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Old Fashioned Apple Fritter Bread with Vanilla Glaze

Old fashioned apple fritter bread layers cinnamon-sugar apples through a soft, buttery loaf and finishes with a smooth vanilla glaze. Bake it in a 9x5-inch loaf pan until a toothpick comes out with a few moist crumbs and no wet batter.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling 15 minutes
Total Time 1 hour 45 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 342
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 9x5-inch loaf pan
  • 1 hand mixer

Method
 

Make the bread
  1. Heat the oven to 350°F.
  2. Coat a 9x5-inch loaf pan with nonstick cooking spray.
  3. Whisk the flour, baking powder, and salt together in a medium bowl.
  4. In a large bowl, beat the butter and granulated sugar with a hand mixer on medium-high speed until pale and fluffy, about 2 minutes.
  5. Beat in the eggs one at a time until combined.
  6. Mix in the flour mixture in three additions, alternating with the milk in two additions and beginning and ending with the flour; mix just until no dry flour remains.
Prepare the filling
  1. Toss the apples with the brown sugar and cinnamon until evenly coated.
Assemble and bake
  1. Spread half the batter in the prepared pan and scatter half the apple mixture over it.
  2. Spoon the remaining batter over the apples and top with the remaining apple mixture, pressing the apples lightly into the batter.
  3. Bake for 60 to 70 minutes, tenting loosely with foil if the top browns too quickly, until a toothpick inserted into a cake portion comes out with a few moist crumbs and no wet batter.
Cool and glaze
  1. Cool the bread in the pan for 15 minutes.
  2. Lift it out and cool completely on a wire rack.
  3. Whisk the powdered sugar, milk, and vanilla in a small bowl until smooth.
  4. Drizzle the glaze over the cooled bread.

Notes

For clean slices, let the bread cool completely before glazing. Store airtight at room temperature for up to 2 days or refrigerated for up to 5 days; freeze unglazed slices for up to 3 months. For a dairy-free swap, use plant-based butter and unsweetened plant milk.