Apple Fritter Bread — 🍎🍏🍁 Soft, fluffy bread that’s stuffed AND topped with apples, cinnamon, and sugar! Like apple fritters in bread form! Best apple bread EVER and so EASY to make!

Spiced Apple Fritter Bread Recipe

I have fond childhood memories of devouring fried apple fritters from the local greasy-spoon bakery. What I wouldn’t give for one of those fritters now! What a treat it would be.

Thankfully this bread tastes as decadent as the apple fritters of my childhood. No deep frying required. It’s the best apple bread I’ve ever had. Actually, it’s more like an apple loaf cake disguised as bread but I’m not complaining.

The apples and sour cream (or Greek yogurt) keep the bread so soft and moist and if that’s not enough, the powdered sugar glaze lends even more moisture, gooeyness, and flavor.

You really don’t ‘need’ the glaze, but in keeping with a true apple fritter theme, you ‘need’ the glaze. It soaks in wonderfully and on the second day this bread is a supremely soft, glaze-filled sponge.

sliced loaf of apple fritter bread on a white platter

Apple Fritter Bread Ingredients

To make this recipe for apple fritter bread, you’ll need the following:

Apples – such as Granny Smith apples, Fuji, Gala, Braeburn, Honeycrisp or your favorite baking apples
Granulated sugar
Ground cinnamon
Light brown sugar
Egg
Vegetable oil – or canola oil
Sour cream – lite sour cream may be used, if desired. Or sub with Greek yogurt.
Vanilla extract
All-purpose flour
Baking soda
Salt
Confectioners’ sugar
Cream or milk

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Apple Fritter Bread

The cinnamon apple fritter bread comes together quickly, easily, without a mixer or yeast, and with ingredients you likely have on hand.

Here’s an overview of how to make it (consult the recipe card for more complete details):

In one bowl, you’ll need to stir together a chopped apple mixture with cinnamon.
In another bowl, you’ll mix together a cinnamon-brown sugar mixture.
And in the last bowl, you whisk together the quick bread batter.
Pour half of the batter into the loaf pan, top with apples and cinnamon, top the apple layer with cinnamon sugar mixture and swir, and repeat with the remaining batter, the other half of the apple mixture, cinnamon-brown sugar.
Bake until done. And then cool properly. This country apple fritter bread needs to cool for at least 30 minutes before you can glaze it (or the glaze will melt).

Is Your Loaf Browning Too Quickly on Top?

I recommend tenting the pan with foil in the last 10 minutes of baking to prevent excessive browning on the top and sides of bread before center cooks through. Make sure the center of the loaf is fully set and a toothpick comes out clean.

loaf of apple fritter bread on a white platter. Two apples stand in the background.

Recipe FAQs

What Size Loaf Pan Should I Use?

I recommend using an 8×4-inch loaf pan. Some readers have made this successfully in a 9×5-inch pan, while others who’ve tried using a 9×5-inch haven’t had enough batter. Using an 8×4-inch should guarantee enough batter to properly fill the pan.

What’s the best type of apple for quick breads?

You can use any kind of apple you’d like in this apple fritter bread recipe, but my favorites are Fuji, Gala, Envy, or Honeycrisp.

Can this recipe be made in a bundt pan?

I’ve only made the apple fritter loaf as written, so I can’t say whether or not it would work in a different pan.

Can this recipe be made in advance?

Yes! It’s best within 48 hours of baking it, but it will last up to 5 days on your counter in an airtight container or well wrapped in plastic wrap.

Apple Fritter Bread - Soft, fluffy bread that's stuffed AND topped with apples, cinnamon, and sugar!! Like apple fritters in bread form!! Best apple bread EVER!

Storage Instructions

This apple fritter loaf will keep airtight at room temperature for up to 5 days or in the freezer for up to 3-4 months. I don’t recommend storing it in the fridge because it’ll dry out.

I’ve made your Apple Fritter bread countless times. Moist and flavorful.
Another never fail recipe of yours. — Roger D.

Recipe Video Tutorial

Your apple fritter bread is to die for. Absolutely delicious. Everyone from age 3 to age 78 loved it and it disappeared in a heartbeat. — Linda N.

Cinnamon-Brown Sugar Mixture

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Cinnamon-Brown Sugar Mixture:

Bread:

To a large bowl, add the egg, sugar, and whisk vigorously until smooth and combined, about 1 minute.
Add the oil, sour cream, vanilla, and whisk until smooth and combined.
Add the flour, baking soda, salt, and stir until just combined, don’t overmix.
Turn half the batter out into prepared pan, smoothing the top lightly with a spatula; set remainder aside. Note that there isn’t lots of batter so make sure not to add more than half.
Evenly sprinkle half the apples over batter in an even, flat layer; set remainder aside.
Evenly sprinkle half the cinnamon-brown sugar over the apples; set remainder aside.
Add the remaining batter, smoothing the top lightly with a spatula, making sure to push it into all corners.
Evenly sprinkle the remaining apples.
Evenly sprinkle the remaining cinnamon-brown sugar.
Place loaf pan on a baking sheet as insurance against overflowing apple juice and bake for about 40 to 48 minutes (I baked 43 minutes), or until top is domed, set, and toothpick inserted in the center comes out clean or with a few moist crumbs but no batter, noting that if you go down too far you’ll hit juicy apples. The apples on top will be juicy with slight bubbling. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.
Allow pan to cool on top of a wire rack for at least 30 minutes (I cooled overnight in the pan) before turning out onto rack to cool completely before glazing.

Glaze:

In a small bowl, add the confectioner’s sugar and slowly drizzle in the milk, whisking until smooth and combined. Add milk as necessary for desired consistency.
Evenly drizzle glaze over bread before slicing and serving. Extra glaze can be spread on the cut surface of the bread like you’d spread butter on toast; or you can halve the glaze recipe if you’re not a glaze person. I’m comfortable keeping glazed items at room temp, but if you’re not, drizzle glaze only over portion of bread you plan to consume immediately.

Pan size: Some readers have made this successfully in a 9×5-inch pan, while others who’ve tried using a 9×5-inch haven’t had enough batter. Using an 8×4-inch should guarantee enough batter to properly fill the pan.
Baking time: Baking times could range dramatically based on type of apples used and their juiciness, climate, pan size used, oven variance, etc. Bake until your bread is done.
Storage: Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months; I don’t recommend storing it in the fridge because it’ll dry out.

Serving: 1slice, Calories: 212kcal, Carbohydrates: 32g, Protein: 4g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Cholesterol: 25mg, Sodium: 219mg, Fiber: 1g, Sugar: 22g

Nutrition information is automatically calculated, so should only be used as an approximation.

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