Recipe adapted from Kim Lange's Food Network Awesome Country Apple Fritter Bread.
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!
Servings: 16 servings
Calories: 0.5kcal
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
- 2¼ 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 (Optional)
- 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 2-3 minutes. Scrape down the sides and bottom of the bowl about halfway through mixing to make sure everything gets aerated evenly.
- 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 completely on a rack. Once completely cool, drizzle with icing if desired.
Icing (Optional)
- 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!
Video
Notes
Apples: Granny Smith and/or Honeycrisp are recommended. Use any type of baking apples you like. Cut apples into small cubes, about 1/4 inch cubes. Make sure not to cut them too big. If apples are large cubes, they may not bake fully.
Mixing butter and sugar: If the butter/sugar isn’t creamed enough, you lose air in the batter, which can lead to a flatter loaf. It should look pale in color and fluffy before adding the eggs. If it looks dense or still buttery, keep mixing in 30-second increments until it’s visibly lighter. Overmixing here can cause the batter to collapse later, so stop as soon as it’s fluffy.
Avoid overmixing dry ingredients: 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 45 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).
Cool before icing or slicing: Let bread cool 10–15 minutes in the pan, then remove it and finish cooling completely on a wire rack (about 1–2 hours) so it doesn’t fall apart when sliced or so the icing doesn't melt.
Storage: Store the cooled apple bread in an airtight container or wrapped in plastic wrap at room temperature for 1–2 days or in the fridge for up to 5 days. If you added icing, it’s best to ice slices as you eat them to avoid sogginess. To freeze, wrap the loaf in plastic and foil or a freezer-safe bag for up to 2–3 months. Drizzle icing after thawing to maintain texture.
Nutrition
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
