Delicious Country Apple Fritter Bread (Print version)

Tender apple quick bread with a cinnamon-brown sugar swirl and a sweet vanilla glaze.

# Ingredients:

For the cinnamon apples

01 - 2 medium firm apples, peeled and chopped small, about 2 cups (240 g)
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon ground cinnamon
04 - 1 teaspoon lemon juice, optional

For the cinnamon swirl

05 - 1/3 cup (70 g) packed light brown sugar
06 - 1 teaspoon ground cinnamon

For the bread

07 - Nonstick spray or softened butter, for the pan
08 - 1/2 cup (113 g) unsalted butter, softened
09 - 2/3 cup (135 g) granulated sugar
10 - 2 large eggs, room temperature
11 - 1 1/2 teaspoons vanilla extract
12 - 1 1/2 cups (190 g) all-purpose flour
13 - 1 3/4 teaspoons baking powder
14 - 1/2 teaspoon fine salt
15 - 1/2 cup (120 ml) whole milk

For the glaze

16 - 1/2 cup (60 g) powdered sugar
17 - 1-3 tablespoons milk
18 - 1/4 teaspoon vanilla extract
19 - Pinch of fine salt

# Instructions:

01 - Heat the oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan and line it with parchment, leaving an overhang for lifting.
02 - Toss the chopped apples with granulated sugar, cinnamon, and lemon juice if using. In a separate small bowl, mix the brown sugar and cinnamon for the swirl.
03 - Beat the softened butter and granulated sugar until smooth and lighter, 2-3 minutes. Beat in the eggs one at a time, then mix in the vanilla.
04 - Whisk flour, baking powder, and salt in a bowl. Add the dry mixture to the butter mixture with the milk, mixing just until no dry streaks remain.
05 - Spread half the batter in the pan. Add half the apples and half the cinnamon swirl. Repeat with the remaining batter, apples, and swirl, then drag a knife through the loaf a few times.
06 - Bake for 55-65 minutes, until the top is deeply golden and a toothpick inserted near the center comes out with moist crumbs but no raw batter. Tent with foil if the top browns early.
07 - Cool in the pan for 15 minutes, then lift out and cool until barely warm. Whisk powdered sugar, milk, vanilla, and salt into a pourable glaze, then drizzle over the loaf.

# Good to know:

01 - Use firm apples such as Granny Smith, Honeycrisp, Braeburn, or Pink Lady.
02 - Cool before slicing for the cleanest cinnamon swirl.
03 - Store airtight at room temperature for 1 day or refrigerate for up to 4 days.

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