Easy Apple Fritter Bread Recipe

Craving apple fritters? This easy apple fritter bread recipe transforms tender cinnamon-swirled loaf with fresh apples and sweet glaze into breakfast heaven.

What Makes This Apple Fritter Bread Special?

This apple fritter bread recipe combines tender cinnamon-swirled cake studded with fresh Granny Smith apples, layered brown sugar streusel, and a sweet vanilla glaze—capturing all the flavors of classic apple fritter donuts in an easy-to-slice loaf that fills your kitchen with irresistible bakery aromas.

I’ll never forget the first time I attempted apple fritters from scratch. Let’s just say the hot oil and I had a disagreement, and my kitchen looked like a donut crime scene. That’s when I discovered the genius of apple fritter bread—all the cinnamon-sugar magic without the deep-frying drama.

This homemade apple fritter bread became my go-to for Sunday brunches and gift-giving. There’s something wonderfully cozy about slicing into a loaf that’s been drizzled with that glossy glaze, watching it pool into every crevice.

Why You’ll Love This Apple Fritter Bread

Easy apple fritter bread delivers bakery-quality results without fancy techniques or equipment. Here’s why it’ll become your new favorite:

You get layers of flavor and texture in every bite. The soft, buttery cake contrasts beautifully with tender apple chunks and crunchy cinnamon-sugar ribbons throughout.

It’s beginner-friendly and forgiving. Unlike yeast doughs that demand precise timing, this quick bread comes together in one bowl with pantry staples you probably already have.

The aroma alone is worth making this. Cinnamon, brown sugar, and baking apples create that “someone’s been baking all morning” smell that makes everyone gravitate toward your kitchen.

I’ve tested this recipe about two dozen times (my neighbors were thrilled), and I learned that room-temperature ingredients really do matter. According to King Arthur Baking, cold eggs and butter don’t emulsify properly, which can create a dense, uneven crumb instead of that tender, cake-like texture we’re after.

If you love this cinnamon-apple loaf, our apple sour cream coffee cake layers tangy sour cream, cinnamon-sugar ribbons, and tender apple chunks for another brunch-worthy bake.

Nutritional Peek

Here’s what you’re looking at per slice (based on 8 servings):

Nutrient	Per Serving
Calories	385
Protein	5g
Carbohydrates	58g
Fat	15g

Note: Values are approximate and will vary based on specific ingredients and portion sizes.

What You’ll Need for Apple Fritter Bread

This homemade apple fritter bread calls for simple ingredients you likely have on hand. I’ve organized everything into easy categories so you’re not hunting through your pantry mid-recipe.

Brown Sugar/Cinnamon Mixture

Amount	Ingredient
⅓ cup	brown sugar
1 teaspoon	ground cinnamon

Apple Bread Loaf Recipe

Amount	Ingredient	Notes
½ cup	butter, softened	Room temp is key—it should leave a fingerprint when pressed
⅔ cup	granulated sugar
2	eggs, room temperature	Cold eggs can cause the batter to separate
1 ½ teaspoons	vanilla extract	Pure vanilla makes a difference here!
1 ½ cups	all-purpose flour
1 ¾ teaspoons	baking powder	Check the expiration date for best rise
½ cup	milk or almond milk, room temp	Any milk works beautifully

Chopped Apple Mixture

Amount	Ingredient	Notes
2 large	apples (Granny Smith recommended)	Peeled and chopped small but not minced—you want texture
2 tablespoons	granulated sugar
1 teaspoon	ground cinnamon

Old-Fashioned Creme Glaze

Amount	Ingredient	Notes
½ cup	powdered sugar	Sift it if it’s lumpy for smoother glaze
1-3 tablespoons	milk or cream	Use less for thick glaze, more for that classic donut-style drizzle

Equipment You’ll Need

Essential Tools

• 9×5-inch loaf pan
• Non-stick cooking spray
• Mixing bowls (3 medium bowls work perfectly)
• Electric mixer or sturdy whisk
• Rubber spatula for folding
• Butter knife for swirling
• Cooling rack

Optional But Helpful

• Parchment paper or foil for easy removal
• Apple peeler for faster prep
• Toothpicks for testing doneness
• Small whisk for glaze

How to Make Apple Fritter Bread Step-by-Step

This apple fritter bread recipe comes together in layers, which sounds fancy but is actually super straightforward. Let’s walk through it together.

