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Apple Fritter Bread – Moist and Sweet

Apple Fritter Bread – Moist and Sweet

Moist homemade Apple Fritter Bread packed with cinnamon-coated apples, brown sugar, and a sweet vanilla glaze. This easy baked loaf delivers all the cozy flavor of an apple fritter without frying.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 10 Slices

Ingredients
  

For the Bread

  • 2 cups All-purpose flour
  • 1½ teaspoons Baking powder
  • ½ teaspoon Salt
  • ½ cup Unsalted butter softened
  • ¾ cup Granulated sugar
  • 2 Large Large eggs
  • ½ cup Milk
  • 1 teaspoon Vanilla extract

For the Apple Filling

  • 2 Medium Medium apples peeled and diced
  • ⅓ cup Light brown sugar
  • 1 teaspoon Ground cinnamon

For the Glaze

  • 1 cup Powdered sugar
  • 2 tablespoons Milk
  • ½ teaspoon Vanilla extract

Instructions
 

  • Prepare the Apples: Peel and dice the apples into small, bite-sized pieces. Add them to a bowl with the brown sugar and cinnamon, then toss until evenly coated. Set aside while preparing the batter.
  • Make the Batter: Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper. Whisk together the flour, baking powder, and salt in a mixing bowl. In a separate bowl, beat the softened butter and granulated sugar until light and creamy. Add the eggs one at a time, then mix in the milk and vanilla. Gradually add the dry ingredients to the wet ingredients. Mix just until combined. Do not overmix.
  • Layer the Bread: Spread about half of the batter into the prepared loaf pan. Add about half of the cinnamon-coated apples over the batter. Spoon the remaining batter over the apples, then add the remaining apples on top. Use a knife to gently swirl the apples through the batter.
  • Bake: Bake for approximately 50–60 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out mostly clean. If the top begins browning too quickly, loosely cover the loaf with aluminum foil during the final part of baking.
  • Cool: Allow the bread to cool in the pan for about 10–15 minutes. Carefully remove it from the pan and transfer it to a wire rack. Let it cool substantially before adding the glaze.
  • Make the Glaze: Whisk the powdered sugar, milk, and vanilla extract together until smooth. Add a tiny amount of additional milk if needed to reach a smooth drizzling consistency.
  • Glaze the Bread: Drizzle the glaze over the cooled Apple Fritter Bread. Allow the glaze to sit for several minutes before slicing.
  • Serve: Slice the bread with a serrated knife and serve slightly warm or at room temperature.

Notes

 
  • Apple Choice: Granny Smith, Honeycrisp, Pink Lady, or a combination of firm apples work well.
  • Don't Overmix: Mix the batter only until the ingredients are combined. Overmixing can make the loaf dense.
  • Cooling: Allow the loaf to cool before glazing so the icing stays on top instead of melting completely into the bread.
  • Storage: Store covered in the refrigerator for up to 4 days.
  • Freezing: Freeze individual slices in an airtight freezer-safe container or bag for up to 3 months. For the best results, freeze the bread without the glaze and add fresh glaze after thawing.
  • Reheating: Warm individual slices gently in the microwave for a few seconds or in a low-temperature oven until slightly warm.
 

Nutrition Facts

 
  • Calories: 345 kcal
  • Total Fat: 10.9 g
  • Saturated Fat: 6.4 g
  • Cholesterol: 47 mg
  • Sodium: 257 mg
  • Total Carbohydrates: 59 g
  • Dietary Fiber: 1.7 g
  • Total Sugars: 38 g
  • Protein: 4.6 g