This homemade Apple Fritter Bread is soft, moist, and packed with cinnamon-sugar apples in every bite. It’s everything you love about a bakery-style apple fritter, baked into an easy quick bread and finished with a simple powdered sugar glaze. Perfect for breakfast, brunch, dessert, or anytime you’re craving a homemade treat.
As a kid, I loved visiting the local donut shop and seeing rows of warm apple fritters with icing still dripping. We’d devour them in seconds, always wishing for just one more. Now, I make this Apple Fritter Bread instead. It has all the same cinnamon-apple flavor and sweet glaze, but in a soft, homemade loaf that’s easy to make anytime. And yes… I still count it as breakfast!
Quick Look: Easy Apple Fritter Bread
- ⏱ Prep Time: 10 mins
- 🍞 Bake Time: 55-60 mins
- ⏳ Total Time: 1 hr 5 mins
- 🍽 Servings: 8 slices
- 👩🍳 Difficulty: Easy
- ⭐ Perfect For: Breakfast, brunch, dessert, holiday baking
- 🍎 Main Ingredients: Fresh apples, cinnamon sugar, brown sugar, powdered sugar glaze
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Why You'll Love This Recipe
- Bakery-Style at Home: All the flavors of a classic apple fritter, baked into an easy loaf instead of fried, just like my Apple Quick Bread.
- Loaded with Fresh Apples: Every slice is filled with tender apples, cinnamon sugar, and a simple powdered sugar glaze.
- Easy to Make: Simple ingredients and easy steps make this recipe perfect for any skill level.
- Perfect for Sharing: Great for breakfast, brunch, dessert, or freezing for later.
Ingredient Notes
Here’s a quick overview of the key ingredients you’ll need. Exact amounts and full instructions are in the printable recipe card below.
- Fresh Apples: I like using Granny Smith apples because they hold their shape and add a nice tart flavor. Honeycrisp apples are another great option if you prefer a sweeter loaf.
- Brown Sugar: Light brown sugar gives the cinnamon swirl its rich, caramel-like flavor. If needed, dark brown sugar can be substituted for a slightly deeper flavor.
- Butter: Use softened, room temperature butter so it creams together smoothly with the sugar.
- Powdered Sugar: Mixed with milk, it creates the simple glaze that’s drizzled over the bread after it cools.
How to Make Apple Fritter Bread
Step 1. Preheat oven to 350°F and grease a 9×5 loaf pan. In a small bowl, whisk together the brown sugar and cinnamon for the cinnamon sugar mixture. Set aside.
Step 2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and vanilla extract.
Step 3. Whisk together the flour and baking powder. Alternate adding the flour mixture and milk to the butter mixture, stirring just until combined to create a smooth batter.
Step 4. In a small bowl, toss the chopped apples with the sugar and cinnamon until evenly coated.
Step 5. Spread half the batter into the prepared loaf pan. Top with half the apple mixture and half the cinnamon sugar. Repeat the layers with the remaining batter, apples, and cinnamon sugar.
Step 6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the loaf pan for about 20 minutes, then transfer to a wire rack. Once cooled, drizzle with the powdered sugar glaze, slice, and enjoy!
Baking Tips
- Use room temperature ingredients: Softened butter, eggs, and milk mix together more easily for a smooth batter.
- Don’t overmix the batter: Stir just until everything is combined to keep the bread soft and tender.
- Check for doneness early: Every oven bakes a little differently, so start checking with a toothpick around the 50-minute mark.
- Cool before glazing: Let the bread cool on a wire rack before drizzling on the glaze so it sets nicely.
- Make it your own: Chopped pecans or walnuts make a delicious addition, just like in my Snickerdoodle Apple Bread.
Storage & Serving
- Room Temperature: Store covered in an airtight container on the counter for up to 4 days.
- Refrigerate: Store in an airtight container for up to 1 week.
- Freeze: Wrap the loaf tightly in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 3 months and thaw at room temperature before serving.
