Print

Homemade Baked Apple Fritter Bread with Easy Vanilla Glaze

apple fritter bread - featured image
Print Recipe

This homemade baked apple fritter bread has all the good parts—tender apple chunks, cinnamon swirls, and a crackly vanilla glaze—but bakes up in a loaf pan. It’s the kind of recipe that feels like a lazy Sunday morning, even if you make it on a Wednesday night.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (fine sea salt)
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk, at room temperature
  • 2 medium apples (about 1 1/2 cups total), one finely grated and one diced into small cubes (recommend Granny Smith or Honeycrisp)
  • 1/4 cup granulated sugar (for cinnamon swirl)
  • 1 tablespoon ground cinnamon (for cinnamon swirl)
  • 1 tablespoon unsalted butter, melted (for cinnamon swirl)
  • 1 cup powdered sugar, sifted (for glaze)
  • 2–3 tablespoons milk or heavy cream (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a strip of parchment paper, leaving some overhang on the long sides.
  2. Prepare the apples: Peel both apples. Grate one apple using the large holes of a box grater. Dice the second apple into small cubes, about 1/4-inch in size. Set both aside.
  3. Make the cinnamon swirl mixture: In a small bowl, combine 1/4 cup granulated sugar and 1 tablespoon ground cinnamon. Stir in the 1 tablespoon of melted butter until it looks like wet sand. Set aside.
  4. Mix the dry ingredients: In a large mixing bowl, whisk together the 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, and 1/4 teaspoon nutmeg.
  5. Mix the wet ingredients: In a separate medium bowl, whisk together the 1/2 cup melted unsalted butter (cooled slightly), 3/4 cup granulated sugar, and 1/4 cup packed light brown sugar until well combined. Whisk in the 2 large eggs, one at a time, then add the 1 teaspoon vanilla extract. Finally, whisk in the 1/2 cup buttermilk until smooth and pale.
  6. Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold everything together gently until no streaks of flour remain. Do not overmix.
  7. Fold in the apples: Add both the grated apple and the diced apple to the batter. Fold them in gently until evenly distributed.
  8. Layer the batter and swirl: Pour half of the batter into the prepared loaf pan and spread into an even layer. Sprinkle half of the cinnamon-sugar swirl mixture evenly over the batter. Spoon the remaining batter on top and spread gently. Sprinkle the remaining cinnamon-sugar mixture over the top. Use a butter knife or skewer to gently swirl the cinnamon mixture into the top layer of batter.
  9. Bake the bread: Place the pan in the preheated oven and bake for 50 to 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 40 minutes, tent loosely with aluminum foil.
  10. Cool the bread: Let the bread cool in the pan on a wire rack for about 15 minutes. Then, use the parchment paper handles to lift it out and transfer to the cooling rack. Let cool completely before glazing (about 1 to 1 1/2 hours).
  11. Make and apply the glaze: In a small bowl, whisk together 1 cup sifted powdered sugar, 1/2 teaspoon vanilla extract, and a pinch of salt. Add 2 tablespoons of milk or heavy cream and whisk until smooth. Adjust consistency as needed. Once the bread is completely cool, drizzle the glaze over the top. Let set for about 10 minutes before slicing.

Notes

Do not skip the grated apple—it melts into the batter for moisture. Room temperature ingredients matter to prevent the melted butter from seizing. Let the bread cool completely before glazing to prevent the glaze from soaking in. Use a serrated knife to slice for clean cuts. For a more pronounced fritter-like swirl, reserve a few tablespoons of diced apples to layer in the middle with the cinnamon sugar.

Nutrition

Keywords: apple fritter bread, baked apple fritter, apple bread, cinnamon apple bread, vanilla glaze, fall baking, quick bread, apple recipe

Find it online: https://tastytuck.com/homemade-baked-apple-fritter-bread-with-easy-vanilla-glaze/