Caramel Apple Fritter Bread takes my fan-favorite Apple Fritter Bread and layers in a sweet caramel drizzle for the ultimate fall baking treat. Soft and tender with cinnamon-sugar apples swirled throughout, this bread is like biting into a caramel apple fritter, with no frying required! This is the kind of loaf I pull out when the weather turns cool, and the smell alone is worth it. Serve it warm for breakfast, as a dessert with coffee, or as an afternoon snack that tastes like autumn.
Ingredients & Substitutions
- Apples: I like using Granny Smith apples because they hold up well during baking, but you can also try Honeycrisp, Fuji, or Braeburn apples for a slightly sweeter flavor. Just pick your favorites from the apple orchard and enjoy!
- Sugars: I used both light brown sugar and granulated sugar to make this caramel apple bread sweet and delicious. The brown sugar is mixed with the apples and cinnamon to make them soft and caramel-y, while the granulated sugar is mixed into the batter to make the bread sweet and fluffy.
- Butter: I prefer using unsalted butter to have control over salt in the recipe. Salted butter also works, but you may want to lessen the amount of salt.
- Baking Powder: Baking powder is the magic that makes this bread rise so quickly, no waiting for the dough to rise like yeast bread. Ensure your baking powder is fresh and not expired.
- Caramel Sauce: The caramel sauce is the finishing touch (or, should I say, taste!) of the bread. Drizzle it over the top of the bread while it is still slightly warm. For the best flavor, make homemade caramel sauce to use.
Why You’ll Love This Caramel Apple Fritter Bread
- Cozy fall flavor without the hassle of frying.
- Easy enough for a weekday bake, special enough for guests.
- Pairs beautifully with coffee or tea.
- The caramel drizzle takes it from “snack” to “showstopper.”
Best Apples for Baking
Not all apples behave the same in the oven. Here’s what works best for this bread:
- Granny Smith: These are tart and firm, perfect for baking.
- Honeycrisp: Sweet and juicy, these stay crunchy in the oven. (I love the taste and crunch of honeycrispy apples!)
- Fuji: Fuji are very sweet and keeps their shape.
- Braeburn: Braeburn apples are lightly sweet with a hint of spice.
- Pink Lady: Crisp and tart, these would go great with cinnamon and caramel.
Mixing two types creates layers of flavor (I often use Granny Smith + Honeycrisp). If you’ve just been to the orchard, this recipe is a perfect way to use up fresh apples!
How To Tell When It’s Done
- Toothpick test: Stick a toothpick or cake tester into the center. It should come out with a few moist crumbs, but no wet batter.
- Internal temperature: If you have a thermometer, the center should reach about 200°F. (Just cover the hole with extra caramel sauce!)
- Golden Top: The bread should be lightly golden brown on top, and the edges may start to pull away from the pan slightly.
- Firmness: Gently press the top. It should spring back without sinking.
Tip: Because the apples release moisture, a few crumbs sticking to the toothpick is normal. Avoid overbaking or the bread can dry out.
Caramel Apple Fritter Bread Variations
If you want to experiment with this caramel apple fritter bread, here are some easy variations to try:
- Try different apples, or a combination of apples.
- Add ½ cup chopped nuts for crunch.
- Mix in a pinch of nutmeg or allspice with the cinnamon.
- Swirl in caramel for extra gooey bites.
- Top with a simple glaze instead of caramel.
How to Store & Freeze Apple Fritter Bread
Room Temperature: Wrap tightly; keeps 2–3 days.
Fridge: Up to 1 week (can dry faster).
Freeze: Cool completely, wrap tightly, and freeze (without caramel) up to 3 months. Drizzle caramel after thawing for best results.
Caramel Apple Fritter Bread
Ingredients
- 3 small Granny Smith apples, peeled, cored, and diced small (about 2 cups)
- ½ cup (100 g) light brown sugar, packed
- 1 tablespoon ground cinnamon
- ⅔ cup (133 g) granulated sugar
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 2 large eggs, room temperature
- ½ cup (122.5 g) whole milk, room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups (187.5 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ cup (80 g) caramel sauce, for drizzling
Instructions
- Preheat oven to 350°F. Spray a 9×5-inch loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, combine the diced apples, brown sugar, and cinnamon. Stir well to coat the apples evenly. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment*, cream together the granulated sugar and butter until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Add the milk and vanilla extract. Mix on medium speed until fully incorporated.
- Add the flour, baking powder, and kosher salt. Mix on low speed until just combined, scraping down the sides of the bowl as needed. Do not overmix.
- Remove the bowl from the stand mixer. Fold in about ¾ of the apple mixture, reserving the rest for the top.
- Pour the batter into the prepared loaf pan and spread it evenly. Spoon the remaining apple mixture evenly over the top.
- Bake for 65-70 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and no wet batter. The internal temperature should be about 200°F.
- Let the bread cool in the pan for about 10 minutes.
- Drizzle the warm bread with caramel sauce. Let cool before slicing and serving.
Notes
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What the Test Kitchen had to say about this recipe:
Autumn
This bread is so good! I love the gooey caramel on top with the apple pieces inside. Bring on the Fall weather!
Elizabeth
Wow, this is fantastic. It's almost like a caramel apple, but in bread form! I loved every bite. I was tempted to add even more caramel on my slice!
Stephanie
Absolutely delicious! The bread is soft and tender, the apples are perfectly spiced, and the caramel on top adds just the right amount of sweetness.
Bella
This is super tasty and cozy. The cinnamon apples are amazing, and the caramel drizzle makes it feel like a special treat.
Hi Amanda, I can’t to make this lovely bread but I was wondering rather than dicing the apples would shredding them instead work out well? Really enjoy your recipes.
Thanks Dar.