This soft apple fritter bread is filled with fresh apples and cinnamon sugar. It’s an easy fall quick bread recipe that’s perfect for breakfast, a snack, or dessert!
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Apple fritter bread is a fluffy cake with fresh apples and cinnamon sugar. This bread just tastes like fall! It’s topped with a simple three ingredient icing.
You can make this recipe with apples from apple picking or from the grocery store. t’s delicious!
If you’re looking for another delicious fall recipe, try my Pumpkin Loaf Cake, my Cinnamon Swirl Banana Bread, or my Apple Pop Tarts.
Jump to:
Why This Recipe Works
- The combination of cinnamon and apples makes this apple amish bread taste like an apple fritter!
- Apples become soft and 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. It uses pantry friendly ingredients just like my classic banana bread recipe.
- Just like my cinnamon apple muffins recipe, this apple bread is perfect with coffee in the morning, as a snack or dessert!
Ingredients
Below are some useful notes about some of the ingredients for this apple fritter bread recipe.
- 2 Apples: 2 medium sized apples. I prefer 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.
- 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 for both the bread and the icing.
- Sour cream: Use full fat, room temperature sour cream.
- Cinnamon: This cinnamon swirl apple fritter bread is full of cinnamon flavor just like my pumpkin spice olive oil cake!
- Ginger: I like to add ground ginger to the apple filling, but it’s optional. Ginger adds more depth of flavor just like it does in my recipe for apple turnovers with phyllo dough!
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.
- You can use 2% milk in place of whole milk.
Instructions
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 1/4 inch 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 and vanilla. Add in half the dry ingredients then mix in the milk and sour cream. Add the rest of the dry ingredients.
Step 5 (Photo 5 above). Spread half the batter into a loaf pan. Spread half of the apples evenly over top. Sprinkle half of the cinnamon brown sugar mixture over top.
Step 6: (Photo 6 above) Spread the rest of the batter on top. Top with the rest of the apples and the rest of the cinnamon brown sugar mixture.
Step 7: (Photo 7 above). Bake at 350 for 50-60 minutes. Cool before icing.
Step 8: (Photo 8 above). Combine the icing ingredients in a bowl. Drizzle icing over the cooled cake.
Recipe FAQs
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.
Expert Tips
Tip #1: You can use this with just one type of apple, but I recommend using two different types for 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.
More Recipes You’ll Love
Did you try this recipe or any other recipe on my website? Please leave a 🌟 star rating and 📝 comment below.
Don’t forget to tag me on Instagram, Facebook, and Pinterest!
Apple Fritter Bread
Ingredients
Cinnamon Sugar
- 1½ teaspoons cinnamon
- ⅓ cup brown sugar packed, light or dark
Apple Filling
- 2 cups apples about 2 medium apples, peeled, cored, and diced into ¼ inch cubes
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger optional
Bread
- 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
Icing
- ¾ cup powdered sugar
- 1½ tablespoon milk or heavy cream plus more if icing is too thick
- 1/4 teaspoon vanilla extract optional
Instructions
Cinnamon Sugar
- In a small bowl, stir to combine the brown sugar and cinnamon. Set aside.
Apple Filling
- Wash, peel, core and cut the apples into small cubes. Toss or stir them with the sugar, ginger (if using) and cinnamon. Set aside.
Apple Bread
- 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.
Icing
- 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!
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Lisa G
What an amazing recipe! This turned out delicious and perfect with a cup of Coffee.
Natalie
Thank you Lisa! So glad you enjoyed it!