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Easy Cinnamon Apple Fritter Bread with Vanilla Glaze

cinnamon apple fritter bread - featured image
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A tender, cinnamon-spiced quick bread studded with chunks of apple and topped with a crackly cinnamon-sugar crust and vanilla glaze. It delivers all the flavor of an apple fritter without the deep frying.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ⅓ cup (67g) packed light brown sugar
  • 1 ½ teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) buttermilk, at room temperature
  • 2 medium apples (about 300g), peeled, cored, and chopped into ½-inch cubes
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)
  • 1 cup (120g) powdered sugar (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • 2–3 tablespoons milk (for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the two long sides. Lightly grease the exposed ends.
  2. Toss the chopped apples with 1 tablespoon of the measured flour to prevent sinking. Set aside.
  3. In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
  4. In another large bowl, whisk together the granulated sugar and brown sugar. Add the melted butter and whisk until combined. Add the eggs and vanilla extract, whisking until smooth.
  5. Pour in the buttermilk and whisk until fully incorporated.
  6. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined. Fold in the floured apples.
  7. Pour half the batter into the prepared pan. Sprinkle with half the cinnamon-sugar topping (1 tablespoon sugar + ½ teaspoon cinnamon). Pour the remaining batter on top and sprinkle with the remaining cinnamon-sugar topping.
  8. Bake for 50-60 minutes, tenting with foil at 30 minutes if browning too quickly. The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool in the pan on a wire rack for 15 minutes, then lift out using the parchment sling and cool completely on the rack.
  10. For the glaze: whisk together powdered sugar, vanilla extract, and 2 tablespoons milk. Add more milk if needed to reach a pourable consistency.
  11. Once the bread is completely cool, drizzle the glaze over the top. Let set for 5-10 minutes before slicing.

Notes

Don’t overmix the batter. Use room temperature ingredients. Flour the apples to prevent sinking. Check for doneness early. Let cool completely before glazing. Bread tastes even better on day two.

Nutrition

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

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