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Apple Fritter Bread
Prep Time
15 mins
Cook Time
1 hr

Apple Fritter Bread is super delicious!

Course: Bread
Cuisine: All-American
Keyword: apple, Bread
Servings: 1 loaf
  • Cinnamon-Brown Sugar Mixture
  • 1/3 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • Bread
  • 1/2 cup butter softened
  • 2/3 cup granulated sugar
  • 2 eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk or almond milk room temperature
  • Chopped Apple Mixture
  • 2 large apples, peeled and chopped small
  • Toss apples with 2 tablespoons granulated sugar and 1 teaspoon cinnamon just before adding to the bread mixture.
  • Glaze
  • 1/2 cup of powdered sugar
  • 2-3 tablespoons of milk or cream
  1. Preheat oven to 350 degrees. Spray 9 x 5 loaf pan with non-stick spray.
  2. Mix together 1/3 cup brown sugar and 1 teaspoon cinnamon in a small bowl. Set aside.
  3. Combine 1 1/2 cups flour and 1 3/4 teaspoons baking powder together in another small bowl and set aside.
  4. In a large bowl, beat 2/3 cup granulated sugar and 1/2 cup softened butter with an electric mixer until smooth and creamy.
  5. Beat in 2 eggs, one at a time until blended. Add 1 1/2 teaspoons vanilla extract, stir until combined.
  6. Add flour mixture to creamed butter mixture and mix until blended.
  7. Mix 1/2 cup milk into batter and continue mixing until smooth.
  8. Pour half the batter into the prepared pan; add half the chopped apple mixture.
  9. Sprinkle 1/2 of the cinnamon-brown sugar mixture on top of apple layer.
  10. Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining cinnamon-brown sugar mixture.
  11. Lightly pat apples into batter; swirl cinnamon-brown sugar mixture through apples using knife.
  12. Bake in preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 60 minutes.
  13. To make glaze, mix together 1/2 cup powdered sugar and 2 to 3 tablespoons milk or cream until well mixed.
  14. Let loaf rest in pan for about 15 minutes before removing from pan. Cool completely on cooling rack. Drizzle with glaze.