Apple Fritter Bread

If you’ve ever had an apple fritter donut, then the flavors in this Apple Fritter Bread should be familiar. Loaded with cinnamon, apples, and just enough sugar to lightly sweeten it, this quickbread is too good to pass up!

I love quickbreads like this Apple Fritter Bread. They’re a tasty treat that doesn’t require a lot of fussing the way a cake or even cupcakes would. They bake easily in a loaf pan, and they’re so versatile!

I put slices of this Apple Fritter Bread into the kids’ lunchboxes, nibble on a slice with a cup of tea in the afternoon, or enjoy it as dessert.

As with all my recipes, I’ve reduced the amount of sugar in this recipe. I think we generally eat way too much sugar, and instead, some of the sweetness comes from the apples. 

This loaf smells so good baking, and it freezes like a dream. Ready for something delicious? Grab some apples and get baking!

Ingredients

• Apples – Peeled, cored and cut into small ¼-inch cubes.
• Dark brown sugar – Dark brown sugar has more molasses in it than regular brown sugar. You can use regular or even light brown sugar if that’s all you have.
• Ground cinnamon – The fresher, the better! 
• Butter – I always cook with salted butter. If you use unsalted butter, add ½ teaspoon of salt to the dry batter.
• Granulated sugar
• Eggs – You’ll need 2 large eggs.
• Vanilla extract – Real or artificial vanilla extract is fine.
• All purpose flour
• Baking powder – Make sure it’s not expired! Check out these hacks to making a baking powder substitute.
• Milk – Whole milk or whatever you have on hand.
• Sour cream – Full-fat sour cream bakes best.
• Powdered sugar – Also called icing or confectioners sugar. If yours has lumps in it, press it through a fine mesh sieve first.
• Pinch of salt – For the glaze. It makes all the difference!

How to Make Apple Fritter Bread

1. Preheat oven to 350. Spray a loaf pan with nonstick cooking spray and set aside.
2. Combine the chopped apples, 2 tablespoons of dark brown sugar, and 1 teaspoon ground cinnamon in a bowl. Drizzle 1 teaspoon of melted butter over the top and mix.
3. Combine 1/2 cup brown sugar and remaining cinnamon in a small bowl and mix.
4. Cream the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, or use an electric hand mixer.
5. Add the eggs one at a time and mix in between each, scraping down the sides as needed. Add the vanilla and mix.
6. Whisk the milk and sour cream together in a bowl or measuring cup.
7. Combine the flour, baking powder, and salt in a large bowl, then add it to the creamed butter and sugar. Mix on low and drizzle in the milk and sour cream mixture. Mix until just combined, scraping down the bowl as needed.
8. Transfer half the batter to the bottom of the prepared loaf pan and smooth it out. Top with half the apples and half the brown sugar-cinnamon mixture.
9. Top with the remaining batter, the rest of the apples, and the remaining cinnamon sugar.
10. Bake until golden brown, and an inserted knife comes out mostly clean. About 50 minutes.
11. Meanwhile, make the glaze by mixing the powdered sugar, 1 tablespoon of milk, and 1/2 teaspoon of vanilla extract until smooth.
12. Cool the cake on a wire rack until completely cool. Turn it out of the pan and drizzle with the glaze.

Step By Step Process

Chef Jenn’s Recipe Notes

• Any kind of apples can be used to measure 2 heaping cups of diced apples. Finely dice them to ensure they’re not too chunky.
• An offset spatula is a great tool to help spread the batter out evenly, but a small spatula will also work.
• For a stunning glaze, use a piping bag or the tip cut off a zipper-top sandwich bag to create a zigzag pattern.
• Let the bread cool completely before glazing to prevent the glaze from melting.

Serving Suggestions

Apple Fritter Bread pairs beautifully with a cup of coffee or tea for a delightful breakfast or brunch. It can also be a sweet ending to a meal, perhaps served with a dollop of whipped cream or a scoop of vanilla ice cream. For a wholesome treat, pair it with a glass of milk or a bowl of fresh fruit.

Storage

If you happen to have leftovers (there are never any in my house), wrap them tightly in plastic wrap and pop them into the fridge for 3-4 days. This bread also freezes beautifully. Wrap it tightly in plastic wrap and then foil, and store it in the freezer for up to three months. Thaw at room temperature before serving.