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 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!
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
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.
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 it with foil or plastic wrap and place it 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 Apple Fritter Bread
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.
Apple Fritter Bread
Ingredients
Apple Bread
- 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
- 2 teaspoons vanilla extract
- ½ cup (122.5 g) whole milk, room temperature
- 1 ½ 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.
- To a medium bowl, add apples, brown sugar, and cinnamon. Mix well to coat the apples. Set aside.
- In the bowl of a stand mixer, mix together granulated sugar and butter until light and fluffy, about 2-3 minutes.
- Add in eggs, vanilla, and milk. 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. Fold in ¾ of the apples. (Reserve about ½ cup to pour on top.)
- Pour into the prepared loaf pan.
- Place remaining apples on top.
- Bake for 65-70 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.
Video
Did you make this recipe?
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I made this bread using Splenda for Baking (instead of sugar) & half flour & half almond flour to see how it turned out (just so it would be a little healthier)! It was delicious!! I only baked it for 55 minutes & it was done! It might not have rose as much as using all reg. flour (instead of half & half) but it still rose! Next I’m going to try putting some walnuts or pecans in with it!
Son una delicia todas su recetas , felicitaciones !!!
Recipe was easy to follow, my grandson liked it said it was very good! I will make it again I also liked it!
This is absolutely delicious!! I will definitely be making this again and again!😊
Got to make this one soon!
I love anything with apple I will definitely make this one soon. Thanks for the recipe 😋
I made it and it’s delicious!
Will make it again.
I am making it this weekend. Thank you for the recipe! You always have fabulous recipes to try.
Delicious bread! Everybody really enjoyed it! I made 2 loaves back-to-back, and the mix curdled in both as soon as I added the milk. Luckily, the flour brought the mix back (apprently, the loaves are just a bit more dense after the mix has curdled). Not sure if this is happening for anyone else too. My ingredients were room-temperature, so the internet suggests that next time, I should add the egg/milk and flour one little bit of each at a time to prevent curdling. The bread was so good that I’m tempted to make another loaf using this method to see if that fixes the issue (all in the name of science, right?! 🙂).
Hi Natalie! So the milk isn’t curdling at that stage, it’s just reacting to the butter and other ingredients. But if you do try another method, let me know what you think! 🙂
Looks delicious! Could this be prepped day before and bake in the morning? Can’t wait to make it for my family! Thanking for sharing all your recipes!