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A freshly baked, glazed Apple Fritter Bread loaf with a visible slice showing apple chunks and cinnamon swirl, on a wooden board.
Daniel

Apple Fritter Swirl Loaf

This delightful Apple Fritter Swirl Loaf combines the cozy flavors of a classic apple fritter in an easy-to-make bread. Swirls of cinnamon-sugar apples are baked into a tender, moist batter, then topped with a sweet vanilla glaze.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Apple Swirl
  • 2 cups Apples peeled, cored, and finely diced (about 2 medium apples, e.g., Honeycrisp or Granny Smith)
  • 1/4 cup Granulated Sugar
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1 tbsp Unsalted Butter melted
For the Bread Batter
  • 1 3/4 cups All-purpose Flour
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Unsalted Butter melted and cooled slightly
  • 3/4 cup Granulated Sugar
  • 2 large Eggs room temperature
  • 1 tsp Vanilla Extract
  • 1/2 cup Milk room temperature (whole or 2%)
For the Glaze
  • 1 cup Powdered Sugar sifted
  • 2-3 tbsp Milk or heavy cream
  • 1/2 tsp Vanilla Extract

Equipment

  • 9x5 inch Loaf Pan
  • Large Mixing Bowl
  • Medium mixing bowl
  • Small mixing bowl
  • Whisk
  • Rubber spatula
  • Apple Peeler/Corer
  • Sharp knife
  • Wire Rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper leaving an overhang on the long sides for easy removal.
Prepare the Apple Swirl
  1. In a medium bowl, combine the diced apples, 1/4 cup granulated sugar, cinnamon, and nutmeg. Stir until the apples are evenly coated. Add the 1 tbsp melted butter and mix well. Set aside.
Prepare the Bread Batter
  1. In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  2. In a separate medium bowl, whisk together the 1/2 cup melted and cooled butter and 3/4 cup granulated sugar until well combined.
  3. Beat in the eggs one at a time until fully incorporated, then stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Assemble and Bake
  1. Pour about half of the bread batter into the prepared loaf pan and spread evenly.
  2. Sprinkle about half of the apple mixture evenly over the batter.
  3. Carefully spoon the remaining bread batter over the apples, spreading gently to cover.
  4. Top with the remaining apple mixture. Using a butter knife or skewer, gently swirl the apple mixture into the top layer of batter, creating a marbled effect. Be careful not to swirl too much or too deep.
  5. Bake for 55-65 minutes, or until a wooden skewer inserted into the center of the loaf comes out with moist crumbs attached, but no wet batter. If the top starts to brown too quickly, loosely tent with foil.
  6. Let the loaf cool in the pan for 15 minutes, then carefully lift it out using the parchment paper overhang and transfer to a wire rack to cool completely before glazing.
Prepare the Glaze
  1. Once the loaf is completely cool, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of milk (or cream), and vanilla extract until smooth. Add more milk, 1 teaspoon at a time, if a thinner consistency is desired.
  2. Drizzle the glaze generously over the cooled Apple Fritter Swirl Loaf. Let the glaze set for a few minutes before slicing and serving.

Notes

For best results, use apples that hold their shape well when baked, such as Honeycrisp, Granny Smith, Fuji, or Braeburn. Store leftover Apple Fritter Swirl Loaf at room temperature, covered tightly, for up to 3 days. It can also be frozen, unglazed, for up to 1 month.