Apple Fritter Bread

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.

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!

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 cake disguised as bread but I’m not complaining.

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!

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 bread comes together quickly, easily, without a mixer or yeast, and with ingredients you likely have on hand.

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!

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.

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.

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!

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.

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!

Apple Fritter Bread

The bread tastes as decadent as the apple fritters of my childhood, no deep frying required and it’s more like cake disguised as bread. It comes together quickly, easily, without a mixer or yeast, and with ingredients you likely have on hand. There are three bowls of ingredients going and you pour half the batter into the loaf pan, top with apples and cinnamon, top with cinnamon-brown sugar, and repeat all three. The apples and sour cream (or Greek yogurt) keep the bread so soft and moist and the glaze lends even more moisture, gooeyness, and flavor.

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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
1/4 cup light brown sugar, packed
1 heaping teaspoon cinnamon

Bread
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

Glaze
1 cup confectioners’ sugar
about 2 to 3 tablespoons cream or milk, or as necessary for consistency

Directions:

  1. Preheat oven to 350F. Spray an 8×4-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Updated to add: some readers have made this successfully in a 9×5 pan, while others who’ve tried using a 9×5 haven’t had enough batter. Using an 8×4 should guarantee enough batter to properly fill the pan.
  2. Apple-Cinnamon Mixture– To a small bowl, add all ingredients, and stir to combine; set aside.
  3. Cinnamon-Brown Sugar Mixture – To a small bowl, add both ingredients, and stir to combine; set aside.
  4. Bread – To a large bowl, add the egg, sugar, and whisk vigorously until smooth and combined, about 1 minute.
  5. Add the oil, sour cream, vanilla, and whisk until smooth and combined.
  6. Add the flour, baking soda, salt, and stir until just combined, don’t overmix.
  7. 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.
  8. Evenly sprinkle half the apples over batter in an even, flat layer; set remainder aside.
  9. Evenly sprinkle half the cinnamon-brown sugar over the apples; set remainder aside.
  10. Add the remaining batter, smoothing the top lightly with a spatula, making sure to push it into all corners.
  11. Evenly sprinkle the remaining apples.
  12. Evenly sprinkle the remaining cinnamon-brown sugar.
  13. 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. 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.
  14. 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.
  15. Glaze – 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.
  16. 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. 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.
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98 comments on “Apple Fritter Bread”

  1. There is nothing better than an apple fritter! Loving this bread! Pinned!

  2. That is one gorgeous loaf of bread, Averie!

  3. This bread looks daaaaangerous! So yummy!

  4. I need this bread! (and glaze!!)

  5. 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! :)

  6. 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. :)

  7. 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!

  8. I just prepared this recipe, but the batter was barely even enough to fill the bottom of the 9×5 loaf pan and it was pretty thick…am I missing something? I triple checked everything! (I still just mixed it all together: apples, topping and batter and stuck it in the oven, it’s still gotta be pretty good I bet!) Any thoughts?

    • Any kind of dough or batter that only has 1 cup of flour is definitely on the skimpy side for a loaf pan but because of the layers of the apples and cinnamon-sugar mixture, and then repeating it all, I didn’t want there to be too much batter and for things to not cook through properly, which oftentimes can be an issue if there’s too much. You could downsize to an 8×4-inch pan next time if you think that would be better.

      Regarding the thickness, yes, it’s a thicker batter because the juice from the apple will start to come out as they bake, making the batter more watery and if you start with a too-thin batter, it’ll be far too thin after-the-fact once everything bakes. And also brands of Greek yogurt/sour cream do vary in their thickness.

  9. Hello Averie, just want to say i’m a huge huge fan. Your website is my go to website for guarantee delicious recipe, unfortunately this recipe i had to double the bread mixture last minute.Therefore i had to cook it for around 55 mins to an hour. Not sure what i did wrong measured ingredients exact to the directions, even measured the flour the proper way lol . But there was no no way i would of had enough mixture to fill the pan and i made sure not to overmix the dough. Thanks to your step by step directions that i appreciate ever soo much. Do you have an idea what could of went wrong?
    Thanks Courtney

    • Thanks for trying the recipe and all the kind words and I am so sorry that you had to scramble at the last minute! I had someone else say she didn’t think there was enough batter either, so I updated the recipe to use an 8×4 inch pan. I’m thinking that maybe my 9×5 pan is *slightly* smaller than other people’s? and therefore in other pans, there’s not enough batter to really cover? I think that if you went with an 8×4 you’d have luck, without having to double. And again, sorry for the trouble and hopefully it tasted okay! But yes, if you doubled the batter, you’d have to bake it for close to an hour (that’s the case with most bread with about 2 cups of flour baked in a 9×5, 50-70 minutes is a guesstimate for most anything of that size). If you do try this again as written in an 8×4, please let me know how things go! Thanks, Courtney!

