Do you love apple fritters, but don’t enjoy the process of making them? Well, then this Apple Fritter Bread is for you! This easy-to-make loaf loaded with apple-cinnamon flavor and topped with sweet, tangy icing will satisfy all of your cravings.
Apple Fritter Bread
Today I am beyond thrilled to be back with my Tastes of the Season blogger friends. Each of us is sharing one of our favorite fall apple-inspired recipes. As you’ve probably figured out, my contribution to this recipe fest is Apple Fritter Bread. At the end of this post, you’ll find four more incredibly tasty fall apple desserts that you’re also going to want to make.
Here on Inspired by Charm, we love quick bread. As I was looking through my recipe archives, I realized I didn’t have an apple-inspired quick bread, so I swiftly solved that by baking up this delicious Apple Fritter Bread. And it’s just in time for the fall season.
As much as I LOVE an apple fritter, they can be a bit daunting and time-consuming to make. (Still totally worth it though.) This Apple Fritter Bread is the perfect substitute for when that apple fritter craving strikes and you don’t have the time or energy for a more complicated recipe.
This bread is loaded with two cups of apples, ground cinnamon, rich brown sugar, and topped with sour cream-based icing. The creamy tanginess pairs beautifully with this loaf.
What I love about this quick bread (or any quick bread for that matter) is that you can serve it any time of the day. It’s a great sweet for breakfast, a wonderful addition to brunch, a satisfying afternoon treat, and even a simple after-dinner dessert.
If you have a must-bake list for fall, you’re definitely going to want to add this one to your list.
As I mentioned above, this Apple Fritter Bread recipe is really straightforward to make, but I will still walk you through it step-by-step.
Kitchen Tools I Recommend for This Recipe:
Whether you’re wondering what equipment you’ll need for this recipe, curious about my favorite utensils, or if you’re just looking to stock your own kitchen, these are the kitchen tools I recommend for this recipe:
Want more? You can find the list of My Ultimate Kitchen Essentials HERE.
How to Make Apple Fritter Bread:
Begin by preheating your oven to 350 degrees F.
Line an 8 x 4 loaf pan with parchment paper and spray with baking spray. Set aside.
In a medium bowl, toss together the chopped apples, brown sugar, and cinnamon. Set aside. I’ve included a printable recipe card below for a full rundown of the recipe ingredients and instructions.
In another medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat together the granulated sugar and butter until combined. Then beat in the eggs one at a time. Next, beat in the milk and vanilla extract.
Add the flour mixture and stir with a spatula until just combined.
Add half of the batter to your prepared loaf pan, then top with half of the apple mixture.
Spread the remaining batter over the top, then top with the remaining apple mixture.
Gently pat the apples into the batter. Then use a butter knife to swirl the apples into the batter. (Two to three swirls are all you need.)
Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. (Cover the loaf with foil for the last 15-20 minutes of baking to prevent over-browning.)
Cool in the pan on a wire rack for about 10 minutes. Then use the parchment paper to lift the loaf from the pan. Cool completely on a wire rack.
In the meantime, prepare the icing by whisking together the sour cream, vanilla extract, and powdered sugar. Add in the milk, 1 teaspoon at a time, to achieve a drizzling consistency.
Drizzle your loaf with the icing before slicing and serving.
That’s it, my friends. This quick bread has the fall flavors perfected!
Looking for more apple-based recipes? Try these:
- German Apple Cake
- Aunt Maybe’s Apple Strudel
- Cream Cheese Apple Turnovers
- Apple Streusel Cake
- Cream Cheese and Apple Turnovers
- Apple Cranberry Slab Pie
My guess is that you have most, if not all, of these ingredients already in your refrigerator or pantry which means you can whip up this Apple Fritter Bread at a moment’s notice.
I hope you enjoy it as much as I do. Happy Baking!!
Tastes of the Season: Fall Apple Recipes:
- Apple Crumble Recipe with Oats by Ella Claire & Co.
- Old Fashioned Deep Dish Apple Pie by Handmade Farmhouse
- Apple Fritter Bread by Inspired by Charm (You are here!)
- Drizzled Caramel Apples by French Country Cottage
- GF/DF French Apple Tart- Tarte Tatin by Zevy Joy
Love these Recipes and Want More?
Join the IBC Mailing List to get all of my recipes, projects, and ideas sent straight to your inbox! I hope you’ll also join me on social media for daily updates and behind-the-scenes looks at my work and adventures.
Connect with Michael! Instagram // Facebook // Pinterest // Twitter
Have you tried this recipe? Follow me on Instagram, then share YOUR dish with #myIBC and tag @inspiredbycharm. It’s fun to see how folks are using recipes from IBC.
Apple Fritter Bread Recipe:
Apple Fritter Bread
Ingredients
- 1-2 granny smith apples - peeled, cored, chopped (2 cups)
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/3 cup butter - softened
- 2 eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/2 teaspoon vanilla
- 1 cup powdered sugar
- 3-4 teaspoons whole milk
Instructions
- Begin by preheating your oven to 350 degrees F.
- Line an 8 x 4 loaf pan with parchment paper and spray with baking spray. Set aside.
- In a medium bowl, toss together the chopped apples, brown sugar, and cinnamon. Set aside.
- In another medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat together the granulated sugar and butter until combined. Then, beat in the eggs one at a time. Next, beat in the milk and vanilla extract.
- Add the flour mixture and stir with a spatula until just combined.
- Add half of the batter to your prepared loaf pan, then top with half of the apple mixture.
- Spread the remaining batter over the top, then top with the remaining apple mixture.
- Gently pat the apples into the batter. Then, use a butter knife to swirl the apples into the batter. (Two to three swirls are all you need.)
- Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. (Cover the loaf with foil for the last 15-20 minutes of baking to prevent over-browning.)
- Cool in the pan on a wire rack for about 10 minutes. Then, use the parchment paper to lift the loaf from the pan. Cool completely on a wire rack.
- In the meantime, prepare the icing by whisking together the sour cream, vanilla extract, and powdered sugar. Add in the milk, 1 teaspoon at a time, to achieve a drizzling consistency.
- Drizzle your loaf with the icing before slicing and serving.
Video
Nutrition Facts
Our 3 apple trees are ready for picking —this will be my first baked good with them! Thanks for sharing, Michael!
Ohhhhhh, I can not wait to give this a try!! It looks amazing.
This is absolutely the best apple quick bread recipe I’ve ever made. Thank you, you’re the best! I love your blog!!
This looks incredible, can’t wait to make. Your blog is the best, Michael, and in a world of chaos, you bring so much joy to people. I look forward to every word you say and every pic you post.
Great fall recipe, thank you! I like things a little less sweet, so cut the granulated sugar down to 3/4 c and it was still awesome. It’s very pretty with the apple mixture on top!
I made this with gluten free/ dairy free swaps and it still turned out so delicious! My husband said it was the best quick bread I’ve ever made!
I made this over the weekend and it was AMAZING!!!
I made this bread and it is so delicious! New favorite!
Will this easily double? Also,using frozen apples, should they be completely thawed? Thanks
I haven’t tried doubling it, but I assume that will be fine. And yes, I would thaw the apples.
xo Michael
Amazing recipe. Easy and quick. I didn’t have the 8 x 4″ loaf pan, but made it in a regular 9 x 5″ once and it turned out great. Wonderful cinnamon-apple flavor – perfect for fall.