Apple Fritter Bread

 After baking and coolingApple Fritter Bread is a take on a favorite dessert– apple fritters– but it’s made in loaf form! This sweet old-fashioned dessert bread is made with an apple bread batter, brown sugared apples and a cinnamon-sugar filling. It’s finished with a two-ingredient sugary glaze.

This bread makes a delicious snack or breakfast and can even be served for dessert! It can be made ahead of time and leftovers can be frozen and then thawed for a quick last-minute breakfast.

It’s no secret that we’re obsessed with quick bread recipes; from this banana bread to this zucchini bread and over a dozen recipes in between, quick breads are the best! And Apple Fritter Bread is no exception. It’s got all the flavors you know and love about apple fritters in a non-fried quick-bread form. 

This bread is moist, cinnamon-spiced, packed with brown-sugared apples, and covered in an easy two-ingredient glaze. While this bread has a couple more steps than most quick breads, the effort is well worth it!

Let’s get started.

How to make Apple Fritter Bread

We start by making three mixtures. One is the main apple bread, the next requires tossing apples and sugar together, and the last is tossing sugar and cinnamon together. Next, we layer them in a bread pan. 

First goes the apple bread batter, next, the sugared apples, and then, a layer of cinnamon sugar. Repeat the layers– bread, apples, sugar. And then it’s ready to go in the oven! After baking and cooling, whisk together a two-ingredient glaze and pour over the top of the bread.

And if you’re really into the glaze on apple fritters, you can even spread leftover glaze on individual pieces of this bread (like spreading jam on toast).

What apples are best for apple bread?

Sweet apples with a hint of tartness are best! For this bread, I like using two different kinds of apples; I recommend Honeycrisp and Granny Smith. (You can use one or the other instead of mixing the two, if you prefer.) Make sure to peel the apples before dicing and adding into the batter.

Apple Fritter Bread Storage

How long does Apple Fritter Bread last?

We like to finish this bread within 1-2 days of being made. (Day 2 is my favorite, making this a perfect make-ahead dessert or breakfast.) After day 2, it begins to lose texture and flavor. It will, however, last up to a week stored in an airtight container/tightly wrapped in plastic wrap. After the first day, I recommend storing it in the fridge.

How to store Apple Fritter Bread

You can store this bread on the counter for a day or two, but after that, refrigerate it, wrapped tightly and placed in an airtight container.

How to freeze Apple Fritter Bread

Let the bread cool completely and do not add the glaze. Slice and then wrap individual slices tightly in plastic wrap. Add the wrapped slices to a large freezer bag, remove any air, and place it in the freezer.

Now you’ve got a grab-and-go quick breakfast whenever you need it! Let stand on the counter for a few minutes or defrost in the microwave. Add glaze to thawed pieces as desired.

Variation ideas

• Not sure about the glaze? You can use a caramel glaze or cream cheese frosting instead. Alternatively, you can always enjoy the bread without any glaze.
• If you love nuts in your quick breads, add some finely chopped pecans or walnuts to the batter. 
• Love spice? Add 1 to 2 teaspoons of apple pie spice to the bread batter.
• Want muffins instead? Follow the recipe, spoon the batter into a muffin tin and cook for 18-25 minutes. 
• Make Apple Fritter Bread into more of a dessert by serving it with vanilla bean ice cream.

More amazing apple recipes

• Caramel Apple Cheesecake
• Caramel Apple Hand Pies
• Healthy Applesauce Muffins
• Healthier Applesauce Spice Bread
• Healthy Apple Muffins

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Apple Fritter Bread

5 from 1 vote

- Review this recipe

Apple Fritter Bread is packed with delicious flavors and coated in a simple glaze. We're channeling a favorite Fall treat -- apple fritters -- into loaf form!

