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Apple Fritter Bread

Apple fritter bread with cinnamon-spiced diced apples layered through a soft vanilla batter, baked into a moist loaf. Finished with a quick powdered sugar glaze for bakery-style flavor without deep frying.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Apple Fritter Bread
  • 2 apples Peeled and diced.
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 3 tbsp brown sugar Divided (use 1 tbsp for the apple mixture, plus remaining for layering).
  • 1.5 cup all-purpose flour
  • 1 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 2 eggs Large.
  • 0.33 cup vegetable oil
  • 0.5 cup milk
  • 1 cup powdered sugar For the glaze.
  • 2 tbsp milk For the glaze.

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep and preheat
  1. Preheat the oven to 350F and grease a 9x5-inch loaf pan.
  2. Set the greased pan aside so you can build the loaf quickly.
Make the apple layer
  1. Toss the diced apples with cinnamon, nutmeg, and 1 tablespoon of brown sugar; set aside.
  2. Leave the apples at room temperature while you mix the batter.
Mix the batter
  1. Combine the flour, granulated sugar, baking powder, and salt in a mixing bowl.
  2. Add the eggs, vegetable oil, and milk, then mix until a smooth batter forms.
Assemble the loaf
  1. Spoon half the batter into the prepared pan and top with half the diced apples and half the remaining brown sugar mixture.
  2. Repeat with the remaining batter, apples, and brown sugar mixture.
Bake
  1. Bake for 55-60 minutes, tenting with foil after 45 minutes if the top browns too quickly.
  2. Cool the loaf in the pan briefly, then cool completely before glazing.
Glaze and serve
  1. Whisk the powdered sugar and milk together until smooth.
  2. Drizzle the glaze over the cooled loaf and let it set before slicing.

Notes

For clean slices, cool the loaf fully before glazing, and drizzle the glaze in a thin ribbon so it sets without running. Store covered at room temperature for up to 3 days or in the refrigerator for up to 5 days; freeze slices for up to 2 months. For a lighter option, substitute part of the vegetable oil with unsweetened applesauce (use equal total fat by volume).