This delicious Apple Fritter Bread is soft, moist, and packed with apples and cinnamon sugar! It’s an amazing apple bread recipe that you will make time and time again!
Try my Apple Fritter Cake too! It’s delicious!
Table of Contents
- Apple Fritter Bread
- Apple Fritter Bread is a Great Fall Baking Recipe (Or Anytime of the Year!)
- What Is An Apple Fritter?
- What Kind of Apples Do You Use For Apple Fritter Bread?
- How To Make Apple Fritter Bread
- Can You Bake This in a Bundt Pan?
- Storing and Freezing
- Looking For More Apple Recipes? Try These:
- Get the Recipe
Apple Fritter Bread
In my mind it is always apple season! Of course, I feel like I do my best apple baking in September/October, but there isn’t a time when I will turn down a delicious apple recipe. And today I’m sharing an amazing Apple Bread that I know you will LOVE!
This quick bread is like the classic Apple Fritter Donut in cake/bread form, no frying necessary. It’s similar to my Apple Fritter Cake Recipe, but different enough that I thought it deserved a place here on my site. The cake is dense, soft, buttery and vanilla based, with a brown sugar-cinnamon swirl throughout, loaded with sweet apple chunks. I know you will love this as much as I do!
Apple Fritter Bread is a Great Fall Baking Recipe (Or Anytime of the Year!)
This easy Apple Fritter Bread recipe is absolutely outstanding! It’s become a staple in our house during apple season, but I absolutely make it all year long. It’s a great alternative to an Apple Fritter donut, even though those are incredible too. I just love the moist bread, which is basically cake, let’s be honest! Plus the fresh bites of apple and the sweet glaze icing on top are perfection.
What Is An Apple Fritter?
There are a few different versions of apple fritters. You have the apple fritter that you get in the doughnut shop, which is a yeast dough with apple pieces and cinnamon folded into it, then deep fried and finally coated in a sweet icing. It’s rustic, bumpy appearance is what sets it apart from traditional doughnuts. This style is readily available at most doughnut shops or even supermarket bakeries.
The other version of apple fritters are more “old fashioned” or traditional. They are slices of apples, dipped in batter and then deep fried, sometimes coated in powdered sugar. I’ve enjoyed this type at Amish markets, carnivals, or food trucks. Both versions are fantastic.
Today though, we’re taking the flavor profile of an apple fritter and turning it into an easy to make Apple Fritter Bread, that requires no deep frying!
What Kind of Apples Do You Use For Apple Fritter Bread?
I like to use Granny Smith Apples in most of the recipes I bake using apples. I find they hold their structure the best, as well as have the perfect balance of tart and sweet. You can also use:
- Honeycrisp Apples
- Braeburn Apples
- Pink Lady Apples
- Gala Apples
- Fuji Apples
How To Make Apple Fritter Bread
This is a classic quick bread recipe, which is a lot like a cake baked in a loaf pan. I love to call it “bread” because I don’t feel bad about eating it for breakfast! You don’t need any fancy ingredients, in fact you probably have everything in your kitchen already…as long as you have apples!
Prep: Coat a loaf pan with nonstick spray. I like to line mine with a long rectangle of parchment paper. This covers the bottom, but then extends up the ends of the pan, which make it very easy to remove.
Make Your Cinnamon Swirl and Apple Mixture: Mix together cinnamon and brown sugar in a small bowl. Then peel and chop your apple and coat them in granulated sugar and cinnamon. These two mixtures will be the filling and topping to your bread.
Make the Batter: Follow the full recipe below. You will use your stand mixer to mix together butter and granulated sugar. Add in the eggs and vanilla and mix until it’s smooth. Make sure to scrape the sides of the mixing bowl frequently so nothing gets stuck at the bottom! Finally mix in the flour, baking powder, and milk.
Assemble: Pour half of the batter into the prepared loaf pan, then top it with half of the chopped apples mixture, then half of the cinnamon mixture. Swirl the apples into the batter using a butter knife. Repeat this step with the remaining ingredients, and swirl again!
Bake: Bake at 350 for about an hour until a toothpick inserted into the bread comes out with just a few moist crumbs. Let it cool in the pan for 15 minutes and then loosen the edges with a butter knife and transfer it to a wire rack to cool completely.
Drizzle With Icing: Quickly whisk together some powdered sugar and milk and drizzle this on top f the bread just like that sweet glaze on apple fritter doughnuts.
Can You Bake This in a Bundt Pan?
Yes, you absolutely can! You would prepare the recipe exactly the same way as written, but would need to adjust the bake time slightly. I would check it after 45 minutes in the oven and add time if needed! You could even make this recipe into muffins. I would just cut the apple mixture and cinnamon sugar mixture in half, and only use them to swirl on top of the muffins, as opposed to swirled inside as well!
Storing and Freezing
How To Store Apple Fritter Bread
You can store this airtight at room temperature for up to 3 days.Stored airtight in the refrigerator it will be good for up to 5 days.
Can You Freeze Apple Fritter Bread?
Yes, absolutely! Wrap the bread in plastic wrap and then place into a ziptop bag. Store for up to 60 days for best freshness. Allow it to thaw at room temperature.
Looking For More Apple Recipes? Try These:
- Apple Crumb Cinnamon Rolls
- Cream Cheese Swirled Apple Cake
- Caramel Apple Cheesecake Bars
- Apple Toffee Blondies
- Snickerdoodle Apple Bread
Apple Fritter Bread
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: serves 8
- Category: Bread
- Method: Oven
- Cuisine: Breakfast
Description
This Apple Fritter Bread recipe is like the classic donut in cake form!
Ingredients
- 1/3 cup light brown sugar
- 2 teaspoons cinnamon, divided
- 2 medium Granny Smith apples, peeled and diced
- 2/3 cup, plus 2 tablespoons granulated sugar, divided
- 1/2 cup salted butter, room temperature
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 cup milk
Glaze
- 1/2 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat oven to 350°F. Coat a 9×5- inch loaf pan with baking spray. Line the bottom and up the short sides with parchment paper. Spray again. Set aside.
- Prepare cinnamon sugar mixture by combining brown sugar with 1 teaspoon of cinnamon and mixing well. Set aside.
- Prepare apple mixture by combining apples with 2 tablespoons granulated sugar and remaining 1 teaspoon of cinnamon and mix until well combined. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment combine the butter and 2/3 cup granulated sugar on medium speed for 2 minutes. Add in the eggs one at a time and vanilla and mix until blended, scraping the sides of the bowl as necessary.
- Turn mixer to low and add in the flour and baking powder until incorporated. Add in the milk and mix until just combined. Don’t over-mix.
- Pour half of the batter into the prepared pan. Distribute half of the apple mixture on top of the batter. Sprinkle half of the cinnamon-sugar mixture over the apples. Using the end of a dull knife, gently swirl the brown sugar mixture and the apples into the batter. Pour remaining batter into the pan, followed by the remaining apple mixture and remaining cinnamon-sugar mixture. Again, gently swirl the sugar and apple mixture into the batter. If needed press the apples into the batter.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10-15 minutes, then gently run a knife around the edges of the pan to loosen the loaf. Remove the bread from the pan onto a wire rack to cool completely.
- To make the glaze, whisk together powdered sugar and milk until well combined. Drizzle over bread.
Notes
Store airtight at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 341
- Sugar: 32.4 g
- Sodium: 31.8 mg
- Fat: 13.9 g
- Carbohydrates: 51.5 g
- Protein: 5.4 g
- Cholesterol: 78.7 mg
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could you put this bread in a spring form pan, I had trouble getting out of pan without breaking.
sure!