1. Prep Your Oven and Pan

Preheat your oven to 350°F. Spray your 9×5-inch loaf pan generously with non-stick cooking spray—don’t skip the corners! If you want foolproof removal, line the pan with foil or parchment paper first, then spray that. (I learned this the hard way after a particularly stubborn loaf.)

2. Make the Brown Sugar Mixture

Mix ⅓ cup brown sugar with 1 teaspoon cinnamon in a small bowl until combined. Set this aside—it’s going to create those gorgeous swirls of sweetness throughout your bread.

3. Prepare the Dry Ingredients

Whisk together 1 ½ cups all-purpose flour and 1 ¾ teaspoons baking powder in a medium bowl. Make sure they’re evenly distributed—those little pockets of baking powder can create weird air bubbles if not mixed well. Set aside.

4. Cream the Butter and Sugar

In another bowl, beat ⅔ cup granulated sugar and ½ cup softened butter with an electric mixer until light, fluffy, and pale yellow—about 2-3 minutes. This process incorporates air, which creates that tender crumb we’re after. The mixture should look almost like frosting.

5. Add Eggs and Vanilla

Add 2 room-temperature eggs one at a time, beating well after each addition. The batter should look smooth and creamy, not curdled. Stir in 1 ½ teaspoons vanilla extract until the whole mixture smells amazing.

6. Combine Wet and Dry

Gradually mix in your flour mixture, alternating with ½ cup milk, beginning and ending with flour. Mix just until no flour streaks remain—overmixing develops gluten strands that make bread tough and dense rather than tender. The batter should be thick and smooth, similar to cake batter.

7. Prep Your Apples

Toss your peeled, chopped apples (about 2 cups of small chunks) with 2 tablespoons granulated sugar and 1 teaspoon cinnamon. The sugar draws out just enough juice to keep them moist during baking without making the bread soggy.

8. Layer Like a Pro

Pour half the batter into your prepared pan and spread it evenly with a spatula. Top with half the apple mixture, distributing evenly. Sprinkle half the brown sugar-cinnamon mixture over everything. Now repeat—remaining batter, remaining apples, remaining brown sugar mixture. It’s like building delicious lasagna.

9. Create the Swirl

Here’s the fun part: take a butter knife and swirl through the batter in a figure-eight pattern 3-4 times. Don’t overdo it—you want distinct ribbons of cinnamon sugar, not a muddy mix.

10. Bake to Perfection

Bake for approximately 60 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs (not wet batter). If the top browns too quickly, tent it loosely with foil around the 45-minute mark.

11. Make the Glaze

While the bread bakes, whisk together ½ cup powdered sugar with 1-3 tablespoons milk or cream. Start with 1 tablespoon and add more until you reach your desired consistency. For that classic apple fritter donut look, go thinner so it drizzles beautifully. Need help? Pop it in the microwave for 10 seconds to make it more pourable.

12. Cool and Glaze

Let the loaf rest in the pan for 15 minutes—this prevents it from falling apart when you remove it. Transfer to a cooling rack and let it cool completely before drizzling with glaze. I know waiting is torture, but warm bread makes the glaze melt and disappear instead of creating that gorgeous glossy coating.

Pro Tips & Guidance for Perfect Apple Fritter Bread

Easy apple fritter bread succeeds when you pay attention to a few key details. Here’s what I’ve learned from years of testing:

Temperature Matters

Room-temperature ingredients incorporate more evenly, creating a stable emulsion that results in tender, even-crumbed bread. According to King Arthur Baking, when cold butter and eggs meet, they don’t blend smoothly—you end up with a grainy, separated batter that bakes up dense. Let your eggs and butter sit out for 30-60 minutes before baking.

Apple Selection

Granny Smith apples are my go-to because their tartness balances the sweetness, and they hold their shape during baking. Honeycrisp works beautifully too. Avoid Red Delicious or McIntosh—they turn mushy and release too much liquid.

Don’t Overmix

Once you add flour, mix just until combined. Those last few flour streaks will incorporate as you fold in the remaining ingredients. Overmixing develops gluten, which creates tunnels and a tough, chewy texture instead of that soft, cake-like crumb.

Check Early

Every oven runs differently. Start checking your bread at 50 minutes with a toothpick test. The center should have just a few moist crumbs clinging to the toothpick—if it comes out completely clean, you’ve actually overbaked slightly.

