Apple Fritter Bread Recipe

Ben Carraoli

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.

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Prep Time 15

Cook Time 1

Total Time 1 15

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

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.
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.
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.
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.
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.
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.
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.