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 and so EASY to make!
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! What a treat it would be.
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 powdered sugar 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 – such as Granny Smith apples, Fuji, Gala, Braeburn, Honeycrisp or your favorite baking apples
- Granulated sugar
- Ground cinnamon
- Light brown sugar
- Egg
- Vegetable oil – or canola oil
- Sour cream – lite sour cream may be used, if desired. Or sub with Greek yogurt.
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Confectioners’ sugar
- Cream or milk
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 an overview of how to make it (consult the recipe card for more complete details):
- In one bowl, you’ll need to stir together a chopped apple mixture with cinnamon.
- 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 of the batter into the loaf pan, top with apples and cinnamon, top the apple layer with cinnamon sugar mixture and swir, and repeat with the remaining batter, the other half of the apple mixture, cinnamon-brown sugar.
- Bake until done. And then cool properly. This country apple fritter bread needs to cool for at least 30 minutes before you can glaze it (or the glaze will melt).
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. Make sure the center of the loaf is fully set and a toothpick comes out clean.
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 in an airtight container or well wrapped in plastic wrap.
Storage Instructions
This apple fritter loaf will keep airtight at room temperature for up to 5 days or in the freezer for up to 3-4 months. I don’t recommend storing it in the fridge because it’ll dry out.
I’ve made your Apple Fritter bread countless times. Moist and flavorful.
Another never fail recipe of yours. — Roger D.
Recipe Video Tutorial
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. — Linda N.
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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
- ⅓ 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.
Video
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 Bread Recipes:
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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!
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!
Frosted Apple Zucchini Bread — 🍏😋Super 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 — 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 this loaf for the first time today and it is delicious – thank you for a great recipe!
Thanks for trying the recipe and I’m glad it came out great for you!
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!
Thanks for trying the recipe and I’m glad it came out great for you! Glad it’s one of the best apple goods you’ve ever made!
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!
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
I haven’t ever frozen this but bread in general freezes well. I think you’d be safe but haven’t personally tried.I always just thaw bread on the counter.
Terrific thank so much!!
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!!
I’ve never baked in a toaster oven and I can imagine they’re a little tricky to find the exact right temp for baking but glad it tasted great!
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!
Thanks for trying the recipe and I’m glad it came out great for you! And glad your husband is so happy!
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!
Thanks for trying the recipe and I’m glad it came out great for you even with all your tweaks! Very impressed and glad it worked out well!
Would this travel well as a holiday gift?
As in hand-carrying it to the person, sure.
As in packaging it up and mailing it? I can’t say for sure since I’ve never tried. It would depend on distance, climate, packaging used, etc.
Can I do these as mini loves? If so how?
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?
I haven’t made the recipe as mini loaves so I can’t give specific advice as to baking times, etc. Good luck!
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 :]
I suggest following the recipe as written because it’s wonderful! After that, if you feel you can improve upon it, you could play around with things on your own but I haven’t. Enjoy!
Thank you! :]
Hi, I was wondering if you have ever substituted the oil for apple sauce or something healthier?
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
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
Thanks for trying the recipe and glad it came out wonderfully for you! If you do have an 8×4 inch pan at some point in the future, the batter situation will resolve itself :)
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!
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.