This Apple Fritter Bread recipe is about to become your new favorite fall bake. It captures all the cozy, cinnamon-spiced flavor of a classic apple fritter but transforms it into a moist, tender loaf cake that’s incredibly easy to make. Forget fussy doughs and deep frying; this simple recipe delivers a buttery, apple-packed bread with a crunchy cinnamon swirl and a sweet vanilla glaze. It’s the perfect treat for breakfast, dessert, or a cozy afternoon snack.
Why You’ll Love This Apple Fritter Bread Recipe
- Incredibly Moist: A combination of sour cream and butter creates a tender, moist crumb that stays fresh for days.
- Packed with Flavor: With two layers of a cinnamon-apple-sugar mixture, you get that classic fritter taste in every single bite.
- So Easy to Make: This is a simple quick bread recipe. You just mix the wet and dry ingredients, layer, and bake. No yeast, no kneading, no fuss.
- Perfect for Any Occasion: It’s a wonderful addition to a brunch menu, a welcome after-school snack, or a delightful dessert. You might even want to try it alongside our Blueberry Coffee Cake for a full breakfast spread.
Key Ingredients You’ll Need
This recipe uses simple pantry staples to create its unforgettable flavor. Here’s a quick look at what you’ll need.
For the Bread Batter
- All-Purpose Flour: Provides the structure for our bread.
- Baking Powder: The leavening agent that helps the bread rise and become fluffy.
- Salt: Balances the sweetness and enhances the other flavors.
- Granulated Sugar: Sweetens the bread batter perfectly.
- Unsalted Butter: Use melted butter for a rich, tender crumb.
- Eggs: Binds the ingredients together and adds richness.
- Sour Cream: The secret ingredient for an ultra-moist loaf.
- Vanilla Extract: Adds a touch of warmth and depth.
For the Apple Cinnamon Swirl
- Apples: Diced into small, bite-sized pieces.
- Brown Sugar: Adds a deep, caramel-like sweetness to the apple layer.
- Cinnamon: The essential spice that makes this bread so cozy and delicious.
For the Simple Vanilla Glaze
- Powdered Sugar: The base for our smooth, sweet glaze.
- Milk or Cream: Thins the glaze to the perfect drizzling consistency.
- Vanilla Extract: Complements the flavors in the bread.
How to Make Apple Fritter Bread (Step-by-Step)
Making this Apple Fritter Bread is a straightforward process. Just follow these simple steps for a perfect loaf every time.
- Preheat and Prep: First, preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent sticking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set it aside.
- Mix the Wet Ingredients: In a large bowl, whisk together the granulated sugar, melted butter, eggs, sour cream, and vanilla extract until smooth and well combined.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Prepare the Apple Swirl: In a separate small bowl, toss the diced apples with the brown sugar and cinnamon until the apples are evenly coated.
- Layer the Bread: Spread half of the batter evenly into the bottom of your prepared loaf pan. Top it with half of the apple-cinnamon mixture. Carefully spread the remaining batter over the apple layer, then sprinkle the rest of the apple mixture on top.
- Bake to Perfection: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can tent it loosely with aluminum foil.
- Cool and Glaze: Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Once cool, whisk together the powdered sugar, milk, and vanilla extract for the glaze. Drizzle it generously over the top of the bread.
Choosing the Best Apples
For the best Apple Fritter Bread, you want to use apples that hold their shape well when baked and offer a good balance of sweet and tart flavors. Avoid apples that turn to mush, like Red Delicious. My top recommendations are:
- Granny Smith: The classic choice for baking. Their tartness cuts through the sweetness of the bread and glaze beautifully.
- Honeycrisp: A fan favorite for its crisp texture and sweet-tart flavor profile.
- Braeburn or Gala: Both are great options that are readily available and provide a lovely, sweet flavor.
Pro Tips for Success
A few simple tips can take your Apple Fritter Bread from good to absolutely amazing.
- Don’t Overmix the Batter: Overmixing develops gluten, which can make the bread tough. Mix until the flour is just incorporated for a tender crumb.
