Delish Apple Fritter Bread

This is the cozy, cinnamon-swirled loaf you bake when you want the whole house to smell like you have your life together—even if you’re wearing mismatched socks. Apple fritter bread is basically a bakery-style apple fritter in loaf form: tender crumb, pockets of juicy apples, cinnamon sugar in every bite, and that glossy vanilla glaze that cracks in all the right places. It’s easy, quick-bread simple (no mixer needed if you’re feeling strong), and honestly? It tastes like fall even in June.

My husband calls this “breakfast cake” and pretends he’s just evening things out by slicing off “one more thin piece” every time he walks by. The kids fish for the extra-glazed end piece like tiny pirates. We’ve made this for neighbors, for new baby drop-offs, for a Sunday slow morning where we all end up barefoot in the kitchen, elbows sticky, counting down the minutes till it’s cool enough to slice. It’s become one of those recipes I can do from muscle memory—apples, cinnamon, swirl, bake, glaze—boom, hero parent.

How to Make It

Okay, friend, here’s the vibe: toss your chopped apples with a little sugar, cinnamon, and a squeeze of lemon so they stay bright and don’t weep too much. Whisk a quick batter—soft butter, sugar, eggs, splash of vanilla, then the dry team: flour, baking powder, salt. A little milk and a dollop of sour cream make it plush. We’re layering like lasagna: batter, apples, cinnamon-brown sugar, repeat, then swirl with a butter knife like you mean it. Bake until your kitchen smells dangerous and a toothpick comes out mostly clean. Drizzle with a simple vanilla glaze while it’s warm so it soaks in.

Real numbers because I love you: Makes 1 standard loaf (8.5×4.5-inch; 9×5 works too). Prep: about 20 minutes. Bake: 55–65 minutes at 350°F. Cool: 15–20 minutes in the pan before glazing and slicing.

The quick list:
– Apple mixture: 2 cups peeled, chopped apples (about 2–3 medium), 2 tbsp sugar, 1 tsp cinnamon, 1 tsp lemon juice, tiny pinch salt, optional 1 tsp cornstarch if your apples are super juicy.
– Batter: 1/2 cup unsalted butter (soft), 3/4 cup sugar, 2 large eggs, 2 tsp vanilla, 1/3 cup sour cream or Greek yogurt, 1/3 cup milk, 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp kosher salt.
– Swirl: 1/3 cup brown sugar + 1 tsp cinnamon.
– Glaze: 3/4–1 cup powdered sugar, 1–2 tbsp milk, 1/2 tsp vanilla, tiny pinch cinnamon if you’re feeling it.

If the top browns too fast, tent with foil around the 40-minute mark. If the center’s still a little gooey at 55 minutes, give it another 5–10. No shame in checking twice.

✔Ingredient Notes

– Apples: I do a mix—Granny Smith for tart bite and Honeycrisp for juicy sweetness. Peel them unless you like chewy bits. Dice small so they cook through.
– Unsalted butter: Soft, not melted. Too melty and your loaf can get greasy around the edges. Room temp = creamy batter = tender crumb.
– Sour cream/Greek yogurt: This is the moister-maker. Don’t skip. Yogurt works great and adds tang.
– All-purpose flour: Fluff, spoon, and level so you don’t pack it. Too much flour equals dry loaf; ask me how I know.
– Baking powder: Fresh is non-negotiable. If it’s older than your holiday spices, replace it.
– Cinnamon: It’s doing heavy lifting here. Fresh, warm, cozy. Add a pinch of nutmeg if you want grandma energy.
– Brown sugar (swirl): Gives that caramel-pocket situation. Dark or light both work.
– Lemon juice: Just a splash to keep the apples perky and bright. Totally worth it.
– Powdered sugar: Sift if it’s clumpy. Glaze should be thicker than milk, thinner than paste.
– Milk: Any milk works—dairy or non-dairy. Add slowly to the glaze so you don’t overshoot into soup territory.

✔Recipe Steps

1. Prep pan and oven: Heat to 350°F. Line a loaf pan with parchment and grease the sides.
2. Toss apples: Mix apples with 2 tbsp sugar, 1 tsp cinnamon, lemon, pinch salt (and cornstarch if using). Set aside.
3. Make batter: Cream butter and 3/4 cup sugar. Whisk in eggs and vanilla, then sour cream and milk. Fold in flour, baking powder, and salt just until combined.
4. Layer and swirl: Spread half the batter in the pan, scatter half the apples, sprinkle half the cinnamon-brown sugar. Repeat. Swirl a butter knife through the loaf in gentle S-shapes.
5. Bake: 55–65 minutes until a toothpick near the center comes out with a few moist crumbs. Tent with foil at 40 minutes if browning fast. Cool 15–20 minutes.
6. Glaze: Stir powdered sugar, vanilla, and milk to a slow-drizzle. Pour over warm loaf and let it set, then slice.

