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Spiced Apple Fritter Bread

Spiced apple fritter bread with cinnamon-apple swirl layers and a thick vanilla-cinnamon glaze. Baked in a loaf pan for a dense, moist crumb that stays sweet and tender from the fritter-style apple filling.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Dry spiced sugar
  • 0.33 cup brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp allspice
  • 0.25 tsp cardamom
Batter
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.67 cup granulated sugar
  • 0.5 cup unsalted butter, softened
  • 2 eggs
  • 1.5 tsp vanilla
  • 0.5 cup buttermilk
Apple filling
  • 2 cup apples, peeled and finely diced
Cinnamon glaze
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Prep and preheat
  1. Preheat the oven to 350F, then grease a 9x5 loaf pan so the bread releases easily.
  2. Mix brown sugar, cinnamon, allspice, and cardamom, then toss half of the mixture with the finely diced apples to coat them evenly.
Make the batter
  1. Beat the softened butter and granulated sugar until fluffy, about 2 minutes, to create a lighter batter.
  2. Add the eggs and vanilla, then beat just until smooth and glossy.
  3. Whisk all-purpose flour, baking powder, baking soda, and salt in one bowl.
  4. Alternate adding the dry mixture and the buttermilk to the batter, mixing until you only see streaks disappear.
Assemble and bake
  1. Pour half the batter into the greased loaf pan and spread it into an even layer.
  2. Layer the apple mixture over the batter and sprinkle with the remaining spiced sugar so pockets of flavor stay throughout.
  3. Top with the remaining batter, then swirl lightly with a knife to create cinnamon-apple ribbon layers.
  4. Bake at 350F for 55-60 minutes, until a toothpick comes out clean with no wet batter clinging.
Glaze and serve
  1. Stir powdered sugar, milk, vanilla, and cinnamon until smooth, then drizzle over the bread while warm so the glaze sets into a thick coating.

Notes

For the best swirl and tender crumb, dice the apples very finely so they melt into the loaf rather than creating large pockets. Store covered at room temperature for up to 2 days or refrigerate up to 5 days; warm slices briefly to re-soften the glaze. Freezing is yes—wrap tightly and freeze up to 2 months, then thaw overnight in the fridge and rewarm. For a dairy-reduced option, use lactose-free milk and lactose-free buttermilk (or a dairy-free buttermilk substitute) for the same tang in the batter and glaze.