Apple Fritter Bread
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Apple Fritter Bread — Soft, fluffy bread that’s stuffed AND topped with apples, cinnamon, and sugar!! Like apple fritters in bread form!! Best apple bread EVER!
Easy Apple Fritter Bread Recipe
I have fond childhood memories of devouring fried apple fritters from the local greasy-spoon bakery. What I wouldn’t give for one of those fritters now. Or for that kind of metabolism again.
Thankfully this bread tastes as decadent as the apple fritters of my childhood. No deep frying required. It’s the best apple bread I’ve ever had. Actually, it’s more like an apple loaf cake disguised as bread but I’m not complaining.
Baking with apples in the fall is always a given but in the winter when seasonal fruit options are very limited, there’s always apples.
The apples and sour cream (or Greek yogurt) keep the bread so soft and moist and if that’s not enough, the glaze lends even more moisture, gooeyness, and flavor.
You really don’t ‘need’ the glaze, but in keeping with a true apple fritter theme, you ‘need’ the glaze. It soaks in wonderfully and on the second day this bread is a supremely soft, glaze-filled sponge.
Just tell yourself how healthy it is from the fruit. Exactly.
What’s in Apple Fritter Bread?
To make this apple quick bread recipe, you’ll need:
- Granulated sugar
- Light brown sugar
- Vegetable oil
- Sour cream
- Vanilla extract
- All-purpose flour
- Baking soda
- Confectioners’ sugar
- Cream or milk
How to Make Apple Fritter Bread
The apple cinnamon bread comes together quickly, easily, without a mixer or yeast, and with ingredients you likely have on hand.
In one bowl, you’ll need to stir together an apple-cinnamon mixture. In another bowl, you’ll mix together a cinnamon-brown sugar mixture. And in the last bowl, you whisk together the quick bread batter.
There are three bowls of ingredients going because you pour half the batter into the loaf pan, top with apples and cinnamon, top with cinnamon-brown sugar, and repeat all three. Remaining batter, apples, cinnamon-brown sugar. Bake.
This apple quick bread needs to cool for at least 30 minutes before it’s safe to glaze.
What Size Loaf Pan Should I Use?
I recommend using an 8×4-inch loaf pan. Some readers have made this successfully in a 9×5-inch pan, while others who’ve tried using a 9×5-inch haven’t had enough batter. Using an 8×4-inch should guarantee enough batter to properly fill the pan.
How to Store Apple Fritter Bread
This apple cinnamon bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months. I don’t recommend storing it in the fridge because it’ll dry out.
Tips for Making Apple Quick Bread
You can use any kind of apple you’d like in this apple fritter bread recipe, but my favorites are Fuji, Gala, Envy, or Honeycrisp.
You’re welcome to use either sour cream or plain Greek yogurt in this recipe. You’re also fine to use lite sour cream, if desired.
I recommend tenting the pan with foil in the last 10 minutes of baking to prevent excessive browning on the top and sides of bread before center cooks through.
- 1 large apple or 2 small peeled, cored, and diced into 1/4-inch pieces (about 1 heaping cup when diced; try Fuji, Gala, Envy, Honeycrisp or similar)
- 1 tablespoon granulated sugar
- 1 heaping teaspoon cinnamon
Cinnamon-Brown Sugar Mixture
- 1/4 cup light brown sugar, packed
- 1 heaping teaspoon cinnamon
- 1 large egg
- 1/3 cup granulated sugar
- 1/4 cup canola or vegetable oil
- 1/4 cup sour cream or Greek yogurt (lite okay)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt, or to taste
- 1 cup confectioners’ sugar
- about 2 to 3 tablespoons cream or milk, or as necessary for consistency
- Preheat oven to 350F. Spray an 8×4-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- To a small bowl, add all ingredients, and stir to combine; set aside.
Cinnamon-Brown Sugar Mixture:
- To a small bowl, add both ingredients, and stir to combine; set aside.
- To a large bowl, add the egg, sugar, and whisk vigorously until smooth and combined, about 1 minute.
- Add the oil, sour cream, vanilla, and whisk until smooth and combined.
- Add the flour, baking soda, salt, and stir until just combined, don’t overmix.
- Turn half the batter out into prepared pan, smoothing the top lightly with a spatula; set remainder aside. Note that there isn’t lots of batter so make sure not to add more than half.
- Evenly sprinkle half the apples over batter in an even, flat layer; set remainder aside.
- Evenly sprinkle half the cinnamon-brown sugar over the apples; set remainder aside.
- Add the remaining batter, smoothing the top lightly with a spatula, making sure to push it into all corners.
- Evenly sprinkle the remaining apples.
- Evenly sprinkle the remaining cinnamon-brown sugar.
- Place loaf pan on a baking sheet as insurance against overflowing apple juice and bake for about 40 to 48 minutes (I baked 43 minutes), or until top is domed, set, and toothpick inserted in the center comes out clean or with a few moist crumbs but no batter, noting that if you go down too far you’ll hit juicy apples. The apples on top will be juicy with slight bubbling. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.
- Allow pan to cool on top of a wire rack for at least 30 minutes (I cooled overnight in the pan) before turning out onto rack to cool completely before glazing.
- In a small bowl, add the confectioner’s sugar and slowly drizzle in the milk, whisking until smooth and combined. Add milk as necessary for desired consistency.
- Evenly drizzle glaze over bread before slicing and serving. Extra glaze can be spread on the cut surface of the bread like you’d spread butter on toast; or you can halve the glaze recipe if you’re not a glaze person. I’m comfortable keeping glazed items at room temp, but if you’re not, drizzle glaze only over portion of bread you plan to consume immediately.
- Pan size: Some readers have made this successfully in a 9×5-inch pan, while others who’ve tried using a 9×5-inch haven’t had enough batter. Using an 8×4-inch should guarantee enough batter to properly fill the pan.
- Baking time: Baking times could range dramatically based on type of apples used and their juiciness, climate, pan size used, oven variance, etc. Bake until your bread is done.
- Storage: Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months; I don’t recommend storing it in the fridge because it’ll dry out.
Amount Per Serving: Calories: 212Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 25mgSodium: 219mgCarbohydrates: 32gFiber: 1gSugar: 22gProtein: 4g
More Apple Dessert Recipes:
Carrot Apple Cream Cheese Cake – If you like carrot cake, you’re going to LOVE this version that includes apples and a tunnel of cream cheese that runs through the center!! EASY, amazing, and a MUST-MAKE!!
Carrot Apple Bread — Carrot cake with apples added and baked as a bread so it’s healthier! Super moist, packed with flavor, fast and easy!
Caramel Apple Crumble Foil Packs – EASY, zero cleanup, made on the grill (or oven) in record time, and tastes amazing!! Juicy apples, chewy crumble topping, and luscious salted caramel…SO irresistible!!
Cinnamon Spice Applesauce Bread with Honey Butter — Applesauce keeps this bread so soft & moist! It’s like apple spice cake, disguised as ‘bread’ so you can have extra!
Caramel Apple Cheesecake Crumble Bars – Move over, apple pie! These are an apple pie, apple crumble and cheesecake all in one!
Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze – Apples and bananas, baked together in a fast and easy cake and the glaze is a true personal favorite!
Caramel Apple Crumble Pie – Apple Pie meets Apple Crumble meets plenty of gooey caramel. Easy, fast, 5-minutes to assemble. Goofproof recipe for those of us who aren’t pie-makers!
5-Minute Microwave Apple Cinnamon Crumble For One (vegan, GF) – Warm, hearty, healthy & fast! Makes a great breakfast or snack!
Originally published February 20, 2015 and republished August 7, 2020 with updated text.
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