Easy Apple Fritter Bread

apple fritter bread

Easy Apple Fritter Bread ~ tart apples are swirled with brown sugar and spices in this classic loaf cake, topped with a sweet crackly glaze. This apple quick bread takes a cue from the down home deep fried apple fritters grandma made. Fall baking doesn’t get any better than this!

slices of apple fritter bread on a cooling rack with whisk

This apple fritter bread is just irresistible.

The minute I tossed together the chopped apples with the brown sugar and the spices, I knew this was going to be a winner. The smell of just those ingredients alone was amazing, even before it hit the oven!

making an apple quick bread

If you’ve ever had an apple fritter, you know that that crunchy, sweet glaze, covering apples and dough and spices is pretty heavenly. This loaf bread is a nod towards that delicious golden apple fritter, but without the messy deep frying.

What are apple fritters?

  • This quintessential fall treat has a long history that goes back to Roman times! A food has to be pretty good to survive that long.
  • Apple fritters are fresh chopped apples folded into a rich batter and then deep fried, doughnut style. They’re dusted with powdered sugar, or sometimes glazed. Think doughnut meets funnel cake meets delicious.

apple fritter bread cooling on a rack

Juicy apples and a creamy glaze are great, but the heart of any quick bread is the batter itself. The base for this recipe is the same as the cake in my Buttermilk Lemon Bread, and it’s really lovely, the texture is moist and light.

Tip for getting the best texture in quick bread ~

  • Make sure to beat your butter and sugar thoroughly, I usually go for a full 5 minutes, and I actually set a timer.
  • Beating the butter and sugar together in a stand mixer is ideal, because it’s hands free. You’re more likely to cream your ingredients for the correct amount of time that way. You’ll be rewarded with a beautifully light textured cake.

apple fritter bread, sliced on parchment paper

What type of apples are best for baking?

  • I used Honeycrisp here, I like them because they’re tart and hold up well during baking.
  • I would also suggest Granny Smith, Gala, or Fuji. But honestly, go with what you like.

a slice of apple fritter bread

tvfgi recommends: the perfect loaf pan

Loaf pans can be surprisingly tricky to work with because they come in all kinds of sizes and most recipes aren’t specific about the dimensions. This is the classic 1 1/4 pound, 9×5 loaf pan that is your best bet for most recipes. USA pans are my favorite because they’re sturdy, and made here in the US.

I recommend having at least 2 loaf pans in your collection because some recipes are formulated for 2 loaves.

apple fritter bread, sliced

apple fritter bread
3.87 from 52 votes

Apple Fritter Bread

Easy Apple Fritter Bread ~ tart apples are swirled with brown sugar and spices in this classic loaf cake, topped with a sweet crackly glaze. This apple quick bread takes a cue from the down home deep fried apple fritters grandma made. Fall baking doesn't get any better than this!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Yield 8 slices
Author Sue Moran


For the cake

  • 2 large apples, cored and chopped, or about 2 and 1/2 cups chopped apples.
  • 1/2 cup brown sugar, packed
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3/4 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter
  • 3 large eggs
  • 1 1/2 tsp vanilla extract
  • 1 3/4 cups all purpose flour
  • 1 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup half-and-half or whole milk

For the glaze

  • 1 1/2 cups powdered sugar
  • 5-6 Tbsp water


  • Preheat oven to 350F. Butter the sides of a 9 inch loaf pan, and line with parchment paper.
  • Mix the chopped apples with the brown sugar, cinnamon, and nutmeg, and set aside.
  • In an electric mixer with a paddle attachment, cream together the butter and sugar until light and fluffy, about 5 minutes.
  • Add the eggs, one at a time, letting them get fully incorporated. If the mixture starts to look a little separated and weird here, don't worry! That's fine.
  • Add the vanilla extract, and mix to combine.
  • Add the flour, salt, and baking powder to the mixer, and slowly mix to combine. While it's mixing, slowly add the milk or half-and-half, and continue to mix until everything is just evenly incorporated.
  • Spread about half the batter into your prepared loaf pan. Top with about half the apple mixture, spreading it out in an even layer.
  • Spread the rest of the cake batter on top of the apples. With a chopstick, or skewer, lightly swirl the apple mixture into the batter, if you'd like. Or you can leave it in an even layer.
  • Top with the rest of the apple mixture, spreading out in an even layer.
  • Bake for 75-85 minutes. Towards the end of the baking time, check on your cake and tent loosely with tinfoil if the top is starting to get too brown.
  • Allow the cake to mostly cool, and remove it from the loaf pan, before adding the glaze.
  • To make the glaze, whisk together the powdered sugar and water. Drizzle over the cooled loaf cake and allow to set before slicing.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.


apple fritter bread pin

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    Leave a Reply

    Please rate this recipe!

  • Reply
    Sandi S Johns
    September 2, 2021 at 8:00 am

    if i want to make this in mini loaves how much batter and time?

  • Reply
    June 3, 2020 at 11:07 am

    This recipe looks heavenly & can’t wait to try. Just curious if u can use almond milk in please of the half & half?

    • Reply
      June 3, 2020 at 11:22 am

      I think that should work fine.

  • Reply
    June 2, 2020 at 8:00 am

    Can you use buttermilk?

