Apple Fritter Bread Recipe

Apple Fritter Bread Recipe: A Cozy Treat You’ll Want Again and Again

I recently made this Apple Fritter Bread Recipe, and let me tell you—it’s a slice of fall in every bite! From the juicy apple chunks to the warm cinnamon flavor, every piece tastes like a homemade apple fritter but without the deep frying.

I was originally looking for a comfort bake after making my favorite Blueberry Buttermilk Pancake Casserole Recipe, and this was the perfect sweet follow-up. It’s warm, sweet, and super satisfying—especially with a hot cup of coffee.

Ingredients: What You’ll Need for Apple Fritter Bread

Let’s break down what you need and why it matters. Quality ingredients really bring out the best flavor in this recipe.

For the batter:

• 1 ¾ cups all-purpose flour (220 g) – Use unbleached for better structure and taste.
• 1 tsp baking powder – This helps the loaf rise perfectly.
• ½ tsp ground cinnamon – Adds cozy spice that complements the apples.
• ¼ tsp salt – Enhances all the other flavors.
• ½ cup milk (120 ml) – Whole milk gives the best texture, but any milk works.
• ⅓ cup unsalted butter, melted (80 ml) – Melted butter gives moisture and richness.
• ⅔ cup granulated sugar (130 g) – Sweetens the batter just right.
• 2 large eggs – Helps bind the ingredients together for a fluffy loaf.
• 1 tsp vanilla extract – Adds a hint of warmth and flavor depth.

For the apple filling:

• 2 medium apples (peeled, cored, and diced) – Go for sweet-tart apples like Honeycrisp or Fuji for balance.
• 2 tbsp granulated sugar – Helps soften the apples and adds sweetness.
• ½ tsp ground cinnamon – Gives that apple pie-like warmth.

For the glaze:

• 1 cup powdered sugar (120 g) – Makes the glaze smooth and sweet.
• 2–3 tbsp milk – Adjust for desired consistency.
• ½ tsp vanilla extract – Adds a nice finishing touch.

Note: This recipe serves around 8 slices based on the loaf size and ingredient quantities used.

Tasty Variations You’ll Love

Switch things up to fit your taste, dietary needs, or pantry ingredients. That’s what makes this one of the most flexible dinner recipes turned sweet treats!

• Sugar-free option: Use a sugar substitute like erythritol or monk fruit sweetener.
• Dairy-free twist: Replace milk with almond or oat milk, and use vegan butter.
• Extra flavor: Add chopped walnuts or pecans for crunch.
• Fruit swap: Try pears or peaches instead of apples for a seasonal spin.

Cooking Time: How Long Will It Take?

You’ll be surprised how quickly this comes together!

• Prep Time: 15 minutes
• Bake Time: 50–60 minutes
• Total Time: About 1 hour and 15 minutes

Equipment You’ll Need for Apple Fritter Bread

You won’t need anything fancy, just these kitchen basics:

• Mixing bowls – One for dry, one for wet ingredients.
• Whisk – To blend everything evenly.
• Rubber spatula – Great for scraping the bowl clean.
• 9×5-inch loaf pan – The perfect size for this recipe.
• Measuring cups/spoons – Accuracy matters!
• Oven mitts – Safety first when removing the hot loaf.

How to Make Apple Fritter Bread Recipe?

Making this bread is as comforting as eating it. Here’s how I did it in simple steps.

Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Mixing these first ensures your batter bakes evenly without clumps or bitter spots.

Combine the Wet Ingredients

In a separate larger bowl, whisk the milk, melted butter, sugar, eggs, and vanilla. You want a smooth, creamy texture here. I like to whisk the eggs first before adding the rest—it keeps things lump-free.

Add Dry to Wet

Slowly pour the dry ingredients into the wet mixture while stirring gently. Be careful not to overmix; this helps keep the bread soft and fluffy.

Prep the Apple Filling

Dice the apples evenly so they bake uniformly. Then mix them with cinnamon and sugar in a small bowl. Let it sit for a minute—it brings out the juices and softens the fruit a little.

Layer the Batter and Apples

Pour half the batter into your greased loaf pan. Add half the apple mixture on top. Spread the rest of the batter, then layer the remaining apples. Gently press the apples down into the top layer so they don’t burn while baking.

Bake the Bread

Place the loaf pan in the oven and bake at 350°F (175°C) for 50 to 60 minutes. Check doneness with a toothpick—it should come out clean. Let the bread cool in the pan for 10 minutes, then move to a wire rack.

Glaze It Up

Once fully cooled, whisk together powdered sugar, milk, and vanilla. Adjust the milk to get the consistency you like—thick or drizzle-thin. Drizzle the glaze over the bread and let it set before slicing.

Additional Tips for Making This Recipe Better

I’ve made this bread more than once, and every time I discover something new that makes it better:

• Let the apples sit in the sugar-cinnamon mix for 5–10 minutes to soften more.
• Don’t skip the glaze—it adds moisture and that bakery-style touch.
• Always use fresh apples; frozen ones can turn mushy and watery.
• For more texture, sprinkle oats or chopped nuts on top before baking.
• Use room temperature eggs and milk; it helps the batter mix better.

How to Serve Apple Fritter Bread?

