Apple fritter bread has all the flavor of the donut shop classic — without the deep fryer. Soft, cinnamon-swirled bread packed with fresh apples. Topped with a sweet vanilla glaze. Breakfast or dessert? Both. Make two loaves.
Ingredients
Makes 1 loaf.
For the Bread:
- 1½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) sour cream or Greek yogurt
- 2 medium apples (Granny Smith or Honeycrisp), peeled and diced
For the Cinnamon Swirl:
- ⅓ cup (65g) brown sugar
- 1 tbsp cinnamon
For the Glaze:
- ½ cup (60g) powdered sugar
- 1-2 tbsp milk or apple cider
- ¼ tsp vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment.
Step 2: Mix Dry & Wet
- Whisk flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla. Mix in sour cream. Gradually add dry ingredients. Fold in diced apples.
Step 3: Layer & Swirl
- Mix brown sugar and cinnamon for the swirl.
- Layer half the batter in the pan. Sprinkle with half the cinnamon sugar. Repeat with remaining batter and cinnamon sugar. Swirl with a knife.
Step 4: Bake
- Bake 50-60 minutes until a toothpick comes out clean. Cool 15 minutes in pan, then transfer to a wire rack.
Step 5: Glaze & Serve
- Whisk powdered sugar, milk, and vanilla. Drizzle over warm bread. Slice. Devour.
Summary
Prep Time: 15 min | Bake Time: 60 min | Total: 1 hour 15 min
Yield: 1 loaf | Difficulty: Easy
Storage Notes
Counter (airtight): 4 days. Freezer: 3 months (un-glazed). Thaw and glaze before serving. This bread actually tastes even better on day two — flavors deepen overnight.
