Apple Fritter Bread, also sometimes called Country Apple Fritter Bread or Amish Apple Fritter Bread, is a quick bread recipe filled with sweet-tart chopped apples and drizzled with a vanilla cinnamon glaze.
If you love the fall flavors of tart apple, cinnamon swirl, and light brown sugar, this apple cake reminiscent of a classic apple fritter is about to be your new favorite treat!
Apple recipes are some of my favorites because you can easily prepare them all year round, even when it isn’t your local apple season.
If you’re looking for something more than a classic apple pie or homemade apple strudel, I suggest trying this apple bread recipe today.
Our best secrets for perfect Apple Fritter Bread
- Use dark brown sugar for a caramel-like flavor and texture. Light brown sugar is perfectly fine, but the difference a dark brown sugar makes is worth noting!
- Don’t over-mix your batter. This will lead to dense, dry bread. For a moist bread, add the flour and then mix until just combined. The result is a soft, light bread with moist crumbs.
- Bake until golden brown, but do not overbake. Baking too long will make the bread dry at best and burnt at worst. Keep an eye on the time and the appearance of your bread for perfect results.
Ingredients to make Apple Fritter Bread
Start by gathering the ingredients needed to make our Apple Fritter Bread recipe. In the culinary world, this is called the Mise en Place, which translates into “Everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also helps ensure you have all of the ingredients on hand to make the recipe.
How to make Apple Fritter Bread
- Preheat the oven to 350 degrees.
- Liberally grease a 9×5 inch loaf pan with butter.
*The cake can stick to the pan, so make sure to get a good coating of butter on the pan.
- Add the all-purpose flour, baking powder, and table salt to a medium bowl.
- Whisk to combine. Set aside until needed.
- Add the chopped apples, brown sugar, and cinnamon to a large bowl.
- Toss to combine.
- Add the brown sugar and cinnamon to a small bowl.
- Mix to combine.
- Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment.
- Whip the butter and the granulated sugar until light and fluffy.
- Add the eggs and the vanilla extract to the bowl.
- Mix to combine.
- Add half of the flour mixture to the bowl.
- Mix just enough to combine.
- Add half of the milk, mixing just enough to combine.
- Add the remainder of the flour mixture.
- Mix just enough to combine.
- Add the remainder of the milk to the batter.
- Mix just enough to combine.
- Spread half the batter into the prepared pan.
- Top with half of the apple mixture, then sprinkle half of the cinnamon sugar on top of the apples.
- Spread the remainder of the batter over the apples.
- Add the remainder of the apple mixture and cinnamon sugar.
- Place the pan on the center rack of the preheated oven and bake for 60-70 minutes or until a toothpick inserted in the center of the loaf comes out clean or with a few moist crumbs.*If the top browns too fast, cover it loosely with aluminum foil.
- Place the pan on a wire rack to cool for 15 minutes in the pan. After 15 minutes, carefully remove the bread from the pan and place it on the wire rack to finish cooling.
How to make the Glaze
- Add the powdered sugar, whole milk, vanilla extract, and cinnamon to a small bowl.
- Whisk to combine the glaze.
When the apple fritter bread has cooled, drizzle the glaze over the top of the loaf and let it set for a few minutes to set up.
I suggest serving our apple fritter bread slightly warm with a scoop of your favorite vanilla ice cream. It also makes a delicious breakfast or afternoon snack with a cup of hot coffee or a glass of ice-cold milk.
How to store Apple Fritter Bread
Store any leftovers in an airtight container at room temperature for 2-3 days or refrigerated for maximum freshness for 4-5 days.
You can also freeze Apple Fritter Bread by the loaf or cut into individual slices for up to two months. Place the bread into a freezer-safe container or ziplock bag (removing as much air as possible before freezing).
If you’re going to freeze the whole loaf, wait until defrosting to add the glaze.
Recipe FAQ’s
Use a tart apple variety to have a delicious contrast between your apples and your cinnamon and sugar blend.
Granny Smith apples are juicy and have a slightly sour flavor.
Cortland and Honeycrisp are less bitter but have a crunchy texture and complimentary flavor. Use these if you can’t find Granny Smith.
Whole milk adds fat and moisture to the bread.
If you don’t have whole milk, you can replace it with buttermilk or cream.
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Apple Fritter Bread
Ingredients
Batter
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon table salt
- ½ cup unsalted butter – softened
- ½ cup granulated sugar
- 2 large eggs -room temperature
- 2 teaspoons vanilla extract
- ½ cup whole milk
Apple Filling
- 3 large apples peeled and chopped
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
Cinnamon Sugar
- ⅔ cup brown sugar
- 2 teaspoons cinnamon
Vanilla Cinnamon Glaze
- 1 cup powdered sugar
- 1 ½-2 tablespoons whole milk
- ½ teaspoon vanilla extract
- ⅛ teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees.
- Liberally grease a 9×5 inch loaf pan with butter.*The cake can stick to the pan, so make sure to get a good coating of butter on the pan.
- Add the all-purpose flour, baking powder, and table salt to a medium bowl and whisk to combine. Set aside until needed.
- Add the chopped apples, brown sugar, and cinnamon to a large bowl. Toss to combine.
- Add the brown sugar and cinnamon to a small bowl. Mix to combine.
- Add the softened butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Whip until light and fluffy.
- Add the eggs and the vanilla extract, mix to combine.
- Add half of the flour mixture, mixing just enough to combine.
- Add half of the milk, mixing just enough to combine.
- Add the remainder of the flour mixture, mixing just enough to combine.
- Add the remainder of the milk, mixing just enough to combine.
- Spread half the batter into the prepared pan.
- Top with half of the apple mixture, then sprinkle half of the cinnamon sugar on top of the apples.
- Spread the remainder of the batter over the apples.
- Add the remainder of the apple mixture and cinnamon sugar.
- Place the pan on the center rack of the preheated oven and bake for 60-70 minutes or until a toothpick inserted in the center of the loaf comes out clean or with a few moist crumbs. *If the top browns too fast, cover it loosely with aluminum foil.
- Place the pan on a wire rack to cool for 15 minutes in the pan.
- After 15 minutes, carefully remove the bread from the pan and place it on the wire rack to finish cooling.
- Add the powdered sugar, whole milk, vanilla extract, and cinnamon to a small bowl and whisk to combine the glaze.
- When the bread has cooled, drizzle the glaze over the top of the loaf.
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