- Serving: Enjoy a slice at room temperature, warm it in the microwave for a few seconds, or toast it and spread on a little butter or Instant Pot Mixed Berry Jam.
Apple Fritter Bread FAQs
Granny Smith apples are my favorite because they hold their shape while baking and add a nice tart flavor. Honeycrisp, Braeburn, and Jonathan apples are also great choices.
No. It will stay fresh in an airtight container on the counter for up to 4 days. If you’d like it to last a little longer, refrigerate it for up to 1 week.
Yes! Wrap the loaf tightly in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 3 months and thaw at room temperature before serving.
This usually happens if the bread is underbaked or the batter is overmixed. Check for doneness with a toothpick before removing it from the oven, and mix the batter just until the ingredients are combined.
More Apple Recipes You’ll Love
Whether you’re serving it for breakfast, brunch, or an afternoon treat, this Apple Fritter Loaf is always a family favorite.
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Old-Fashioned Apple Fritter Bread
Video
Ingredients
Cinnamon Mixture
- ⅓ cup light brown sugar
- 1 teaspoon ground cinnamon
Bread
- ⅔ cup sugar
- ½ cup butter softened
- 2 eggs
- 1 ½ tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 ¾ teaspoon baking powder
- ½ cup whole milk
Apple Mixture
- 2 Granny Smith or Honeycrisp apples peeled and chopped
- 2 tablespoon sugar
- 1 teaspoon ground cinnamon
Glaze
- ½ cups powdered sugar
- 3 tablespoon milk
Instructions
- Preheat oven to 350°F. Grease a 9×5 loaf pan.
- Combine brown sugar and cinnamon; set aside.
- Cream butter and sugar, then beat in eggs and vanilla.
- Whisk together the flour and baking powder before stirring them into the butter mixture with the milk to form a smooth batter.
- Toss the chopped apples with the sugar and cinnamon until evenly coated.
- Layer half the batter in pan, add half the apple mixture, sprinkle half the cinnamon sugar. Repeat layers with remaining batter, apples, and cinnamon sugar.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 20 minutes, then transfer to a wire rack. Once completely cooled, drizzle with the glaze, slice, and enjoy!
Notes
- Best Apples: Granny Smith apples hold their shape well, while Honeycrisp apples make the bread a little sweeter.
- Don’t Overmix: Stir the batter just until combined to keep the loaf soft and tender.
- Cool Before Glazing: Let the bread cool before adding the glaze so it sets nicely.
- Storage: Store covered on the counter for up to 4 days or refrigerate for up to 1 week.
- Freeze: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition
Andrea Z says
Made this as directed. Flavor was really good. However, while the loaf pan was well greased, and I waited 20 minutes before trying to remove it from the pan, the bottom stuck in the pan and the top part came out. 2 questions, why did the bottom stick, since it really was well greased. Should it be lined with a parchment paper sling? Or better yet, would it work in a 8 or 9” baking pan instead of a loaf pan?
Kristin Hayes says
Glad you enjoyed the flavor, such a bummer on the sticking part. Sometimes when the apples and brown sugar combine and bake, it can caramelize and stick a bit more to the pan. If thoroughly greased, it “shouldn’t” happen, but “could”. To avoid, you can grease and flour, or use parchment paper and lift out of the pan to remove. I have made this before in an 8 inch pan and it works great, just adjust bake time.
Kat says
absolutely love it. it’s a hit with everyone I share it with.
Kristin Hayes says
Yay!! Love hearing this!!
Kristin H. says
A Fall favorite in my house!!
J says
This is a great and forgiving recipe. I needed to use up Whole Wheat Flour, Self Rising Flour, and whole apples I placed in freezer when we had to head out of town unexpectedly. I also discovered I didn’t have enough brown sugar so I made up difference with white sugar and a drop of molasses. I used 1/2 cup of each flour and reduced the baking powder by 1/3 to accommodate. I peeled and diced frozen apples and baked over a rack in 280 degree oven for 1 hour to get rid of excess moisture, and then mixed the juice in baking pan with milk to make 1/2 cup as called for in recipe. Then I followed recipe as written and this bread was fantastic. My husband wants me to make again exactly as I did today. Don’t tell him I am going to make as written next time since I had to add a bunch of steps. I am sure original recipe is even better than my Frankenstein version.
Kristin says
Yay!! Love hearing this! So glad you enjoyed and love the changes you made! So glad it worked out!!
Diane says
I forgot to add that hubby liked it! Also, I left it in the pan 20 minutes after it finished baking and I lined the bottom of pan with wax paper along with greasing the side of pan. Came out great!!
Kristin says
Yay!! Love hearing that! So glad it was hubby approved and it was a success!
Diane says
This turned out Perfect! SOOO Good! The only problem is handling it. Because it is a light bread it is a bit flimsy for handling. Might be easier when it cools. I couldn’t wait :). To help the next person: I used 3 cups of apples cut into about 1/4″ pieces and smaller. Next time I would only use 1 T. of milk to the powdered sugar. It was too thin with 3 and does not look like the picture. This is definitely a keeper recipe! Takes a while to put together but worth it!!!!
Kristin says
Yay!! So glad you enjoyed it!! I made this the other week and am already craving it again!!
Diane says
I wish you would give measurements in cups etc. My apples are HUGE! I am going to use 1 and 1/2 of them. Hope it works! We LOVE bakery fritters so I’m anxious to try this as my husband takes a dozen fritters to bible study @ $25.00 a dozen!! Hope he likes these :)!
Kristin says
Sorry about that, I would estimate about 3-4 medium, or 2 large apples for this recipe!
Becky Clever says
Awesome, my sons family, my husband and I loved it. planning to make again soon. I’ll likely double the recipe to make 2 loafs. I was wondering instead of 2 loafs will this recipe work in a Bundt pan when serving more people. Thanks, Becky
Kristin says
Yay!! Glad you enjoyed! Although I haven’t tried it in a bundt pan, it should work great! Just adjust the baking time as I would think it may take a bit longer! Enjoy!
Diane says
Do we leave it in the pan 20 min before removing? It talks about slicing in two different places.
Kristin says
I recommend letting it sit in the pan for a bit to cool off and fully set up, maybe 10-15 minutes!
Jess says
Made this this morning! But as a curious, amateur baker, I wondered at the amount of liquid in the batter before adding the apples, which are also pretty full of liquid. So I cut the milk to 1/4 cup, and purely out of curiosity I added a good splash of ACV… haha! Also I didn’t want one heavy layer of apples in the middle to potentially cause mushiness, so I mixed the apples in the batter before spreading in the pan. Also I added cold butter to the almost-streusel topping to make it slightly more streusel-like. Baked I think 53 minutes. The result – PURE deliciousness. Like super yummy. Just not giving a 5 star since I changed it! Lol. But I would recommend!
Kristin says
Yay! Great changes you made! So glad you enjoyed this recipe!!
Marvina says
Do you mean the glaze topping? And what the heck is AVC. New to this baking.
Kristin Hayes says
Yes, I believe she is saying she made more of a streusel topping instead of the glaze. As for ACV, it stands for apple cider vinegar! Hope that helps and hope you enjoy!
Ricky Adams says
I wonder if you could use stevia?
Kristin says
I don’t see why that wouldn’t work!!
Linda says
If you do muffins – how many – 12? or 6?
Kristin says
This would make about 12 muffins!! Enjoy!
cheryl says
made this recipe, not a big fan! too many steps and dishes. Bread was too sweet, the texture was not right. I put the double batch down garbage disposal. I will say I read the recipe wrong and missed 2 small steps and also used Dark Brown Sugar. I will try again for 1 loaf and pray it turns out. nIfnit does Imwill re-post
Kristin says
Oh bummer! So sorry you weren’t a huge fan of this!! Hope trying again makes it more of a hit!!