This soft apple fritter bread is packed and topped with fresh apples and cinnamon sugar. It’s an easy fall quick bread recipe that’s perfect for breakfast, a snack, or dessert!
This moist apple fritter bread is a fluffy vanilla cake layered and topped with fresh apples and cinnamon sugar. The combination of fresh apples and cinnamon sugar makes this bread taste like fall.
I love this cake anytime of the year. It’s especially yummy to make in the fall after going apple picking!
Why This Recipe Works
- It’s full of fall flavor and tastes like an apple fritter!
- Apples become soft and extra flavorful when they bake. For another treat with apples, try my phyllo dough apple turnovers.
- This country apple fritter bread doesn’t require any special tools and uses pantry friendly ingredients.
- My favorite way to enjoy this bread is with coffee in the morning preferably while looking out at colorful changing leaves! It’s also a super satisfying snack or dessert.
Below are some useful notes about some of the ingredients for this apple fritter bread recipe.
- 2 Apples: You’ll need 2 medium sized apples. Apples add tangy flavor and sweetness. I like to use one Granny Smith and one Honeycrisp, but you can use any baking apples. Wash, peel, core and diced into small cubes. Try my apple coffee cake for another delicious apple recipe!
- Eggs: Use 2 large, room temperature eggs. Eggs add flavor, structure and moisture to the bread.
- Brown sugar: Use light or dark brown sugar. Make sure your brown sugar is fresh and free of lumps.
- Milk: Use room temperature whole milk. We’ll use milk in the bread and the icing.
- Sour cream: Use full fat, room temperature sour cream.
- Powdered sugar: Powdered sugar is mixed together with milk for the icing.
- Cinnamon: This cinnamon swirl apple fritter bread has cinnamon sugar in the middle of the bread and on top!
- Ginger: I like to add a little ground ginger to the apple filling, but this is optional. Ginger adds more depth of flavor. I love adding a hint of ginger to apple recipes. My phyllo dough apple turnovers recipe is made with a touch of fresh ginger!
Please see recipe card below for full list of ingredients.
Substitutions & Variations
- Use unsweetened plain full fat Greek yogurt as a substitute for sour cream.
- Swap in a pinch of ground nutmeg in place of the ground ginger.
Step 1: (Photo 1 above) In a small bowl, stir to combine brown sugar and cinnamon.
Step 2: (Photo 2 above) Wash, peel, and dice the apples into small cubes. Stir or toss apples with brown sugar and cinnamon. Set aside.
Step 3: (Photo 3 above). Beat the butter and granulated sugar together with an electric mixer in a large bowl until light and fluffy.
Step 4: (Photo 4 above) Mix in the eggs one at a time followed by the vanilla extract. Mix in half the dry ingredients followed by the milk and sour cream. Add the rest of the dry ingredients and mix until just combined. Avoid overmixing.
Step 5 (Photo 5 above). Spoon half the batter into a loaf pan. Spread half of the apples evenly over top of the batter. Sprinkle with half of the cinnamon brown sugar mixture.
Step 6: (Photo 6 above) Spread the rest of the batter on top. Top with the rest of the apples followed by the rest of the cinnamon brown sugar mixture.
Step 7: (Photo 7 above). Bake at 350 for 50-60 minutes until the cake is a toothpick comes out mostly clean inserted in the center of the cake. Cool completely before icing.
Step 8: (Photo 8 above). To make the icing, add the powdered sugar to a bowl. Whisk in the milk until desired consistency is achieved. Drizzle icing over the cooled cake.
My favorite apples to make this recipe for apple fritter bread are Granny Smith and Honeycrisp.
Store the bread in an airtight container in the refrigerator for up to 5 days.
Tip #1: It’s fine to use just one type of apple in this bread, but my preference is to use two different types. Using more than one type will add more flavor. My favorite apples to bake with is McIntosh, Granny Smith, and Honeycrisp.
Tip #2: I wouldn’t recommend baking with red delicious apples. They have a mild flavor and can be mealy.
Tip #3: Avoid overmixing. Mix the batter just enough that the dry ingredients are combined with the wet. Stop mixing as soon as you no longer see any bits of flour.
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Apple Fritter Bread
- 1½ teaspoons cinnamon
- ⅓ cup brown sugar packed, light or dark
- 2 cups apples about 2-3 medium apples, peeled, cored, and diced in small cubes, use Granny Smith and/or Honeycrisp or any baking apples
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon ginger optional
- ½ cup unsalted butter room temperature
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1½ teaspoons vanilla extract
- 1½ cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup whole milk room temperature
- ⅓ cup full fat sour cream room temperature
- ¾ cup powdered sugar
- 1½ tablespoon milk or heavy cream plus more if icing is too thick
- 1/4 teaspoon vanilla extract optional
- In a small bowl, stir to combine the brown sugar and cinnamon. Set aside.
- Wash, peel, core and cut the apples into small cubes. Toss or stir them with the sugar, ginger (if using) and cinnamon. Set aside.
- Preheat oven to 350 F. Grease and line a 9×5-inch pan or a 8×4-inch loaf pan* with parchment paper. Leave excess paper along two sides to make it easier to remove the bread once baked.
- In a medium sized mixing bowl, whisk to combine the dry ingredients and set aside.
- In a large bowl or in the bowl of an electric mixer, mix the butter and granulated sugar on medium speed until light and fluffy, about 2 minutes.
- Mix in the eggs one at a time followed by the vanilla. Mix in half the dry ingredients til just combined. Add the sour cream and the milk and beat until combined. Mix in the rest of the dry ingredients until just combined.
- Spread half the batter into the prepared pan. Spread half of the cinnamon apples over the batter. Sprinkle half of the cinnamon sugar over the apples. Spread the rest of the batter over top. Spread the rest of the apples followed by the rest of the cinnamon sugar over top.
- Bake for 45-60 minutes* or until a toothpick comes out clean when inserted in the center. Allow cake to cool in pan for ten minutes and then turn it out to cool on a rack. Once completely cool, drizzle with icing if desired.
- In a medium sized bowl, sift the powdered sugar. Add the milk and vanilla and use a whisk or spoon to combine. Drizzle the icing over the cooled cake and enjoy!
Please note that nutritional values are created by an online calculator and should only be used as an estimate.