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Perfect Apple Fritter Bread with Easy Cinnamon Glaze

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This apple fritter bread delivers all the sticky, sweet, cinnamon-sugar flavor of a classic apple fritter without the mess of deep frying. Loaded with chunks of fresh apple and topped with a thick cinnamon glaze, this moist and tender loaf is perfect for brunch, coffee dates, or a cozy weekend treat.

Ingredients

Scale
  • 2 large apples (about 300g), peeled, cored, and diced into 1/2-inch cubes (Honeycrisp or Granny Smith recommended)
  • 1/3 cup (70g) granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 tablespoon all-purpose flour
  • 1/2 cup (113g) unsalted butter, softened to room temperature
  • 2/3 cup (135g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk, room temperature
  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons whole milk or heavy cream
  • 1/2 teaspoon vanilla extract
  • Pinch of cinnamon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the two long sides.
  2. In a small bowl, toss the diced apples with 1/3 cup sugar, 2 teaspoons cinnamon, and 1 tablespoon flour. Set aside.
  3. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, beat the softened butter and 2/3 cup sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
  5. Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract and beat until combined.
  6. With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk. Start and end with the flour. Mix only until just combined; a few streaks of flour are okay.
  7. Pour half of the batter into the prepared loaf pan and spread it evenly. Sprinkle half of the cinnamon apple mixture over the batter. Pour the remaining batter on top, spreading it carefully to cover the apples. Top with the remaining apples and any juices. Press the apples down gently into the batter.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly after 30 minutes, tent the pan loosely with aluminum foil.
  9. Let the bread cool in the pan on a wire rack for 20 minutes. Then, using the parchment paper handles, lift the bread out of the pan and place it directly on the wire rack to cool completely.
  10. In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of milk or cream, vanilla extract, and a pinch of cinnamon. Whisk until smooth. Add the remaining tablespoon of milk if you want a thinner glaze. Pour the glaze over the completely cooled bread. Let it set for about 10 minutes before slicing.

Notes

Room temperature ingredients are crucial for a good rise. Don’t over-mix the batter to avoid a tough texture. Cut apples into 1/2-inch cubes for best results. Tent with foil if browning too quickly. Let bread cool completely before glazing to prevent the glaze from melting off.

Nutrition

Keywords: apple fritter bread, cinnamon glaze, apple bread, fall dessert, quick bread, apple recipe, brunch recipe

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