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Best Cinnamon Swirl Apple Fritter Bread with Easy Vanilla Glaze

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A simple quick bread with tender apple pieces, warm cinnamon swirls, and a sweet vanilla glaze. It tastes like you spent hours in the kitchen but comes together in about 15 minutes of active prep.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter, softened
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • 2 medium apples, peeled and diced (Honeycrisp or Granny Smith recommended)
  • ⅓ cup granulated sugar (for apple mixture)
  • 2 teaspoons ground cinnamon (for apple mixture)
  • 1 tablespoon all-purpose flour (for apple mixture)
  • 1 cup powdered sugar
  • 2–3 tablespoons milk or heavy cream
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease parchment and exposed pan with butter or nonstick spray.
  2. Prepare the apple mixture: In a medium bowl, combine diced apples, ⅓ cup granulated sugar, 2 teaspoons cinnamon, and 1 tablespoon flour. Stir until coated. Set aside.
  3. Mix dry ingredients: In a small bowl, whisk together 1 ½ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon. Set aside.
  4. Cream butter and sugar: In a large bowl, beat softened butter and ⅔ cup granulated sugar together until light and fluffy (about 2-3 minutes with an electric mixer). Scrape down sides.
  5. Add eggs and vanilla: Add eggs one at a time, beating well after each. Stir in vanilla extract.
  6. Alternate adding dry ingredients and buttermilk: Add one-third of flour mixture, mix on low until just combined. Add half the buttermilk, mix. Repeat with another third of flour, remaining buttermilk, then last of flour. Mix until just combined; do not overmix.
  7. Layer batter and apples: Pour half the batter into prepared pan and spread evenly. Sprinkle half the apple mixture over batter. Pour remaining batter on top and spread gently. Top with remaining apples and any juices.
  8. Create the swirl: Use a butter knife or skewer to gently swirl through batter in a figure-eight pattern. Do not overdo it.
  9. Bake: Place pan in oven and bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil at 40 minutes.
  10. Cool: Let bread cool in pan for 15 minutes, then lift out using parchment and transfer to a wire rack. Cool completely before glazing (about 1 hour).
  11. Make the glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons milk or cream, and vanilla extract. Add more liquid 1 teaspoon at a time until thick but pourable. Drizzle over cooled bread.
  12. Let glaze set for 10-15 minutes before slicing.

Notes

Room temperature ingredients matter for a light, fluffy crumb. Do not overmix the batter. Let bread cool completely before glazing. Toast leftover slices for extra crispiness. Apples can be Honeycrisp, Granny Smith, Fuji, or Braeburn; avoid Red Delicious or McIntosh. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, use vegan butter and non-dairy milk with lemon juice for buttermilk.

Nutrition

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

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