Serving this bread is half the fun! It’s as beautiful as it is tasty.

• Slice and serve warm with a pat of butter or a dollop of whipped cream.
• Dust with powdered sugar for an elegant look.
• Pair with a cappuccino or hot tea for a cozy breakfast.
• You can even serve it as a dessert next to a scoop of vanilla ice cream—it’s a sweet complement to your Apple Fritter Waffle Donuts.

Nutritional Information

Here’s a quick breakdown of the nutrition in each slice:

• Calories: 250
• Protein: 4g
• Carbohydrates: 34g
• Fat: 10g

How to Store Apple Fritter Bread?

Keeping this bread fresh is easy, whether you’re storing for later or prepping ahead.

• At Room Temperature: Wrap in plastic wrap or store in an airtight container for up to 3 days.
• In the Refrigerator: Keeps well for about a week—just warm up slices in the microwave.
• Freezer: Wrap tightly in foil or freezer wrap. Good for up to 3 months. Thaw in the fridge overnight.
• To Reheat: Warm individual slices in the microwave for 10–15 seconds or pop into the toaster oven.

Why You’ll Love This Recipe?

There’s something incredibly special about this homemade apple fritter bread. Here’s why:

• Simple ingredients: Everything is probably already in your pantry.
• No special tools required: It’s a one-bowl, no-fuss baking project.
• Comforting flavor: Tastes just like a cinnamon-apple doughnut.
• Great for any time: Breakfast, brunch, snack, or dessert—it works!
• Customizable: Add nuts, drizzle with caramel, or even add raisins!

Common Mistakes to Avoid for Better Results

Keep your bread flawless with these easy-to-avoid pitfalls:

• Overmixing the batter – Makes the loaf dense and chewy instead of light and fluffy.
• Using old baking powder – Always check the date for proper rise.
• Skipping the apple layer – Don’t forget to divide the batter and apples for swirls.
• Overbaking – Use a toothpick test and pull it out as soon as it’s done.
• Adding glaze to warm bread – It’ll melt off instead of setting nicely.

More Info for a Better Experience

If you’re new to baking, start with this recipe—it’s simple, flexible, and truly impressive. Don’t stress about perfection. Even if the apples sink a bit or the glaze runs wild, it will still taste amazing.

It also makes a wonderful gift wrapped in parchment and tied with twine. Keep experimenting with different fruits, spices, and toppings to create your own custom version!

Ben Carraoli

Apple Fritter Bread Recipe

I recently made this Apple Fritter Bread Recipe, and let me tell you—it’s a slice of fall in every bite! From the juicy apple chunks to the warm cinnamon flavor, every piece tastes like a homemade apple fritter but without the deep frying.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 3

Course: Breakfast

Calories: 250

Ingredients Method

Ingredients

  

• For the batter:
• 1 ¾ cups all-purpose flour 220 g – Use unbleached for better structure and taste.
• 1 tsp baking powder – This helps the loaf rise perfectly.
• ½ tsp ground cinnamon – Adds cozy spice that complements the apples.
• ¼ tsp salt – Enhances all the other flavors.
• ½ cup milk 120 ml – Whole milk gives the best texture, but any milk works.
• ⅓ cup unsalted butter melted (80 ml) – Melted butter gives moisture and richness.
• ⅔ cup granulated sugar 130 g – Sweetens the batter just right.
• 2 large eggs – Helps bind the ingredients together for a fluffy loaf.
• 1 tsp vanilla extract – Adds a hint of warmth and flavor depth.
• For the apple filling:
• 2 medium apples peeled, cored, and diced – Go for sweet-tart apples like Honeycrisp or Fuji for balance.
• 2 tbsp granulated sugar – Helps soften the apples and adds sweetness.
• ½ tsp ground cinnamon – Gives that apple pie-like warmth.
• For the glaze:
• 1 cup powdered sugar 120 g – Makes the glaze smooth and sweet.
• 2 –3 tbsp milk – Adjust for desired consistency.
• ½ tsp vanilla extract – Adds a nice finishing touch.

Method

 

1. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Mixing these first ensures your batter bakes evenly without clumps or bitter spots.
2. In a separate larger bowl, whisk the milk, melted butter, sugar, eggs, and vanilla. You want a smooth, creamy texture here. I like to whisk the eggs first before adding the rest—it keeps things lump-free.
3. Slowly pour the dry ingredients into the wet mixture while stirring gently. Be careful not to overmix; this helps keep the bread soft and fluffy.
4. Dice the apples evenly so they bake uniformly. Then mix them with cinnamon and sugar in a small bowl. Let it sit for a minute—it brings out the juices and softens the fruit a little.
5. Pour half the batter into your greased loaf pan. Add half the apple mixture on top. Spread the rest of the batter, then layer the remaining apples. Gently press the apples down into the top layer so they don’t burn while baking.
6. Place the loaf pan in the oven and bake at 350°F (175°C) for 50 to 60 minutes. Check doneness with a toothpick—it should come out clean. Let the bread cool in the pan for 10 minutes, then move to a wire rack.
7. Once fully cooled, whisk together powdered sugar, milk, and vanilla. Adjust the milk to get the consistency you like—thick or drizzle-thin. Drizzle the glaze over the bread and let it set before slicing.