This Apple Fritter Bread recipe combines all the flavors of the classic fried apple fritter in a simple and easy quick bread!
When fall rolls around, and folks are losing their minds in all things pumpkin, I’m over here delighting in apples. Don’t get me wrong. I like pumpkin and pumpkin spice, but I feel like apple recipes don’t get their due. So, I’m sharing this Apple Fritter Bread recipe to help narrow the gap between those pumpkin and apple recipes.
What is Apple Fritter Bread?
Imagine all the deliciousness of a classic apple fritter—the crispy, cinnamon-sugar coating, the tender bits of apple, and that hint of vanilla glaze—transformed into a delightful loaf of bread. Yep, that’s apple fritter bread for you! Yeah, it’s really more of an apple cake, but who’s counting!?
Here’s the rundown:
- Applelicious Goodness: It all starts with apples, of course! You’ll need some fresh, crisp apples, peeled, cored, and chopped into small pieces. Granny Smith apples are a popular choice for that perfect sweet-tart balance.
- The Batter: The bread itself is a moist and sweet batter that’s flavored with butter and vanilla. It’s like a hug from your grandma in loaf form.
- Cinnamon Sugar: The magic happens when you layer that flavorful batter with your chopped apples and a generous sprinkling of cinnamon sugar. It’s like creating a cinnamon apple masterpiece in every slice.
- The Glaze: After baking to golden perfection, you drizzle the whole loaf with a simple vanilla and powdered sugar glaze. It’s the icing on the cake, so to speak, and adds that touch of sweetness and elegance.
- Slice and Savor: Once it’s cooled just a bit (or maybe not, if you can’t resist), you slice into that apple fritter bread, and each bite is a delightful blend of tender apples, sweet cinnamon, and a hint of vanilla.
What sets this apart from a classic apple fritter is the convenience of enjoying all those delicious flavors in a sliceable, shareable form. It’s a great way to bring the family together for a cozy breakfast or a delightful dessert. Plus, it’s a fantastic way to use up those apples you picked at the orchard.
This Apple Fritter Bread is a quick bread of sorts. Quick breads are speedy, no-yeast-required breads made with leavening agents like baking powder. Quick bread recipes are perfect for whipping up in a hurry and come in sweet and savory varieties.
What is a quick bread?
A quick bread is a delightful creation in the world of baking, and it’s right up my alley here because it’s easy! You see when we talk about quick bread, we’re talking about bread that doesn’t need all the fuss and waiting around that yeast breads do. It’s quick, simple, and perfect for busy families looking for a tasty treat.
Now, what makes a quick bread quick?
- No Yeast Required: Unlike traditional bread, quick breads don’t rely on yeast to rise. That means no waiting for dough to proof or rise. We’re all about getting food on the table fast, after all!
- Leavening Agents: Instead of yeast, quick breads use leavening agents like baking powder or baking soda. These little powerhouses create those lovely bubbles in the batter that make the bread rise and get all fluffy.
- Mix and Bake: The name says it all! You mix up your dry ingredients (like flour, sugar, and leavening agents) in one bowl, your wet ingredients (like eggs, milk, and melted butter) in another, and then you combine them. No kneading required!
- Endless Varieties: Quick breads come in all sorts of flavors and forms. There’s classic banana bread, zesty lemon loaf, savory cornbread, and even sweet, spiced pumpkin bread. You can add nuts, fruits, chocolate chips, or whatever your heart desires.
What kind of apples should I use in baking?
I find that firm-fleshed, tart apples, like Granny Smith Apples, are the best apples for baking. They have tons of tangy apple flavor and are firm enough to not turn to complete mush when baked. You can also use other firm-fleshed apples like Honeycrisp, Fuji, Braeburn, or Pink Lady.
Recipe Card
Apple Fritter Bread
Ingredients
- 2 large firm, tart apples ((like Granny Smith))
Cinnamon Sugar
- 1/2 cup firmly packed, light brown sugar
- 2 teaspoons all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
For the Cake
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter ((room temperature))
- 3 large eggs ((room temperature))
- 2 teaspoons vanilla extract/flavoring
- 3/4 cup milk
For the Glaze
- 1 cup powdered sugar
- 1 1/2 tablespoons milk
- 1/2 teaspoon vanilla extract/flavoring
Instructions
- Preheat the oven to 350°F and spray a 9×5-inch loaf pan with nonstick cooking spray. Set aside.
