This absolutely delicious Apple Fritter Bread tastes just like an apple fritter. With a perfect vanilla cake base, this bread is filled with sweet and juicy chopped apples, along with a cinnamon sugar mixture. It is then finished with a drizzle of sweet and sticky glaze.
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Even though you can totally break the rules and make this any time of year, it just hits differently when you make this seasonal Apple Fritter Bread in the fall. It definitely tastes the best when made with freshly picked apples from the local apple orchard.
In fact, that’s an annual fall tradition for my family. I end up with so many apples that I’m scrambling to create new recipes with them, as well as old favorites.
I live near an Amish community so I’ve grown familiar with a lot of their popular recipes and this recipe tastes similar to Amish apple cinnamon bread.
After you bake this bread, make some Apple Stuffed French Toast. It’s another delicious way to use all of those fall apples.
Why This Recipe Works
This is one of those recipes that is so easy to make, you’ll be able to bake it even on the busiest of weekends.
It’s a very simple recipe that only uses pantry ingredients and some fresh apples.
It’s sweet enough to eat for dessert and healthy enough to enjoy it for breakfast.
Step-By-Step Instructions
Ingredients
Apple Mixture
- 2 apples (cored and chopped into 1/2-inch cubes): we recommend Granny Smith for a tarter apple flavor or Honeycrisp for a sweeter apple flavor, though you can use any apples that you prefer.
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
Cinnamon Sugar Mixture
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
Cake Batter
- 1/2 cup salted butter (softened): if using unsalted butter, add 1/4 teaspoon of salt to the flour and mix well.
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups self-rising flour (or 2 cups all purpose flour plus 2 teaspoons baking powder): we highly recommend using high-quality baking products like King Arthur brand for the best results.
- 2/3 cup whole milk
Glaze
- 1 cup powdered sugar
- 2 tablespoons boiling water
- 1 tablespoons butter
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Preheat your oven to 325°F.
Grease with non-stick cooking spray or line with parchment paper a 8 1/2 inch x 4 1/2 inch loaf pan. Set aside.
Chop the apples into approximately 1/2-inch cubes. Peeling the apples is optional.
Create!
For the apple mixture, combine the chopped apples, brown sugar and ground cinnamon in a small bowl. Set aside.
For the cinnamon sugar mixture, combine the brown sugar and ground cinnamon in a small bowl. Set aside.
Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat until light and fluffy, about 5 minutes.
Add the eggs, one at a time, then the vanilla extract and beat until well combined, scraping the sides of the bowl as necessary.
Gradually alternate adding the flour and milk a little at a time and mix until well combined.
Spoon half of the batter into the prepared loaf pan.
Top with half the apple mixture, then sprinkle over half of the cinnamon sugar mixture.
Spoon over the remaining batter, top with the remaining apple mixture, and sprinkle over the remaining cinnamon sugar.
Bake the apple bread for 1 hour, or until lightly golden and cooked through. Bread is done when the internal temperature reaches 190°F on a food thermometer inserted into the center. Allow to cool completely in pan.
Chef’s Tip: cover the apple bread loosely with foil if it starts to brown too much towards the end of the baking time.
To make the glaze, combine the powdered sugar, butter and boiling water in a small mixing bowl. Stir until smooth and well combined. You may need to very gradually add a little extra water to get the glaze to a drizzling consistency.
Present!
Remove the bread from the pan, place on a serving plate and drizzle the glaze over the top.
Slice and serve.
Tips and Techniques
- If using unsalted butter, add 1/4 teaspoon salt to the flour for the cake batter.
- Granny Smith apples work amazingly well in this cake, but if you prefer a sweeter apple, we recommend Honeycrisp apples.
- Store this apple fritter bread in an airtight container at room temperature. Consume within 3 days.
FAQ’s
Can You Freeze Apple Bread?
This apple bread is suitable for freezing. Freeze in an airtight container, either sliced or unsliced, for up to 3 months. Defrost at room temperature before enjoying
More Apple Cinnamon Recipes
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Apple Fritter Bread
Ingredients
Apple Filling
- 2 apples (cored, chopped into 1/2-inch pieces, peeling optional - see notes)
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
Cinnamon Sugar
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
Cake Batter
- 1/2 cup salted butter (softened, see notes)
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups self-rising flour (see notes)
- 2/3 cup whole milk
Glaze
- 1 cup powdered sugar
- 2 tablespoons boiling water (slightly more may be needed)
- 1 tablespoons butter
Instructions
- Preheat the oven to 325°F. Grease with non-stick cooking spray or line with parchment paper a 8 1/2 inch x 4 1/2 inch loaf pan. Set aside.
Apple Filling
- Combine the chopped apples, brown sugar and ground cinnamon in a small bowl. Set aside.2 apples, 2 tablespoons brown sugar, 1 teaspoon ground cinnamon
Cinnamon Sugar
- Combine the brown sugar and ground cinnamon in a small bowl. Set aside.2 tablespoons brown sugar, 1 teaspoon ground cinnamon
Cake Batter
- Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat until light and fluffy, about 5 minutes.1/2 cup salted butter, 1 cup granulated sugar
- Add the eggs, one at a time, and vanilla extract and beat until well combined, scraping the sides of the bowl as necessary.2 eggs, 1 teaspoon vanilla extract
- Gradually alternate adding the flour and milk a little at a time and mix until well combined.2 cups self-rising flour, 2/3 cup whole milk
- Spoon half of the batter into the prepared loaf pan. Top with half the apple mixture, then sprinkle over half of the cinnamon sugar mixture. Spoon over the remaining batter, top with the remaining apple mixture, and sprinkle over the remaining cinnamon sugar.
- Bake the apple bread for 1 hour, or until lightly golden and cooked through and the internal temperature reaches 190°F on a food thermometer inserted into the center. If the bread is browning before the bake time is up, loosely cover it with aluminum foil.
- Allow to cool completely in pan.
Glaze
- To make the glaze, combine the powdered sugar, butter and boiling water in a small mixing bowl. Stir until smooth and well combined, very gradually adding more water if necessary to achieve a drizzling consistency.1 cup powdered sugar, 2 tablespoons boiling water, 1 tablespoons butter
- Remove the bread from the pan, place on a serving plate and drizzle the glaze over the top.
- Slice and serve.
Notes
Tips and Techniques
- If using unsalted butter, add 1/4 teaspoon salt to the flour for the cake batter.
- 2 cups of all purpose flour + 2 teaspoons of baking powder can be used in place of the self-rising flour.
- Granny Smith apples work amazingly well in this cake, but if you prefer a sweeter apple, we recommend Honeycrisp apples.
- Store this apple fritter bread in an airtight container at room temperature. Consume within 3 days.