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Apple Fritter Bread

Apple fritter bread layers cinnamon-sugar apples through a soft, buttery loaf and finishes with a simple milk glaze. Bake it until a toothpick inserted into the bread portion comes out with a few moist crumbs.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
cooling 15 minutes
Total Time 1 hour 40 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 293
Ingredients Equipment Method Notes

Ingredients
  

For the bread
  • 2 apples medium, peeled and cut into 1/2-inch dice
  • 1 cup granulated sugar divided (1/3 cup for the apples and 2/3 cup for the batter)
  • 1 tsp ground cinnamon
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 2 eggs large, at room temperature
  • 1 tsp vanilla extract
  • 0.5 cup whole milk
For the glaze
  • 0.5 cup powdered sugar
  • 1 tbsp milk

Equipment

  • 1 9x5-inch loaf pan

Method
 

Prepare the pan
  1. Heat the oven to 350°F.
  2. Grease a 9x5-inch loaf pan.
Make the apple mixture
  1. Toss the apples with 1/3 cup of the sugar and the cinnamon in a medium bowl.
Make the batter
  1. Whisk the flour, baking powder, and salt together in a medium bowl.
  2. Beat the butter and remaining 2/3 cup sugar in a large bowl until light and fluffy, about 2 minutes.
  3. Beat in the eggs one at a time, then beat in the vanilla.
  4. Mix in the flour mixture in three additions, alternating with the milk in two additions, beginning and ending with the flour mixture.
Assemble and bake
  1. Spread half the batter in the prepared pan and scatter half the apple mixture over it.
  2. Spread the remaining batter on top, finish with the remaining apples, and gently press the apples into the batter.
  3. Bake for 60–70 minutes, tenting loosely with foil if the top browns too quickly, until a toothpick inserted into the bread portion comes out with a few moist crumbs.
  4. Cool in the pan for 15 minutes.
  5. Remove the loaf and cool completely on a wire rack.
Glaze the bread
  1. Stir the powdered sugar and milk together until smooth.
  2. Drizzle the glaze over the cooled loaf.

Notes

For neat slices, let the loaf cool completely before glazing. Store covered in the refrigerator for up to 5 days; it freezes well for up to 3 months. For a dairy-free version, use plant-based butter and milk.