What to Serve It With

– Hot coffee or chai. Obviously.
– Thick Greek yogurt and berries if you want it to feel breakfast-adjacent.
– A scoop of vanilla ice cream when it’s still a little warm. Chaos, but perfect.
– Crispy bacon or salty eggs to balance the sweet.

✔Tips & Mistakes

– Don’t overmix the batter—stir till the flour vanishes and then stop.
– Chop apples small so they cook through and don’t sink.
– If your loaf’s raw in the middle and done on top, tent with foil and keep baking.
– Let it cool before slicing. Hot slicing = crumb carnage.
– Measure flour right. Packed cups = dry bread. Spoon-and-level is the move.
– Line the pan—this loaf loves to cling.
– Swirl gently. You want ribbons, not blended batter.

✔Storage Tips

Countertop queen: keep it airtight at room temp for 2 days. Fridge for 4–5 days if you’re a “cold cake” person—honestly, it eats like a donut when chilled. For the warm-bakery vibe, microwave a slice 10–15 seconds. Freezer: wrap slices individually and stash up to 2 months; thaw on the counter or toast lightly. Breakfast, snack, midnight… I’m not policing.

✔Variations and Substitutions

– Gluten-free: Use a 1:1 baking blend with xanthan gum. Add 1 extra tablespoon milk if the batter feels thick.
– Dairy-free: Swap butter for neutral oil or vegan butter; use almond/oat milk and a plant yogurt.
– Less sweet: Reduce batter sugar to 1/2 cup and glaze to taste—or skip the glaze and dust with powdered sugar.
– Maple or honey: Sub in the glaze (1 tbsp at a time). Maple is dreamy with cinnamon.
– Nuts: Add 1/2 cup chopped pecans or walnuts to the swirl.
– Spice trade: Try a pinch of cardamom or allspice with the cinnamon.
– Fruit flips: Pears work; apple pie filling in a pinch—drain well and chop.
– Pan swap: Make 8–10 muffins, bake 18–22 minutes.

Frequently Asked Questions

Delish Apple Fritter Bread

Tender, cinnamon-swirled apple bread topped with a simple vanilla glaze—just like an apple fritter in sliceable form. Perfect for breakfast, brunch, or dessert.

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Prep Time: 20 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 10

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 0.75 cups granulated sugar
• ▢ 2 teaspoons baking powder
• ▢ 0.5 teaspoons salt
• ▢ 2 teaspoons ground cinnamon divided
• ▢ 0.25 teaspoons ground nutmeg
• ▢ 2 large eggs
• ▢ 0.5 cups unsalted butter melted and slightly cooled
• ▢ 0.75 cups whole milk
• ▢ 2 teaspoons vanilla extract
• ▢ 2 cups apples peeled, cored, and diced small (Granny Smith or Honeycrisp)
• ▢ 0.5 cups light brown sugar for cinnamon swirl
• ▢ 1 cups powdered sugar for glaze
• ▢ 2 tablespoons milk for glaze
• ▢ 0.5 teaspoons vanilla extract for glaze

Instructions

Preparation Steps

• Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with a parchment sling.
• In a large bowl, whisk flour, baking powder, salt, 1.0 teaspoon cinnamon, nutmeg, and granulated sugar.
• In a medium bowl, whisk eggs, melted butter, milk, and 2.0 teaspoons vanilla until smooth.
• Pour wet mixture into the dry ingredients and stir just until combined. Fold in the diced apples.
• In a small bowl, mix brown sugar with the remaining 1.0 teaspoon cinnamon to make the swirl.
• Spread half of the batter into the prepared pan. Sprinkle half of the cinnamon-brown sugar over the batter. Add remaining batter and top with remaining cinnamon-brown sugar. Swirl gently with a knife.
• Bake 50 to 55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
• Cool in pan for 10 minutes, then lift out and cool completely on a rack.
• Whisk powdered sugar, 2.0 tablespoons milk, and 0.5 teaspoon vanilla until smooth and pourable. Adjust with a few drops of milk if needed.
• Drizzle glaze over cooled loaf. Slice into 10 pieces and serve.

Notes

Use firm, tart-sweet apples for the best texture. Store leftovers covered at room temperature for 2 days or refrigerate up to 5 days. For extra crunch, add 0.5 cups chopped toasted pecans to the batter.