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Apple Fritter Bread
4.5 from 489 votes

Apple Fritter Bread

Apple Fritter Bread features a tender quick bread filled with small diced apple pieces mixed with cinnamon and sugar, layered with a cinnamon-brown sugar swirl to mimic the flavors of an apple fritter pastry. The bread is moist and slightly dense with sweet cinnamon highlights and finished with a sugar glaze to add a smooth, sweet topping. Its balance of soft bread and cinnamon-spiced apple bits creates a comforting breakfast or snack option.

Prep Time
15 mins
Cook Time
40 mins
Additional Time
35 mins
Total Time
1 hr 30 mins
Servings: 12
Calories: 212 kcal
Course: Breakfast, Bread
Cuisine: American

Ingredients

Apple-Cinnamon Mixture
  • 1 apple cored, and diced into 1/4-inch pieces (about 1 heaping cup when diced; try Fuji, Gala, Envy, Honeycrisp or similar, large or 2 small, peeled
  • 1 tablespoon granulated sugar
  • 1 cinnamon heaping teaspoon
Cinnamon-Brown Sugar Mixture
  • ¼ cup light brown sugar packed
  • 1 cinnamon heaping teaspoon
Bread
  • 1 egg large
  • ⅓ cup granulated sugar
  • ¼ cup canola oil or vegetable oil
  • ¼ cup sour cream lite okay, or Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt or to taste
Glaze
  • 1 cup confectioners’ sugar
  • cream or as necessary for consistency, or milk, about 2 to 3 tablespoons

Instructions

    Cup of Yum
  1. Preheat oven to 350F. Spray an 8×4-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
Apple-Cinnamon Mixture:
  1. To a small bowl, add all ingredients, and stir to combine; set aside.
Cinnamon-Brown Sugar Mixture:
  1. To a small bowl, add both ingredients, and stir to combine; set aside.
Bread:
  1. To a large bowl, add the egg, sugar, and whisk vigorously until smooth and combined, about 1 minute.
  2. Add the oil, sour cream, vanilla, and whisk until smooth and combined.
  3. Add the flour, baking soda, salt, and stir until just combined, don’t overmix.
  4. Turn half the batter out into prepared pan, smoothing the top lightly with a spatula; set remainder aside. Note that there isn’t lots of batter so make sure not to add more than half.
  5. Evenly sprinkle half the apples over batter in an even, flat layer; set remainder aside.
  6. Evenly sprinkle half the cinnamon-brown sugar over the apples; set remainder aside.
  7. Add the remaining batter, smoothing the top lightly with a spatula, making sure to push it into all corners.
  8. Evenly sprinkle the remaining apples.
  9. Evenly sprinkle the remaining cinnamon-brown sugar.
  10. Place loaf pan on a baking sheet as insurance against overflowing apple juice and bake for about 40 to 48 minutes (I baked 43 minutes), or until top is domed, set, and toothpick inserted in the center comes out clean or with a few moist crumbs but no batter, noting that if you go down too far you’ll hit juicy apples. The apples on top will be juicy with slight bubbling. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.
  11. Allow pan to cool on top of a wire rack for at least 30 minutes (I cooled overnight in the pan) before turning out onto rack to cool completely before glazing.
Glaze:
  1. In a small bowl, add the confectioner’s sugar and slowly drizzle in the milk, whisking until smooth and combined. Add milk as necessary for desired consistency.
  2. Evenly drizzle glaze over bread before slicing and serving. Extra glaze can be spread on the cut surface of the bread like you’d spread butter on toast; or you can halve the glaze recipe if you’re not a glaze person. I’m comfortable keeping glazed items at room temp, but if you’re not, drizzle glaze only over portion of bread you plan to consume immediately.

Notes

  • Use an 8x4-inch loaf pan for proper batter fit; a 9x5-inch pan may require adjustments.
  • Baking time varies based on apple type, juiciness, oven differences, and pan size; check doneness by a toothpick test.
  • Store bread airtight at room temperature up to 5 days or freeze for up to 6 months for best texture.
  • Refrigeration is not recommended as it can dry out the bread.

Nutrition Information

Serving 1slice Calories 212kcal (11%) Carbohydrates 32g (11%) Protein 4g (8%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 5g (29%) Cholesterol 25mg (8%) Sodium 219mg (9%) Fiber 1g (4%) Sugar 22g (44%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 212

% Daily Value*

Serving 1slice
Calories 212kcal 11%
Carbohydrates 32g 11%
Protein 4g 8%
Fat 8g 12%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g 29%
Cholesterol 25mg 8%
Sodium 219mg 9%
Fiber 1g 4%
Sugar 22g 44%

* Percent Daily Values are based on a 2,000 calorie diet.