  10. I made this apple bread a few days ago and I wanna do it again! it was really amazing.it’s beautifull and it’s delicious.I used 9×5 inch pan cause that’s my only loaf pan,it seemed like it needed more batter but turned out great.thanks for the recipe

  11. Dear Averie Sunshine, what a beautiful loaf to ring in the new season. This sounds marvelous…perfect with a cup of coffee. I would love a slice this very minute.

    Hung

  12. Hi, I was wondering if you have ever substituted the oil for apple sauce or something healthier?

  13. Sorry, I forgot to mention if I could sub out the oil for applesauce or more greek yogurt even though there is greek yogurt already in it? What would you suggest.. and should I do a equal ratio or add more applesauce/greek yogurt if I do not use the oil? Thank you :]

  14. I want to make the apple fritter bread for my neighbors as part of my Christmas baskets. Have you ever made these as mini loaves?

  15. Can I do these as mini loves? If so how?

  16. Would this travel well as a holiday gift?

  17. I was looking for a recipe to tweak for a vegan, gluten free treat for Xmas morning and came across your website. I made the loaf with the following substitutions – flax egg, tofu sour cream, and Bob’s gluten free All Purpose flour mix. I glazed it with an almond milk, powdered sugar, and vanilla glaze. It turned out really well – just took a bit longer to cook. Thanks for the recipe!

  18. Oh my gosh !! This is a little taste of HEAVEN ! Thanks for sharing your recipe. My husband whispered in my ear (after taking a bite of this bread) “oh I’m so glad I made you my wife. This is delicious!”
    Thanks from all of us!

  19. I made this last night in a 9 inch loaf pan in my toaster oven and it turned out great!! i think i slightly over baked it, but it still tastes delicious. thanks for another great recipe!!

  20. Hi there! I’m a huge fan of your recipes and the lovely photos. We have a big apple harvest in the fall and I usually “put up” apple pie filling and an apple bread. Your recipe looks like an amazing way to branch out from my typical bread, have you ever frozen extra loaves? If so, did it turn out well and did you thaw in the fridge?
    Thanks so much!
    Warmly, Whitney 

  21. I just made this on Sunday for dessert and holy crap, it was amazing. I’m a terrible baker for some reason and yet this came out so perfect, the flavours are just divine. My work is having a bake off on Friday so I’m going to attempt to convert this recipe into cupcakes, fingers crossed!

  22. I just made this for Sunday breakfast and St one of the BEST apple baked goods I’ve ever made! I’m already on my 2nd slice! I thought it was going to be really thin, but it did fill out the pan once it cooked. So delicious!

  23. I made this loaf for the first time today and it is delicious – thank you for a great recipe!

  24. I just made this earlier this morning. I too felt like I needed more batter to cover the apples. I needed about a half cup more it seemed. I actually didn’t put the apples on top because I didn’t have all the apples covered in the middle. I did sprinkle some of the cinnamon sugar on top. After it cooked it did cover the apples more than I was afraid it would. My husband just had a slice while it was still warm. He really likes it. I didn’t put any glaze on his. I did think it had a baking soda smell. I questioned there being that much in just a cup of flour. He didn’t say it tasted like the soda at least.

    • You probably added a touch to much to the base layer which threw off the coverage for the rest and/or you had slightly more apples to cover. All apples vary in size so it’s not an ‘exact science’ and as you said, it rises as it bakes so it does cover them more than you think when it’s raw. Being that you can’t taste the baking soda, I wouldn’t worry about the amount. All recipes differ in how much they need to leaven the batter and being that this is a very moist batter from all the apple juice that seeps out, you need what is called for.

  25. Do you think this would freeze well? I love to give these kinds of things to friends and neighbors at Christmas and this one looks so good.

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