Apple Fritter Bread Recipe
Apple Fritter Bread is a decadent treat packed with layers of sweet, cinnamon-spiced apples in a soft and moist quick bread. Drizzled with vanilla glaze, it's reminiscent of a favorite donut-shop fritter. Perfect for morning coffee or always with tea.
Servings: 8 servings
Calories: 384kcal
Ingredients
Bread
- 1/2 cup butter softened (1 stick)
- 2/3 cup granulated sugar
- 2 large eggs
- 3 tablespoons sour cream
- 1 teaspoons vanilla extract
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
Streusel
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
Apple Filling
- 1 large apple peeled, cored and chopped
- 1 teaspoon cinnamon
- 1 tablespoon granulated sugar
Vanilla Glaze
- 1/2 cup powdered sugar
- 1 tablespoon milk or as needed for consistency
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350F and grease an 8.5x4.5x2.5-inch loaf pan with non-stick cooking spray.
- Make the Streusel: In a small mixing bowl combine the brown sugar and cinnamon; set aside.
- Prep the Apples: Peel and chop the apple into small pieces - about 1/4-inch. In a small bowl, toss with cinnamon and sugar; set aside.
- Using an electric mixer or stand mixer, cream together the butter and granulated sugar until light and fluffy. Then beat in the eggs, sour cream, and vanilla until just combined. Fold in the flour, baking powder, and salt until just combined, then stir in the milk until smooth.
- Pour half of the batter into the prepared loaf pan and spread out evenly. Be sure to spread the batter into the corners of the loaf pan too. Add 1/2 of the apple filling to the top of the batter in the pan. Spoon the remaining batter over the apples, smoothing and spreading until the apples are covered.
- Top with remaining chopped apples and evenly sprinkle the streusel over the top.
- Bake for 45 to 55 minutes, or until the top is slightly domed and a toothpick inserted in the center comes out clean. During the last 10 minutes of baking, loosely tent a sheet of foil over the top to prevent over-browning. Cool in the loaf pan for at least 30 minutes before turning out onto a rack to cool completely.
Glaze
- Combine powdered sugar, milk, and vanilla in a small bowl. Whisk together until smooth, adding additional milk if necessary to reach the desired consistency. Drizzle over the cooled bread before slicing and serving.
Notes
- Apples: Use crisp-firm apples (Honeycrisp, Fuji, Gala) diced small so they hold shape and give juicy pockets of apple.
- Spice Mix: Toss apples with sugar + cinnamon before layering—this keeps the spice even and prevents bland apple pockets.
- Streusel: Mix brown sugar and cinnamon until sandy; lightly press the streusel on top so it adheres but doesn’t compact.
- Butter & Creaming: Cream softened butter and sugar until light and fluffy (2–3 minutes); this aerates the batter, resulting in a tender crumb.
- Sour Cream Swap: Greek yogurt (full-fat) can replace sour cream 1:1 with similar moisture and tang.
- Pan Size: An 8.5×4.5-inch loaf pan gives the best height. If using a 9×5, start checking doneness a few minutes earlier.
- Storage: Wrap and store at room temperature up to 4 days. For longer storage, freeze slices (well-wrapped) up to 2 months; thaw at room temp.
- Muffin Option: Fill liners halfway, layer apples and a pinch of streusel, then top lightly with batter. Bake at 375°F for ~20–25 minutes.
Nutrition
Serving: 1g | Calories: 384kcal | Carbohydrates: 59g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 376mg | Fiber: 2g | Sugar: 37g