Apple Fritter Bread

I love how this Apple Fritter Bread brings together the cozy flavors of spiced apples and a soft, buttery loaf—like enjoying an apple fritter in sliceable form. With cinnamon-sugar layers and a sweet glaze, it’s perfect for breakfast, dessert, or a comforting snack.

Why You’ll Love This Recipe

I like how this bread turns a classic pastry into an easy-to-make loaf that doesn’t sacrifice flavor. The diced apples stay juicy, the cinnamon swirls give warmth, and the quick prep means I can bake it on a whim. Plus, it fills my kitchen with an incredible aroma.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/3 cup brown sugar

• 1 teaspoon ground cinnamon

• 2 apples, peeled, cored, and diced

• 2/3 cup granulated sugar

• 1/2 cup butter, softened

• 2 eggs

• 1 1/2 teaspoons vanilla extract

• 1 1/2 cups all-purpose flour

• 1 3/4 teaspoons baking powder

• 1/2 cup milk

Glaze:

• 1/2 cup powdered sugar

• 2 tablespoons milk

Directions

1. Prepare Oven and Pan: I preheat my oven to 350°F (175°C) and grease/flour a 9×5-inch loaf pan.

2. Mix Cinnamon and Sugar: I combine brown sugar and cinnamon, tossing a little with the diced apples to coat.

3. Cream Butter and Sugar: I beat the granulated sugar and butter until fluffy, then add eggs and vanilla, mixing until smooth.

4. Mix Dry Ingredients: I whisk flour with baking powder and blend into the wet mix, alternating with milk.

5. Layer the Batter: I pour in half the batter, add half the apples and half the cinnamon-sugar mix, then repeat the layers and finish with a sprinkle of cinnamon sugar.

6. Bake: I bake for 50–60 minutes, or until a toothpick inserted comes out clean.

7. Cool: I let it rest in the pan for 15 minutes before transferring to a wire rack to cool completely.

8. Glaze and Serve: I stir powdered sugar and milk into a glaze, then drizzle it over the cooled loaf before slicing.

Servings and timing

• Prep time: 20 minutes

• Cook time: 50–60 minutes

• Total time: 70–80 minutes

• Servings: 1 loaf (about 8–10 slices)

Variations

• Nutty twist: I sometimes add chopped walnuts or pecans for extra crunch.

• Maple glaze: Swapping milk with maple syrup in the glaze gives it a rich fall flavor.

• Spice it up: A pinch of nutmeg or cloves adds depth to the cinnamon blend.

• Mini loaves: I use mini loaf pans for giftable, individual portions—just reduce the bake time accordingly.

• Caramel apples: I toss the diced apples in a bit of caramel sauce before layering for a richer flavor.

Storage/reheating

I store the cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, I wrap slices and freeze them for up to 2 months. I reheat individual slices in the microwave for about 15–20 seconds to bring back that fresh-baked feel.

FAQs

Can I use a different type of apple?

Yes—I like Granny Smith for tartness or Honeycrisp for sweetness. Any firm variety works well.

How do I keep the bread from becoming soggy?

I let it cool fully on a wire rack and store it in a dry container to avoid trapping excess moisture.

Can I double the recipe?

Absolutely—I just use two loaf pans and rotate them halfway through baking for even cooking.

Is it okay to skip the glaze?

Yes, though I enjoy how the glaze adds sweetness and finish. A dusting of powdered sugar also works as a lighter option.

Can I make this dairy-free?

I’ve used dairy-free butter and almond milk with great results. The texture stays soft and moist.

Conclusion

Apple Fritter Bread is one of my favorite cozy bakes—it’s simple, full of fall flavor, and always hits the spot. Whether I’m making it for a family breakfast or just to enjoy with my coffee, it never lasts long in my kitchen. I hope it brings the same warmth and sweetness to yours.