Apple Fritter Bread đđ is soft, fluffy, and loaded with apples, cinnamon, and sugar inside and on top. It tastes like an apple fritter in bread form and is so EASY to make!
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! What a treat it would be.Â
- 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.Â
- The apples and sour cream (or Greek yogurt) keep the bread so soft and moist and if that’s not enough, the powdered sugar glaze lends even more moisture, gooeyness, and flavor.Â
- 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.
Ingredients in Apple Fritter Bread
- Apples: Use your favorite baking apples, such as Fuji, Gala, Envy, Honeycrisp, Granny Smith, or Braeburn. I especially like Fuji, Gala, Envy, and Honeycrisp for quick breads.
- Granulated sugar, ground cinnamon, and light brown sugar: These create the sweet cinnamon-sugar apple fritter flavor throughout the bread.
- Egg, vegetable oil, sour cream, and Vanilla extract: These keep the bread soft, moist, and flavorful. Canola oil works in place of vegetable oil, and lite sour cream or Greek yogurt may be used if desired.
- All-purpose flour, baking soda, and salt: These dry ingredients give the bread structure and help it bake up tender rather than dense.
- Confectionersâ sugar and cream or milk: These make the simple glaze that gives the bread that classic apple fritter finish.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Apple Fritter Bread
- Stir together the chopped apple and cinnamon in one bowl, then mix the cinnamon-brown sugar swirl in another.
- Whisk together the quick bread batter until just combined.
- Layer the batter, apples, and cinnamon-brown sugar mixture in the loaf pan, then repeat the layers and gently swirl.
- Bake until the bread is done, then let it cool for at least 30 minutes before adding the glaze so it sets nicely instead of melting.
Your apple fritter bread is to die for. Absolutely delicious. Everyone from age 3 to age 78 loved it and it disappeared in a heartbeat. â Linda N.
Apple Fritter Bread
Video
Ingredients
Apple-Cinnamon Mixture
- 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
- Âź cup light brown sugar, packed
- 1 heaping teaspoon cinnamon
Bread
- 1 large egg
- â cup granulated sugar
- Âź cup canola or vegetable oil
- Âź cup sour cream or Greek yogurt, lite okay
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt, or to taste
Glaze
- 1 cup confectionersâ sugar
- about 2 to 3 tablespoons cream or milk, or as necessary for consistency
Instructions
- Preheat oven to 350F. Spray an 8Ă4-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
Apple-Cinnamon Mixture:
- 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.
Bread:
- 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, donât overmix.
- Turn half the batter out into prepared pan, smoothing the top lightly with a spatula; set remainder aside. Note that there isnât 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 youâll 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.
Glaze:
- In a small bowl, add the confectionerâs 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 youâd spread butter on toast; or you can halve the glaze recipe if youâre not a glaze person. Iâm comfortable keeping glazed items at room temp, but if youâre not, drizzle glaze only over portion of bread you plan to consume immediately.
Notes
- Pan size: Some readers have made this successfully in a 9Ă5-inch pan, while others whoâve tried using a 9Ă5-inch havenât had enough batter. Using an 8Ă4-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 donât recommend storing it in the fridge because itâll dry out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe FAQs
I recommend using an 8×4-inch loaf pan. Some readers have made this successfully in a 9Ă5-inch pan, while others whoâve tried using a 9Ă5-inch havenât had enough batter. Using an 8Ă4-inch should guarantee enough batter to properly fill the pan.
I’ve only made the apple fritter loaf as written, so I can’t say whether or not it would work in a different pan.
More Apple Bread Recipes:
Apple Pie Bread with Streusel Topping â If you like apple crumble pie, youâre going to love this EASY no-mixer apple pie bread!! Soft, tender, moist bread with the contrast of the slightly crunchy crumble topping is PERFECT! Great for breakfast, brunch, snacks, or dessert!!
Carrot Apple Bread â Carrot cake with apples added and baked as a bread so it’s healthier! Super moist, packed with flavor, fast and easy!
Cinnamon Spice Applesauce Bread with Honey Butter â Applesauce keeps this bread so soft & moist! Itâs like apple spice cake, disguised as âbreadâ so you can have extra!