- Peel, core, and dice the apples.
- In a small bowl, make the cinnamon sugar mixture by stirring the brown sugar, flour, cinnamon, and salt together. Set aside.
- Make the cake by using a mixer to combine the flour, baking powder, sugar, and salt. Add the butter and mix until the mixture is crumbly.
- Add the eggs and mix well. Add the vanilla and milk and mix on medium for about 1 minute.
- Spread about half of the cake batter into the prepared loaf pan.
- Mix the apples and cinnamon mixture together and spoon about half of the mixture over the batter in the pan. Top with the remaining batter and spoon the remaining apple mixture over the top. Sprinkle any of the remaining cinnamon mixture over the top.
- Bake for 65 to 75 minutes or until a toothpick inserted into the center of the cake comes out mainly clean. A few wet crumbs are ok. Allow the cake to cool for about 20 minutes in the pan and then invert onto a serving platter or plate.
- To make the glaze, whisk together the powdered sugar, milk, and vanilla. Add a few more drops of milk to make it thinner or a few extra tablespoons of powdered sugar to make it thicker. Drizzle over the cooled cake. Store, tightly wrapped or covered, at room temperature for 2 to 3 days or in the refrigerator for longer.
Notes
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Dave
Followed recipe to the letter spilled out all over oven, what I was able to save was terrible won’t make again bad recipe
Sounds like you didn’t have the correct size of pan. It’s hard for me to imagine any combination of these ingredients would be terrible, regardless. Can you tell me more about why it didn’t meet your expectations?
Chris
I’m so excited and it just went in oven. This batter was heavenly and the filling in middle/ top is a vision!! Longest hour ever. Will be back.
Hope it turned out great for you!!
Alice
How much flour did you use since the recipe said 110 ???
I don’t understand. Where does the recipe say 110?
Kristen
Best quick bread ever! I messed up the steps in two different ways (forgot baking powder, then the milk) trying to move fast and so this before bed, and I had to add them in last minute. It still tastes absolutely amazing! No joke! Bring it to work and you’ll be loved forever! Take it to your kids teacher, share with a neighbor, your favorite doctor, anybody, and they will never forget! It’s that good! I didn’t even use the glaze.
This will definitely be present at.my.next brunch, holiday meal, something. So stinkin’ good! The only intentional change I made was using half and half for milk because I needed to use it up. Almost reminds me of a light pound cake in terms of richness of flavor, but with an absolutely dreamy silkiness in terms of texture. Amazing!
Awesome!! So glad it turned out great for you!!
Sharri L Brandt
I made this yesterday. Oh my gosh Stacey, It is the most delicious bread I have ever tasted and so easy to make. Am passing this recipe on to my family and friends. Thank you for sharing!!!
I’m tickled to hear it turned out great for you!
gl
Thank You! I am apparently one of the few who do not like pumpkin. At all, in any form and since August we are bombarded in all things pumpkin. I almost don’t open recipe blogs during this season but apple, yes to that. And this looks delicious. I won’t be able to get to this until Saturday but mouth is watering.
Thank you! Sure hope you’ll enjoy this one!
MIMI GREER
Stacey, I CANNOT FIND THE PICTURES OF YOU AND BABY PICTURES OF YOUR SON THAT WAS ON TODAYS RECIPE. WHERE ARE THEY?
Hey, Mimi! I’m not sure I know what pictures you’re referring to. This recipe for Apple Fritter Bread didn’t have any pictures like that. Could it have been another post or page?
Vicki
Thank you so much for letting me know. Going to make this recipe soon and I’ll let you know how it turns out.
Hope you’ll enjoy it!
Vicki B
Question for you.
I have some Fuji apples to use up can I use these instead of Granny Smith?
Yep! They’ll work just fine here.
Linda
Could this be made with vanilla boxed cake mix? Thank you!
I’ve not tested it that way, so I can say for sure, Linda.
Penny
Can one use this recipe and make mini cakes with it? Would love to make this as gifts…!!!
I’ve not tried that, but I don’t see why not.