This country apple fritter bread is swirled with cinnamon sugar and loaded with tender apples—finished with a sweet glaze for the ultimate fall loaf.

⅓ cup light brown sugar

1 tsp ground cinnamon

½ cup unsalted butter, softened

⅔ cup granulated sugar

2 large eggs

1½ tsp vanilla extract

1½ cups all-purpose flour

1¾ tsp baking powder

½ cup milk (or almond milk)

2 medium apples, peeled and chopped

½ cup powdered sugar

2 Tbsp milk or cream (for glaze)

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Preheat oven to 350 °F (175 °C). Grease or line a 9×5″ loaf pan.

Mix brown sugar and cinnamon in a small bowl; set aside.

Cream butter and granulated sugar until fluffy. Beat in eggs one at a time, then stir in vanilla.

In a separate bowl, whisk flour and baking powder. Stir into wet mixture. Add milk to form a smooth batter.

Toss chopped apples with a bit of cinnamon and sugar.

Pour half the batter into pan. Layer with half the apples, then half the cinnamon-sugar. Repeat layers. Swirl gently.

Bake 50–60 minutes, covering with foil if needed to prevent over-browning.

Cool 15 minutes. Whisk powdered sugar and milk for glaze and drizzle over loaf.

Add chopped pecans or walnuts for crunch.

Use pears, peaches, or mixed fruit for variation.

Swap swirl for streusel topping.

Gluten-free flour works well too.