Maple Apple Fritter Bread

This Maple Apple Fritter Bread is soft, sweet, and loaded with cinnamon-spiced apples and rich maple glaze. A quick bread take on the classic apple fritter—perfect for fall mornings, brunches, or gifting.

Print Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Course Breakfast, Dessert, Snack

Cuisine American

Servings 5

Calories 310 kcal

Equipment

2 loaf pans (9x5-inch)
Stand or hand mixer
Mixing bowls
Measuring cups & spoons
Whisk
Ice cream scoop or large spoon
Wire cooling rack

Ingredients

For the Bread:
⅓ cup brown sugar loosely packed
1 tsp ground cinnamon
⅔ cup granulated sugar
½ cup unsalted butter softened
¼ tsp salt
2 large eggs
½ tsp vanilla extract
1½ cups all-purpose flour
1¾ tsp baking powder
½ cup whole milk
2 apples peeled and roughly diced
4 tbsp pure maple syrup
For the Maple Glaze:
¼ cup pure maple syrup
1½ cups powdered sugar sifted
1 –3 tbsp whole milk to desired consistency

Instructions

Preheat oven to 350°F (175°C).
Prepare two 9x5-inch loaf pans—grease one and leave the other ungreased.
Mix brown sugar and cinnamon in a small bowl.
In a large bowl, cream together butter and granulated sugar until fluffy.
Beat in eggs one at a time. Add vanilla and mix.
In a separate bowl, whisk flour, baking powder, and salt. Add to butter mixture.
Mix in milk until batter is smooth.
In the ungreased pan, layer half the batter, then half the apples, half the cinnamon sugar, and drizzle 2 tbsp maple syrup.
Repeat layers with remaining ingredients.
Scoop the layered batter into the greased pan using a large spoon or scoop.
Bake 50–60 minutes, or until a toothpick comes out clean.
Cool 5 minutes, then remove from pan and cool 15 minutes more.
Whisk glaze ingredients and drizzle over warm loaf.

Notes

Granny Smith or Honeycrisp apples work best.

For easier slicing, wait until the glaze sets.

Can be frozen (unglazed) for up to 2 months.

Keyword Maple Apple Fritter Bread