This Apple Fritter Bread is so moist, tender and perfectly sweet. It tastes just like an apple fritter but in bread form! This quick bread is layered with a cinnamon sugar mixture and drizzled with a simple vanilla glaze. This apple fritter bread will be your new favorite Fall breakfast or dessert!
Love apple-flavored desserts? Then you’ve got to try my Apple Cider Donuts and my Apple Upside Down Cake!
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Apple Fritter Bread Recipe
Sometimes (OK most of the time), you just need something sweet to nibble on. And this homemade Amish Apple Fritter Bread recipe is just the ticket to satisfying your sweet tooth and using up all of those apples on your counter.
This is almost more like an apple cake, but I baked it in a loaf pan, so let’s call it bread. I combined my favorite flavors and textural components of apple fritters (one of my all-time favorite donuts) and cinnamon bread to create this beauty. It’s packed with sweet cinnamon-sugar apples and topped with a dreamy powdered sugar glaze. My favorite part of this bread is the crunchy streusel like top and the soft bites of apple you get throughout the bread!
I love serving it warm with a pad of softened salted butter, but it’s delicious all on it’s own with a cup of coffee or a scoop of ice cream. This apple bread recipe can be served for breakfast or dessert!
Apple Fritter Bread Ingredients
This Apple Fritter Bread is comprised of three components: the cinnamon sugar apple filling (with flavors reminiscent of apple pie), the super moist bread, and the glaze.
For the easy apple filling, you’ll need light brown sugar, ground cinnamon, and diced apples (your choice to peel them or not). Grannysmiths, Honeycrisps, or Galas would be great in this recipe.
For the cinnamon bread batter, you’ll need standard baking ingredients, including: unsalted butter (softened to room temperature), light brown sugar, eggs (also at room temperature), pure vanilla extract, all-purpose flour, salt, baking powder, nutmeg, milk, and — of course — cinnamon.
For the glaze, all you’ll need is powdered sugar and milk.
How To Make Apple Fritter Bread
- Grease a loaf pan with nonstick cooking spray, and preheat your oven to 350 degrees.
- In the meantime, prepare your apple filling by combining the brown sugar, cinnamon, and chopped apples in a medium bowl to coat. Set aside.
- Prepare your cinnamon bread batter by creaming together the softened butter and sugar in a stand mixer until light and fluffy. Then, add the eggs one at a time, along with the vanilla.
- Once the wet ingredients are well-combined, but not over-mixed, whisk together your dry ingredients (flour, salt, baking powder, and nutmeg) in a separate bowl before slowly adding to the wet ingredients.
- Lastly, add the milk. Then, scrape down the sides of the bowl and make sure everything is combined. (It’s OK to still see streaks of flour.)
- Now, assemble the Apple Fritter Bread in four steps. First, add a layer of the bread batter to the bottom of the loaf pan.
- Then, top that layer of batter with 1/2 of the apple filling. Pour the remaining half of the batter on top of the filling then finish with the remaining apple filling!
- Bake For 50-60 minutes, or until the bread is golden brown and set and a toothpick comes out mostly clean. Allow bread to cool for 30 minutes in the pan before removing it to a wire rack to cool completely.
- The last step is to prepare the glaze before serving. Combine powdered sugar and milk in a small bowl. Drizzle over cooled bread, serve warm, and enjoy!
Serving Suggestions
You can enjoy this easy Apple Fritter Bread as is or with any of these suggested pairings:
- With a hot cup of coffee, tea, or cider
- Or a scoop of your favorite ice cream
- With a generous drizzle of homemade caramel sauce
- Or served simply with a pad of softened butter
Tips for making Apple Fritter Bread
- Choose the best apples for baking: According to Bon Appetit the best apples for baking are Granny Smith, Honey Crisp and Pink lady! They all tend to stay firm and hold their shape during baking making them a good choice for our apple bread!
- Allow the bread to rest completely before slicing into it. This is important for any quick bread recipe.
- Wait for the bread to be cool before drizzling the vanilla glaze. If not the glaze will just seep into the warm bread.
How to Store Apple Fritter Bread
- Store at room temperature in an airtight container for up to 4 days.
- Freeze your Apple Fritter Bread by the slice or as a whole loaf for up to 3 months in an airtight container.
- Reheat from frozen or room temperature in the microwave or oven until warmed through or toasted.
