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Apple Fritter Bread

Apple fritter bread with cinnamon-sugar apple layers baked into a soft vanilla loaf, then finished with a powdered sugar milk glaze drizzle. Expect a golden crumb studded with tender apple bits and a glossy-sweet top.
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Prep Time 1 hour 20 minutes
Cook Time 1 hour
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry and fruit
  • 1.75 cup all-purpose flour
  • 1.5 tsp baking powder
  • 2 apples, peeled and diced Dice small and uniform for even baking.
  • 1 tsp cinnamon Divided: 1 tsp for apple coating, remaining for batter.
  • 0.33 cup brown sugar Used with apples for cinnamon-sugar coating.
Wet batter
  • 0.5 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 2 eggs Large eggs.
  • 0.5 cup milk
Glaze
  • 1 cup powdered sugar For glaze.
  • 2 tbsp milk For glaze. Use as needed for drizzle consistency.
  • 1 tsp cinnamon Remaining cinnamon for batter.

Equipment

  • 1 sheet pan

Method
 

Coat the apples and prep the pan
  1. Toss the diced apples with 1 teaspoon cinnamon and brown sugar, then set aside to coat evenly.
  2. Whisk the flour, baking powder, and remaining cinnamon together until evenly combined.
  3. Beat the softened butter and granulated sugar until fluffy, about 1 minute, then mix in the eggs and milk just until smooth.
Build the loaf
  1. Fold the dry ingredients into the wet mixture until just combined, with no visible dry flour.
  2. Layer half the batter in a greased loaf pan, top with half the apples, then repeat with remaining batter and apples.
  3. Swirl gently with a knife to distribute apple pieces without fully mixing them in.
Bake and glaze
  1. Bake at 350°F for 55-60 minutes, until a toothpick comes out mostly clean and the top is lightly golden.
  2. Whisk powdered sugar with 2 tbsp milk to form a thick drizzle, then drizzle over the cooled loaf.

Notes

Dice the apples small and uniform so they bake evenly through the loaf; avoid overmixing after adding the dry ingredients to keep the crumb tender. Store covered in the refrigerator up to 4 days. Freezing: yes, freeze slices (without extra glaze) up to 2 months; thaw overnight in the fridge and warm briefly if desired. For a dairy-light swap, use plant-based butter and lactose-free milk in the same amounts.