Apple Fritter Bread



For the Apple Mixture:

  • 2 apples, peeled and chopped into about 1/2 inch dice, perhaps a bit smaller
  • 1 teaspoon cinnamon
  • 1 tablespoon sugar

For the Swirl & Topping mixture:

  • 1/2 cup light brown sugar
  • 1 1/2 teaspoons ground cinnamon

For the bread:

  • 1/2 cup (1 stick of butter) softened to room temperature
  • 2/3 cup white sugar
  • 2 eggs
  • 1 1/2 cups flour
  • 1 3/4 teaspoon baking powder
  • 1/2 cup milk

For the Optional Glaze:

  • 1/2 cup confectioners’ sugar
  • 1 tablespoons butter, melted
  • enough milk or buttermilk to thin to desired consistency, 1 teaspoon to a tablespoon or so.


Preheat oven to 350 degrees F. Spray or oil a 9 x 5 loaf pan. Set aside.

  • Prepare Apple Mixture by tossing in the sugar and cinnamon. Set aside.
  • Prepare the Swirl & Topping mixture by mixing together the brown sugar and cinnamon. Set aside.

Proceed with the bread:

In a mixing bowl, cream butter until lightened in color. Add sugar and blend, stopping to scrape down bowl. Add eggs, one at a time, scraping after each. Mixture might seem curdled.

In a smaller bowl, mix together flour and baking powder. On low speed, add to butter mixture. When incorporated, add the milk and mix on low, stopping to scrape, until mixture comes together. It will be quite thick.

Dollop half the batter onto the bottom of the pan and nudge into a somewhat even layer. Add half the Apple Mixture, then top with half the Swirl & Topping mixture. Add the remainder of the batter, again gently dolloping and carefully smoothing. Add the remaining Apple Mixture, gently patting the apples into the batter. Top with remaining Swirl and Topping mixture.

Using a butter knife, cut through the layers, pushing the knife here and there back and forth through the batter, lifting now and then, several times.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes. Allow to cool in pan for about 10 minutes before running a knife along the edges of the pan and removing the loaf.

If desired, use the Glaze to drizzle on the completely cooled bread.

For the Glaze:

Mix all ingredients and put in a Ziploc bag. In judging the amount of liquid, remember that this mixture won’t be fully thickened until cool. Wait until nearly cool then cut off a small corner and squeeze across the top of the cooled loaf.

Keywords: Apple, Bread, Breakfast or Brunch Dish, Frosting, Frugal Hausfrau, Fruit, Quick Bread

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