Easy Homemade Apple Fritter Bread
Enjoy the warm, sweet flavors of apple fritters in quickbread form for a simple breakfast or dessert.
Homemade apple fritter bread is easier to make than you think! Chunks of apples, warm cinnamon, and a decadent glaze make this a recipe that’s sure to become a fall tradition in your home.
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When apple season rolls around, I love making all sorts of baked goods and treats with the abundance of fresh apples.
This country apple fritter bread is one of those classic recipes that highlights the sweetness of the apples with hints of warm cinnamon and brown sugar, creating a sweet quickbread that’s full of flavor.
Then it’s topped with a delicious powdered sugar icing that really enhances the flavors and makes it feel even more special.
It’s similar to what you might find at an Amish market or local farmer’s market this time of year. It can double as breakfast or dessert, and goes perfectly with a hot cup of coffee or tea.
More Apple Recipes for Fall:
- Baked Apple Fritters
- Spiced Apple Butter Bread
- Country Apple Cake
- Apple Cider Donut Bundt Cake
- Shortcut Apple Cake (with Cake Mix and Pie Filling)
What Type of Apples to Use
I personally prefer to use Granny Smith apples in this recipe, because their tart flavor works well when baking.
However, I’ve also used Honeycrisp and Cosmic Crisp, which I find are great options, too.
I don’t love using milder apples in this recipe (like golden delicious or red delicious), but ultimately, you can use whatever you have on hand and it will still be tasty!
How to Make Apple Fritter Quickbread
It’s really easy to make this sweet apple bread.
Ingredients You’ll Need
- Apples (I prefer Granny Smith)
- Sugar
- Cinnamon
- Vegetable oil
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Powdered sugar
- Heavy cream
How to Make It:
Find the full printable recipe available below
Prep the apples. First, you’ll peel and dice some apples, then toss them with some cinnamon and sugar. Set aside.
Make the batter. Then, you’ll use an electric mixer to combine vegetable oil, sugar, eggs, and vanilla extract.
Gradually add in the dry ingredients, mixing just until combined, the add half of the batter to a greased loaf pan.
Layer and bake. Then, you’ll add half of the apples over the batter, followed by the remaining batter, and finishing with the remaining apples on top.
Gently press the apples down into the batter a little bit, then bake for about 65-75 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Ice the loaf. Once the loaf has cooled completely, whisk together some powdered sugar and heavy ream to make a glaze.
Spoon the icing over the top of the cooled loaf, letting it run down the sides of the loaf a little bit.
Then slice and serve!
Notes and Adaptations:
- Using heavy cream in the icing gives a thicker, richer icing. If you don’t have heavy cream on hand, you can substitute milk instead, but the icing will be a bit thinner.
- I prefer Granny Smith apples in this recipe, but feel free to use whatever you have on hand!
Recommended Equipment:
Apple Fritter Bread
Ingredients
For the Apples:
- 2 cups peeled and finely diced Granny Smith apples
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
For the Batter:
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
For the Glaze:
- 3/4 cup powdered sugar
- 2-3 tablespoons heavy cream
Instructions
- Preheat oven to 350F and grease an 8×4" loaf pan. Set aside.
- In a small bowl, combine apples, sugar, and cinnamon. Stir to coat, then set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand mixer), add vegetable oil and sugar. Mix on low speed to combine.
- Add eggs and vanilla extract, mixing to incorporate.
- In a separate small bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. The batter will be somewhat thick.
- Add half of the batter to the prepared loaf pan. Sprinkle half of the apples on top of the batter.
- Add the remaining half of the batter, followed by the remaining half of the apples. Gently press the top apples into the batter.
- Bake in preheated oven for about 65-75 minutes, or until a toothpick inserted in the center of the pan comes out clean.
- Remove pan from oven and let the loaf cool in the pan for about 10 minutes. Then run a knife along the edge of the loaf to ensure it's loosened from the pan. Remove the loaf from the pan to a serving plate to cool completely.
- When loaf is cooled, prepare glaze by whisking together powdered sugar and 2 tablespoons of heavy cream. If the mixture is too thick, add another tablespoon of cream. Once the glaze is smooth, spoon it over the top of the loaf.
- Slice and serve!
Notes
- If you don’t have heavy cream on hand, you can use milk instead, but the glaze will be a bit thinner and not quite as rich.
- I prefer Granny Smith apples in this recipe, but you can use any variety you have on hand.
Nutrition
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