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Easy Apple Fritter Quick Bread with Vanilla Glaze

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This Easy Apple Fritter Quick Bread with Vanilla Glaze captures the essence of a deep-fried apple fritter in a simple, bakeable loaf form. No deep-frying, no complicated steps—just tender apples, a cinnamon swirl, and a sweet vanilla glaze that makes every bite perfect.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg (freshly grated if you have it)
  • 1/2 cup unsalted butter, softened (1 stick)
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk (or 1/2 cup milk mixed with 1/2 tablespoon lemon juice, let sit 5 minutes)
  • 2 cups apples, peeled and diced into small cubes (about 2 medium apples—I recommend Honeycrisp or Granny Smith)
  • 1/4 cup granulated sugar (for cinnamon sugar swirl)
  • 1 tablespoon ground cinnamon (for cinnamon sugar swirl)
  • 1 cup powdered sugar, sifted (for vanilla glaze)
  • 2 tablespoons milk or heavy cream (for vanilla glaze)
  • 1/2 teaspoon vanilla extract (for vanilla glaze)
  • Pinch of salt (for vanilla glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Grease the exposed ends lightly.
  2. Prepare the cinnamon sugar swirl. In a small bowl, mix together 1/4 cup granulated sugar and 1 tablespoon ground cinnamon. Set this aside for later.
  3. Peel and dice your apples into small, bite-sized cubes—about 1/4 to 1/2 inch. Place them in a bowl and toss with a teaspoon of the cinnamon sugar mixture.
  4. Mix the dry ingredients. In a medium bowl, whisk together the 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, and 1/2 teaspoon nutmeg. Set this aside.
  5. Cream the butter and sugar. In a large bowl, beat the 1/2 cup softened butter and 1 cup granulated sugar together until light and fluffy, about 2-3 minutes with an electric mixer. Scrape down the sides of the bowl halfway through.
  6. Add the eggs and vanilla. Beat in the 2 eggs one at a time, mixing well after each addition. Then add the 1 teaspoon vanilla extract and mix until combined.
  7. Alternate adding dry ingredients and buttermilk. With the mixer on low speed, add about one-third of the flour mixture, then half of the buttermilk, then another third of flour, the remaining buttermilk, and finally the last of the flour. Mix just until combined after each addition.
  8. Fold in the apples. Use a spatula to gently fold the diced apples into the batter until evenly distributed.
  9. Layer the batter and cinnamon sugar. Spread half of the batter into the prepared loaf pan and smooth the top. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Spoon the remaining batter on top and smooth it out carefully. Sprinkle the remaining cinnamon sugar over the top. For a nice effect, use a knife to gently swirl the cinnamon sugar into the top layer.
  10. Bake. Place the pan in the preheated oven and bake for 50-60 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 (around the 40-minute mark), tent the pan loosely with aluminum foil.
  11. Cool in the pan. Let the bread cool in the pan on a wire rack for about 15 minutes. Then use the parchment paper overhang to lift it out and transfer it to the rack to cool completely.
  12. Make the vanilla glaze. While the bread is cooling, whisk together the 1 cup sifted powdered sugar, 2 tablespoons milk or cream, 1/2 teaspoon vanilla extract, and a pinch of salt. The glaze should be thick but pourable. Adjust consistency as needed.
  13. Glaze and serve. Once the bread is completely cool, drizzle the vanilla glaze over the top. Let it set for about 10 minutes before slicing.

Notes

Don’t overmix the batter—a few lumps are fine. Room temperature ingredients emulsify better. Check for doneness properly by inserting toothpick into center, avoiding apple chunks. Let bread cool completely before glazing to prevent glaze from melting. Toast leftover slices for an even better texture.

Nutrition

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

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