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- Apple Fritter Bread
Apple Fritter Bread
This apple fritter bread has all the scrumptious flavors of an apple fritter in an easy quick bread! Made with fresh juicy apples, a super moist vanilla cake and layers of cinnamon sugar, this fall quick bread is a major crowd pleaser.
Apple Fritter Bread
If you love eating a donut, but don’t want to do all the work of making homemade donuts, you have found your people. This girl LOVES an apple fritter (who doesn’t?!), but making them at home can be time consuming and messy. Which is where this apple fritter bread comes in. It takes all the delectable, juicy fall flavors of an apple fritter and makes them into an easy quick bread.
Ingredients for apple fritter bread
While you’ll need a few different bowls to put together all the components of this apple fritter bread, your ingredient list calls for fall baking staples like brown sugar, cinnamon, and in-season apples. If you have any questions about substitutions always feel free to leave a comment below and I’ll help you out!! Here’s your shopping list:
- Apples
- Ground Cinnamon
- Unsalted Butter
- Granulated Sugar
- Dark Brown Sugar
- Powdered Sugar
- Eggs
- Milk
- Sour Cream (or yogurt!)
- All-Purpose Flour
- Baking Powder
- Salt
Our tricks for perfectly moist apple fritter bread
We’ve already made this delicious apple quick bread 4 times this fall (hehe), so you can trust that we have allllll the tricks to make sure you have the best apple fritter bread experience you could possibly have. I know there are a few different components, but it actually comes together so easily!
- Don’t over mix the batter: I know we’ve been through this before, but I just have to say it every time. Overmixing your batter will cause more gluten to develop which can lead to a tough, dry bread–not what you want obviously. Once you add the flour in, only mix your batter until it is just combined! Your bread will have the most lovely, soft, moist crumb!
- If you can get it, use dark brown sugar: If you’re in a pinch light brown sugar also get the job done, but dark brown sugar will give your bread a beautifully deep caramel flavor and color!
- Don’t over bake your bread: An over baked dessert is a dry dessert. Sad. All ovens and can be different so be sure to keep an eye on your bread in the last 10 minutes of cooking so you can take it out as soon as a knife comes out mostly clean and the bread is golden brown all over!
How to store apple fritter bread
We always like to store desserts with fruit in them in the fridge to keep them fresh as long as possible. When baked fruit sits out at room temperature it can get a little funky and mushy, so we recommend keeping your apple fritter bread covered tightly in the fridge. When you’re ready for a slice, you can pop it in the microwave or oven to heat it up!
Happy fall baking, my friends!
XXX
PrintApple Fritter Bread
- Prep Time 30 minutes
- Cook Time 55 minutes
- Total Time 1hr 25mins
- Yield 16 servings
- Category Dessert
- Method oven
- Cuisine American
Apple Fritter Bread
This apple fritter bread has all the flavors of an apple fritter. Juicy apples, vanilla cake and layers of cinnamon sugar make this fall quick bread a hit!
- Prep Time 30 minutes
- Cook Time 55 minutes
- Total Time 1hr 25mins
- Yield 16 servings
- Category Dessert
- Method oven
- Cuisine American
Ingredients
for the cinnamon apples
- 2 apples, peeled, cored and cut into small cubes (we used Granny Smith)
- 2 tablespoons (28g) packed dark brown sugar
- 1 teaspoon ground cinnamon
for the cinnamon sugar
- 1/3 cup (71g) packed dark brown sugar
- 2 teaspoons ground cinnamon
for the bread
- 1/2 cup (113g) unsalted butter, at room temperature
- 2/3 cup (140g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 (192g) cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup (80g) milk
- 1/3 cup (80g) sour cream or Greek yogurt
for the glaze
- 1/2 cup (60g) powdered sugar
- 1 tablespoon (15g) milk
- 1/4 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper on all sides and set aside.
- First, make the cinnamon apples and cinnamon sugar. Combine the chopped apples, 2 tablespoons dark brown sugar and 1 teaspoon ground cinnamon together in small bowl and toss to combine. Set aside.
- Next, make the cinnamon sugar. Combine the 1/3 cup brown sugar and cinnamon together in a small bowl and stir to combine. Set aside.
- Next, make the bread. In a stand mixer fitted with the paddle attachment, combine the butter, and granulated sugar. Beat on medium speed until light and fluffy.
- Use a silicone spatula to scrape down the sides of the bowl. Add the eggs one at a time and beat at low speed, scraping down the bowl between each addition. Add the vanilla extract and mix well.
- In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, add half the dry ingredients and mix slightly. Next add the milk and sour cream and mix slightly. Last, add the second half of dry ingredients and mix until just combined and no streaks of flour remain.
- Use a silicone spatula to transfer half the batter into the prepared loaf pan and spread into an even layer. Top with the half the cinnamon apples and sprinkle with half of the brown sugar. Spoon the remaining half of the batter over the apples, using a silicone spatula to spread into an even layer. Top with the remaining apples and cinnamon sugar.
- Bake until the cake is golden brown all over and a butter knife inserted into the center of the loaf comes out clean, 50 to 55 minutes. Let cool.
- While the loaf cools, make the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Once the loaf is cool, drizzle with the glaze and serve!
- Prep Time 30 minutes
- Cook Time 55 minutes
- Total Time 1hr 25mins
- Yield 16 servings
- Category Dessert
- Method oven
- Cuisine American
Can i used almond unsweetened milk?
Hi Eileen! You can!! An unsweetened dairy or non-dairy milk works well 🙂
What if I don’t have any kind of mixer ?
You can make these by hand as long as you get the butter to a true room temperature! It’s a bit of arm workout but doable!
When you’ve made this, did you use sour cream or Greek yogurt? I know it says you can use either but I wanted to know which you use for best results. I also wanted to ask if this recipe could be made with light sour cream? does this recipe need full fat milk or can 2% be used with same quality results?
The bread will taste richer with full fat sour cream/milk, but it’s still delicious with 2% and greek yogurt. I’ve actually never tried it with light sour cream but I think it would be fine!