This glazed Apple Fritter Bread has the same cozy fall flavors of the donut shop favorite. Its sweet, tender, and layered with cinnamon-spiced apples.
If you want an easy baking project that will instantly get you in the fall mood, you’re in the right place. Pop this Apple Fritter Bread in the oven and while it bakes, the irresistible aroma of apples and cinnamon will take over your kitchen.
This easy quick bread totally captures the flavors in those yummy, fried apple fritters from the donut shop. The good news is, there’s no messy frying involved.
Table of contents
Apples: Peeled, cored, and finely chopped. Crisp-sweet apples like Gala, Envy, or Honey Crisp are a fabulous choice for baking.
Dry Ingredients: All-purpose flour, baking powder, salt, cinnamon, granulated sugar, and brown sugar.
Wet Ingredients: Softened butter, large eggs, milk, and pure vanilla extract.
Glaze: The simple icing consists of powdered sugar, half-and-half (or whole milk), and pure vanilla extract.
How to Make Apple Fritter Bread
- Spiced Apples: Combine the apples, brown sugar, and cinnamon in a medium bowl
- Flour Mixture: In a separate medium bowl whisk together the flour, baking powder, and salt.
- Sugar Mixture: Use an electric mixer to beat the granulated sugar and butter in a large bowl until light and fluffy. Beat in the eggs, one at a time, then the milk and vanilla.
- Combine: Add the flour mixture and using a wooden spoon, stir just until combined.
Layering the Batter
- Layer 1: Pour half of the batter into a greased 8- x 4-inch loaf pan.
- Layer 2: Scatter half of the apple mixture and accumulated juices evenly over the top.
- Layer 3: Spoon the remaining batter over the apples and lightly spread it out over the top.
- Final Layer: Top with the remaining apple mixture and juices. Use a knife with a sharp tip to lightly swirl the apples into the batter.
Bake the bread for 50 to 60 minutes at 350 degree F. or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before icing.
The Easy Powdered Sugar Glaze
- Combine the ingredients for the glaze in a small mixing bowl, using only as much half-and-half as needed to reach a consistency that is somewhat thick but allows the glaze to run off the tip of a spoon.
- Drizzle the glaze over the completely cooled bread.
Tips for the Best Apple Fritter Bread
Choose the Right Apples: Opt for crisp-sweet apples like Envy, Fuji, Gala or Honeycrisp. Their firm texture and sweet flavor works beautifully in this apple bread.
Prevent Overbrowning: Check the apple bread towards the end of the baking time and if it is becoming too brown, lay a sheet of foil lightly over the top for the last 10 to 15 minutes.
Proper Cooling: Allow the bread to cool in the pan on a wire rack for 10 minutes. Then, turn the bread out onto the wire rack to cool completely before icing.
Variations: Feel free to get creative with additional mix-ins like chopped nuts or raisins for extra texture and flavor.
- Before Glazing: If you’re storing the bread before adding the glaze, you’ll want to be sure it has cooled completely before wrapping in foil or plastic wrap. Warm bread will create condensation and too much moisture can cause the bread to become soggy.
- Storing Glazed Apple Fritter Bread: Once glazed, you can transfer the bread to a container with a lid and store at room temperature for 4 to 5 days. It can help to set the loaf on a layer of paper towels to absorb any excess moisture.
- Freezer Instructions: If freezing, I recommend wrapping the unglazed Apple Fritter Bread in a layer of plastic wrap and then a layer of aluminum foil or tuck the wrapped bread in a freezer-safe plastic storage bag. Freeze for up to 2 months. Thaw at room temperature and glaze as directed in the recipe.
More Apple Recipes You’ll Love
- Apple Cider Coffee Cake
- Apple Cake with Butterscotch Sauce
- Apple Coffee Cake Muffins
- Easy Apple Crumble Cake
- Apple Banana Bread
Apple Fritter Bread
- 1 large or 2 small crisp-sweet apples, like Gala, Envy, or Honey Crisp, peeled, cored, and finely chopped (about 1¼ cups)
- ¼ cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- ⅓ cup butter, softened
- 2 large eggs
- ½ cup milk
- 1 ½ teaspoons vanilla
For the Glaze
- ½ cup powdered sugar
- 2 to 3 teaspoons half-and-half or whole milk, or as needed to reach desired consistency
- ¼ teaspoon pure vanilla extract
- Preheat oven to 350 degrees F. Coat the bottom and sides of an 8- x 4-inch loaf pan with nonstick cooking spray.
- In a medium bowl combine the apples, brown sugar, and cinnamon. In a separate medium bowl whisk together the flour, baking powder, and salt.
- In a large mixing bowl using an electric mixer, beat the granulated sugar and butter until light and fluffy. Beat in the eggs, one at a time. Beat in the milk and vanilla. Add the flour mixture and using a wooden spoon, stir just until combined.
- Pour half of the batter into the prepared loaf pan. Scatter half of the apple mixture and accumulated juices evenly over the top. Spoon the remaining batter over the apples and lightly spread it out over the top. Top with the remaining apple mixture and juices. Use a knife with a sharp tip to lightly swirl the apples into the batter.
- Bake for 50 to 60 minutes. or until a toothpick inserted in the center comes out clean. Lay a sheet of foil over the top for the last 10 to 15 minutes to prevent overbrowning, if necessary. Remove from the oven and cool in the pan on a wire rack for 10 minutes. Then, turn the bread out onto the wire rack to cool completely before icing.
Make the Glaze
- Combine the ingredients for the icing in a small mixing bowl, using 2 teaspoons half and half. Add just enough of the remaining half and half to reach a consistency that is somewhat thick but allows the glaze to run off the tip of a spoon.
- Drizzle over the completely cooled bread.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.