Apple Fritter Bread

filed under: Bread · Breakfast on February 22, 2020

This Apple Fritter Bread is inspired by my Apple Fritters. I wanted the same amazing flavors but to be able to bake it instead of frying. The entire family agrees it’s a winning quick bread!

Apple Fritter Bread

This bread has all the goodness of Apple Fritters but is a “quick bread” which means you can bake it instead of frying. Cut apples are surrounded with cinnamon and brown sugar to almost caramelize in the oven and create a soft texture that will melt in your mouth!

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Cut Into Apple Fritter Bread on White Plate

What is in Apple Fritter Bread?

The ingredients are pretty basic and chances are you already have them in your pantry!

Apple Bread (full recipe below)

  • Brown Sugar – packed and fresh
  • Cinnamon – ground
  • Apples
  • Granulated Sugar
  • Butter
  • Eggs–Out of eggs? Check out some Egg Substitutes to try in this recipe!
  • Vanilla
  • Milk – room temperature is best
  • All-Purpose Flour
  • Baking Powder
  • Salt

Glaze

  • Confectioners Sugar – sifted if you can!
  • Milk – room temperature is best

Overhead view of Baked Apple Fritter Bread

How to Prepare This Bread

Start by heating your oven to 350°F. This bread takes anywhere from 60-80 minutes, so you want to make sure your oven is prepared!

Peel, core, and dice your apples. I like roughly a 1×1 inch size, but you can certainly chop them a bit bigger if you prefer. Add brown sugar and cinnamon to a bowl and stir well. Add apples right to that and stir to coat each piece. Set this aside while you prepare the rest of your ingredients. (They should be shiny and gooey by the time you are ready to incorporate them… the apple pieces will release their juices while they sit.)

Using a hand-help mixer or a stand mixer, cream together the granulated sugar and butter. This is a standard creaming method for quick bread, but you do want to make sure they are creamed well so you can incorporate air into the butter and sugar.

Add in the flour, baking powder, and salt and mix until just combined. Overmixing can mean a flat, dense bread. Baking powder is important in this recipe so you will want to make sure it is fresh. A quick way to test your baking powder is to place it in a cup of hot water. It should start bubbling right away. 

Add in 3/4 of the apple mixture and stir it into the batter by hand. 

Raw Apples in Apple Fritter Bread

Pour the batter into your prepared 9×5 loaf pan and then place the remaining apples on top, focusing on the sides. The more apples piled in the middle the harder it is for the dough to rise as it should.

Bake for about 70 minutes. After 60 minutes my bread was at 190°F, which is normally considered “done”, but when I removed the thermometer the there was bet batter. So back into the oven it went for about 10 minutes. The bread was then perfect! Place the bread on a wire cooling rack so that air can circulate around the bread and help with even cooling. 

While the bread is cooling prepare the glaze. It is a very simple Old Fashioned glaze that is simply confectioners sugar and milk. Depending on the humidity, temperature, and climate of your kitchen you may need more or less milk. I always start with 1 cup confectioners sugar and 1 teaspoon milk and add more as needed. 

Pouring Glaze over Apple Fritter Bread

Carefully remove bread from pan (it should pop right out) and place it on your serving platter. Drizzle the glaze over top. The glaze should soak into the warm bread so I usually drizzle a couple of times. 

Cut and serve and be prepared for ooh’s and aahs! 

Cut into Apple Fritter Bread with Warm Glaze

How Long Does Apple Fritter Bread Last?

Freshly baked apple fritter bread will keep well for about 1 week in the refrigerator. To maximize the shelf life of apple bread, cover with foil or plastic wrap and place in a plastic bag to prevent drying out. I like to cover with a piece of parchment paper and then place it in a sealable plastic bag. Freshly baked apple bread will last for about 1 to 2 days at normal room temperature. (We are lucky if a loaf lasts longer than a day!)

Hand Picking Up Apple Fritter Bread

Can You Freeze this Bread?

Yes! You will want to make sure you allow it to cool completely.  Just wrap the apple fritter bread tightly with aluminum foil or plastic freezer wrap and place in a heavy-duty freezer bag. If you prefer not to use foil directly on your bread, wrap tightly with parchment paper, then place that into a sealable plastic bag. Be sure to label it with the date.  Bread is typically good for three to six months in the freezer, but the flavor will start to dull after about 1 month.  To thaw bread, take it out of the freezer and set it on the counter.  Allow it to reach room temperature before you take it out of its packaging.  It will re-absorb some of its moisture this way.

4.96 from 21 votes
Apple Fritter Bread
Prep Time
10 mins
Cook Time
1 hr 10 mins
 

This flavorful bread is loaded with apples and covered in a sweet old-fashioned glaze!

