Apple Fritter Bread

Apple Fritter Bread is a moist, quick, sweet bread loaded with apples and has a fantastic powder sugar glaze. Serve it for breakfast or dessert, each slice is heaven!

You guys, if you’re a fan of homemade bread or maybe you’re just a huge apple fritter fan, you’re going to fall in love with this delicious and moist Apple Fritter Bread.

Anytime I make bread, my family goes crazy, and it wasn’t any different when I pulled this delicious dessert bread out of the oven. 

This bread is sweet and tasty, but the glaze is what really takes it up a notch and really brings home the apple fritter flavor and essence of the recipe itself.

This Apple Fritter Bread tastes like the classic apple fritters but without the deep fried guilt! Any time I make a loaf, it never lasts long in our house!

We always have an overabundance of apples come fall and every year this bread is on our list of must makes, and we always like to make double to keep some on hand for later.

If you are a fan of quick breads and apples, then you are going to 100% adores this Apple Fritter Bread. It’s super easy and tasty, the perfect combo.

Some of our other favorite bread recipes we have on our site include: Easy Banana Bread, Cinnamon Swirl Bread and Chocolate Banana Bread.

WHY THIS RECIPE WORKS:

• Quick bread recipe that is more like a dessert bread and every bite is perfection.
• Perfect way to use up some fall apples!
• Easy to double or triple and freeze a loaf or share with your friends and family.
• Comes together with common baking ingredients and can be served as breakfast or dessert.

INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):

Salted butter
Granulated sugar
Eggs
Vanilla extract
Baking powder
All-purpose flour
Greek yogurt
Milk
Apples
Brown sugar
Cinnamon
Powdered sugar
Cream 

HOW TO MAKE APPLE FRITTER BREAD, STEP BY STEP: 

1. Preheat the oven to 350 degrees. Prepare a 9×5-inch loaf pan by spraying it with non-stick spray.
2. In a large bowl, beat together ½ cup butter and ⅔ cup sugar until smooth.
3. Then, one at a time, beat in the eggs.  
4. Mix in 1 teaspoon vanilla extract.
5. Mix in baking powder and flour. Mix only until blended, do not overmix.
6. Add greek yogurt and milk into batter and gently mix just until smooth.  Set this aside.
7. In a separate bowl, stir together the apple coating, ½ cup brown sugar and 1 teaspoon cinnamon.  Set this aside.
8. Peel and dice the 2 apples. Add these to the brown sugar and cinnamon mixture to coat.  
9. In a small bowl mix together the brown sugar cinnamon mixture ¼ cup brown sugar, ½ Tablespoon cinnamon and 1 teaspoon granulated sugar and mix until combined. 
10. Pour half of the batter into the prepared loaf pan. Then layer on half the apple mixture.
11. Sprinkle ½ of the brown sugar/cinnamon/sugar mixture on top of the apple layer. Gently swirl a knife through the layers.
12. Then we’ll repeat the layers one more time: batter, then apple mixture, then end with the brown sugar-cinnamon mixture.  Again, use a knife to swirl through the layers.  
13. Bake the loaf until it is fully cooked (you can check by inserting a toothpick, if it comes out clean it’s done). Check it after 50 minutes, then after each 5 minutes. I f the loaf starts getting dark on top before fully baked, place a piece of foil over the top to protect it from burning.
14. When the loaf is removed from the oven it needs to cool for at least 30 minutes before you add the glaze (otherwise it will all soak in).  
15. While the loaf is cooling, make the glaze. Whisk together powdered sugar, cream, and vanilla until smooth.
16. Pour over bread and serve.

WHAT KIND OF APPLES SHOULD I USE? 

When I made this recipe, I used Granny Smith apples, but you can use whatever you have on hand. Some other apple ideas I would suggest are:

1. Honeycrisp
2. Braeburn
3. Pink lady
4. Gala
5. Fuji

As long as you pick an apple with good flavor that is good for baking, it’ll give your bread a sweet taste and a nice texture.

CAN I MAKE MUFFINS OR BREAD IN A BUNDT PAN WITH THIS RECIPE? 

Yes, and it’s a great idea to make these alternatives when you want something different than a traditional bread loaf but something still decadent and delicious!

If you want to make your bread in a bundt pan, use the same recipe instructions and all you have to do is adjust the baking time.

I would recommend you check it at 45 minutes and then add another 5 minutes if you need to.

Wanna make the apple fritter muffins? They take way less time and you’ll need to start checking them at the 20-minute mark. 

WHAT ELSE CAN I ADD IN THE BREAD? 

Want to jazz this Apple Fritter Bread up even more? It’s easy to do so, just add some chopped nuts. I like to add about a cup of chopped walnuts or pecans to our bread occasionally when we want something a little different. 

HOW TO STORE: 

Any leftover bread should be wrapped in plastic wrap in an airtight container on the counter at room temperature where it will keep for up to 4 days. 

Freezing the bread loaf is totally possible as well, you can freeze glazed or unglazed. Just wrap it in saran wrap and then foil, then place it in an freezer container or freezer safe bag before putting it in the freezer where it will keep for up to 2 months. 

To defrost, let it thaw on the counter at room temperature before enjoying. 

