Go Back
the apple fritter bread sliced on a wooden cutting board with a silver knife and a plaid napkin

Easy Apple Fritter Bread

This easy apple fritter bread is soft, moist, and filled with tender apples and a brown sugar cinnamon swirl. Finished with a simple vanilla glaze, it has all the cozy flavor of an apple fritter in an easy homemade loaf.
Print Recipe Pin Recipe
Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes
Course: Breakfast, Dessert, snacks
Cuisine: American
Keyword: apple bread recipe, apple fritter bread, cinnamon apple bread
Servings: 10 Slices

Ingredients

Apple Mixture

  • 2 cups apples peeled and diced
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon

Cinnamon Sugar Swirl

  • ⅓ cup brown sugar
  • 1½ teaspoons ground cinnamon

Apple Fritter Bread

  • ½ cup unsalted butter softened
  • ½ cup cane sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup plain Greek yogurt
  • ¼ cup whole milk
  • 1¾ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt

Vanilla Glaze

  • ¾ cup powdered sugar
  • 1-2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F. Grease or line a 9x5-inch loaf pan with parchment paper.
  2. Add the diced apples, 2 tablespoons brown sugar, and 1 teaspoon cinnamon to a bowl. Stir to coat and set aside.
  3. In a small bowl, mix together the ⅓ cup brown sugar and 1½ teaspoons cinnamon for the cinnamon sugar swirl.
  4. In a large bowl, beat the softened butter and cane sugar until creamy.
  5. Add the eggs one at a time, then mix in the vanilla, Greek yogurt, and milk.
  6. In a separate bowl, whisk together the flour, baking powder, baking soda, and sea salt.
  7. Add the dry ingredients to the wet ingredients and gently mix just until combined. Do not overmix.
  8. Spread half of the batter into the prepared loaf pan. Top with half of the apple mixture and half of the cinnamon sugar.
  9. Spread the remaining batter over the top, then add the remaining apples and cinnamon sugar.
  10. Gently swirl a butter knife through the batter a few times.
  11. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Loosely cover with foil if the top begins to brown too quickly.
  12. Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack.
  13. Whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled or slightly warm bread.

Notes

  • Honeycrisp, Pink Lady, Fuji, or Granny Smith apples all work well.
  • Dice the apples fairly small so they bake evenly throughout the loaf.
  • Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.