Heavenly Apple Fritter Bread

This country-style apple fritter loaf cozies up classic apple sweets with softness, a cinnamon swirl through the middle, chunky apples, and a drizzly glaze on top. It’s pure comfort to enjoy with your favorite mug when the weather gets chilly.

I made this for the folks on my block for a morning get-together. Not a bite was left. Now everyone asks for it whenever fall rolls back around—it's my number-one bake for giving and sharing.

Tasty Ingredients

• Nonstick spray: keeps your loaf from sticking and popping out clean
• All-purpose flour: gives structure but doesn't turn things heavy Sift ahead for a soft loaf
• Milk or almond milk: makes your batter smooth and airy Use whole milk for more richness or almond if you want a nutty note
• Light brown sugar: adds a molasses kick for the swirl of cinnamon
• Butter: adds rich flavor and tenderness in every mouthful Use the real stuff!
• Eggs: do the heavy lifting for texture and fluff
• Baking powder: helps your loaf poof up tall and tasty Keep it fresh for best results
• Salt: brings out all the flavors Never skip it, even if it's just a pinch
• Powdered sugar: whips up into a silky glaze that soaks into the top
• Granulated sugar: sweetens each crumb and keeps everything moist
• Vanilla extract: wraps up the flavors with that warm, bakery vibe Pure vanilla upgrades it all
• Ground cinnamon: the must-have for fritter flavor Use a new jar for the best smell
• Apples: turn soft but still hold their shape—Granny Smith and Gala are both winners

Easy Step Guide

Serve It Up:

Slice and enjoy it while it's nice and fresh. The combo of apples and cinnamon will fill your space with the best smell.

Glaze and Cool:

Let your loaf chill in the pan ten minutes so it settles, then lift onto a rack. In a bowl, mix powdered sugar and just enough milk to make a pourable glaze. Drizzle over the cooled loaf for a glossy, sweet topping.

Bake Time:

Put the pan into your hot oven set to 350°F. Bake between fifty and sixty minutes till the top is golden, your house smells awesome, and a tester comes out pretty clean. Keep an eye on it at the fifty-minute mark.

Build the Layers:

Scoop half the batter in the loaf pan. Add half your cinnamon sugar and toss on half your sugared apples. Repeat with the rest. Give it a swirl with a butter knife for those pretty streaks.

Put Together the Batter:

Alternate pouring in the dry mix and milk till both are blended, starting and ending with dry. Stir gently and stop once it's just combined so you don't end up with a tough bread.

Combine Dry Stuff:

In another bowl, lightly blend together flour, baking powder, and a little salt. This makes sure every bite is even.

Cream Sugar and Butter:

Beat softened butter and left-over granulated sugar in a big bowl so it looks pale and fluffy. This step gives you a soft loaf! Drop in eggs one at a time, mixing as you go. Add in vanilla for that classic bakery taste.

Mix Apples and Cinnamon Sugar:

Stir brown sugar and cinnamon together in a small bowl. In a separate bowl, toss peeled, chopped apples with two tablespoons granulated sugar. Set both aside for layering later.

Get the Pan Ready:

Spray a 9x5 loaf pan really well so nothing sticks. Make sure the bottom and sides are covered for easy removal after baking.

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I look forward to the crunchy, glazed top—it's where the sweet icing sinks right into the swirl. Around here, the family always goes for the end pieces since they're extra crisp and sugary. We've even started baking little mini versions to hand out during holiday time!

Storing It

Once it’s cooled off, wrap tightly with foil or plastic so it stays moist at room temp for couple days. Want it to last? Place slices in a sealable container in your fridge for up to a week. If you have extras, wrap and freeze slices separately—let thaw at room temp or pop in the toaster when you're ready for a treat.

Switch It Up

No apples? Pears or firm peaches fill in just fine. You can also do half whole wheat flour for a sturdier loaf. Go dairy free by swapping in plant butter and any non-dairy milk. Add a little orange zest to your glaze for a punch of brightness.

Serving Ideas

This loaf's great alone but shines on a brunch table next to coffee. Take it up a notch with vanilla ice cream or a scoop of whipped cream after dinner. Toast slices in your oven for a fast breakfast. If there's any left, use it for bread pudding—so good!

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Homestyle Tradition

Apple fritters go way back in American kitchens, brought over by Dutch bakers who made spiced apple treats way back when. This loaf pulls from those county fair fried fritters but bakes up for an easier, lighter spin. You get all those throwback fall feels in one pan!

Common Questions

→ How do you keep the bread moist?

Go with fresh apples and don't leave it in the oven too long. Let the loaf cool before you slice so it holds onto that moisture.

→ Can you use other types of apples?

Definitely! Pretty much any apple works. Tart ones like Granny Smith or sweet Honeycrisp both give great flavor and bite.

→ Is it possible to make it dairy-free?

For sure! Just swap in almond milk where you'd use regular milk, and grab a plant-based butter if you're skipping dairy.

→ What’s the best way to store leftovers?

Once it's cool, pop the slices into something airtight and leave on the counter for up to three days, or chill in the fridge if you want them to last even longer.

→ How do you achieve the perfect glaze?

Start by adding a little milk at a time to powdered sugar until you get a smooth, pourable mix. Pour it over the cool loaf, and it'll set up just right.

→ Can this bread be frozen?

Yep, once it's cooled off, wrap it up tight and freeze for three months tops. When you thaw, let it sit overnight and add some fresh glaze before eating.