Apple Fritter Bread has all the flavors you love about your favorite doughnut. Easy to make and perfect for a quick breakfast. Try it today!
Turning your favorite doughnut into a delicious Baked Good is the greatest thing since sliced bread! Fall is the perfect time for all things apple, for more creative ways to use them, try my Apple Crisp Quick Bread and Apple Crumble Bread.
Why You’ll Love This Bread?
- Perfect for a quick grab and go breakfast for busy mornings.
- It’s a soft moist bread with all the flavors of your favorite doughnut.
Sabrina’s Apple Fritter Bread Recipe
Apple Fritters are a favorite at any donut shop, but turning them into a delicious bread you can enjoy at home is the next level! The batter is simple enough to mix, and it makes the absolute best breakfast bread, hands down. This recipe is so easy to make, but the hardest part is waiting for it to finish baking!
Recipe Card
Ingredients
- 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 cinnamon
Glaze
- 1 cup powdered sugar
- 2 tablespoons water
Instructions
- Preheat oven to 350 degrees and spray a 9×5-inch 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 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.
Notes
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Sabrina’s Tips
I recommend using a sweet apple with a little bit of tartness, like Granny Smith, Honey Crisp, 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. This won’t bring too much lemon flavor to your bake, but will make all the difference in the world to the apples.
Table of Contents
About this Recipe
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!
Can this be made ahead of time?
Yes! This bread is perfect for making ahead of time. It will stay good at room temperature for 1-2 days or in the fridge for up to a week. You can also cut the loaf into serving sizes, then wrap each piece individually to grab-and-go for a quick breakfast. It also works well for freezing. Let your bread cool completely, then wrap it tightly in plastic wrap, then tinfoil.
Baking Tips & Tricks
- Measurements: Make sure to measure your all-purpose flour exactly, as this will affect the texture of the bread.
- Preheating: Don’t underestimate the value of the preheated oven, unless otherwise stated in the recipe. Without preheating, your baked goods may not cook right.
- Testing Doneness: Insert a toothpick into the middle of the bread, if it comes out clean the bread is done baking.
Pairing Suggestions
This bread is perfect to enjoy for breakfast paired with Cold Brew Coffee (I even like to dip the crust into it!). But this bread can also be paired with Vanilla Ice Cream or topped with Easy Whipped Cream for dessert or a midnight sweet treat.
How to Store
- Serve: You can store bread on the counter for a day or two, but after that I would refrigerate it, wrapped tightly in an airtight container.
- Store: This loaf will last for about a week if kept in the fridge. Store in an airtight container to prevent your bread from becoming stale.
- Freeze: This bread is perfect for making ahead and freezing. Let your bread cool completely, then wrap it tightly in plastic wrap, then tinfoil.
Ideas to Serve
- Apple Bundt: You can make this in a loaf pan or a bundt pan, depending on your preference. It’s easy to cut into slices but also looks beautiful when serving for brunch.
- Muffins: Use this recipe in a muffin tin for apple fritter muffins. This is perfect for mornings when you need a quick grab and go breakfast. If you’re doing this, reduce the cooking time to 20-25 minutes.
Frequent Questions
To keep your bread from sinking, don’t over-mix the batter. Mix until no visible dry streaks and gently fold in the apples until just combined. Sifting the dry ingredients before adding to the wet ingredients helps you not to over-mix because it prevents clumps of dry mixture.
You do not need to peel the apples for this Apple Bread recipe, as the peels will soften when it bakes. The peels add a slight crunch and tartness to the finished bread that works well with the tender sweet cake. Some recipes do require that you peel apples before coring them. In those cases, simply use a vegetable peeler to remove the skin.
Variations
- Caramel: Instead of glaze, top this loaf with my Salted Caramel Sauce for salted caramel apple fritters!
- Nuts: 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.
- Toppings: Try dusting the bread with cinnamon sugar, brown sugar or confectioner’s sugar to make it look fancy and taste even sweeter.
- Spices: Add flavor with a teaspoon of apple pie spice or ¼ teaspoon of ginger to the apple mixture.
- Buttermilk: 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.
- Frosting: Replace the glaze with cream cheese frosting, adding a little bit of milk to make it more pourable if desired.
- Streusel: You can make a sugar mixture out of brown sugar, cinnamon, butter, and pecans for a crunchy streusel topping.
- Brown Sugar: 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.
- Lower Fat: Replace the butter with applesauce to lighten this recipe up.
Related Recipes
More Fruit Breads to Try!
Photos used in previous version of this post
What happens if you use skim milk instead of whole milk?
You may use skim milk. Just less rich and creamy flavor but perhaps a bit healthier!
Can I substitute pastry flour in this recipe for the all-purpose flour?
Sure 🙂 Whole wheat pastry flour is an even better swap, if you can find it.
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!
Yes, this is the exact recipe for the photo.
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
The photo looks like a yeast bread
I agree. Put mine in the oven and it’s not rising in the middle.
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.
Very yummy! The bread turns out finer in texture like a normal bread than what it looks like in the picture.
Glad you liked it!
I think it needs an acid or baking powder for it to rise like in the picture.
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?
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 🙂
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.
Thanks for coming back to let me know how much you enjoyed it. The addition of walnuts sounds amazing.
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.
Glad you were able to customize it to your liking. 🙂
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’
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.
Thanks for letting me know. I am so sorry it was left out when you made it.
You didn’t say when to add the milk or buttermilk.
Thanks for catching that. I’ve edited to show in the recipe card.
Am I blind? You don’t mention milk in the directions but it’s in the ingredients?
I’ve corrected it now. Thanks for letting me know.
This looks incredibly delicious! I love this! looks so good!
Looks so delightful! I can eat this anytime of the day, so excited to make this!
Enjoy!
How have I never had this deliciousness before?! I loaf will be mine in the morning!!
Enjoy!
This bread looks and sounds delicious! Can’t wait to make this recipe!
I hope you enjoy it!
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!
BEST. REVIEW. EVER.
This bread looks daaaaangerous! So yummy! Love Love Love this recipe!
Thanks, Chrissie!
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.
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…
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.
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!
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.
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.
So sorry about that. You should add the milk with the vanilla and egg. Thanks for letting me know.
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
Thanks for letting me know. So glad you were able to make it work. 🙂