Course: Dessert
Cuisine: American
Keyword: Apple Bread, apple fritter bread
Servings: 8 slices
Author: Amanda Rettke - iambaker.net
Ingredients
APPLE BREAD
  • 1/2 cup brown sugar, packed
  • 1 tablespoon cinnamon
  • 3 small apples, peeled, cored, and diced small
  • 2/3 cup granulated sugar
  • 1/2 cup unsalted butter room temperature
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk room temperature
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
GLAZE
  • 1 cup confectioners sugar, sifted
  • 2-3 tablespoons milk, depending on the desired consistency
Instructions
APPLE BREAD
  1. Heat oven to 350°F.
  2. In a medium bowl, combine brown sugar and cinnamon and stir to combine.
  3. Add in chopped apples and stir to make sure each piece is coated in the brown sugar mixture. Set aside.
  4. In the bowl of a stand mixer or using a hand-held mixer, combine granulated sugar and butter until lighter in color and fluffier. (About 2-3 minutes.)
  5. Add in eggs, vanilla, and milk and mix on medium until fully incorporated.

  6. Add in flour, baking powder, and salt and mix until just incorporated, scraping the sides of the bowl as needed.
  7. Remove bowl from stand mixer and stir in the 3/4 of the coated apples by hand. (Reserve about 1/2 cup to pour on top.)
  8. Pour into a 9x5in loaf pan that has been sprayed with non-stick spray or prepared with the butter & flour method.
  9. Place remaining apples on top. Tap pan on the counter to settle.
  10. Place in the preheated oven for 60-80 minutes, or the internal temperature of the bread is 200°F. If you insert a toothpick it should be removed with crumbs but no wet batter.

GLAZE
  1. Mix confectioners sugar and milk, 1 tablespoon at a time, in a small bowl until you reach desired consistency. I prefer it on the thicker side.

  2. When the bread is done, remove from oven and cool on wire cooling rack until you can safely remove from pan. Set warm bread on plate or serving platter and pour glaze over top. Be sure to save a bit of the glaze for individual pieces.

Looking for More Apple Recipes?

Homemade Apple Pie Spice

Caramel Apple Dump Cake

Caramel Apple Scones

Apple Galette

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Comments

  • PJ says:

    I made this recipe today and it tastes fantastic. I ate a slice right out of the oven. I didn’t even add the glaze and it tastes so good. I used just random apples I had on hand.

  • Karen Keefer says:

    Did you ever make this with another fruit, like cherries?

  • Tina says:

    I think your so funny and I love your recipes. I have bread flour so how does that change the recipe?

    • Amanda Rettke says:

      Thank you! Bread Flour is a 1:1 substitute and will work fine. 🙂

  • Kristin says:

    Made this today and it tastes great! I would probably add a bit more cinnamon if I made it again but it’s really good.

  • Nora says:

    I made this recipe gluten and sugar free. I substituted the brown sugar with “brown Swerve” and the granulated sugar with “granulated Swerve. I substituted the flour with “Flour Farm Organic Gluten Free Flour Blend”. I made a sugar free cream cheese glaze for it. This bread was moist and wonderful. Great flavor! It makes a wonderful treat to go along with coffee!

    • Amanda Rettke says:

      Thank you so much for letting me know those substitutions work! Glad you enjoyed it!

  • Nancy says:

    Soo delicious! i followed recipe exactly and will make again! Thanks

  • Sophia says:

    I made and my family loved it! (like all of your recipes I use :)) I ended up turning them into cupcakes, since I’d forgotten I’d let my friend borrow my bread pan! I baked them at 350 degrees for 19 minutes, and they were perfect! Thanks!

    • Amanda Rettke says:

      Ooohhhh, good to know!! I haven’t tried it as cupcakes but knowing it worked I will definitely be doing that!

  • Melissa says:

    I don’t have whole milk, just 2%. Is this a problem, is there something I can add to make up for it?

    • Elizabeth Keeney says:

      Hi! I work with iambaker and am happy to help with questions.
      Hi, Melissa! 2% milk is the closest to whole milk, so it will work fine in this recipe. Enjoy the bread, and have a great day!

  • Kristin says:

    If I want to make this in Bundt cake pan. Would I need to double this recipe?

    • Elizabeth Keeney says:

      Hi! I work with iambaker and am happy to help with questions.
      Hi, Kristin! If you have a smaller bundt pan, keep the recipe the same. However, if you have a larger size pan, you could increase the recipe by a little bit, but not double it. If you end up making too much batter, you can always make muffins with the excess batter! I hope this helps. Have a great day!

  • Emily says:

    We LOVED this!! It was gone in 24 hours (we skipped the glaze, too) Made the kitchen smell AMAZING!! Question: can I double it and bake both loaves at the same time with the same delicious results? I want to give one to my parents 😊

    • Elizabeth Keeney says:

      Hi, Emily! I work with iambaker and am happy to help with questions. If you double the recipe, we would recommend you baking the bread one at a time. You can bake them at the same time, but that could affect the bake time; you’d have to watch them carefully. Also, doubling the ingredients could be hard on your mixer, so be careful of that. I am glad you loved the bread! Have a great day!

  • Liz says:

    I found this recipe after looking at your Sourdough Banana Bread recipe (which is amazing, thank you!). Do you think sourdough starter could be used in this Apple Fritter Bread recipe? If so, how would you alter the recipe?

