You know that smell when you walk by a bakery? That warm, sweet, cinnamony smell that just makes you want to stop and buy everything? A lot of the time, that amazing smell is coming from fresh apple fritters.
But let’s be real. Making actual fritters at home is kind of a pain. All that hot oil and deep frying is just a mess. So I thought, why not get all that amazing flavor in a super easy-to-make bread?
This Apple Fritter Bread has it all. It’s got chunks of tender apple, a gooey cinnamon swirl right in the middle, and a simple sweet glaze on top. It’s like a warm hug in food form. And you are totally going to nail it.
What You’ll Need
Here’s a quick look at the ingredients. Nothing too crazy, and you probably have most of this stuff in your kitchen already.
| Category | Ingredient | Amount |
|---|---|---|
| For the Bread | All-Purpose Flour | 2 cups |
| Granulated Sugar | 3/4 cup | |
| Baking Powder | 2 teaspoons | |
| Salt | 1/2 teaspoon | |
| Milk | 1/2 cup | |
| Large Egg | 1 | |
| Unsalted Butter, melted | 1/2 cup | |
| Vanilla Extract | 1 teaspoon | |
| For the Apple Filling | Granny Smith Apples | 2 medium |
| Brown Sugar | 1/3 cup | |
| Ground Cinnamon | 1 tablespoon | |
| For the Glaze | Powdered Sugar | 1 cup |
| Milk or Cream | 2-3 tablespoons | |
| Vanilla Extract | 1/2 teaspoon |
Tools You’ll Need
You don’t need any fancy gadgets for this. Just some basic baking tools will do the trick.
- A 9×5 inch loaf pan
- Two medium mixing bowls
- A small bowl for the glaze
- A whisk
- A spatula
- Measuring cups and spoons
How to Make This Amazing Bread
Okay, let’s get down to business. This is the fun part! Just follow along, and you’ll have delicious bread in no time.
Step 1: First, get your oven ready. Preheat it to 350°F (175°C). Grease and flour your 9×5 inch loaf pan so the bread doesn’t stick.
Step 2: Peel, core, and chop your apples into small, bite-sized pieces. Think about the size of a pea. In a separate bowl, mix these apple chunks with the brown sugar and cinnamon until they’re all nicely coated. Set that aside.
Step 3: Now for the batter. In a bigger bowl, whisk together the flour, granulated sugar, baking powder, and salt. Just get it all mixed up.
Step 4: In another bowl, mix up your wet ingredients. Whisk the egg, then add the milk, melted butter, and vanilla extract. Keep whisking until it’s all combined.
Step 5: Pour the wet ingredients into the dry ingredients. Mix them together with a spatula just until you don’t see any more dry flour. Be careful not to overmix! A few lumps are totally fine.
Step 6: Time to layer! Spread half of the batter into the bottom of your prepared loaf pan. It will be thick, so just spread it out as best you can.
Step 7: Sprinkle about half of your cinnamon-apple mixture over the batter. Then, gently spoon the rest of the batter on top of the apples. Finish it off by sprinkling the remaining apples over the top layer of batter.
Step 8: Bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Let it cool in the pan for about 15 minutes before moving it to a wire rack to cool completely.
Step 9: Once the bread is cool, make the glaze. Whisk the powdered sugar, vanilla, and 2 tablespoons of milk together in a small bowl. If it’s too thick, add another tablespoon of milk until it’s a pourable consistency. Drizzle it all over the top of the bread.
Pro Tips from My Kitchen
I’ve made this bread a LOT. Here are a few little tricks I’ve picked up that make it turn out perfect every single time.
- Use Granny Smith Apples. Seriously. They are the best for baking because they are firm and tart. They hold their shape and don’t turn into mush, and their tartness balances out the sweetness of the sugar and glaze.
- Don’t Overmix the Batter. This is SO important. When you mix flour too much, it develops gluten, which makes bread tough. Mix just until the wet and dry ingredients come together. A lumpy batter is a happy batter.
- Let It Cool Completely Before Glazing. I know it’s tempting to glaze it while it’s warm, but please wait! If the bread is warm, the glaze will just melt and run right off. A cool bread lets the glaze set up nicely on top.
Substitutions and Variations
Want to change things up a bit? Go for it. This recipe is pretty flexible.
| Item to Swap | Substitution Idea | Notes |
|---|---|---|
| All-Purpose Flour | 1-to-1 Gluten-Free Baking Flour | Make sure your blend contains xanthan gum. |
| Milk | Almond, Soy, or Oat Milk | Any dairy-free milk will work just fine. |
| Unsalted Butter | Melted Coconut Oil or a Vegan Butter | This is an easy swap for a dairy-free version. |
| Add-Ins | Chopped Pecans or Walnuts | Add about 1/2 cup to the apple-cinnamon mixture. |
| Other Spices | Try adding a pinch of nutmeg or cardamom to the cinnamon. |
Make-Ahead Tips
If you like to prep things in advance, you can totally do that with parts of this recipe.
You can mix the dry ingredients together and store them in an airtight container at room temperature. You can also chop the apples and mix them with the cinnamon and sugar a day ahead. Just keep them in a covered container in the fridge.
Leftovers and Storage
If you somehow have any leftovers, storing them is easy.
Just keep the bread in an airtight container at room temperature. It should stay fresh for about 3 days. I don’t recommend putting it in the fridge, as that can dry it out.
You can also freeze it! Wrap the whole loaf (or individual slices) tightly in plastic wrap and then in foil. It will keep in the freezer for up to 3 months. Just let it thaw at room temperature before you eat it.
FAQs
Here are some common questions people have.
Q1. My bread is raw in the middle. What happened?
Ans: This usually happens for two reasons. Either the oven temperature wasn’t accurate, or it just needed more time. If the top is getting too brown but the middle is still gooey, you can cover the top of the bread loosely with aluminum foil for the last 10-15 minutes of baking.
Q2. Can I use a different kind of apple?
Ans: Yes, but the texture might be different. Honeycrisp or Braeburn are good alternatives. I would avoid softer apples like Red Delicious, as they can get mushy when baked.
Q3. Can I make these into muffins?
Ans: Totally! Just layer the batter and apple mixture into a lined muffin tin. They will bake much faster, probably around 20-25 minutes. Keep an eye on them!
Wrapping Up
So there you have it. A simple way to get that incredible apple fritter taste without any of the deep-frying drama. This bread is perfect for a weekend breakfast, an afternoon snack with coffee, or even a simple dessert.
Now it’s your turn. I’d love to hear how it goes when you make it! Did you try any fun variations? Drop a comment below and let me know. Happy baking