TIPS AND TRICKS:

• Be sure to work quickly when coating the apples with the cinnamon sugar mixture. The apples like to release the apple juice as you start working with them and they’ll become harder to work with. 
• You can swap out the milk for cream if desired. 
• Since the apples release juice after you cut them, it can be helpful if you use a slotted spoon to drain some of the excess liquid off before you add them to the bread batter. 
• If you don’t want to use the yogurt, you can increase the milk for a 1/4 cup to 2/3 cup instead. If you want to increase the milk and opt out of the yogurt, I suggest you add a Tablespoon of vinegar before letting it sit for a bit. This helps make sure the bread will rise and lift nicely.  If you don’t want to add more milk you can sub it for sour cream too. 
• While I think the glaze really pulls this dessert bread together, it’s not mandatory and can be omitted if you need to tone down the sweetness. 
• You can freeze this bread. Making an extra loaf is easy since you can scale this recipe to make however many loaves you want and then you can freeze for later. See above on how to freeze.
• Add nuts to the batter to give it some extra crunch and flavor.
• This can be made in different pans, see above on how you can do that.

Ready for a delicious sweet quick bread that you can have on hand for a tasty dessert or fast, go to breakfast? Then you’ve got to try this perfect Apple Fritter Bread!

If you like this recipe you might also like:

• Glazed Apple Cider Donuts
• Apple Cinnamon Muffins
• Apple Monkey Bread

If you’ve tried this APPLE FRITTER BREAD or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Apple Fritter Bread

Apple Fritter Bread is a moist, quick, sweet bread loaded with apples and has a fantastic powder sugar glaze. Serve it for breakfast or dessert, each slice is heaven!

5 from 3 votes

Print Pin Rate

Course: Bread

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 8 servings

Calories: 466kcal

Author: Tornadough Alli

Ingredients

Bread Batter:

• ▢ ½ cup salted butter softened
• ▢ ⅔ cup granulated sugar
• ▢ 2 eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon baking powder
• ▢ 1 ½ cups all-purpose flour
• ▢ ½ cup greek yogurt
• ▢ ¼ cup milk

Apple mixture:

• ▢ 2 medium apples we use granny smith (about 2 cups)
• ▢ ½ cup brown sugar paked
• ▢ 1 teaspoon cinnamon

Brown Sugar Cinnamon Mixture:

• ▢ ¼ cup brown sugar packed
• ▢ ½ Tablespoon cinnamon
• ▢ 1 teaspoon sugar

Glaze:

• ▢ 1 cup powdered sugar
• ▢ 3 Tablespoon cream or milk
• ▢ 1 teaspoon vanilla extract

Instructions

• Preheat the oven to 350 degrees. Prepare a 9x5-inch loaf pan by spraying it with non-stick spray.
• In a large bowl, beat together ½ cup butter and ⅔ cup sugar until smooth.
• Then, one at a time, beat in the eggs.
• Mix in 1 teaspoon vanilla extract.
• Mix in baking powder and flour. Mix only until blended, do not overmix.
• Add greek yogurt and milk into batter and gently mix just until smooth. Set this aside.
• In a separate bowl, stir together the apple coating, ½ cup brown sugar and 1 teaspoon cinnamon. Set this aside.
• Peel and dice the 2 apples. Add these to the brown sugar and cinnamon mixture to coat.
• In a small bowl mix together the brown sugar cinnamon mixture ¼ cup brown sugar, ½ Tablespoon cinnamon and 1 teaspoon granulated sugar and mix until combined.
• Pour half of the batter into the prepared loaf pan. Then layer on half the apple mixture.
• Sprinkle ½ of the brown sugar/cinnamon/sugar mixture on top of the apple layer. Gently swirl a knife through the layers.
• Then we’ll repeat the layers one more time: batter, then apple mixture, then end with the brown sugar-cinnamon mixture. Again, use a knife to swirl through the layers.
• Bake the loaf until it is fully cooked (you can check by inserting a toothpick, if it comes out clean it’s done). Check it after 50 minutes, then after each 5 minutes. I f the loaf starts getting dark on top before fully baked, place a piece of foil over the top to protect it from burning.
• When the loaf is removed from the oven it needs to cool for at least 30 minutes before you add the glaze (otherwise it will all soak in).
• While the loaf is cooling, make the glaze. Whisk together powdered sugar, cream, and vanilla until smooth.
• Pour over bread and serve.

Notes

1. Be sure to work quickly when coating the apples with the cinnamon sugar mixture. The apples like to release the apple juice as you start working with them and they'll become harder to work with. 
2. You can swap out the milk for cream if desired. 
3. Since the apples release juice after you cut them, it can be helpful if you use a slotted spoon to drain some of the excess liquid off before you add them to the bread batter. 
4. If you don't want to use the yogurt, you can increase the milk for a 1/4 cup to 2/3 cup instead. If you want to increase the milk and opt out of the yogurt, I suggest you add a Tablespoon of vinegar before letting it sit for a bit. This helps make sure the bread will rise and lift nicely.  If you don't want to add more milk you can sub it for sour cream too. 
5. While I think the glaze really pulls this dessert bread together, it's not mandatory and can be omitted if you need to tone down the sweetness. 
6. You can freeze this bread. Making an extra loaf is easy since you can scale this recipe to make however many loaves you want and then you can freeze for later. See above on how to freeze.
7. Add nuts to the batter to give it some extra crunch and flavor.
8. This can be made in different pans, see above on how you can do that.

Nutrition

Calories: 466kcal | Carbohydrates: 78g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 124mg | Potassium: 210mg | Fiber: 2g | Sugar: 58g | Vitamin A: 536IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 2mg

Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.

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