If you love the irresistible taste of apple fritters, you’ll adore this Apple Fritter Bread recipe. A delicious, moist bread filled with cinnamon-spiced apples, layered with a cinnamon-sugar swirl, and topped with a sweet vanilla glaze. This easy-to-make, homemade Apple Fritter Bread is perfect for breakfast, dessert, or a sweet snack. It’s the ideal comfort food for fall and any season, combining the flavors of warm apples and cinnamon with a tender, soft texture. Make this crowd-pleasing recipe today and enjoy the delightful combination of apples, cinnamon, and sweetness in every bite.

Ingredients

Bread Batter:

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
⅔ cup granulated sugar
2 large eggs, room temperature
1 ½ teaspoons pure vanilla extract
½ cup milk (whole or 2%)

Apple Mixture:

3 Granny Smith apples, peeled and chopped
¼ cup brown sugar
1 teaspoon ground cinnamon

Cinnamon Sugar:

⅔ cup brown sugar
2 teaspoons ground cinnamon

Vanilla Cinnamon Glaze:

1 cup powdered sugar
1 ½-2 tablespoons milk (whole or 2%)
¼ teaspoon pure vanilla extract
⅛ teaspoon ground cinnamon

Instructions

Preheat the oven to 350°F. Grease a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate medium bowl, combine the chopped apples, brown sugar, and cinnamon. Set aside.
In a small bowl, mix together the cinnamon and brown sugar for the topping. Set aside.
Using a hand or stand mixer, cream together the softened butter and granulated sugar in a large bowl. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternately add the dry flour mixture and milk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
Spread half of the batter evenly into the prepared loaf pan. Top with half of the apple mixture and half of the cinnamon sugar. Spread the remaining batter over the apples, then top with the remaining apple mixture and cinnamon sugar.
Bake for 60-70 minutes or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs. If the top begins to brown too quickly, cover it loosely with aluminum foil.
After baking, allow the bread to cool in the pan for 15 minutes before transferring it to a cooling rack.
Once completely cooled, whisk together the powdered sugar, milk, vanilla extract, and cinnamon for the glaze. Drizzle over the top of the bread and let it set before slicing.

Tips

Room Temperature Ingredients: Make sure the butter, eggs, and milk are at room temperature before you begin. This ensures that the batter will come together more smoothly.
Apple Variety: Granny Smith apples are great for this recipe due to their tartness, but you can mix them with sweeter apples like Gala or Fuji for added flavor.
Prevent Over-browning: If your bread starts browning too quickly, loosely cover it with aluminum foil while baking.

Variations and Substitutions

Dairy-Free: Substitute the milk and butter with plant-based options like almond milk and dairy-free butter for a dairy-free version of this bread.
Additional Spices: Add a pinch of nutmeg or allspice to the apple mixture for an extra layer of flavor.
Apple Fritter Bread with Nuts: For a crunchy texture, add chopped walnuts or pecans to the batter.

FAQs

Can I use a different type of apple?
Yes! While Granny Smith apples are ideal for their tartness, feel free to use any variety of apples that you enjoy. Sweet apples like Fuji or Honeycrisp will work well too.

Can I make this bread in advance?
Yes, this bread can be made a day or two ahead of time. Store it in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.

Can I freeze this Apple Fritter Bread?
Yes! This bread freezes well. Once fully cooled, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw before serving.

Serving Suggestions

Apple fritter bread is perfect for breakfast, a snack, or dessert. Serve it with a hot cup of coffee, tea, or a glass of milk for a comforting treat. You can also pair it with whipped cream or a scoop of vanilla ice cream for a delightful dessert.

Why You’ll Love This Recipe

This Apple Fritter Bread combines the best of both worlds – the soft, moist texture of homemade bread with the irresistible flavors of apple fritters. With cinnamon-spiced apples swirled into the bread, topped with a cinnamon-sugar coating, and finished with a sweet vanilla glaze, it’s the perfect fall treat or year-round indulgence. Whether for a cozy breakfast or a comforting dessert, this recipe will quickly become a family favorite!

Apple Fritter Bread Recipe

Servings

servings

Prep time

minutes

Cooking time

hour

Ingredients

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
⅔ cup granulated sugar
2 large eggs, room temperature
1 ½ teaspoons pure vanilla extract
½ cup milk (whole or 2%)
Apple Mixture:
3 Granny Smith apples, peeled and chopped
¼ cup brown sugar
1 teaspoon ground cinnamon
Cinnamon Sugar:
⅔ cup brown sugar
2 teaspoons ground cinnamon
Vanilla Cinnamon Glaze:
1 cup powdered sugar
1 ½-2 tablespoons milk (whole or 2%)
¼ teaspoon pure vanilla extract
⅛ teaspoon ground cinnamon

Directions

Preheat the oven to 350°F. Grease a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate medium bowl, combine the chopped apples, brown sugar, and cinnamon. Set aside.
In a small bowl, mix together the cinnamon and brown sugar for the topping. Set aside.
Using a hand or stand mixer, cream together the softened butter and granulated sugar in a large bowl. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternately add the dry flour mixture and milk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
Spread half of the batter evenly into the prepared loaf pan. Top with half of the apple mixture and half of the cinnamon sugar. Spread the remaining batter over the apples, then top with the remaining apple mixture and cinnamon sugar.
Bake for 60-70 minutes or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs. If the top begins to brown too quickly, cover it loosely with aluminum foil.
After baking, allow the bread to cool in the pan for 15 minutes before transferring it to a cooling rack.
Once completely cooled, whisk together the powdered sugar, milk, vanilla extract, and cinnamon for the glaze. Drizzle over the top of the bread and let it set before slicing.

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