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
- â…” 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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Soo delicious! i followed recipe exactly and will make again! Thanks
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!
Ooohhhh, good to know!! I haven’t tried it as cupcakes but knowing it worked I will definitely be doing that!
I don’t have whole milk, just 2%. Is this a problem, is there something I can add to make up for it?
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!
If I want to make this in Bundt cake pan. Would I need to double this recipe?
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!
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 😊
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!
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?
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!
Making this for the second time. Even if it turns out half as good as before, it still will be fabulous.
Have you considered adding sourdough starter?
This is a quick bread so doesn’t need additional yeast. 🙂
Looks lovely ~ I have muffin lovers do you think this would work for muffins ?
Question,can I prepare recipe and refrigerate and bake next day?