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Country Apple Fritter Bread

A cozy loaf filled with cinnamon swirled apples and topped with a creamy glaze, perfect for bringing the warm smell of fall into your kitchen.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Apple Filling
  • 2 medium tart apples, peeled and diced small Use Granny Smith or Honeycrisp for best results.
  • 3 tablespoons brown sugar Plus extra for layering.
  • 1 tablespoon granulated sugar
  • 2 teaspoons ground cinnamon Divided.
  • 1/4 teaspoon nutmeg Optional, for warmth.
For the Batter
  • 1 and 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 2 large eggs, room temperature
  • 1/2 cup milk or buttermilk
  • 1/2 cup unsalted butter, melted and cooled slightly, or neutral oil
  • 2 teaspoons vanilla extract
For the Glaze
  • 3/4 cup powdered sugar
  • 1 to 2 tablespoons milk
  • 1/2 teaspoon vanilla
  • a pinch salt

Method
 

Preparation
  1. Peel, core, and dice the apples into small pieces and toss them with brown sugar, granulated sugar, and 2 teaspoons of cinnamon to coat.
  2. Set the apple mixture aside while preparing the batter.
Make the Batter
  1. In a bowl, whisk together the dry ingredients: flour, baking powder, salt, and remaining cinnamon.
  2. In another bowl, combine the wet ingredients: eggs, milk, melted butter, and vanilla.
  3. Mix the wet and dry ingredients gently until just combined, being careful not to overmix.
Assemble and Bake
  1. Spread half of the batter in a greased loaf pan.
  2. Spoon half of the apple mixture over the batter and sprinkle a little brown sugar on top.
  3. Add the remaining batter, followed by the rest of the apples.
  4. Use a butter knife to create swirls in the batter without fully mixing it.
  5. Bake in a preheated oven at 350°F (175°C) for 55 to 65 minutes until the top is golden and a toothpick comes out with moist crumbs.
Glazing
  1. Let the loaf cool for 15 minutes in the pan before transferring it to a rack.
  2. Drizzle the glaze over the cooled loaf and allow it to set.

Notes

If the top browns too quickly, loosely tent with foil during the last 15 minutes of baking to prevent over-browning.