This soft, tender apple fritter bread brings together the cozy flavor of apple fritter donuts and the warm spice of apple cider baking. Made with juicy chopped apples, apple cider, cinnamon, brown sugar, sour cream, and a simple vanilla glaze, this no-mixer quick bread is an easy fall dessert that tastes bakery-worthy without any deep frying.
If you love apple fritter donuts, this moist apple fritter bread is a simple and satisfying way to enjoy the same flavors at home. Instead of frying dough, you stir together a buttery apple cider batter, layer it with cinnamon-brown sugar apples, bake it until golden, and finish it with a sweet vanilla glaze and a sprinkle of cinnamon sugar.
The texture is soft, rich, and cake-like, thanks to melted butter, oil, sour cream, and apple cider. The chopped apples bake into the loaf, creating pockets of tender fruit and warm spice in every slice. For the best flavor and texture, use baking apples that hold their shape well. A mix of tart and sweet apples, such as Granny Smith and Fuji, works beautifully in apple desserts like this.
This apple fritter quick bread is ideal for fall baking, weekend brunch, holiday mornings, or a cozy afternoon treat with coffee or tea. It is easy enough for beginner bakers because the batter comes together by hand in just a few bowls. The key is to avoid overmixing: fold the wet and dry ingredients together gently until no flour streaks remain.
Love baking with apples? Try soft apple cinnamon muffins next for another easy fall baking idea.
How to Make Apple Fritter Bread
Start by whisking the dry ingredients together in a large bowl. Combine the flour, granulated sugar, baking powder, baking soda, and salt until evenly mixed. This helps the loaf rise evenly and gives the bread a light, tender crumb.
In a separate bowl, whisk together the melted butter, neutral baking oil, apple cider, sour cream, egg, and vanilla extract. The melted butter adds flavor, the oil keeps the loaf moist, and the sour cream gives the bread its soft, plush texture.
Add the wet ingredients to the dry ingredients and fold gently with a spatula. Stop mixing as soon as the batter comes together and no dry flour remains. Overmixing can make quick bread dense, so use a light hand.
Prepare the apple filling just before layering the bread. Stir dark brown sugar, cinnamon, and allspice together in a small bowl, then add the finely chopped apple and toss until the pieces are evenly coated. This mixture creates the classic apple fritter flavor throughout the loaf.
To assemble the loaf, spoon half of the batter into a prepared loaf pan and smooth the surface with a spatula. Scatter half of the apple mixture over the batter, spreading it evenly so every slice has apple and spice.
Repeat the layers with the remaining batter and apple mixture. Press the top layer of apples lightly into the batter so they bake into the loaf rather than sitting loosely on top.
Sprinkle the top with cinnamon sugar, then bake until the bread is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Cool the loaf in the pan for 10 minutes, then lift it out using the parchment paper and transfer it to a wire rack to cool completely.
Once the apple fritter bread is completely cool, drizzle it with vanilla glaze and finish with the remaining cinnamon sugar. Let the glaze set before slicing for the cleanest pieces.
More Favorite Apple Desserts
- Apple Cider Bundt Cake
- Easy Caramel Apple Bars
- Skillet Apple Crisp Recipe
Spiced Apple Fritter Bread
- Author: Laura Kasavan
- Prep Time: 40 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 35 minutes
- Yield: 1 loaf, 12 slices
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
This apple fritter bread is a soft, moist quick bread made with apple cider, chopped apples, brown sugar, cinnamon, and a vanilla glaze. It has all the flavor of an apple fritter donut in an easy baked loaf.
Ingredients
Bread
- 1 3/4 cups (245 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1 tsp (5 g) baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 Tbsp (84 g) unsalted butter, melted
- 2 Tbsp (28 g) neutral baking oil
- 1/2 cup (130 g) apple cider
- 1/2 cup (120 g) sour cream, at room temperature
- 1 large egg (50 g), at room temperature
- 1 tsp (4 g) vanilla extract
Apple Mixture
- 1/3 cup (67 g) dark brown sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp ground allspice
- 1 1/4 cups (150 g) peeled and finely chopped apple
Cinnamon Sugar
- 2 Tbsp (25 g) granulated sugar
- 1/4 tsp ground cinnamon
Glaze
- 1 Tbsp (14 g) unsalted butter, melted
- 1/8 tsp salt
- 1 tsp (4 g) vanilla extract
- 1 cup (120 g) powdered sugar
- 2 Tbsp (30 g) milk
Instructions
- Preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with nonstick spray and line it with parchment paper, leaving a 2-inch overhang around the edges.
- Make the bread batter: Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center. In a medium bowl, whisk the melted butter, oil, apple cider, sour cream, egg, and vanilla. Add the wet ingredients to the dry ingredients and fold just until combined.
- Make the apple mixture: Combine the dark brown sugar, cinnamon, and allspice in a small bowl. Add the chopped apple and toss well to coat.
- Make the cinnamon sugar: Stir together the granulated sugar and cinnamon in a small bowl.
- Assemble the loaf: Spoon half the batter into the prepared pan and smooth the top. Add half of the apple mixture. Repeat with the remaining batter and apple mixture, pressing the apples slightly into the batter. Tap the pan firmly to reduce air bubbles, then sprinkle the top with 1 tablespoon of cinnamon sugar.
- Bake: Bake for 50 to 55 minutes, or until the bread is golden, springs back lightly when touched, and a toothpick inserted in the center comes out clean or with a few crumbs attached. The bread is done when the internal temperature reaches 210°F. Cool in the pan on a wire rack for 10 minutes, then use the parchment overhang to lift the loaf out of the pan. Cool completely on the rack.
- Glaze: Whisk together the melted butter, salt, vanilla, powdered sugar, and milk until smooth. Drizzle the glaze over the cooled bread and sprinkle with the remaining cinnamon sugar. Let the glaze set before serving.
- Store leftover apple fritter bread tightly wrapped in the refrigerator for up to 2 days. Bring to room temperature or warm slightly before serving.
Equipment
- 9 x 5-inch loaf pan
- Parchment paper
- Mixing bowls
- Whisk
- Spatula
- Wire rack
Notes
Homemade apple cider: Combine 1 cup (240 grams) pure apple juice with 2 teaspoons (10 g) mulling spices. Bring to a boil, then reduce the heat and simmer for 10 minutes, until reduced. Pour into a glass bowl or measuring cup and let cool to room temperature before using.
Apple cider substitute: If you do not have apple cider, use 1/2 cup (120 grams) unsweetened applesauce instead. Do not use apple cider vinegar.
Bake time: Baking time may vary slightly depending on the moisture content of the apples. Begin checking for doneness after 50 minutes. If the bread needs more time and the top is browning quickly, tent it loosely with foil.