Frosted Apple Zucchini Bread â đđSuper soft, moist, and topped with the BEST frosting ever!! One bowl, no mixer, EASY recipe for the best apple zucchini bread that everyone LOVES!!
Peanut Butter Apple Banana Bread â Jazz up regular banana bread with peanut butter and apples! A perfect combo that tastes amazing together!! Fast, easy, no mixer required, and a hit with everyone!
Originally published February 20, 2015 and republished August 7, 2020 and October 11, 2024 with updated text.
I made it right after supper came out of the oven. It was so simple that I couldn’t resist! I tasted a bite after pouring on the glaze and it was amazing! I knew it would be delicious from trying so many of your other recipes. Can’t wait for my family to try it. Thank you, again! :)
Thanks for trying the recipe and I’m glad it came out great for you! LMK what other recipes you make!
And I love that you said ‘supper’. No one in San Diego says supper :) Total midwest word!
I cannot wait to make this! I have looked and looked for an apple fritter bread recipe for years and could never find one, much less come up with one on my own. Thank you! Oh, and I grew up in MN, too. :)
Nice to meet a fellow Minnesotan! Although it’s been nearly 20 years since I’ve lived there, I can still feel the wind chill eating me alive :)
If you try this bread, LMK what you think!
I was just telling myself that I needed to treat myself this weekend with a stop by the donut shop ….. after seeing this, I may skip the donut shop and make this instead!! So yummy! Pinned and scheduling a FB share! :)
Thanks for pinning, sharing, and who needs the donut shop, right :)
I need this bread! (and glaze!!)
This bread looks daaaaangerous! So yummy!
That is one gorgeous loaf of bread, Averie!
There is nothing better than an apple fritter! Loving this bread! Pinned!
Thanks for pinning!
I must make this bread! Oh my gosh, my mom would love it so much. Apple fritter something has been on my list forever. And I can’t believe I didn’t read your post for days, lol. I’ve been in slumber party hell. :)
You have been in S.P.H., yes!! Every time I tune into a FB post or something of yours, it’s something that has to do with her bday! She’s having the weekend-long (or maybe multi-week-long…LOL) bday! You are the best mommy! :)
This bread is epic! It’s totally gorgeous and makes me miss the apple fritters from my childhood! Pinned!
Thank you for pinning, Anna! Have a great weekend!
I love apple and cinnamon. It reminds me of my mums Apple crumble!
Thanks for your response, Averie! I baked it in a 9X5 pan for 35 minutes, tenting at 25 minutes. It looks and tastes great. My husband is on his 3rd piece of the bread, I don’t know if it will last the day! I made it late last night and had a piece myself (good thing!) right before I covered it, than had another this morning. It tastes even better on the 2nd day, it is very moist! Thanks again!
Thanks for trying the recipe and Iâm glad it came out great for you and that your husband was on his 3rd piece, pronto! And yes, I agree it tastes better the 2nd day after the flavors marry and it gets moister even I think! So glad you tried the recipe right away and it’s a hit for you!
What??!! Sign me up!! PINNED!
Thanks for pinning and hope your weekend is off to a good start :)
This bread looks fabulous. My husband is the apple dessert lover in our family and he would go gaga over this bread.
This bread is a serious beauty! What I would give for a slice now! My mouth is watering and that layer in the middle looks dreamy.
You’re so sweet and I admit to going straight for that filling layer first :)
Wow. I can’t get over how delicious that apple fritter bread looks. I’m not the baker (or cook) in the house, but I’m sure I could easily convince my boyfriend to try making it. Thanks for sharing!
I’ve never had an apple fritter. They were my dad’s favorite, but I was always too into chocolate to ever “waste” my Sunday donut on something healthy sounding like a fritter. I mean, why eat fruit if there is chocolate available?!!
Apple fritters WAY trump chocolate donuts IMO. I would take an apple fritter over an eclair, any kind of traditional donut, and really most anything sold in greasy spoon bakeries back then, I would go with an apple fritter. And that’s saying something coming from me since I can never have too much chocolate :)