Vanilla loaf loaded with cinnamon-spiced apples, swirled with brown sugar, and finished with a sweet vanilla glaze. This cozy bakery-style bread tastes just like a fresh apple fritter and makes the perfect breakfast, afternoon treat, or fall dessert.
⏱ Time: 1 hour 20 minutes
🍽 Servings: 10-12 slices
⭐ Difficulty: Easy
Ingredients
For the Apple Filling
- 2 medium Honeycrisp or Granny Smith apples, peeled and diced
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
For the Cinnamon Swirl
- ⅓ cup brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
For the Bread
- ½ cup unsalted butter, softened
- ⅔ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup whole milk
For the Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper.
- In a small bowl, toss the diced apples with the brown sugar and cinnamon until evenly coated. Set aside.
- In another bowl, combine the brown sugar, cinnamon, and nutmeg for the cinnamon swirl.
- In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- Whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture, alternating with the milk, mixing just until combined.
- Spread one-third of the batter into the prepared loaf pan. Sprinkle with one-third of the cinnamon sugar mixture and half of the apples. Repeat with another layer of batter, cinnamon sugar, and remaining apples. Finish with the remaining batter and the remaining cinnamon sugar.
- Using a butter knife, gently swirl through the batter a few times to create ribbons of cinnamon throughout the loaf without fully mixing the layers.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top begins to brown too quickly, loosely tent with foil during the last 15 minutes of baking.
- Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle generously over the cooled loaf before slicing and serving.
Quick Notes
- Honeycrisp, Granny Smith, Pink Lady, or Gala apples all work well in this recipe.
- Don't over-swirl the batter—you want distinct ribbons of cinnamon throughout the loaf.
- Let the bread cool completely before adding the glaze for the prettiest finish.
- Store tightly covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- Delicious served warm with coffee, apple cider, or a pat of salted butter.