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!

Cut Into Apple Fritter Bread on White Plate

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 it. Cut apples 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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Overhead view of Baked Apple Fritter Bread

Best Apples for Apple Fritter Bread

It is important to use tart apples in order to get that tang that contrasts well with the sweet bread. I recommend Honeycrisp or Granny smith.

  • Honeycrisp- they are crisp and juicy with a honey-sweet and tart flavor
  • Granny Smith- they are crisp and sour
  • Golden Delicious – sweet

Raw Apples in Apple Fritter Bread

Can I Use a Different Size Pan?

I have not tested this in a bundt pan or as muffins, but many readers have written that they have. Here are the suggested tips:

Prepare the recipe as written below but you may need to adjust the bake time slightly. Check the bundt after 45 minutes in the oven and add time as needed.

For muffins, the baking time will be much less, between 16-22 minutes. Start checking at 16.

Hand Picking Up Apple Fritter Bread

How to Store Apple Fritter Bread

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.

How to Freeze

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 it tightly with parchment paper, then place that into a sealable plastic bag. Be sure to label and date. 

Bread is typically good for about 6 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.

4.92 from 37 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!

Ingredients

APPLE BREAD

  • ½ cup (100 g) light brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 3 small apples, peeled, cored, and diced small (about 2 cups)
  • cup (133 g) granulated sugar
  • ½ cup (1 stick / 113 g) unsalted butter room temperature
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (122.5 g) whole milk, room temperature
  • cups (187.5 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt

GLAZE

  • 1 cup (125 g) confectioners' sugar
  • 2-3 tablespoons whole milk

Instructions

APPLE BREAD

  • Preheat oven to 350°F. Spray a 9×5-inch loaf pan with nonstick cooking spray. Set aside.
  • In a medium bowl, whisk together the brown sugar and cinnamon.
  • Add in chopped apples and toss to coat. Set aside.
  • In the bowl of a stand mixer or using a hand-held mixer, mix together granulated sugar and butter until light and fluffy, about 2-3 minutes.
  • Add in eggs, vanilla, and milk and mix on medium speed 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 ¾ of the coated apples by hand. (Reserve about ½ cup to pour on top.)
  • Pour into the prepared loaf pan.
  • Place remaining apples on top.
  • Bake 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.
  • Carefully remove the bread from the pan place on a wire rack.

GLAZE

  • In a small bowl, whisk together the sugar and milk, 1 tablespoon at a time, until you reach desired consistency.
  • Drizzle the glaze over the bread and serve.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Baked this yesterday and we’re noshing on it with coffee this morning. Whole house smelled amazing while it was baking! Yum!!! 🙂

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