More Bread Recipes To Make for Breakfast or Dessert
- Lemon Blueberry Bread
- Blueberry Scones
- Cranberry Orange Bread
- Cinnamon Swirl Quick Bread
- Gingerbread Loaf
- Double Chocolate Banana Bread
- Chocolate Chip Zucchini Bread
Apple Fritter Bread
Ingredients
Apple Cinnamon Filling
- 1/3 cup light brown sugar
- 2 tsp cinnamon
- 2 medium apples, diced
Cinnamon Bread Batter
- 1/2 cup unsalted butter
- 2/3 cup light brown sugar
- 2 eggs
- 2 tsp vanilla
- 1 1/2 cups all purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/8 tsp nutmeg
- 1/2 cup milk
Glaze
- 1/2 cup powdered sugar
- 1 to 1 1/2 tbsp milk
Instructions
- Preheat oven: to 350 degrees. Grease a 9 x 5 pan with nonstick cooking spray. Make apple filling: Add brown sugar, cinnamon and apples to a medium bowl and toss to coat.
- Cream butter and sugar: In a stand mixer with the paddle attachment for 2-3 minutes, or until lighter in color and fluffy.
- Add in eggs and vanilla: and mix until combined.
- Combine dry ingredients: Whisk together flour, salt, baking powder and nutmeg in a medium bowl.
- Add dry ingredients: To the stand mixer on low speed then add in the milk.
- First layer: Pour half of the batter into the greased loaf pan.
- Second layer: Top with half of the apple mixture.
- Third layer: Pour the remaining half of the batter on top.
- Fourth layer: Sprinkle with the remaining apple mixture.
- Bake: For 50-60 minutes or until the bread is golden brown and set and a toothpick comes out mostly clean.Allow bread to cool for 30 minutes in the pan before removing it to a wire rack to cool completely.
- Make the glaze: Combine powdered sugar and milk in a small bowl. Drizzle over cooled bread and serve!
Nutrition Information
Did you make this?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
michael weingarten
In the how to make section you refer to three layers (batter, apple, batter). In the instructions you refer to four layers (batter, apple, batter, apple). Are you able to clarify which is the actual suggested way to make this? I did the 4 layers …… waiting for it to come out of the oven.
Thanks!
Kelley Simmons
Hi Michael,
Sorry for the confusion! You are correct with the 4 layers I misspoke in the post. Thank you for letting me know I went ahead and corrected the actual post. I hope you enjoyed the bread!
Thanks!
Kelley
Carly T
Super tender and moist. Thank you!!
Mirlene
This bread was very delicious. It was easy to bake and love the smell of the cinnamon and apples!
Cynthia
So perfect with a cup of coffee or tea! Love the chunks of apple in this bread!
Dana
This is so good! I love that it goes so well with a morning cup of Joe AND as a nice after dinner dessert.
Beth
The best apple bread I have ever tasted. Perfect for bruch!
Jess
I never knew bread could taste so good!
Genny Lynch
My loaf pan is pyrex Will that alter the cooking time?
Also, is it okay to use parchment paper to make it easier to lift out of the pan? I am eager to make this and want it to be the best possible even if it means I need to buy a new loaf pan.
Thank you.
Kelley Simmons
Hi Genny,
You could use a glass pan however I would love the oven temperature by 25 degrees and cook it for longer. Glass pans take longer to heat up (hence the longer cook time) and brown faster that’s why I suggest a lower oven temperature.
Thanks!
Kelley
Debra
This is a real winner recipe, I made this last night. I did tweak it a hair, I made homemade Carmel sauce first 1/4 c butter and 2/3 c brown sugar bring to a boil remove from heat and added 1/2 tsp cinnamon, stir. And baked it in a bundt pan instead of a loaf pan. poured the carmel in the bottom of the bundt pan, and when I cut up my apples I did half in slices and the other half in small dice. I arranged the slices on top of the carmel, sprinkled with cinnamon sugar, then put my layer of half the batter on top of all that, then placed half the diced apples, cinnamon sugar, then the rest of my batter then the rest of the diced apple and cinnamon sugar, pressed it down firmly with a spatula into the well oiled bundt pan, baked for 60 mins at 350° it turned out awesome, after resting and cooling, I said here go’s nothing. And put a cake stand on top, and did the ol’ flip-a-roo with a prayer took off the pan very carefully and it was beautiful the carmel came dripping down the sides a little bit. I was sooo tickled.. No glaze needed with the carmel sauce and then I put pecan half around the top. Perfect to take to my Pot Luck I’m attending tonight, oh I forgot I used twice the amount of apples called for in recipe, how do I post a picture to this comment
Kelley Simmons
So glad you enjoyed this Debra! Your modifications sound absolutely amazing! Unfortunately right now I don’t have the capability to upload pictures to my site however you can post on social media or Pinterest so I can see it and others can as well.
Thanks so much!
Kelley
Pamela
Just made this & shared it w/my neighbors. It’s sooo yummy. Will make it again for sure.👍
Kelley Simmons
Yah so glad you enjoyed this! Thanks so much for sharing!