Apple Fritter Bread with Vanilla Glaze
I love a good apple fritter. Just quintessential fall I’d say, and this apple fritter bread totally satisfies the craving. It has a soft, buttery crumb, with bits of caramelized apples and then pockets of cinnamon-sugar apples throughout. All finished with a sweet vanilla glaze. It’s all the cozy flavors of an apple fritter in an easy homemade quick bread.
Butter and oil work together to give this bread both flavor and a tender texture, while full-fat sour cream adds richness. The apples are layered into the batter with brown sugar and cinnamon, giving each slice little pockets of spiced apple goodness.
Serve it with a cup of coffee for a slow morning, share a loaf with a neighbor, or enjoy a slice for an afternoon treat.
Apple Fritter Bread
Yield: 1 loaf, approximately 10 slices
Prep time: 20 minutes
Bake time: 60–75 minutes
Pan: 9×5-inch loaf pan
Ingredients
For the bread
1¾ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon fine salt
½ teaspoon ground cinnamon
¼ cup unsalted butter, melted and slightly cooled
¼ cup neutral oil, such as vegetable or canola oil
½ cup packed light brown sugar
¼ cup granulated sugar
2 large eggs, at room temperature
½ cup full-fat sour cream, at room temperature
¼ cup milk, at room temperature
2 teaspoons vanilla extract
For the cinnamon apples
2 cups peeled apples, diced into approximately ¼-inch pieces (approximately 2 apples, I used Granny Smith)
⅓ cup packed light brown sugar
2 teaspoons ground cinnamon
For the vanilla glaze
1 cup powdered sugar
2–3 tablespoons milk, plus more as needed
1 teaspoon vanilla extract
Pinch of salt
Instructions
Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, whisk together the melted butter, oil, brown sugar, and granulated sugar. Add the eggs, sour cream, milk, and vanilla. Whisk until smooth.
Add the dry ingredients to the wet ingredients. Gently fold with a spatula just until no dry flour remains.
In a separate bowl, toss the diced apples with the brown sugar and cinnamon immediately before assembling the bread.
Spread half the batter into the prepared pan. Scatter half the apple mixture evenly over the batter. Spoon the remaining batter over the apples and gently spread to cover. Top with the remaining apple mixture and any juices, lightly pressing the apples into the batter. Run a butter knife through the layers in two or three gentle passes to create a loose swirl.
Bake for approximately 60–75 minutes. If the top is browning before the center is done, tent loosely with foil. The bread is ready when a tester inserted into the cake-like crumb in the center comes out without wet batter. Check a couple of spots to avoid mistaking moist apple pieces for underbaked batter.
Let the bread cool in the pan for 15 minutes. Carefully lift it out using the parchment and transfer to a wire rack to cool completely.
Whisk together the powdered sugar, 2 tablespoons milk, vanilla, and salt. Add more milk a little at a time until thick but pourable.
Drizzle the glaze over the cooled bread. Let it set before slicing.
Tips for the Best Apple Fritter Bread
Use apples with good flavor and texture. Granny Smith gives the bread a tart contrast to the sweet glaze, while Honeycrisp offers a sweeter bite. You can also use a combination.
Dice the apples small. Approximately ¼-inch pieces soften as the bread bakes and make the loaf easier to slice. Measure out 2 cups after peeling and dicing.
Mix the apples just before layering. Brown sugar draws moisture out of the apples, so have your batter ready before tossing the filling together.
Don’t overmix or overswirl. Fold the batter gently and keep the swirl to just a few passes so you maintain distinct pockets of cinnamon apples.
Let it cool completely. The crumb needs time to set before slicing, and a cooled loaf keeps the glaze thick and visible on top.
Storage
Once the bread is completely cool and the glaze has set, store in a covered container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze, wrap the unglazed loaf or individual slices well and freeze for up to 3 months. Thaw while wrapped, then add the glaze before serving.
