Apple Fritter Bread
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!
Prep Time25 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 25 minutes mins
Course: Baking, Quick Breads
Cuisine: American
Diet: Vegetarian
Servings: 16 servings
Calories: 0.5kcal
Cinnamon Sugar
- 1½ teaspoons cinnamon
- ⅓ cup brown sugar packed, light or dark
Apple Filling
- 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
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
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.
Apples: Granny Smith and/or Honeycrisp are recommended. Use any type of baking apples you like. Cut apples into small cubes. Make sure not to cut them too big. If apples are large cubes, they may not bake fully.
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.
Baking time:* Baking time will vary depending on the type of apples you use, the size of your pan as well as the oven you use. Keep an eye on your bread starting at around 40 minutes. Be careful not to open the oven unless necesary and avoid overbaking your bread. Bake until the bread is mostly golden brown on top and a toothpick comes out mostly clean (a few crumbs are okay).
Storage: Store bread in an airtight container in the fridge for up to 5 days. Serve leftover slices at room temperature or microwave for a few seconds before enjoying.
Recipe adapted from Kim Lange's Food Network Awesome Country Apple Fritter Bread.
Serving: 1serving | Calories: 0.5kcal | Carbohydrates: 0.2g | Protein: 0.01g | Fat: 0.003g | Saturated Fat: 0.001g | Monounsaturated Fat: 0.001g | Sodium: 0.02mg | Potassium: 1mg | Fiber: 0.1g | Sugar: 0.004g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 2mg | Iron: 0.02mg