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.
Wonderful! I did not change a thing. I may see if peaches work next summer.
Thanks for the 5 star review and glad it was wonderful and you didn’t need to change a thing! I bet peaches would work well next summer, too.
Came out well, though because I can’t use milk, made a glaze that was basically sugar water, but tasted great even though it didn’t look as pretty.
Came out well, though because I can’t use milk, made a glaze that was basically sugar water, but tasted great even though it didn’t look as pretty.
Thanks for the 5 star review and glad that it came out well! Any dairy-free or vegan-based milk option would also work for the glaze.
Gotta get me some apples TODAY!!!
Awesome, enjoy the pie!
very good , takes about 6 oz peeled apples. used 9×5 pan, baked at low end of minutes.
very good flavor. a winner used Granny smith apples
very good , takes about 6 oz peeled apples. used 9×5 pan, baked at low end of minutes.
very good flavor. a winner used Granny smith apples
Thanks for the 5 star review and glad it turned out well for you!
I haven’t yet made this bread, I was looking for a recipe that an old nieghnor of ours made. It was delicious, I’m talking 45 years ago. This looked the closest to what I remember. I will let you know the rests. Thank you
This is a fabulous recipe. I doubled it to take to a church function today. Absolutely everyone who gobbled it up raved about it. I did use the 8 X 4 bread pans and was worried that the batter was so skimpy. However, it raised up nicely and ended up almost to the top of the pan when finished. This is a real “keeper”. Thanks for sharing it.
Thanks for the 5 star review and glad this is a keeper for you!
This is a fabulous recipe. I doubled it to take to a church function today. Absolutely everyone who gobbled it up raved about it. I did use the 8 X 4 bread pans and was worried that the batter was so skimpy. However, it raised up nicely and ended up almost to the top of the pan when finished. This is a real “keeper”. Thanks for sharing it.
I had to double the batter, seemed like not nearly enough. Put it in a bread loaf pan. I should probably cook it longer?
Maybe your pan was bigger but yes you would likely need to bake longer then.
I know fried apple fritters are not healthy but i would like to have a re recipe if you have one.
thanks
floyd tirey
floyd.tirey@gmail.com
Sorry no recipe for actual apple fritters. Just this apple fritter bread.
Have you ever made this in a bundt pan, maybe increasing amounts. Saw this on facebook.
Thanks for clicking over from FB. And no I haven’t made it in a Bundt pan but I think that has the potential to work. LMK if you try it.
Saw this on Instagram and had to make it! We really enjoyed the taste. Thanks for the tips regarding the batter. I made sure I didn’t put too much on the bottom. Great recipe that I will definitely make again!
I’m glad you clicked over from IG and that the tips were helpful and that you’ll definitely make this again!
Saw this on Instagram and had to make it! We really enjoyed the taste. Thanks for the tips regarding the batter. I made sure I didn’t put too much on the bottom. Great recipe that I will definitely make again!
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.
I could go either way on that because I don’t know what will happen to the apples upon thawing. You could always make a loaf and freeze half of it, and see what happens. LMK!
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.