- Dice Apples Small: Cut your apples into small, uniform pieces (about 1/4 inch). This ensures they soften perfectly during baking and distribute evenly throughout the loaf.
- Check for Doneness Correctly: The toothpick test is your best friend. Insert it into the thickest part of the bread; it should come out clean or with a few moist crumbs attached.
- Let It Cool Completely: It’s tempting to slice into it right away, but allowing the bread to cool completely is crucial. This helps it set, making it easier to slice without crumbling. It also prevents the glaze from melting right off. Speaking of easy desserts, you have to check out these Salted Caramel Pretzel Cheesecake Balls.
Variations and Substitutions
This recipe is fantastic as is, but it’s also easy to customize!
- Add Nuts: For a delightful crunch, add 1/2 cup of chopped pecans or walnuts to the apple-cinnamon mixture.
- Spice It Up: Add a pinch of nutmeg or allspice to the cinnamon swirl for extra warmth.
- Brown Butter Glaze: For a nuttier, richer flavor, brown the butter before adding it to the batter and create a brown butter glaze.
- No Sour Cream? You can substitute it with an equal amount of full-fat Greek yogurt for a similar tangy, moist result. For another casserole-style dish, try this Philly Cheesesteak Casserole.
Storing and Freezing Instructions
This Apple Fritter Bread stores wonderfully, making it a great make-ahead treat.
To Store: Keep the bread in an airtight container at room temperature for up to 3 days. If your kitchen is warm, you may prefer to store it in the refrigerator for up to 5 days.
To Freeze: For longer storage, wrap the unglazed loaf tightly in plastic wrap, then a layer of aluminum foil. It can be frozen for up to 3 months. Thaw it at room temperature overnight, then add the glaze just before serving for the freshest taste. This method works well for other baked goods, like our famous Amish White Bread.
Frequently Asked Questions
Yes, it freezes very well. For best results, freeze the loaf whole and unglazed. Wrap it tightly in plastic wrap and then a layer of aluminum foil. It can be frozen for up to 3 months. Thaw overnight at room temperature before glazing and serving.
Absolutely! This bread is perfect for making ahead. You can bake the loaf a day in advance and store it, unglazed, in an airtight container. Add the glaze just before serving for the best appearance and texture.
Store the bread in an airtight container at room temperature for up to 3 days. The sour cream in the recipe helps keep it moist. For longer storage, you can refrigerate it for up to 5 days.
The best apples are firm, crisp, and balance sweet and tart flavors. Granny Smith is a classic choice for its tartness, while Honeycrisp, Braeburn, and Gala also work wonderfully as they hold their shape well during baking.
Dryness in quick breads is usually caused by one of two things: overmixing the batter or overbaking. Mix the batter only until the wet and dry ingredients are just combined. A few lumps are okay! Also, be sure to check for doneness with a toothpick and pull it from the oven as soon as the toothpick comes out clean.
Share Your Creations!
I hope you love this easy Apple Fritter Bread recipe as much as I do! It’s truly a hug in a loaf pan. If you make it, please leave a comment below and let me know how it turned out. Don’t forget to save this recipe to your favorite board on Pinterest!
The Best Apple Fritter Bread Recipe
Apple Fritter Bread: The Ultimate Easy Recipe
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, whisk together the granulated sugar, melted butter, eggs, sour cream, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a separate small bowl, combine the diced apples, brown sugar, and cinnamon. Toss to coat evenly.
- Spread half of the batter into the prepared loaf pan. Top with half of the apple mixture. Carefully spread the remaining batter on top, followed by the rest of the apple mixture.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if the top browns too quickly.
- Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Once cool, whisk together the powdered sugar, milk, and vanilla extract. Drizzle the glaze over the bread before slicing and serving.
Notes
Tip 2: Ensure the bread is completely cool before glazing to prevent the glaze from melting and becoming transparent.
Tip 3: Store in an airtight container at room temperature for up to 3 days.
