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Sliced Apple Fritter Bread on a white plate.

Apple Fritter Bread

Chef Jenn
Moist, flavorful, and loaded with cinnamon apples on the inside and on top, this Apple Fritter Bread is a quickbread that's got all the flavors of the classic donut, but is baked in a loaf!
4.95 from 52 votes
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 397 kcal

Ingredients
  

For the cinnamon apples

  • 2 apples  peeled and cut into small dice
  • 1 tablespoon  dark brown sugar packed
  • 1.5 teaspoons ground cinnamon
  • 1 teaspoon butter melted

for the cinnamon sugar

  • ½ cup dark brown sugar  lightly packed
  • 2 teaspoons ground cinnamon

for the batter

  • ½ cup salted butter softened
  • ½ cup granulated sugar
  • 2 eggs large eggs
  • 1 teaspoon vanilla extract pure or artificial
  • 1 ½ cups all purpose flour
  • 2 ½ teaspoons baking powder
  • ⅓ cup milk
  • ⅓ cup sour cream

Glaze

  • ½ cup powdered sugar
  • 1 tablespoon milk
  • ¼ teaspoon vanilla extract
  • pinch of salt

Instructions
 

  • Preheat oven to 350. Spray a loaf pan with nonstick cooking spray and it set aside.
  • Combine the chopped apples, 2 tablespoons of dark brown sugar, and 1 teaspoon ground cinnamon in a bowl. Drizzle 1 teaspoon of melted butter over the top and mix.
  • Combine 1/2 cup brown sugar and remaining cinnamon in a small bowl and mix.
  • Cream the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, or use an electric hand mixer.
  • Add the eggs one at a time and mix in between each, scraping down the sides as needed. Add the vanilla and mix.
  • Whisk the milk and sour cream together in a bowl or measuring cup.
  • Combine the flour, baking powder, and salt in a large bowl, then add it to the creamed butter and sugar. Mix on low and drizzle in the milk and sour cream mixture. Mix until just combined, scraping down the bowl as needed.
  • Transfer half the batter to the bottom of the prepared loaf pan and smooth it out. Top with half the apples and half the brown sugar-cinnamon mixture.
  • Top with the remaining batter, the rest of the apples, and the remaining cinnamon sugar.
  • Bake until golden brown, and an inserted knife comes out mostly clean. About 50 minutes.
  • Meanwhile, make the glaze by mixing the powdered sugar, 1 tablespoon of milk, and 1/2 teaspoon of vanilla extract until smooth.
  • Cool the cake on a wire rack until completely cool. Turn it out of the pan and drizzle with the glaze.

Notes

Chef Jenn's Recipe Notes

  • Any kind of apples can be used to measure 2 heaping cups of diced apples. Finely dice them to ensure they're not too chunky.
  • An offset spatula is a great tool to help spread the batter out evenly, but a small spatula will also work.
  • For a stunning glaze, use a piping bag or the tip cut off a zipper-top sandwich bag to create a zigzag pattern.
  • Let the bread cool completely before glazing to prevent the glaze from melting.

Nutrition

Serving: 1sliceCalories: 397kcalCarbohydrates: 61gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 80mgSodium: 257mgPotassium: 148mgFiber: 2gSugar: 40gVitamin A: 536IUVitamin C: 2mgCalcium: 136mgIron: 2mg
Keyword apple, apple fritter bread, apple fritter loaf
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