    • Reply
      June 2, 2020 at 9:02 am

      Yes, sure.

  • Reply
    April 26, 2020 at 4:28 pm

    This is in the oven now. Smells great! The only thing is it’s too much for one bread pan. Next time I’m splitting it into 2 loaves. This one went over the top. Hopefully it bakes all the way through.

  • Reply
    April 9, 2020 at 5:42 pm

    5 stars
    I made this last night and it is spectacular! It was everything my family could do not to eat the entire thing. We loved it. Thanks for brightening up a rainy quarantine day in LA!

  • Reply
    February 13, 2020 at 1:52 pm

    5 stars
    I’ve made this twice now and it really is divine! Made it without the glaze as I’m not one for the extra sugar And it does take a little longer in my oven than indicated, but really, Sue, a keeper of a recipe I’ll make again and again. Btw, just had a slice with ginger ice cream. Truly yum!!

  • Reply
    January 4, 2020 at 5:16 am

    5 stars
    This was a hit at our Christmas brunch down here in New Jersey! Thanks for the great recipe. I made it Christmas Eve afternoon and it tasted perfect the next morning. I used 1 Honeycrisp, 1 Granny Smith, and 1 Snapdragon apple, but ommitted icing per my family’s tastes.

  • Reply
    December 23, 2019 at 8:10 am

    Does this recipe lend itself to making ahead?

    • Reply
      December 23, 2019 at 8:15 am

      You can make it a day ahead, but I wouldn’t do it more than that.

  • Reply
    October 10, 2019 at 3:41 am

    5 stars
    Hi Sue

    Thank you so much for letting me share this great appelcake. I have posted the recipe on my blog today and are so happy sharing it with my danish readers. I have of course adapted the recipe slightly to adjust to danish taste and kitchen habits. The main thing is that I have been cutting the amount of sugar down and using a different more flavourful combination af sucker. If you would like to see my take on your lovely cake it is right here: http://marinasmad.com/opskrift/aeblekage-med-farin-og-kanelkrydrede-aebletern/. Have a great autumn and thanks again.

  • Reply
    Penny Ramirez
    September 30, 2019 at 9:13 am

    5 stars
    This one was fantastic, Sue! I skipped the glaze, and my family inhaled the bread. (I’ll admit that I licked the beaters and the bowl….holy yum, what a great batter!)

    • Reply
      September 30, 2019 at 11:34 am

      Thanks Penny!

  • Reply
    September 29, 2019 at 8:53 am

    for the apple fritter cake you indicate 2 sticks of butter – is that 1/2 a cup of ? Here in Ontario (Canada) we don’t have sticks of butter it comes in a pound to indicate on the side 1/4 cup, 1/2 cup etc.

    • Reply
      September 29, 2019 at 9:00 am

      That’s one cup Carol, (226 grams) I added that to the recipe. Butter can definitely be confusing!

  • Reply
    Sharlene Kierstead
    September 27, 2019 at 10:59 am

    I wish the texture was a little bit more doughy, other than that is was good.

  • Reply
    September 19, 2019 at 11:40 pm

    This is an excellent cake Sue! Baked it and really loved it!

  • Reply
    Tricia B
    September 13, 2019 at 3:42 am

    I’ve never heard of this bread before but it really sounds and looks fantastic! I love that you tossed the apples in the spices first – so smart! Pinned 🙂

  • Reply
    Mary Ann | The Beach House Kitchen
    September 12, 2019 at 11:40 am

    This is screaming fall to me Sue! It looks absolutely irresistible! Perfect for those chilly mornings that are ahead with a cup of my coffee!

  • Reply
    September 11, 2019 at 10:56 am

    This recipe sounds amazing, but is there any way you can use less than 2 sticks of butter?

    • Reply
      September 11, 2019 at 1:22 pm

      I hear you Virginia 😉 but the butter really gives this bread its character. You might try substituting some apple butter or apple sauce and see how that goes.

  • Reply
    Sharon Cirillo
    September 11, 2019 at 10:01 am

    This looks like it will be amazing. Do you think it would ruin the texture of I substituted white whole wheat flour for about half (3/4 of a cup) of the all purpose for?

    • Reply
      September 11, 2019 at 10:17 am

      I have luck with white whole wheat flour Sharon, I think it would be fine. Maybe not quite as fluffy, but you might get other benefits.

  • Reply
    faith bremmer
    September 11, 2019 at 9:53 am

    I will make this in my bread machine

    • Reply
      September 11, 2019 at 10:18 am

      Hey Faith ~ just remember this is a quick bread, so I’m not sure it would be appropriate for your machine.

  • Reply
    Denise P
    September 11, 2019 at 8:05 am

    OMG – apple fritter bread is my absolute favorite thing! I cannot wait to try this as soon as the weather cools off. #desertliving

  • Reply
    September 11, 2019 at 7:40 am

    Sue, I have not made this YET, but I will. Do you peel the apples?

    • Reply
      September 11, 2019 at 7:44 am

      Yes! Hope you love it 🙂

      • Reply
        June 14, 2020 at 11:54 am

        5 stars
        Made this yesterday & every person who was lucky enough to get a few slices loved it. I did not do the glaze in effort to cut down on some sugar, but still sooo delicious. My bread was pretty crumbly, but it may have been the almond milk that I substituted. