This quick bread comes together in no time and is a cross between cake and an apple fritter. Whether enjoyed for breakfast, a snack, or an evening sweet treat, this will be a new favorite!
Now that apple season is here, I have been buying lots of apples to keep in the house. My kids LOVE eating sliced apples with peanut butter, and I love throwing them in my morning smoothies.
Last week, I bought a huge bag of apples since they were on sale, and by the end of the week, we only had two left. I decided to set those aside and make a yummy, new recipe with them. Since my hubby loves apple fritters, I wanted to try this bread out. Not only was it packed with flavor, but it literally tasted just like a fritter, only in bread form.
The bread is a cross between cake and apple fritters. You could enjoy a slice with your morning cup of coffee, or as a sweet treat later in the day.
With Fall among us, this bread is a must try, 🙂
Apple Fritter Bread
Ingredients
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- 2/3 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1 1/2 cups flour
- 1 3/4 tsp baking powder
- 1/2 cup milk
- 2 apples, peeled/chopped
- 2 tbsp sugar
- 1 tsp ground cinnamon
- 1/2 cups powdered sugar
- 3 tbsp milk
Instructions
- Preheat oven to 350 degrees and grease a 9x5 loaf pan.
- In a small bowl, combine the brown sugar and cinnamon. Set aside.
- In a separate bowl, cream together the butter and sugar using an electric mixer.
- Once creamy, add in the eggs and vanilla extract.
- Combine the flour and baking powder together in a small bowl and add into the creamed butter mixture.
- Add in the milk. Stir to combine. Set aside.
- In a small bowl, combine the chopped apples with the 2 tbsp sugar and 1 tsp ground cinnamon.
- Pour half the batter into the prepared loaf pan.
- Add half the apple mixture on top.
- Sprinkle half the cinnamon/sugar mixture you set aside earlier on top of the apples.
- Add remaining batter, followed by remaining apples, and rest of sugar/cinnamon mixture.
- Bake in preheated oven for about 55-60 minutes, or until cooked through.
- Once done, remove from oven and allow to cool for about 20 minutes before slicing.
- Combine the powdered sugar and milk together in a small bowl and drizzle over bread.
- Slice and serve! Enjoy!
Anonymous
This Is absolutely delicious!!
Kristin
Yea!!! So glad you enjoy it as much as we do! It is a new favorite in my home, 🙂
Theresa
I plan on making this on Thursday – thank you for the recipe!
Kristin
Oh awesome! Let us know what you think of it! My hubby brought some to work and everyone went crazy over it, so hopefully its a hit with you too!! 😉
maxine
I make french toast with this bread,very good.
Kristin
Oh yum!! Great idea!!
Anonymous
This bread is absolutely awesome!
Kristin
Yea! So glad you enjoy it! It is a favorite of mine for sure, 🙂
Arlene
I made this just a hour ago and was not impressed.
Your ingredients say brown sugar and I always use dark brown sugar and so wonder if this might have been my problem. I added pecans and it turned out like a cottage pudding and wish I’d made a vanilla sauce.
Also there is not a place where I could print it.
Kristin
Oh no 🙁
I am so sorry it didn’t turn out good! I use dark brown sugar too 🙁
There should be a print button for the recipe on the bottom of the post, near the “pin it” buttons. I will go take a look to make sure those features are still working.
Again, I am so sorry it didn’t turn out good, what a bummer!
Steve
Made this this afternoon in two small loaf pans. I didn’t change a thing and the mini loafs can out beautiful about 3 inches tall. I will double the recipe next time to make 4 loafs. Might use buttermilk and add pecan chips. This is going in my recipe file.
Kristin
Oh awesome! Great idea on making mini loaves!! I bet pecans and buttermilk would be a great addition to this recipe!! Good thinking!! So glad you enjoyed it 🙂
Robert
Love this bread. I have made it many times since last month. It’s actually my first ever baked product. I see it as my first ever step towards becoming a chef. So thank you very much!!
Kristin
My pleasure! I am so glad you enjoy it! I haven’t made it in a while, but I definitely need to as its quite tasty!!
Elsie Bravo
Do you add any salt at all. It’s not listed. Want to make this right away.
Kristin
Nope, no salt needed!! Enjoy!!
linda
this and bread puddin are my favorites
Kristin
I have never tried bread pudding, that is something I must try!! Yum 🙂
Shirley
This sounds wonderful–do you think it would freeze? This would make wonderful food gifts for the holidays
Kristin
Definitely! This should freeze perfectly!!
C.J.Nelson
Want to try this when I get home
Kristin
Let me know how it turns out!!
Barbara
This was a success with everyone I doubled the recipe and made a big casserole dish full
Kristin
Yea!! So glad it was a hit with everyone!!!
beth
making this later today , however I’m looking at the brown sugar and cinnamon topping and thinking seems such a small amount for such med loaf , also saw a typo somewhere online with the same recipie that called for 1 1/2 cups vanilla I was like to much vanilla so was glad I looked around and saw the same recipie , how small do you cut your apples would smaller diced up apple work or do I need bigger chunks like in apple pie , thanks
Kristin
Hi!! The amounts are correct for the brown sugar/cinnamon. It is more of a streusel than topping! As for the apple size, a small chunk is great!! Hope you enjoy this!!
Sarah Barnes
I just finished making this recipe into muffins. I didn’t divide it really well so they are a bit lopsided but I just had one (couldn’t wait for them to cool) and they are delicious. I wasn’t sure how long to bake them as muffins but 25 minutes seemed to do it. Next time I will make as a loaf as it would be easier. Thanks for sharing the recipe 🙂
Kristin
Ooooo muffins sound yummy, but I agree, the loaf is probably easier to make! Glad you enjoyed it either way though!!
krist
what kind of apples do you use??
Kristin
Any kind work, but I love the granny smith personally!
cheryl
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
Oh bummer! So sorry you weren’t a huge fan of this!! Hope trying again makes it more of a hit!!
Linda
If you do muffins – how many – 12? or 6?
Kristin
This would make about 12 muffins!! Enjoy!
Ricky Adams
I wonder if you could use stevia?
Kristin
I don’t see why that wouldn’t work!!
Jess
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
Yay! Great changes you made! So glad you enjoyed this recipe!!