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Apple Fritter Bread with Cinnamon Glaze

Apple fritter bread with cinnamon glaze layers tender diced apples and cinnamon sugar through a soft, buttery loaf. Bake it in a 9x5-inch loaf pan, then finish the cooled bread with a smooth cinnamon glaze.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

For the apple layer
  • 2 apples medium, peeled, cored, and diced into 1/2-inch pieces
  • 0.33 cup granulated sugar
  • 1 tsp ground cinnamon
For the bread
  • 0.5 cup unsalted butter softened
  • 0.67 cup granulated sugar
  • 2 eggs large, at room temperature
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup whole milk at room temperature
For the cinnamon glaze
  • 1 cup powdered sugar
  • 1.5 tbsp whole milk
  • 0.25 tsp ground cinnamon

Equipment

  • 1 9x5-inch loaf pan

Method
 

Prepare the pan and apples
  1. Heat the oven to 350°F and grease a 9x5-inch loaf pan.
  2. Toss the apples with the granulated sugar and cinnamon until evenly coated.
Make the batter
  1. Beat the softened butter and granulated sugar until light and fluffy, about 2 minutes.
  2. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. Whisk together the flour, baking powder, and salt.
  4. Add the flour mixture to the butter mixture in three additions, alternating with the milk and beginning and ending with the flour mixture, mixing just until combined.
Assemble and bake
  1. Spread half of the batter in the prepared pan, then layer on half of the apple mixture, including any accumulated cinnamon sugar.
  2. Spread the remaining batter over the apples.
  3. Top with the remaining apple mixture, and gently swirl through the layers with a knife.
  4. Bake for 60 to 70 minutes, until a toothpick inserted into the bread portion comes out clean or with a few moist crumbs.
  5. Cool in the pan for 15 minutes, then transfer to a wire rack and cool completely.
Make the glaze
  1. Whisk the powdered sugar, milk, and cinnamon until smooth.
  2. Drizzle the glaze over the cooled loaf and let the glaze set before slicing.

Notes

For the cleanest slices, let the loaf cool completely before adding the glaze. Store covered in the refrigerator for up to 4 days; it freezes well, glazed or unglazed. For a dairy-free version, use plant-based butter and milk.