You know how those old-fashioned apple fritters from the bakery are just plain wonderful? Well, I've fiddled around and turned those same flavors into a bread that's much easier to make right in your kitchen. Instead of messing with hot oil and frying, we're going to put all that goodness into a regular bread pan.
I like using tart Granny Smiths – they hold up nicely and don't turn to mush. You'll want to layer everything just so, which gives you those lovely swirls when you cut into it. It's not fancy work, mind you, just good old-fashioned baking.
The trick is getting those apple chunks nicely spiced and scattered throughout the bread. When it bakes up, it'll remind you of those bakery fritters, but without all the fuss of heating up oil and watching like a hawk to keep them from burning.
Pop it in a 9×5 bread pan, and you're in business. Once it's done, you'll have yourself a proper loaf with tender bits of apple, warm spices, and that sweet glaze on top that makes everything just right. It's the kind of thing you can serve at breakfast or wrap up for a nice gift – though I won't tell if you sneak a slice while it's still warm.
Recipe
Apple Fritter Bread is a delightful fusion of classic apple fritters and sweet quick bread, delivering all the beloved flavors in a convenient loaf form. The combination of fresh apples, warm cinnamon, and sweet glaze creates a moist, indulgent treat that's perfect for breakfast, dessert, or afternoon tea. This recipe is reminiscent of the traditional gingerbread cookies, which also celebrate the warmth of spices and sweetness, making it a perfect companion for the holiday season, as gingerbread has been a traditional holiday treat for centuries.
This recipe transforms simple pantry ingredients into a bakery-worthy creation, featuring layers of tender bread studded with cinnamon-sugar apple chunks and topped with a vanilla glaze. The bread develops a slightly crispy exterior while maintaining a soft, cake-like interior, making it reminiscent of traditional apple fritters but much easier to prepare.
Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1 cup milk
- 1/3 cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 2 large apples, peeled and diced
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup powdered sugar
- 2-3 tablespoons heavy cream
Preheat oven to 350°F and grease a 9×5-inch loaf pan. Mix flour, baking powder, and salt in one bowl. In another bowl, combine sugar, eggs, milk, melted butter, and vanilla. Mix wet ingredients into dry until just combined. Toss diced apples with brown sugar and cinnamon. Layer half the batter in the pan, add half the apple mixture, repeat layers. Swirl with a knife. Bake for 50-60 minutes until a toothpick comes out clean. Cool for 15 minutes, then whisk powdered sugar and cream for glaze. Pour over bread.
For best results, choose firm apples like Granny Smith or Honeycrisp as they hold their shape while baking. The bread can be stored at room temperature for up to 3 days when wrapped tightly, or frozen for up to 3 months. Let the bread cool completely before glazing to prevent the glaze from melting. If the top browns too quickly during baking, tent with aluminum foil.
Fall's signature flavors come together in this warmly spiced quick bread, which transforms the beloved apple fritter pastry into a sliceable loaf.
Dating back to the 1700s, apple fritters were among the first documented apple desserts in American cookbooks, originally made by colonial cooks who dipped apple rings in batter and fried them crisp.
This modern bread adaptation captures those same comforting flavors – tender chunks of apple, cinnamon swirls, and a sweet glaze – while being much simpler to prepare at home.
The loaf stays moist for days thanks to the fresh apples, making it perfect for both breakfast and dessert.
Conclusion
Old-fashioned Apple Fritter Bread
You know those apple fritters from the corner bakery? Well, this bread tastes just like that, only better because you made it yourself. I've been baking this recipe for years, and it never gets old – just a good, solid loaf that brings the kitchen alive with that wonderful apple-cinnamon smell.
It's not fancy or complicated – just honest baking that turns out right every time. The bread comes out moist and tender, studded with fresh apple chunks and swirled with cinnamon. A simple glaze on top makes it special enough for company, but it's perfectly fine without it too.
Slice it while it's still a bit warm, and you'll see why this recipe's been hanging on my refrigerator door for so long. Works just as well for breakfast as it does for an afternoon snack with coffee. And if you're wondering – yes, it freezes beautifully. Just wrap it well and pop it in the freezer. Thaws out like it was freshly baked.
Nothing tricky about making it either – just mix, layer, bake. The hardest part is waiting for it to cool enough to slice. Mind you, I won't tell if you sneak a piece while it's still warm.