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Sliced bread on handled board glazed square image.
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5 from 3 votes

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!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Bread
Cuisine: American
Servings: 8 servings
Calories: 466kcal

Ingredients

Bread Batter:

  • ½ cup salted butter softened
  • 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