • 1 tsp ground cinnamon

  • 1 tbsp all-purpose flour (to toss with apples)

Brown Sugar Swirl

  • 1/3 cup packed brown sugar

  • 1 tsp ground cinnamon

Loaf Batter

  • 1/2 cup (1 stick) unsalted butter, softened to room temperature

  • 2/3 cup granulated sugar

  • 2 large eggs, room temperature

  • 1 1/2 tsp pure vanilla extract

  • 1 1/2 cups all-purpose flour

  • 1 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1/2 cup whole milk (or buttermilk), room temperature

Vanilla Glaze

  • 1/2 cup powdered sugar

  • 1–2 tbsp milk or heavy cream

  • 1/4 tsp vanilla extract

Instructions

  1. Prep the Oven & Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.

  2. Prep the Apples & Swirl: In a small bowl, toss the diced apples with 1/3 cup brown sugar, 1 tsp cinnamon, and 1 tbsp flour. In a separate small bowl, mix the swirl ingredients (1/3 cup brown sugar and 1 tsp cinnamon). Set both aside.

  3. Make the Batter:

    • In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy (about 2 minutes).

    • Beat in eggs one at a time, followed by the vanilla extract.

    • In a separate bowl, whisk together flour, baking powder, and salt.

    • Add the dry ingredients alternately with the milk into the butter mixture, beginning and ending with dry ingredients. Mix just until combined—do not overmix.

  4. Layer the Loaf:

    • Spread half of the batter evenly into the prepared loaf pan.

    • Top with half of the diced apple mixture and half of the brown sugar swirl mixture. Gently press them into the batter.

    • Spread the remaining batter on top, followed by the remaining apples and cinnamon-sugar mixture.

    • Lightly drag a butter knife through the top layers in a gentle zigzag to swirl slightly.

  5. Bake: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. (If the top browns too quickly after 35–40 minutes, loosely tent with aluminum foil).

  6. Cool & Glaze: Let the loaf cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely. Whisk together powdered sugar, milk, and vanilla until smooth, then drizzle generously over the top before slicing.