This Apple Fritter Bread takes everything you love about a classic apple fritter, that sweet cinnamon-apple swirl and sticky glazed top, and turns it into an easy slice-and-serve loaf. You get all the cozy fall flavor without any deep frying, sticky hands, or hot oil to deal with.
The batter comes together in one bowl with simple pantry staples, so you don’t need any fancy equipment or special baking skills to pull this off. It’s the kind of recipe that makes your house smell like a bakery for under an hour, and one bite of that soft, apple-studded crumb with the sweet vanilla glaze on top will have everyone asking for the recipe. Plus, it’s just as good for breakfast with your coffee as it is for dessert after dinner.
Helpful Tips
- Chop your apples small: Cutting the apples into small, even pieces helps them cook through fully during baking and distributes that apple-cinnamon flavor into every single bite instead of leaving a few big chunks in one spot.
- Don’t overmix the batter: Once you add the flour, mix just until the dry streaks disappear. Overmixing develops the gluten too much and can leave you with a dense, tough loaf instead of a tender, moist one.
- Let the bread cool before glazing: If you pour the glaze over a warm loaf, it will melt right off and soak into the bread instead of setting up into that pretty, sweet coating. Give it time to cool completely on the wire rack first for the best glaze texture.
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Apple Fritter Bread
Ingredients
- 2 Granny Smith apples peeled, cored, and chopped
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1 large egg room temperature
- 1/3 cup granulated sugar
- 3 tablespoons vegetable oil
- 1/4 cup sour cream room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the glaze:
- 1 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 3 tablespoons milk or cream
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a loaf pan.
- In a bowl, combine the chopped apples, brown sugar, and cinnamon. Set aside.
- In a large mixing bowl, whisk together the egg, granulated sugar, vegetable oil, sour cream, and vanilla extract until well combined. Add the flour, baking soda, and salt. Mix everything together until completely incorporated.
- Fold 3/4 of the apple-cinnamon mixture into the batter. Pour it into your prepared loaf pan. Spread the remaining 1/4 of the mixture over the top.
- Bake for 50–55 minutes, or until a toothpick comes out clean.
- Cool the bread in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, vanilla extract, and milk until smooth.
- Pour the glaze over the bread before serving.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.