Breads · Fall (Halloween & Thanksgiving)

Apple Fritter… Bread!?

Every so often, my husband will post a picture of some food that one of his friends shared on Facebook with the caption “Please make.”

Although I would say he is about 50/50 for recipes that look truly delicious vs. recipes that look like cardiac arrest on a plate, when he posted this one on my wall last week, I knew I would make it, and soon.

Fall is coming, September is tomorrow, and I am so excited.  I baked up a loaf of this delicious bread, which is chock full of sweet gala apples and cinnamon sugar, and I saved some of it for my husband, and I will take the rest over to my Nanny (my English grandmother) tomorrow morning.

This bread tastes EXACTLY like an apple fritter, or, at least, exactly what an apple fritter would taste like if it was baked into a bread.  I guess it is definitely more of a cake, but since we baked it in a loaf pan, I will call it a bread.  Not only does it taste amazing, it looks pretty darn appetizing too.

Bake this one up, my friends.  You probably have all the ingredients in your pantry already, and you will not be disappointed.


Recipe adapted from Lui in Cucina

makes 1 9×5-inch loaf


  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2/3 cup white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk
  • 1 apple, peeled and chopped (any kind is fine), mixed with 1 T granulated sugar and 1/2 tsp cinnamon
1 cup of powdered sugar + 1-3 tablespoons of milk or cream, mixed together to a drizzling consistency)


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×5-inch loaf pan. (I greased and then lined with parchment paper for easy removal)
  2. Mix brown sugar and cinnamon together in a bowl.
  3. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
  4. Combine flour and baking powder together in a bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and brown sugar mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.
  5. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.
  6. Let cool for about 15 minutes before drizzling with glaze.  Then, enjoy!

71 thoughts on “Apple Fritter… Bread!?

  1. Mine sunk in the center when I took it out after 40 minutes…so I have it back in for 10? Its brown around the edges I hope it doesnt burn! It looks so good 😦

    1. Hi Suzy,
      Always check a quick bread with a toothpick in the center before removing it from the oven- if it comes out clean, the center shouldn’t sink while it is cooling. How long did you have it out before you stuck it back into the oven? It will probably be okay, but the center probably won’t rise back up so it might not look pretty. When the outside of a bread is browning before it is done baking, just cover it with a foil tent. That should keep it from burning. Hope this ended up okay for you and at least tasted wonderful!

  2. This is the best bread I’ve had in a long time. It is very fluffy and moist!! Awesome recipe and easy. I used a Granny Smith apple and it turned out great! I will definitely make this again! Thanks

  3. This bread is crazy good! Thank you so much for sharing the recipe. I’m going to make a few loaves for my daughter’s birthday brunch. Do you think they would freeze well?

  4. I would like to make this to take to my brothers for Christmas morning. Do you think this recipe would turn out okay if prepared ahead of time (with glaze?)

  5. The family fell in love with this bread! Gave away 1/2 the loaf to the neighbors and kept half for us. Will be making another loaf (all for us) today.

  6. Yummy recipe and easier than the roll out kind that are MESSY! Question abt the timing tho, needed more than 40 minutes as it was quite doughy but then I seemed to overcook it….will try again and take it out at abt 45 min. thanks!

    1. Hi Bonnie! Cook times are always going to depend on your individual oven. My gas oven tends to cook hot. The best way to gauge done-ness with a quick bread is to insert a knife into the center of the loaf. It it comes out wet with batter, it’s not done. If it comes out completely clean, it’s too done. I like to pull it out when the knife comes out with some very moist-looking bits on it still, and then set it on top of the stove, where it will continue to cook. 🙂 After 30 minutes, I start checking every 3-4 minutes. Thanks for visiting!

  7. My daughter and I just made this bread and popped it in the oven. The house smells amazing, we can’t wait to try it!

  8. I have this bread in the oven right now. It smells terrific, but the time has been 60 minutes already and it still isn’t done in the middle. Could be my oven…things usually take longer than stated, but not quite this long. I hope it will be worth the wait. We love apple fritters, but this will be healthier than a fried fritter.

  9. I doubled the recipe and baked in a bunt pan for about an hour and fifteen minutes. Turned out great. Thanks for sharing this yummy, yummy recipe!

  10. This is my second time to make this yummy bread. The flavor is fantastic and so is the texture. Thanks for sharing;)

  11. Could someone tell me if the apples come out soft of still a bit crunchy… for some reason I can’t stand apples that are crunchy after they are baked like in a pie etc. How would I be able to make sure they came out soft??? Thanks 🙂

    1. Hi Kim, these come out pretty soft, but if you want to make sure they are the right consistency for you, I’d suggest tossing the apples in a pan over medium heat for about 5 minutes before adding them to the batter. Enjoy!

  12. My oven cooks at temperature. It has been in there for 45 minutes and is still very very soupy. Recipe does not work as written. I will update with final baking time if it every does bake.

  13. I have made this 2 times already. Ate within an hour both times. My daughter is entering it into her 4-H show. Thanks for this great and easy idea!!!!

  14. I’m are particular fussy foodie and am always on the search for a really good homemade bread. We have a bed & breakfast and I like to share the recipes with our guests. The Apple Fritter Bread is a REAL keeper! I ended up chopping coarsely 2 whole apples and left the skin on for more texture/color. I think the bread reminded me of a jewish apple cake…….yummy! You don’t even need the glaze.

    Try it! You won’t be disappointed!!

    1. I too have been leaving at least part of the peel on the apple, very pretty! The baking time usually is 45-50 minutes for me also and if you take bread out and leave on rack in the paper it seems to set up nicely…just wonderful!

  15. Made this today with a couple of changes: coconut oil instead of butter, 1/2 granulated sugar instead of 2/3 cup and halved the glaze recipe. One word: AWESOME!

    My oven doesn’t cook hot so I started checking at 45 minutes and it took a total of 55.

    Thanks for the recipe. It’s a keeper.

  16. This is now my husband’s favourite thing of all time. I have to bake about 3 a week. Thanks for a wonderful and incredibly simple recipe – it’s a real winner

  17. Trying this recipe for the first time…I’m hoping and praying that it turns out well. After reading some of the comments, I’m worried about the middle not cooking. Mine is in the oven now and it smells amazing. I’ve tented it and it’s going on 45 min cooking time. Fingers crossed 🙂

  18. Just finished making this… Made according to recipe… Except substituted 1/4 cup whole wheat flour for 1/4 cup white. I think next time I will cut the sugar to 1/2 cup and add 1 more Apple, and maybe add some nuts…. Very delicious! Thanks for sharing.

  19. Making this for my husband and I to enjoy this afternoon! Thank you!

    I made this bread for an essay discussion with my classmates and professor a few years ago, (I was single at the time) and everyone absolutely loved it. My professor told me to stand outside the dining hall with samples of the bread because he was sure it would land me a husband 😉 .

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