Apple fritter bread gives you the flavor of a bakery apple fritter in an easy quick bread. Layers of diced apples and cinnamon sugar swirl through a soft vanilla loaf, and a simple glaze sets on top. No yeast, no frying and no special equipment.
Serve it for breakfast with coffee, pack a slice for lunch or bring the whole loaf to a fall brunch.
Tips for success
- Dice the apples small, about 1/2 inch, so they cook through and do not sink.
- Swirl only two or three times. Too much swirling muddies the layers.
- Glaze the bread while it is still warm for a thin, crackly coating, or after it cools for a thicker one.
- Use a mix of tart and sweet apples for the best flavor.
Substitutions
- Apples: Granny Smith for tart, Honeycrisp or Gala for sweet. Firm pears also work.
- Milk: use buttermilk for a slightly tangy, tender crumb.
- Butter: use 1/2 cup melted butter and whisk by hand if you do not have a mixer.
- Glaze: replace 1 tbsp of the milk with maple syrup for a maple glaze.
Storage and reheating
To store: Store the glazed bread tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze the unglazed loaf, or individual slices, wrapped in plastic and foil for up to 3 months.
To reheat: Warm a slice in the microwave for 10 to 15 seconds. For a crisp edge, toast slices in a skillet with a little butter for 1 minute per side. Thaw frozen bread at room temperature and glaze it before serving.
Apple Fritter Bread
Ingredients
Method
- Heat the oven to 350°F. Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving some overhang.
- Mix the brown sugar and cinnamon in a small bowl. Toss the apples with 1 tbsp of the mixture and set both aside.
- Beat the butter and granulated sugar with a mixer for 2 minutes, until light. Beat in the eggs one at a time, then the vanilla.
- Whisk the flour, baking powder and salt. Add half to the butter mixture, then the 1/2 cup milk, then the rest of the flour, mixing on low just until combined.
- Spread half the batter in the pan. Top with half the apples and half the remaining cinnamon sugar. Add the rest of the batter, then the rest of the apples and cinnamon sugar. Swirl gently with a knife.
- Bake for 50 to 60 minutes, until a toothpick in the center comes out clean. If the top browns too fast, cover it loosely with foil after 35 minutes.
- Cool in the pan for 15 minutes, then lift out onto a rack.
- Whisk the powdered sugar with 2 tbsp milk until smooth and pourable. Drizzle it over the warm bread and let it set before slicing.
Notes
Frequently asked questions
Why did my apples sink to the bottom?
The apple pieces were too large or the batter was too thin. Dice them to 1/2 inch and layer them as directed.
Can I make apple fritter muffins?
Yes. Divide the batter and apples among 12 lined muffin cups and bake at 350°F for 20 to 24 minutes.
What are the best apples for apple fritter bread?
Firm apples that hold their shape, like Granny Smith, Honeycrisp, Gala or Braeburn.
How do I know when it is done?
A toothpick in the center should come out clean or with a few moist crumbs, and the top should spring back when pressed.
More recipes to try
If you like this recipe, try our classic apple pie, apple dump cake and pumpkin cream cheese muffins.