Glaze Timing

Always glaze completely cooled bread. I learned this when my first attempt resulted in translucent, dissolved glaze that vanished into the loaf. The contrast between cool bread and sweet glaze creates that signature apple fritter appearance.

Troubleshooting Guide

Why is my bread sunken in the middle?

Your oven temperature might be too high, causing rapid rise and then collapse. Use an oven thermometer to verify accuracy—many ovens run 25°F hotter or cooler than the dial indicates. Also check that your baking powder is fresh; expired leavening agents don’t provide adequate rise.

What if my batter seems too thick?

That’s actually perfect! This batter should be thicker than typical quick bread batter to support all those apple chunks and cinnamon swirls. If it’s so thick you can’t spread it, add an extra tablespoon of milk.

My apples released too much juice and made the bread soggy. Help!

Next time, pat your chopped apples dry with paper towels after tossing with cinnamon and sugar. You can also toss them with a teaspoon of flour to absorb excess moisture. Some apple varieties are juicier than others.

The top is browning too fast but the center isn’t done

Tent the loaf loosely with aluminum foil around the 40-45 minute mark. This shields the top from direct heat while allowing the center to finish baking. Your bread might need the full 60-65 minutes in the oven.

Why did my glaze disappear?

You glazed warm bread, which melts the sugar. Always cool completely first. If you’re impatient (I get it), make a thicker glaze with less liquid—it’ll hold better on slightly warm bread, though it won’t have that classic drippy look.

Variations & Twists

Homemade apple fritter bread is incredibly versatile. Here are some delicious ways to make it your own:

Seasonal Swaps

Try pears instead of apples for a softer, mellower flavor. Add ½ teaspoon of cardamom or nutmeg to the cinnamon for warming fall spice. In summer, swap apples for fresh peaches and add a hint of almond extract.

Mix-In Magic

Fold ½ cup chopped pecans or walnuts into the batter for crunch. Add ½ cup raisins or dried cranberries to the apple mixture. Drizzle melted caramel sauce over the glaze for extra decadence.

Glaze Variations

Replace milk with apple cider in the glaze for concentrated apple flavor. Add ½ teaspoon maple extract for a maple glaze. Mix in a tablespoon of melted butter for richer, creamier coating.

Craving more ways to use those apples? Our ultimate apple pie crumble topping with oats gives you a buttery, crunchy crown for any apple dessert—from pies to crisps.

Serving, Storage & Reheating

How to Serve

Slice this apple fritter bread into thick pieces and serve at room temperature. It’s phenomenal for breakfast with hot coffee, as an afternoon snack, or as dessert with vanilla ice cream melting over a warmed slice.

Storage Tips

Store unglazed bread wrapped tightly in plastic wrap at room temperature for up to 3 days. Once glazed, keep it covered loosely so the glaze doesn’t smudge. For longer storage, refrigerate for up to a week—the moisture from the apples helps prevent drying.

Reheating Instructions

Warm individual slices in the microwave for 15-20 seconds. For crispy edges, toast slices lightly in a 300°F oven for 5-7 minutes. The glaze will soften beautifully, and those cinnamon-sugar swirls taste freshly baked.

If you’re into bakery-style loaves, our loaf with a chocolate swirl uses a yeasted dough and dark chocolate-cinnamon filling for a pull-apart bread that’s perfect next to this apple fritter loaf on a brunch table.

No-Waste Kitchen Magic

Don’t let anything go to waste from this recipe:

• Save apple peels to make homemade apple scrap vinegar or simmer them with cinnamon sticks for DIY stovetop potpourri that makes your house smell incredible.
• Turn stale leftover bread into French toast by dipping slices in egg mixture and pan-frying—the cinnamon and apple flavors intensify beautifully.
• Crumble any dried-out pieces over yogurt or oatmeal as a sweet, crunchy topping. It’s like granola but better.
• Freeze leftover brown sugar-cinnamon mixture in a small container to sprinkle over buttered toast or oatmeal later.

FAQs About Apple Fritter Bread

Celebrating Your Apple Fritter Bread Success

There’s something genuinely magical about this apple fritter bread recipe—it transforms your kitchen into a bakery and fills your home with those warm cinnamon-apple memories. I’d love to hear how yours turns out! Drop a comment below with your favorite variation or snap a photo to share.

Baked with love by Rebeccah Ellene.