    • Amanda Rettke says:

      I haven’t tried using starter with this recipe, and as it is a quick bread that doesn’t require yeast I probably wouldn’t. However, starter works great as a replacement in most recipes that do use yeast!

  • Norma Jones says:

    Making this for the second time. Even if it turns out half as good as before, it still will be fabulous.

  • Kaitlyn DePristo says:

    Have you considered adding sourdough starter?

    • Amanda Rettke says:

      This is a quick bread so doesn’t need additional yeast. 🙂

  • Di says:

    Looks lovely ~ I have muffin lovers do you think this would work for muffins ?

  • Connie says:

    Question,can I prepare recipe and refrigerate and bake next day?

    • Elizabeth Keeney says:

      Hi, Connie! I work with iambaker and am happy to help with questions. We have not tried refrigerating Apple Fritter Bread dough overnight, so I can’t say how it would turn out. Let us know if you try it, and have a great day!

  • Debbe’ Baker says:

    If you’re on a KETO lifestyle, it’s easy to switch out the all purpose flour for almond flour and the granulated sugar for coconut sugar. This makes it low carb enough to help stay on your KETO plan. I like to add ground pecans and cinnamon and nutmeg along with cloves and pure vanilla for added flavor. Apple is one of my husband’s favorite fruits, so I’m always looking for new recipes for him. Thanks So Much for sharing your recipe! Debbe’ 💞

  • Cindy Smith says:

    Love these recipes

  • Theresa Gray says:

    Just so you know there is a large ad that is blocking the list of measurements of ingredients. I have reported it but it remains. I guess I will estimate the amounts.

    • Amanda Rettke says:

      That’s very concerning. Should you ever see it again, and I hope you don’t, can you take a screenshot and send it to me? I am working very hard on decreasing the ads on my website (even though it is a significant decrease in income) to make your experience better. Here is the recipe, hope that helps.
      APPLE BREAD
      1/2 cup brown sugar, packed
      1 tablespoon cinnamon
      3 small apples, peeled, cored, and diced small
      2/3 cup granulated sugar
      1/2 cup unsalted butter room temperature
      2 large eggs
      2 teaspoons vanilla extract
      1/2 cup whole milk room temperature
      1 1/2 cups all-purpose flour
      2 teaspoons baking powder
      1/2 teaspoon kosher salt
      GLAZE
      1 cup confectioners sugar, sifted
      2-3 tablespoons milk, depending on the desired consistency
      INSTRUCTIONS
      APPLE BREAD
      Heat oven to 350°F.
      In a medium bowl, combine brown sugar and cinnamon and stir to combine.
      Add in chopped apples and stir to make sure each piece is coated in the brown sugar mixture. Set aside.
      In the bowl of a stand mixer or using a hand-held mixer, combine granulated sugar and butter until lighter in color and fluffier. (About 2-3 minutes.)
      Add in eggs, vanilla, and milk and mix on medium until fully incorporated.

      Add in flour, baking powder, and salt and mix until just incorporated, scraping the sides of the bowl as needed.
      Remove bowl from stand mixer and stir in the 3/4 of the coated apples by hand. (Reserve about 1/2 cup to pour on top.)
      Pour into a 9x5in loaf pan that has been sprayed with non-stick spray or prepared with the butter & flour method.
      Place remaining apples on top. Tap pan on the counter to settle.
      Place in the preheated oven for 60-80 minutes, or the internal temperature of the bread is 200°F. If you insert a toothpick it should be removed with crumbs but no wet batter.

      GLAZE
      Mix confectioners sugar and milk, 1 tablespoon at a time, in a small bowl until you reach desired consistency. I prefer it on the thicker side.

      When the bread is done, remove from oven and cool on wire cooling rack until you can safely remove from pan. Set warm bread on plate or serving platter and pour glaze over top. Be sure to save a bit of the glaze for individual pieces.

  • Val Brown says:

    Chris (IT Technician) was telling me about some of his food allergies. Then he mentioned his mom had a recipe for a sweet treat “Apple Fritter Bread” and it doesn’t cause him any side affects. He stated it was absolutely delicious. I asked if he would share the recipe. He sent recipe via text July 31, 2020 and today is August 13, 2020. I’ve baked this bread three times. This recipe is a definite winner; even my eighty year old parents love it! And I still haven’t added the glaze :o).

    • Amanda Rettke says:

      Thrilled to hear it Val, thank you for sharing that! <3

  • Nicci says:

    Can I make this in a Bundt pan? Would I need to double the recipe?

    • Elizabeth Keeney says:

      Hi, Nicci! I work with iambaker and am happy to help with questions. If you have a smaller Bundt pan, keep the recipe the same. However, if you have a larger size pan, you could increase the recipe by a little bit, but not double it. If you end up making too much batter, you can always make muffins with the excess batter! I hope this helps. Have a great day!

  • Ruth Reed says:

    I love all your recipes.

  • Ashley says:

    Very good even my picky eater 2 year old was walking around the house saying “mm yum mm” as he ate this. I used Jonagold apples and it turned out delicious!!