SAVE TO RECIPE BOX

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Apple Fritter Bread

5 from 1 vote

- Review this recipe

SAVE TO RECIPE BOX

Print Recipe

Apple Fritter Bread is packed with delicious flavors and coated in a simple glaze. We're channeling a favorite Fall treat -- apple fritters -- into loaf form!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword apple fritter bread

Prep Time 25 minutes

Cook Time 45 minutes

Total Time 1 hour 10 minutes

Servings 10 slices

Calories 289kcal

Author Chelsea

Equipment

• 8-x-4-inch bread pan or 8.- x-4.5-inch bread pan

Ingredients

Apple Mixture

• 2 small apples peeled,cored (I use 1 Honeycrisp and 1 Granny Smith) and diced into 1/4-inch pieces
• 1 tablespoon light brown sugar packed
• 1 teaspoon ground cinnamon

Cinnamon Sugar Mixture

• 1/3 cup light brown sugar lightly packed
• 1 teaspoon ground cinnamon

Bread Mixture

• 1 large egg
• 1 large egg yolk (discard or save the whites for a different recipe)
• 1/2 cup granulated sugar
• 3 tablespoons vegetable oil
• 3 tablespoons unsalted butter melted and slightly cooled
• 6 tablespoons sour cream full-fat
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 3/4 teaspoon fine sea salt (reduce to 1/2 teaspoon if using table salt)
• scant 1/2 teaspoon ground cinnamon
• scant 1/4 teaspoon ground nutmeg
• 1 and 1/2 cups all-purpose white flour (measured by spooning into the measuring cup and leveling off the top)

Glaze

• 1/2 cup powdered sugar
• 3 tablespoons heavy cream or whole milk

Instructions

• PREP: Preheat oven to 350 degrees F. Generously spray an 8×4-inch or 8.5x4.5-inch loaf pan (I don't recommend larger pans; there's not enough batter) with cooking spray. Sprinkle flour to coat pan with flour. Set aside.
• APPLE MIXTURE: in a small bowl, combine the finely diced apples, 1 tablespoon light brown sugar, and 1 teaspoon cinnamon. Stir and set aside.
• CINNAMON-SUGAR MIXTURE: Whisk together the 1/3 cup brown sugar and 1 teaspoon cinnamon in a small bowl. Set aside.
• BREAD: In a large bowl, whisk together the egg, egg yolk, and sugar. While whisking constantly, gradually pour in the oil followed by the melted (and slightly cooled) butter. Stir in the sour cream and vanilla. Add in the baking soda, salt, cinnamon, and nutmeg and stir until combined. Stir in the flour until JUST combined, being careful to not overmix.
• ASSEMBLE: (We're going to layer the ingredients) Add half the bread batter into the prepared pan, smoothing the top with the back of a spoon. Evenly sprinkle half of the apples over in a flat layer. Evenly sprinkle half of the cinnamon-sugar mixture over the apples. Now add in the remaining bread batter and smooth the top with the back of a spoon. Make sure to press the batter into all of the corners of the bread pan. Add the remaining apple mixture and finally the remaining cinnamon-sugar mixture.
• BAKE: Place the loaf pan on a baking sheet. Bake for 30 minutes and then very loosely drape a sheet of foil over the bread to prevent overbrowning. Bake for another 10-15 minutes or until a toothpick when inserted into the bread (not apples) comes out clean. My bread always takes around 40-45 minutes total. Baking time greatly varies on individual ovens, size of apples, pan size, etc. Remove from oven and allow the bread to cool in the pan for 5-10 minutes before inverting onto a cooling rack to cool completely before adding the glaze.
• GLAZE: Place the powdered sugar in a small bowl and slowly drizzle in the heavy cream or milk, whisking until smooth and combined. Add cream/milk as necessary until glaze has reached your desired consistency. Evenly drizzle the glaze over the bread before slicing and serving.

Nutrition Facts

Calories: 289kcal | Carbohydrates: 44g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 302mg | Potassium: 78mg | Fiber: 1g | Sugar: 28g | Vitamin A: 282IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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