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Sliced Easy Apple Fritter Bread with cinnamon glaze and apple chunks on a plate.

Apple Fritter Bread

A delightful bread bursting with warm cinnamon and tender apple pieces, topped with a sweet glaze, perfect for cozy mornings or special gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Bread Ingredients
  • 2 cups Apples, peeled and diced Granny Smith, Honeycrisp, or Pink Lady are ideal.
  • 1 cup Brown sugar
  • 2 teaspoons Cinnamon
  • 2 cups All-purpose flour
  • 1 tablespoon Baking powder
  • 1 teaspoon Salt
  • 2 large Eggs
  • 1/2 cup Milk (regular or non-dairy)
  • 1 teaspoon Vanilla extract
  • 1/2 cup Melted butter or neutral oil Either works well.
Glaze Ingredients
  • 1 cup Powdered sugar For drizzling on top.
  • 1-2 tablespoons Milk Just enough to achieve desired glaze consistency.
  • 1 pinch Cinnamon For added flavor in the glaze.

Method
 

Preparation
  1. Preheat your oven and grease a loaf pan. Lining with parchment paper is recommended for easy lifting.
  2. Toss the diced apples with brown sugar and cinnamon and set aside to become syrupy.
  3. In one bowl, mix the dry ingredients: flour, baking powder, cinnamon, and salt. In another bowl, whisk together the wet ingredients: eggs, milk, vanilla, and melted butter.
  4. Combine the dry and wet ingredients, stirring just until no dry flour remains.
Assembly
  1. Pour half the batter into the prepared loaf pan and spoon half the apple mixture on top. Swirl lightly with a butter knife.
  2. Add the remaining batter and top with the rest of the apples. Swirl gently again.
Baking
  1. Bake until a toothpick inserted into the center comes out mostly clean, about 45-60 minutes. If it hits a soft apple pocket, that is fine.
Cooling and Glazing
  1. Allow the loaf to cool before glazing to prevent the glaze from melting off.
  2. In a small bowl, whisk powdered sugar with milk and cinnamon until thick. Drizzle over the cooled loaf.

Notes

This bread is best stored tightly wrapped. It lasts 2-3 days at room temperature and up to 5 days in the fridge. For freezing, wrap and freeze slices with or without the glaze. Thaw as needed.