Maple Apple Fritter Bread with Cinnamon Sugar Layers
A tender quick bread studded with diced apples and layers of cinnamon sugar, all drizzled with maple syrup and topped with a sweet maple glaze. This bakery-style loaf combines the flavors of classic apple fritters in an easy-to-make bread form. The unique layering technique creates pockets of caramelized apple and cinnamon throughout, while the maple glaze adds the perfect finishing touch. Perfect for breakfast, brunch, or an afternoon snack with coffee.
Ingredients
- ⅓ cup brown sugar, loosely packed
- 1 tsp ground cinnamon
- ⅝ cup granulated sugar
- ½ cup unsalted butter, at room temperature
- ¼ tsp salt
- 2 eggs
- ½ tsp vanilla extract
- 1 ½ cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need extra binding
- 1 ¾ tsp baking powder
- ½ cup whole milk
- 2 apples, peeled and roughly diced
- 4 TBSP maple syrup
- ¼ cup maple syrup, for glaze
- 1 ½ cups powdered sugar, sifted
- 1 TBSP whole milk, for glaze
Instructions
- 1
Preheat oven to 350°F and prepare two 9x5-inch loaf pans, spraying one with baking spray
- 2
Mix brown sugar and cinnamon in a small bowl and set aside
- 3
Cream butter and granulated sugar until light and fluffy, about 3 minutes
- 4
Add eggs one at a time, scraping bowl after each addition
- 5
Add vanilla extract and beat for 30 seconds
- 6
Whisk flour, salt, and baking powder together, then mix into butter mixture until just blended
- 7
Mix in milk until batter is smooth
- 8
Pour half the batter into the unsprayed loaf pan
- 9
Add half the diced apples in an even layer
- 10
Sprinkle half the brown sugar mixture over apples
- 11
Drizzle 2 tablespoons maple syrup over the layers
- 12
Add remaining batter, then remaining apples, brown sugar mixture, and maple syrup
- 13
Using an ice cream scoop, transfer the layered mixture to the prepared loaf pan
- 14
Bake for 50-60 minutes until a toothpick inserted in center comes out clean
- 15
Let rest 5 minutes, then run knife around edges to loosen
- 16
Turn pan upside down to release bread onto wire rack
- 17
Cool for 15 minutes before glazing
- 18
Whisk together powdered sugar, maple syrup, and milk until smooth for glaze
- 19
Drizzle glaze over cooled bread
Tips
Use the ice cream scoop method to transfer the layered batter - this distributes the cinnamon sugar mixture better than swirling with a knife.
Place the cooling rack on a baking sheet before glazing to catch drips and make cleanup easier.
Let the bread cool for the full 15 minutes before glazing to prevent the glaze from melting off completely.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead; add glaze just before serving
Serve at room temperature, cut into thick slices
Common Mistakes
Don't overmix the batter after adding flour to avoid tough bread
Use the unsprayed pan first for layering to prevent sticking during transfer
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may need extra binding
FAQ
Can I use different types of apples?
Yes, firm apples like Granny Smith, Honeycrisp, or Gala work best as they hold their shape during baking and won't become too mushy.
What if I don't have maple syrup?
You can substitute honey or corn syrup in the bread, but maple syrup gives the authentic fritter flavor. For the glaze, try honey or make a simple powdered sugar glaze.
How long will this bread keep?
The bread stays fresh for 3 days at room temperature or up to a week refrigerated. The glaze may absorb slightly but the bread remains delicious.