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Apple Fritter Bread Recipe

Apple Fritter Bread

Steven
This apple fritter bread recipe captures everything you love about the classic donut shop treat—tender apples, a cinnamon sugar swirl, and a sweet vanilla glaze—in an easy, no-yeast quick bread that bakes into a gorgeous, moist loaf.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 10 slices
Calories 310 kcal

Equipment

  • 9x5-inch loaf pan - Standard size, light or dark colored
  • Hand Mixer - or stand mixer
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Sharp knife - and cutting board for apple prep
  • Vegetable peeler
  • Cooling rack
  • Parchment paper
  • Small bowl - for glaze
  • Toothpick - or cake tester

Ingredients
  

  • 2 medium apples - about 2 cups or 300g, peeled, cored, and diced into 1/2-inch pieces (Granny Smith recommended)
  • 3 tablespoons granulated sugar - 38g
  • 1 teaspoon ground cinnamon

For the Bread Batter

  • 1/2 cup unsalted butter - 113g, softened to room temperature
  • 2/3 cup granulated sugar - 133g
  • 2 large eggs - room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup full-fat sour cream - 120g, or plain Greek yogurt
  • 1 1/2 cups all-purpose flour - 190g
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1 teaspoon ground cinnamon

For the Cinnamon Sugar Swirl

  • 1/3 cup brown sugar - 67g, packed
  • 1 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter - 14g, melted

For the Vanilla Glaze

  • 1 cup powdered sugar - 120g, sifted
  • 2 to 3 tablespoons whole milk - 30-45ml
  • 1/2 teaspoon pure vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan, line with parchment paper, and set aside.
  • Peel, core, and dice apples into 1/2-inch cubes. Toss with 3 tablespoons sugar and 1 teaspoon cinnamon, then set aside.
  • In a small bowl, stir together brown sugar and 1 teaspoon cinnamon. Add melted butter and mix until combined.
  • Cream butter and granulated sugar until pale and fluffy. Beat in eggs one at a time, then add vanilla and sour cream.
  • Whisk together flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon. Add to wet mixture and mix just until combined.
  • Spoon half the batter into the pan, top with half the apples, and drizzle with half the cinnamon sugar mixture. Repeat with remaining batter, apples, and topping.
  • Bake at 350°F for 55-65 minutes until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes, then transfer to a rack to cool completely.
  • Whisk powdered sugar, vanilla, and 2 tablespoons milk until smooth. Add more milk if needed. Drizzle over cooled bread and let set before slicing.

Notes

  • Use room temperature butter and eggs for the best texture—set them out 30-45 minutes before starting.
  • Do not overmix the batter once you add the flour; mix just until combined to avoid a dense, tough loaf.
  • Granny Smith apples are recommended for their tartness and firm texture, but Honeycrisp or Fuji work well for a sweeter profile.
  • If the top browns too quickly, tent with aluminum foil for the last 10-15 minutes of baking.
  • Let the bread cool for at least 45 minutes before glazing, or the glaze will soak into the warm loaf instead of setting on top.
  • Store at room temperature loosely covered for up to 3 days, or refrigerate for up to 1 week.
  • Freeze the unglazed loaf wrapped tightly for up to 3 months; add fresh glaze after thawing.
  • For nutty variation, fold 1/2 cup chopped walnuts or pecans into the batter with the second apple layer.
Keyword apple cinnamon bread, apple fritter bread, fall baking, quick bread recipe