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Easy Baked Apple Fritter Bread with Vanilla Glaze

easy baked apple fritter bread - featured image
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A tender, buttery loaf cake studded with cinnamon-spiced apple chunks, swirled with a brown sugar filling, and topped with a simple vanilla glaze. It gives you that nostalgic fritter feeling without the mess of deep frying.

Ingredients

Scale
  • 2 cups all-purpose flour, spooned and leveled
  • ¾ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 teaspoons ground cinnamon, divided
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup milk (whole or 2%)
  • ½ cup unsalted butter, melted and slightly cooled
  • 2 teaspoons vanilla extract, divided
  • 2 medium apples (Honeycrisp, Granny Smith, or Braeburn), peeled and diced into ¼-inch cubes
  • 1 cup powdered sugar
  • 2–3 tablespoons heavy cream or milk

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly spray the parchment with non-stick spray.
  2. In a medium bowl, toss the diced apples with ¼ cup of the packed brown sugar and 1 teaspoon of ground cinnamon. Set aside.
  3. In a small bowl, combine the remaining ¼ cup brown sugar and 1 teaspoon cinnamon for the swirl. Set aside.
  4. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  5. In a separate medium bowl, whisk together the eggs, milk, melted butter, and 1 teaspoon of vanilla extract until smooth.
  6. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until no streaks of flour remain. Do not overmix.
  7. Pour half of the batter into the prepared loaf pan and spread evenly. Sprinkle half of the brown sugar swirl mixture over the batter, then arrange half of the cinnamon apples on top, pressing them in slightly. Pour the remaining batter over the apples and spread gently. Top with the remaining apples and the rest of the brown sugar swirl mixture. Press the apples in slightly.
  8. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil.
  9. Let the bread cool in the pan for 15 minutes. Then use the parchment overhang to lift it out and transfer to a wire rack to cool completely.
  10. In a small bowl, whisk together the powdered sugar, remaining 1 teaspoon vanilla extract, and 2 tablespoons of heavy cream or milk. Add more liquid, 1 teaspoon at a time, until you reach a thick but pourable consistency.
  11. Drizzle the glaze over the cooled bread. Let it set for about 10 minutes before slicing.

Notes

Don’t overmix the batter. Use firm apples like Honeycrisp or Granny Smith. Let the bread cool before glazing. The bread tastes even better on day two. Store in an airtight container at room temperature for up to 3 days. Freeze unglazed for up to 3 months.

Nutrition

Keywords: apple fritter bread, baked apple bread, apple cinnamon bread, vanilla glaze, fall baking, easy bread recipe

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