This simple and delicious apple fritter bread combines all the warm flavors of an apple fritter donut without all the work. The perfect way to welcome apple season!
APPLE FRITTER BREAD
Apple fritters have always been one of my favorite donuts, but I have never wanted to attempt making them myself because I hate frying things. This bread has become the perfect solution to that and I am sure you will love it just as much!
This is such an easy quick bread recipe that you can have ready in about an hour, and most all ingredients are staples that you should have on hand! If you don’t have a granny smith apple, any apple will do, but the more tart the better for this to have the flavor shine through.
INGREDIENTS NEEDED TO MAKE THIS QUICK BREAD
- Large Apple
- Brown Sugar
- Cinnamon
- Flour
- Baking Powder
- Salt
- Sugar
- Butter
- Eggs
- Vanilla
- Milk
- Powdered Sugar
HOW TO MAKE APPLE FRITTER BREAD
- Preheat oven to 350°F. Coat a 9×5 inch loaf pan with cooking spray. Line the bottom and up the short sides with parchment paper. Spray again. Set aside.
- Peel and dice apple, mix in a small bowl with brown sugar and cinnamon. Set aside.
- In a medium size bowl whisk together flour, baking powder and salt. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment combine the butter and granulated sugar on medium speed for 2 minutes. Add in the eggs one at a time and vanilla and mix until blended, scraping the sides of the bowl as necessary.
- Mix in dry ingredients, being careful not to over mix, and then stir in milk until just combined.
- Pour half of the batter into the prepared pan. Distribute half of the apple mixture on top of the batter. Pour remaining batter on top followed by remaining apples.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10-15 minutes, then gently run a knife around the edges of the pan to loosen the loaf. Remove the bread from the pan onto a wire rack to cool completely before glazing.
- While the bread is cooling you can make the glaze by combining cinnamon, powdered sugar and milk together with a whisk. Drizzle over bread when cooled.
WHICH APPLES ARE BEST FOR THIS APPLE FRITTER BREAD
I like to use granny smith apples if I can when making this bread, but if you don’t have I wouldn’t let it stop you. Here are some other apples that would be great to make this bread.
- Honeycrisp Apples
- Pinklady Apples
- Fuji Apples
- Braeburn Apples
- Envy Apples
- Gala Apples
HOW TO STORE BREAD
While I believe this bread is best eaten warm, it does stay moist and fresh for a few days because of the apples in it. I would store it in an airtight container for a few days. Or it can be stored in an airtight container or bag in the freezer for a few months. Sometimes I will slice it and then individually wrap the slices and freeze for a quick on the road breakfast for my kids before school.
If you are a fan of quick breads you should also try my Sour Cream Banana Bread.
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Apple Fritter Bread
Ingredients
For the bread:
- 1 large tart apple, peeled and diced I used granny smith
- ¼ cup brown sugar
- 1 tsp cinnamon
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- 6 tbsp butter room temperature
- 2 large eggs room temperature
- 2 tsp vanilla
- 1/2 cup milk room temperature
Cinnamon Glaze:
- ¼ tsp cinnamon
- ½ cup powdered sugar
- 1 tbsp milk
Instructions
- Preheat oven to 350°F. Coat a 9×5 inch loaf pan with cooking spray. Line the bottom and up the short sides with parchment paper. Spray again. Set aside.
- Peel and dice apple, mix in a small bowl with brown sugar and cinnamon. Set aside.
- In a medium size bowl whisk together flour, baking powder and salt. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment combine the butter and granulated sugar on medium speed for 2 minutes. Add in the eggs one at a time and vanilla and mix until blended, scraping the sides of the bowl as necessary.
- Mix in dry ingredients, being careful not to over mix, and then stir in milk until just combined.
- Pour half of the batter into the prepared pan. Distribute half of the apple mixture on top of the batter. Pour remaining batter on top followed by remaining apples.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10-15 minutes, then gently run a knife around the edges of the pan to loosen the loaf. Remove the bread from the pan onto a wire rack to cool completely before glazing.
- While the bread is cooling you can make the glaze by combining cinnamon, powdered sugar and milk together with a whisk. Drizzle over bread when cooled.
This bread was fantastic! Really moist and the apple chunks really add to the texture and flavor! I used gluten free flour and you would never know the difference!
This has become a fall repeat in our house. Delicious!