Ingredients:

  • 2 cups All-Purpose Flour, sifted
  • 1 cup Granulated Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Fine Sea Salt
  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 2 Large Eggs, room temperature
  • 1/2 cup Whole Milk, room temperature
  • 1 tsp Vanilla Extract
  • 1 1/2 cups Diced Apples (Braeburn or Gala), peeled, cored, and diced small
  • 1/2 cup packed Brown Sugar
  • 1 Tbsp Ground Cinnamon
  • 2 Tbsp Unsalted Butter, melted
  • 1 cup Powdered Sugar (Icing Sugar), sifted (for glaze)
  • 2–3 Tbsp Whole Milk or Cream (for glaze)
  • 1/4 tsp Vanilla Extract (for glaze)

Instructions:

  1. Prepare the oven and pan: Preheat the oven to 350°F / 175°C. Grease and flour a 9 x 5-inch loaf pan, then line it with parchment paper, leaving an overhang on the long sides.
  2. Prepare the Apple Swirl Filling: In a medium bowl, combine the diced apples, brown sugar, cinnamon, and melted butter. Stir thoroughly to ensure the apples are fully coated. Set the mixture aside.
  3. Create the Quick Bread Batter: In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl (or mixer), cream the softened butter and granulated sugar together until light and fluffy (about 3 minutes). Beat in the eggs one at a time, ensuring full incorporation, then stir in the vanilla extract.
  4. Combine the Batter: Alternately add the dry ingredients and the milk to the wet ingredients, starting and ending with the flour. Mix gently and only until the ingredients are just combined. Do not overmix.
  5. Layer and Swirl the Loaf: Spoon half of the batter into the prepared loaf pan and spread it into an even layer. Sprinkle half of the apple mixture evenly over the batter. Top with the remaining batter, spreading gently. Sprinkle the remaining apple mixture across the top layer. Use a small spatula or knife to gently drag through the batter 2–3 times in an S-pattern motion to create the marble effect.
  6. Bake and Cool: Bake for 55 to 60 minutes, or until a skewer inserted into the center (avoiding a large chunk of apple) comes out clean. If the top browns too quickly after 30 minutes, loosely tent it with foil. Remove from the oven and let cool in the pan for 15 minutes, then lift the loaf out and transfer it to a wire rack to cool completely.
  7. Glaze and Serve: Whisk together the sifted powdered sugar, milk or cream, and vanilla until smooth. Once the Apple Fritter Bread is completely cool, drizzle the glaze generously over the top. Allow the glaze to set slightly before slicing and serving.