Apple fritter bread is simple to make and irresistibly comforting. Packed with tender apples, warm spices, and finished with a sweet glaze, this loaf delivers the familiar flavor of apple fritters in an easy quick-bread format.
There’s something special about a homemade loaf studded with baked apples and cinnamon. This apple fritter bread uses a straightforward batter—similar to muffin batter—so it comes together quickly without any yeast or proofing. If you can mix and spoon batter, you can make this bread. It bakes into a tender, flavorful loaf with ribbons of brown sugar and cinnamon and a simple powdered sugar glaze on top.
Why I like this recipe
- Quick and forgiving. This is a quick bread, not a yeast bread. It takes about an hour to bake and requires just basic mixing—no proofing or special techniques.
- Easy to personalize. Add chopped walnuts, pecans, or raisins, or swap in a brown sugar–maple glaze for a different finish. The recipe is versatile and handles mix-ins well.
- Everyday ingredients. The batter needs pantry staples and fresh apples. The flavor comes from simple spices and a little brown sugar in the filling.
Tips and tricks
- Choose apples that hold up. Firm apples like Granny Smith, Fuji, or Honeycrisp work well. For balanced flavor, try one tart apple (Granny Smith) and one sweeter variety.
- Dice the apples small. Small pieces stay suspended throughout the loaf. Large chunks are more likely to sink to the bottom while baking.
- Bake fully. Bake the loaf for a full 60 minutes at 350°F (175°C). If the top browns too quickly, tent it with foil for the final 15 minutes.
- Cool before slicing. Let the bread cool completely on a wire rack before slicing. Quick breads slice more cleanly and hold their texture better once cool.
Ingredients
- Brown sugar filling: 1/4 cup brown sugar, 1 teaspoon ground cinnamon.
- Apple filling: 2 medium apples, peeled and diced; 2 Tbsp. sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon nutmeg.
- Batter: 2 cups all-purpose flour; 3 teaspoons baking powder; 3/4 teaspoon salt; 1 cup sugar; 2 large eggs; 1/2 cup milk; 1/2 cup oil.
- Glaze: Powdered sugar and milk for a simple drizzle.
See the recipe card below for exact quantities and the full method.
How to make apple fritter bread
Step 1: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
Step 2: Peel and dice two medium apples. Toss them with 2 tablespoons sugar, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Set aside.
Step 3: In a bowl, whisk together the flour, sugar, baking powder, and salt. Add the eggs, oil, and milk, then mix until a smooth batter forms.
Step 4: Spoon half the batter into the prepared pan. Sprinkle half the diced apples over the batter, then scatter half the brown sugar–cinnamon mixture on top.
Step 5: Repeat with the remaining batter, apples, and brown sugar mixture, finishing with batter on top.
Step 6: Bake at 350°F for 60 minutes. If the top gets too brown, tent with foil after about 45 minutes. Remove from oven, let cool in the pan 15 minutes, then transfer to a wire rack to cool completely.
Step 7: Whisk powdered sugar with a little milk until smooth and thick but pourable.
Step 8: Drizzle the glaze over the fully cooled loaf. Slice and serve.
Store the bread wrapped at room temperature for up to three days. For longer storage, wrap tightly and refrigerate; bring to room temperature or warm briefly before serving.
Apple fritter bread FAQs
This bread tastes best within three days when kept covered at room temperature. Wrap it in plastic or place it in a sealed bag to keep it moist.
Choose firm varieties that hold their shape during baking, such as Granny Smith, Honeycrisp, or Fuji. Combining a tart apple with a sweeter one gives the most balanced flavor.
Yes. Fold the diced apples into the batter instead of layering. Scoop into muffin cups, add a sprinkle of the brown sugar–cinnamon mix between layers, and bake 22–25 minutes. Drizzle with glaze after cooling.
More apple recipes to try
- Dutch apple slab pie (apple crumb pie)
- Quick apple Danish braid
- Apple cider donuts
- Restaurant-style cinnamon apples
Made this recipe and loved it? Leave a rating or a comment so others can find it and enjoy your tweaks or variations.
Apple fritter bread
Ingredients
Brown sugar filling
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
Apple filling
- 2 medium apples, peeled and diced
- 2 Tbsp sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
Batter
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup sugar
- 2 large eggs
- 1/2 cup milk
- 1/2 cup oil
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Combine brown sugar and cinnamon in a small bowl and set aside.
- Peel and dice the apples. Toss them with the sugar, cinnamon, and nutmeg; set aside.
- In a mixing bowl, whisk the flour, sugar, baking powder, and salt. Add eggs, oil, and milk and mix until smooth.
- Spoon half the batter into the loaf pan. Spread half the diced apples over the batter, then sprinkle half the brown sugar mixture.
- Repeat with the remaining batter, apples, and brown sugar mixture.
- Bake at 350°F for 60 minutes. If the top browns too quickly, tent with foil after 45 minutes. Let the loaf cool in the pan 15 minutes, then transfer to a wire rack to cool completely.
- Whisk powdered sugar with a little milk until smooth. Drizzle the glaze over the cooled loaf before serving.
Notes
Best eaten within three days when stored covered at room temperature. For longer keeping, wrap tightly and refrigerate.
Nutrition
Approximate per serving: 427 kcal; 67 g carbohydrates; 5 g protein; 16 g fat. Values are estimates.