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Apple Fritter Bread with Cinnamon Glaze Drizzle

Apple fritter bread is baked in a loaf pan with layers of tender batter, diced cinnamon apples, and a smooth cinnamon glaze. A golden crust and a toothpick test help signal when the loaf is ready.
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Prep Time 20 minutes
Cook Time 1 hour
cooling time 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the bread
  • 1 tsp nonstick cooking spray
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp table salt
  • 0.5 cup unsalted butter softened
  • 0.67 cup granulated sugar
  • 2 eggs large, at room temperature
  • 1 tsp vanilla extract
  • 0.5 cup whole milk at room temperature
For the apple filling
  • 2 baking apples medium, peeled, cored, and cut into 1/4-inch dice
  • 0.33 cup light brown sugar packed
  • 1.5 tsp ground cinnamon divided (1 teaspoon for the apples and 1/2 teaspoon for the glaze)
For the cinnamon glaze
  • 1 cup powdered sugar
  • 1.5 tbsp water

Equipment

  • 1 9x5-inch loaf pan
  • 1 mixer

Method
 

Prepare the pan and batter
  1. Heat the oven to 350°F.
  2. Grease a 9x5-inch loaf pan with the cooking spray and line it with parchment, leaving overhang on the long sides.
  3. In a medium bowl, whisk together the flour, baking powder, and salt.
  4. In a large bowl, beat the butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes.
  5. Beat in the eggs one at a time, mixing well after each.
  6. Mix in the vanilla.
  7. Add the flour mixture in three additions, alternating with the milk in two additions and beginning and ending with the flour mixture; mix on low just until no dry streaks remain.
Make the apple filling
  1. In a separate bowl, toss the apples with the brown sugar and 1 teaspoon of the cinnamon.
Layer and bake
  1. Spread half the batter in the prepared pan and scatter half the apple mixture over it.
  2. Repeat with the remaining batter and apples, gently pressing the apples into the top.
  3. Bake for 55 to 65 minutes, until golden and a toothpick inserted into the center away from apple pieces comes out without wet batter.
  4. Cool in the pan for 15 minutes.
  5. Use the parchment overhang to lift the loaf onto a wire rack and cool completely.
Glaze the loaf
  1. Whisk the powdered sugar, water, and reserved 1/2 teaspoon cinnamon until smooth.
  2. Drizzle the glaze over the cooled loaf.

Notes

For neat slices, let the loaf cool completely before glazing and cutting. Store covered in the refrigerator for up to 4 days; freezer: yes, wrap tightly and freeze for up to 3 months.