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Glazed Apple Fritter Quick Bread with Cinnamon Ribbons

Apple fritter quick bread bakes diced apples and cinnamon-sugar ribbons into a tender loaf, finished with a smooth powdered sugar glaze. A parchment sling makes it easy to lift the loaf from the pan after baking.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling 15 minutes
Total Time 1 hour 40 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the bread
  • 2 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter melted and cooled slightly
  • 2 eggs large
  • 0.5 cup milk
  • 1 tsp vanilla extract
  • 1.5 cups apple peeled, cored, finely diced
For the cinnamon ribbons
  • 0.33 cup light brown sugar packed
  • 1.5 tsp ground cinnamon
  • 1 tbsp all-purpose flour
For the glaze
  • 1 cup powdered sugar
  • 2 tbsp milk

Equipment

  • 1 9x5-inch loaf pan

Method
 

Make the bread
  1. Heat the oven to 350°F and grease a 9x5-inch loaf pan; line it with a parchment paper sling.
  2. Whisk together the all-purpose flour, granulated sugar, baking powder, and salt in a medium bowl.
  3. In a large bowl, whisk together the melted and cooled butter, eggs, milk, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and stir just until no dry flour remains.
  5. Fold the peeled, cored, finely diced apple into the batter.
Make the cinnamon ribbons
  1. Stir together the packed light brown sugar, ground cinnamon, and all-purpose flour in a small bowl.
Assemble and bake
  1. Spread half of the batter in the prepared pan.
  2. Sprinkle half of the cinnamon mixture evenly over the batter.
  3. Spread the remaining batter over the cinnamon mixture.
  4. Top with the remaining cinnamon mixture.
  5. Gently swirl the top with a knife.
  6. Bake for 60–70 minutes, until a toothpick inserted in the center away from apple pieces comes out with a few moist crumbs and no wet batter.
  7. Cool the loaf in the pan for 15 minutes.
  8. Use the parchment sling to transfer the loaf to a wire rack and cool completely.
Make the glaze
  1. Whisk the powdered sugar and milk until smooth.
  2. Drizzle the glaze over the cooled loaf and let it set before slicing.

Notes

Finely dice the apple so it distributes evenly through the loaf. Store airtight in the refrigerator for up to 4 days; it freezes well for up to 2 months. For a dairy-free variation, use plant-based butter and unsweetened plant milk.