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Spiced Apple Fritter Bread

This Spiced Apple Fritter Bread is a soft, tender quick bread filled with juicy cinnamon-spiced apples, brown sugar, warm spices, and finished with a sweet vanilla glaze. It has all the cozy flavors of classic apple fritters without the need for frying. Perfect for breakfast, brunch, afternoon coffee, or anyone looking for delicious country apple fritter bread, apple bread recipes, and easy dessert bread recipes.

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • For the Bread
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup whole milk
  • For the Apple Filling
  • 2 medium apples peeled and finely diced
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon all-purpose flour
  • For the Cinnamon Topping
  • ⅓ cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter melted
  • For the Glaze
  • ¾ cup powdered sugar
  • 1 –2 tablespoons milk
  • ½ teaspoon vanilla extract

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper.
  2. Peel and finely dice the apples. Toss them with brown sugar, cinnamon, nutmeg, and flour. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
  4. In a large bowl, beat softened butter and granulated sugar until light and creamy.
  5. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  6. Gradually add the dry ingredients, alternating with the milk. Mix just until combined.
  7. Spread half of the batter into the prepared loaf pan.
  8. Add half of the seasoned apples and sprinkle with some of the cinnamon-brown sugar mixture.
  9. Spread the remaining batter over the apple layer.
  10. Add the remaining apples and cinnamon mixture to the top.
  11. Drizzle the melted butter evenly over the topping.
  12. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  13. If the top browns too quickly, loosely cover with foil during the final 15 minutes.
  14. Cool in the pan for about 15 minutes, then transfer to a wire rack.
  15. Whisk powdered sugar, milk, and vanilla until smooth.
  16. Drizzle the glaze over the cooled bread before slicing and serving.

Notes

  • Granny Smith, Honeycrisp, Braeburn, and Pink Lady apples work especially well.
  • Dice the apples into small, even pieces so they distribute throughout the loaf.
  • Don't overmix the batter after adding the flour.
  • If the top becomes too dark, cover loosely with aluminum foil.
  • Allow the bread to cool before adding the glaze.
  • Add ½ cup chopped pecans or walnuts for extra crunch.
  • Store covered at room temperature for up to 3 days.
  • Refrigerate for up to 5 days.
  • Individual slices can be frozen for up to 3 months.