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Apple Fritter Bread

Apple fritter bread layers tender batter with cinnamon-sugar apples and bakes into a golden loaf. A smooth powdered sugar glaze finishes each slice.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 366
Ingredients Equipment Method Notes

Ingredients
  

For the batter
  • 0.5 cup unsalted butter softened
  • 0.67 cup granulated sugar
  • 2 eggs large, room temperature
  • 1.5 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1.75 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup whole milk room temperature
For the apple filling
  • 2 apples medium, peeled, cored, and cut into 1/2-inch pieces
  • 0.33 cup granulated sugar
  • 1 tsp ground cinnamon
For the glaze
  • 0.5 cup powdered sugar
  • 1 tbsp milk

Equipment

  • 1 9x5-inch loaf pan

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x5-inch loaf pan.
  3. Whisk the flour, baking powder, and salt together in a medium bowl.
  4. Beat the butter and sugar in a large bowl until light and fluffy, about 2 minutes.
  5. Beat in the eggs one at a time.
  6. Mix in the vanilla.
  7. Add the flour mixture in three additions, alternating with the milk in two additions, mixing just until combined.
  8. Toss the apples with the sugar and cinnamon in a medium bowl.
  9. Spread half the batter in the prepared pan and scatter half the apple mixture over it.
  10. Spoon the remaining batter on top, then finish with the remaining apples, pressing them lightly into the batter.
  11. Bake for 55–65 minutes, until the top is golden brown and a toothpick inserted into the bread (not an apple piece) comes out with a few moist crumbs.
  12. Cool the bread in the pan for 15 minutes.
  13. Turn it out onto a wire rack.
  14. Cool completely.
Make the glaze
  1. Stir the powdered sugar and milk together until smooth.
  2. Drizzle the glaze over the cooled bread.

Notes

For neat slices, let the bread cool completely before glazing. Store covered in the refrigerator for up to 4 days; freeze tightly wrapped slices for up to 3 months. For a dairy-free variation, use plant-based butter and unsweetened non-dairy milk.