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Easy Maple Glazed Apple Fritter Bread Recipe for Fall

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This Maple Glazed Apple Fritter Bread captures everything you love about a classic apple fritter—the tender, almost-fried texture, pockets of soft fruit, and a signature crackly glaze—all in a simple loaf you can bake at home without a deep fryer. The maple glaze adds a deep, woodsy sweetness that pairs perfectly with tart apples.

Ingredients

Scale
  • For the Bread:
  • ½ cup (1 stick) unsalted butter, softened
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • 1½ teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk (whole or 2%)
  • For the Apple Filling:
  • 2 medium apples (Honeycrisp, Granny Smith, or Braeburn), peeled and diced into ½-inch cubes
  • ¼ cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • For the Maple Glaze:
  • 1 cup powdered sugar, sifted if lumpy
  • 2 tablespoons pure maple syrup (Grade A Dark Amber preferred)
  • 1–2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the two long sides. Lightly grease the parchment.
  2. Peel and dice apples into ½-inch cubes. Toss with brown sugar, cinnamon, and lemon juice in a small bowl. Set aside.
  3. In a large mixing bowl, beat softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. With mixer on low, add about one-third of the flour mixture to the butter mixture, mixing just until combined. Add half the milk, mixing again. Repeat with another third of flour, remaining milk, and final third of flour. Mix just until no streaks of flour remain.
  6. Pour half the batter into the prepared loaf pan and spread evenly. Sprinkle half the apple mixture over the batter. Drop remaining batter in spoonfuls over apples, then gently spread to cover. Top with remaining apples. Gently swirl a butter knife through the batter a few times.
  7. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil at 40 minutes. Cool in pan for 15 minutes, then lift out using parchment and transfer to a cooling rack.
  8. While bread is still warm, make the glaze: whisk together powdered sugar, maple syrup, vanilla, and 1 tablespoon milk. Add more milk if needed for a pourable consistency. Drizzle generously over warm bread. Let set for 10 minutes before slicing.

Notes

Don’t overmix the batter—mix just until flour disappears. Use room temperature ingredients for best results. Choose apples that hold their shape like Granny Smith or Honeycrisp. Glaze while bread is warm (not hot) for that crackly fritter top. Bread is even better on the second day as flavors meld.

Nutrition

Keywords: apple fritter bread, maple glaze, fall baking, apple bread, easy apple recipe, quick bread, cinnamon apple bread

Find it online: https://leilameals.com/easy-maple-glazed-apple-fritter-bread-recipe-for-fall/