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
krist says
what kind of apples do you use??
Kristin says
Any kind work, but I love the granny smith personally!
Sarah Barnes says
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 says
Ooooo muffins sound yummy, but I agree, the loaf is probably easier to make! Glad you enjoyed it either way though!!
beth says
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 says
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!!
Barbara says
This was a success with everyone I doubled the recipe and made a big casserole dish full
Kristin says
Yea!! So glad it was a hit with everyone!!!
C.J.Nelson says
Want to try this when I get home
Kristin says
Let me know how it turns out!!
Shirley says
This sounds wonderful–do you think it would freeze? This would make wonderful food gifts for the holidays
Kristin says
Definitely! This should freeze perfectly!!
linda says
this and bread puddin are my favorites
Kristin says
I have never tried bread pudding, that is something I must try!! Yum 🙂
Elsie Bravo says
Do you add any salt at all. It’s not listed. Want to make this right away.
Kristin says
Nope, no salt needed!! Enjoy!!
Robert says
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 says
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!!
Steve says
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 says
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 🙂
Arlene says
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 says
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!
Anonymous says
This bread is absolutely awesome!
Kristin says
Yea! So glad you enjoy it! It is a favorite of mine for sure, 🙂
maxine says
I make french toast with this bread,very good.
Kristin says
Oh yum!! Great idea!!
Theresa says
I plan on making this on Thursday – thank you for the recipe!
Kristin says
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!! 😉
Anonymous says
This Is absolutely delicious!!
Kristin says
Yea!!! So glad you enjoy it as much as we do! It is a new favorite in my home, 🙂