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Apple Fritter Bread

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Moist, tender quick bread swirled with cinnamon sugar and studded with buttery cinnamon-spiced apple chunks, then finished with a sweet vanilla glaze—like eating an apple fritter in loaf form.

Ingredients

  • 2 medium apples, peeled, cored & diced small (about 2 cups)
  • 1 Tbsp dark brown sugar (for apple layer)
  • 1 ¼ tsp ground cinnamon, divided
  • 1 tsp melted butter (for apple layer)
  • ½ cup dark brown sugar (for cinnamon-sugar swirl)
  • 2 tsp ground cinnamon (for cinnamon-sugar swirl)
  • ½ cup salted butter, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • Pinch of salt (for batter)
  • ⅓ cup milk
  • ⅓ cup sour cream
  • ½ cup powdered sugar
  • 1 Tbsp milk (for glaze)
  • ½ tsp vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat oven to 350 °F (175 °C). Grease and flour a 9×5-inch loaf pan.
  2. In a small bowl, toss diced apples with 1 Tbsp brown sugar, 1 tsp cinnamon and melted butter; set aside.
  3. Stir together ½ cup brown sugar and remaining 1 ¼ tsp cinnamon to make the cinnamon-sugar swirl; set aside.
  4. Cream softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla.
  5. Whisk milk and sour cream together in a cup.
  6. In a separate bowl, whisk flour, baking powder and a pinch of salt. Add dry ingredients to butter mixture in three batches, alternating with the milk–sour-cream mixture; mix just until combined.
  7. Spread half the batter in prepared pan. Top with half the apple mixture and half the cinnamon-sugar swirl. Repeat layers with remaining batter, apples and cinnamon sugar.
  8. Bake 50–70 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
  9. Cool loaf completely in the pan set on a wire rack.
  10. For glaze, whisk powdered sugar, 1 Tbsp milk, ½ tsp vanilla and a pinch of salt until smooth; drizzle over cooled bread before slicing.

Notes

  • Use Granny Smith for a tart bite or Honeycrisp/Fuji for sweeter flavor.
  • Replace milk + sour cream with ⅔ cup buttermilk if you have it on hand.
  • Fold ½ cup chopped walnuts or pecans into the batter for crunch.
  • Dice apples to about ¼-inch so they soften evenly and don’t sink.
  • Turn batter into 12 muffins; bake 16–22 minutes at 350 °F.
  • Freeze whole loaf or slices up to 3 months; thaw and warm to serve.

Nutrition

Find it online: https://lauracooks.com/apple-fritter-bread/