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!
Table of Contents
Spiced 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!
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.
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.
Apple Fritter Bread Ingredients
To make this recipe for apple fritter bread, you’ll need the following:
- Apples
- Granulated sugar
- Cinnamon
- Light brown sugar
- Egg
- Vegetable oil
- Sour cream
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Confectioners’ sugar
- Cream or milk
Using Greek Yogurt vs Sour Cream
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.
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
The cinnamon apple fritter bread comes together quickly, easily, without a mixer or yeast, and with ingredients you likely have on hand. Here’s how:
- 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.
- Pour half the batter into the loaf pan, top with apples and cinnamon, top with cinnamon-brown sugar, and repeat with the 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.
Is Your Loaf Browning Too Quickly on Top?
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.
Recipe FAQs
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.
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.
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.
Yes! It’s best within 48 hours of baking it, but it will last up to 5 days on your counter.
Storage Instructions
This apple cinnamon fritter 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.
Recipe Video Tutorial
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Apple Fritter Bread
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
- ¼ cup light brown sugar, packed
- 1 heaping teaspoon cinnamon
Bread
- 1 large egg
- â…“ cup granulated sugar
- ¼ cup canola or vegetable oil
- ¼ 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 confectioners’ sugar
- about 2 to 3 tablespoons cream or milk, or as necessary for consistency
Instructions
- Preheat oven to 350F. Spray an 8×4-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, 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.
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.
- 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.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Apple Dessert Recipes:
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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!!
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5-Minute Microwave Apple Cinnamon Crumble For One (vegan, GF) – Warm, hearty, healthy & fast! Makes a great breakfast or snack!
Crustless Apple Pie — Sometimes called Swedish apple pie, this EASY recipe for apple pie without a traditional pie crust is a FAST, foolproof, no-mixer recipe! It’s loaded with cinnamon-spiced apples in every bite, dense, chewy, hearty, and is next level when topped with ice cream and salted caramel sauce!
Easy Apple Cobbler — A spiced apple filling is topped with a sweet biscuit topping before being baked to golden brown and bubbly perfection! Apple cobbler is such an EASY dessert to make and tastes even better when drizzled with caramel sauce and served with a scoop of ice cream!
Originally published February 20, 2015 and republished August 7, 2020 with updated text.
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.