Apple Fritter Bread

12 servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Apple Fritter Bread is soft and sweet, filled with apples, cinnamon, and brown sugar, baked in 60 minutes then drizzled with glaze.

We always have desserts baking in our kitchen, and right now we’re working on Easy Banana Bread (No Mixer!), Banana Nut Bread, and Vanilla Pound Cake!

Iced Apple Fritter Bread


Apple Fritter Bread is a sweet old-fashioned dessert bread that’s stuffed with an apple mixture made out of apples and cinnamon, then drizzled with a powdered sugar glaze. This is the perfect recipe to make ahead and take as a snack or quick breakfast, or serve as dessert. This bread takes a total time of about 75-80 minutes to make, but trust me it’s worth the wait!


You can store apple fritter bread on the counter for a day or two, but after that I would refrigerate it, wrapped tightly in an airtight container.


This loaf will last for about a week, in an airtight container.


I recommend using a sweet apple with a little bit of tartness, like granny smith, honeycrisp, or jonathans. I also like to peel the skin on the apples before baking with them, then toss in a tablespoon of lemon juice to keep them from turning brown.


Apple fritter bread is perfect for making ahead and freezing. Let your bread cool completely, then wrap it tightly in plastic wrap, then tinfoil. You can also cut the loaf into serving sizes, then wrap each piece individually to grab-and-go for a quick breakfast.

Easy Apple Fritter Bread



  • Instead of glaze, top this loaf with my caramel sauce for salted caramel apple fritters!
  • You can make this in a loaf pan or a bundt pan, depending on your preference.
  • Add nuts in the batter, and on top of the bread to add some extra crunchy texture. Try almonds, pecans, or walnuts with this recipe.
  • Make sure to measure your all-purpose flour exactly, as this will affect the texture of the bread.
  • Make sure to put the bread in a preheated oven, or it may not cook right.
  • Replace the ½ cup milk with buttermilk, as the acid and the fat in the buttermilk work with the flour to create a much softer texture.
  • Serve this warm with a scoop of my vanilla ice cream or easy whipped cream!
  • Use this recipe in a muffin tin for apple fritter muffins. If you’re doing this, reduce the cooking time to 20-25 minutes.
  • Add flavor with a teaspoon of apple pie spice or ¼ teaspoon of ginger to the apple mixture.
  • Replace the glaze with cream cheese frosting, adding a little bit of milk to make it more pourable if desired.
  • Replace the butter with applesauce to lighten this recipe up.
  • Insert a toothpick into the middle of the bread, if it comes out clean the bread is done baking.
  • We’re topping this mixture with brown sugar, but you can make a sugar mixture out of brown sugar, cinnamon, butter, and pecans for a crunchy streusel topping.
  • This recipe tops the bread with brown sugar, but you can cut the granulated sugar in half and replace it with half brown sugar to give the bread a deeper molasses flavor and moist texture.

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Apple Fritter Bread

Apple Fritter Bread is soft and sweet, filled with apples, cinnamon, and brown sugar, baked in 60 minutes then drizzled with glaze.
Yield 12 servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 8 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 cup brown sugar , divided
  • 2 granny smith apples , peeled and chopped
  • 1 teaspoon ground cinnamon
  • 1 cup powdered sugar
  • 2 tablespoons water


  • Preheat oven to 350 degrees and spray a 9x5 loaf pan with baking spray.
  • In your stand mixer cream the butter and sugar together until light and fluffy, about 1 minute on medium speed before adding the vanilla, milk and eggs in one at a time.
  • Add in the flour and baking soda until just combined.
  • Combine your chopped apples with cinnamon and half the brown sugar in a small bowl then pour half the batter into the loaf pan, add in half the apples evenly over the pan, pour in the remaining batter then place the remaining apples over the batter.
  • Top with the remaining brown sugar and bake for 55-60 minutes.
  • Once cooled and removed from the loaf pan whisk together the powdered sugar and water and drizzle the mixture over the loaf.


Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 264kcal | Carbohydrates: 44g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 156mg | Potassium: 84mg | Fiber: 1g | Sugar: 30g | Vitamin A: 305IU | Vitamin C: 1.4mg | Calcium: 31mg | Iron: 1mg

Apple Fritter Bread with Icing

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Hello! I made this and it came out delicious but definitely doesn’t look like the picture. Mine came out with a texture more like a moist cake. I don’t have those big flaky bread like pieces as you would find in an apple fritter doughnut – it was definitely more like a cake. Being that as it may, it was delicious. I did add another 1/2 an apple so 2.5 apples and didn’t have Cinnammon (how is that possible??) so I used Apple Pie spice. I also used less sugar as I don’t think everything has to be SUPER sweet.
    Sabrina – question for you – is this the exact recipe you used to make what is pictured above for this recipe? I’m having a hard time believing that the picture is actually this recipe as the picture looks like a doughnut yeast dough instead.
    Thanks in advance and thanks for sharing this recipe!

  2. The first bread I made did not rise like the one in the picture at all. The amount of brown sugar was way too much I used 1/4 cup. I also added baking powder to help it rise. 2nd bread much much better. Thank you

    1. I agree that the photo looks too much like a yeast bread to be the same as the recipe. I did make this and it came out wonderfully tasting. I was trying to get that challah looking style bread though as pictured. The texture of what came out is more like a cake for me – a very yummy cake albeit, just not what I was expecting after seeing the picture. Would love to know if the picture is from this recipe.

  3. Your recipe as written above calls for milk and baking soda. Baking soda requires an acid to activate and there is no acid in the recipe. So, shouldn’t you change the liquid to buttermilk as mentioned in your notes OR change the leavening agent to baking powder?

    1. Baking soda can react without acid if it reaches 122°F. There is enough moisture and heat in this recipe to not require a stronger liquid acid, however if you want a fluffier bread, feel free to try my buttermilk swap 🙂

  4. This apple fritter bread is delicious. I made it a few days ago and absolutely loved it. I followed the recipe but did add a 1/2 of chopped walnuts to the apples. I will definitely be making this again.

    1. Thanks for coming back to let me know how much you enjoyed it. The addition of walnuts sounds amazing.

  5. I used unsalted butter, but this recipe begs for added salt. I put in extra cinnamon, but it was still quite bland. Really needs a little salt.

  6. While this bread is delicious and tastes like a wonderful apple coffee cake, in no way does it taste anything like an apple fritter. Just sayin’

  7. I made the Apple Fritter Bread. Think I may have overcooked it because I found it dry. I think next time I would add more apples. I did like the flavor.

    I found an error: The recipe calls for 1/2 cup of milk but the instructions never address what to do with it.

    I just added it to my mixer because that made the most sense, but thought I would let you know about it.

  8. Oh my gosh !! This is a little taste of HEAVEN ! Thanks for sharing your recipe. My husband whispered in my ear (after taking a bite of this bread) “oh I’m so glad I made you my wife. This is delicious!”
    Thanks from all of us!

  9. Tastes OK – does not come close to looking like the picture. It is as dark in color as a molasses bread and all of the apples sunk to the bottom.

  10. Okay, just left the kitchen from making this recipe…. WHERE DOES THE MILK GO??? I am guessing it goes into the batter, but you don’t have it in the instructions at all…

    1. I am so sorry! You’ll want to add the milk in with the vanilla and the eggs. Thank you so much for letting me know it was missing.

  11. Hi Sabrina, I was making this recipe this morning and noticed that you don’t include when to add the milk? I added it when I put the flour and baking soda in, is that correct? I’m hoping I added it at the right time and it comes out okay. The consistency seemed good, so I’m pretty sure I’m I did the right thing, but could you confirm when to add the milk. Thanks!

    1. Sorry about that, I definitely should’ve had more coffee before posting. For next time, please add the milk in with the vanilla and eggs.

  12. Humm Just tried to make this recipe and discovered that no where does it say to add the milk. Added it with the eggs. Will see how it works out.

  13. I made this but was unsure since the directions do not say where to put the MILK. I naturally assumed it needed to go into the batter.
    Really enjoy the recipes