Best Apple Fritter Bread
This apple fritter bread captures the essence of a classic apple fritter in an easy-to-make bread form. With a moist and tender crumb, cinnamon-sugar swirl, and sweet glaze, it's perfect for breakfast, brunch, or dessert, filling your kitchen with the aroma of apples and cinnamon.
Equipment
- 9x5 inch loaf pan
- Measuring cups and spoons
- Mixing Bowls
- Whisk
- Electric mixer
- Rubber spatula
- Wire rack
- Parchment paper (optional)
- Wooden skewer
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk or 1 cup milk + 1 tablespoon white vinegar
- 2 cups peeled and diced apples about 2 medium apples
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup powdered sugar
- 2-3 tablespoons milk or apple cider
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, combine the granulated sugar, brown sugar, oil, eggs, and vanilla extract. Beat with an electric mixer until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
- Gently fold in the diced apples.
- In a small bowl, combine 1/4 cup granulated sugar and 2 teaspoons ground cinnamon for the swirl.
- Pour half of the batter into the prepared loaf pan. Sprinkle evenly with half of the cinnamon-sugar mixture.
- Pour the remaining batter over the cinnamon-sugar layer. Sprinkle with the remaining cinnamon-sugar mixture.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the bread browns too quickly, tent it with foil.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the bread is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk (or apple cider), and vanilla extract until smooth.
- Once the bread is completely cool, drizzle the glaze over the top. Let the glaze set for a few minutes before slicing and serving.
- Enjoy!
Notes
For best results, use fresh, crisp apples like Honeycrisp or Granny Smith. Avoid overmixing the batter to prevent a tough bread. Measure flour accurately using the spoon and level method. Store the baked bread tightly wrapped at room temperature for up to 2 days, or freeze for up to 2 months. Add nuts, chocolate chips, or dried cranberries for variations.