Warm, tender, and packed with comforting fall flavors, Apple Fritter Bread is the kind of treat that brings a cozy feeling to any table. With layers of cinnamon-spiced apples nestled in a soft, buttery loaf, and finished with a rich caramel glaze, it’s a dessert that tastes like it came straight from your favorite bakery. Each bite delivers juicy apple chunks, a hint of spice, and a moist crumb that melts in your mouth.

Whether you’re hosting a brunch, looking for a cozy snack on a chilly day, or need something indulgent for dessert, this bread hits the sweet spot. It’s a fantastic option when you want something between a quick breakfast and an easy dessert — no need for frosting or fancy toppings. The natural sweetness from the apples and the glaze on top do all the talking.

Ingredients for this Apple Fritter Bread

2 cups all-purpose flour
1½ tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
⅔ cup granulated sugar
2 eggs
½ cup milk
1 tsp vanilla extract

For the apple layer:

2 large apples, peeled and chopped
2 tbsp granulated sugar
1 tsp ground cinnamon

For the cinnamon swirl:

⅓ cup brown sugar
1½ tsp ground cinnamon

Optional caramel glaze:

½ cup brown sugar
2 tbsp butter
2 tbsp milk
¼ tsp vanilla extract

Step 1: Prep the Apples

Start by peeling and chopping the apples into small chunks. In a small bowl, toss them with 2 tablespoons of granulated sugar and 1 teaspoon of cinnamon. Set them aside — these juicy, cinnamon-coated apple bits will become the star of the loaf.

Step 2: Make the Batter

In a mixing bowl, cream together the softened butter and ⅔ cup of granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry mixture to the wet ingredients, alternating with the milk, and mix until just combined. Don’t overmix — the batter should be thick and smooth.

Step 3: Layer the Bread

Pour half of the batter into a greased loaf pan. Spread half of the apple mixture on top, then sprinkle half of the cinnamon-brown sugar swirl over the apples. Repeat with the remaining batter, apples, and cinnamon sugar. Use a knife to gently swirl the layers for a marbled effect.

Step 4: Bake

Bake in a preheated oven at 350°F (175°C) for about 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it with aluminum foil around the 40-minute mark.

Step 5: Prepare the Caramel Glaze (Optional but Incredible)

While the bread cools, melt the butter and brown sugar in a small saucepan over medium heat. Stir constantly until the sugar is dissolved, then add milk and vanilla. Let it simmer for 1–2 minutes until slightly thickened. Drizzle the warm glaze generously over the cooled bread.

Storage Instructions

Apple Fritter Bread stores beautifully, making it perfect for preparing ahead of time or savoring over a few days.

Room Temperature: Wrap the cooled bread tightly in plastic wrap or place it in an airtight container. It will stay fresh for up to 2 days at room temp.
Refrigerator: For longer freshness, refrigerate the loaf for up to 5 days. Be sure it’s well wrapped to keep it from drying out.
Freezer: To freeze, wrap the whole loaf (or slices) in plastic wrap and then in foil. It will keep for up to 3 months. Thaw overnight in the fridge or at room temperature, then warm slices briefly in the microwave before serving.

Estimated Nutrition

Please note, these values are approximate and can vary based on specific ingredients or portion size:

Calories: 290 per slice (based on 10 slices)
Carbohydrates: 38g
Protein: 3g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 55mg
Sodium: 170mg
Sugar: 22g
Fiber: 1g

Frequently Asked Questions

What type of apples work best?

Answer: Firm, slightly tart apples like Granny Smith, Honeycrisp, or Fuji hold up well during baking and balance the sweetness beautifully.

Can I make this gluten-free?

Answer: Yes! Substitute a 1:1 gluten-free all-purpose flour blend. Check that your baking powder is gluten-free as well.

Do I have to peel the apples?

Answer: While not mandatory, peeling ensures a smoother texture. The skin can get a bit tough once baked.

Can I skip the caramel glaze?

Answer: Definitely. The bread is delicious on its own, but the glaze adds an extra indulgent touch.

Can I use oil instead of butter?

Answer: You can substitute with a neutral oil (like vegetable or canola), though it will slightly change the flavor and texture.

How do I know when the bread is done?

Answer: Insert a toothpick in the center — it should come out clean or with a few moist crumbs, not wet batter.

Can I double the recipe?

Answer: Absolutely! You can bake two loaves at once. Just ensure even spacing in the oven and check for doneness individually.

Can I turn this into muffins?

Answer: Yes! Divide the batter and apple mixture into muffin tins and reduce the baking time to 20–25 minutes.

Apple Fritter Bread Recipe

Author: Julia Walton
Total Time: 15 minute
Yield: 1 loaf (about 10 slices)

Print Recipe

Description

Imagine biting into a warm, moist loaf filled with juicy apples and swirls of cinnamon sugar, all topped with a rich caramel glaze. That’s exactly what you get with this irresistible Apple Fritter Bread. Whether you’re looking for a cozy fall breakfast idea, a quick sweet snack, or an easy dessert, this recipe checks every box. Perfect for brunch spreads, holiday baking, or an indulgent treat with your coffee, it’s one of those food ideas that’s bound to become a favorite in your recipe rotation. The smell alone will make your kitchen feel like a bakery.

Instructions

Preheat oven to 350°F (175°C). Grease and flour a standard loaf pan.
Toss chopped apples with 2 tbsp sugar and 1 tsp cinnamon. Set aside.
In a bowl, cream butter and ⅔ cup sugar until fluffy. Add eggs one at a time. Mix in vanilla.
In another bowl, whisk flour, baking powder, and salt. Add to wet mixture alternately with milk.
Pour half the batter into the loaf pan. Add half the apples and half the cinnamon swirl. Repeat layers. Gently swirl with a knife.
Bake for 50–60 minutes. Tent with foil if browning too quickly. A toothpick should come out clean.
For glaze: Melt butter and brown sugar in a saucepan. Stir in milk and vanilla. Simmer 1–2 minutes. Drizzle over cooled loaf.

Prep Time: 20 minutes
Cook Time: 50–60 minutes
Category: Breakfast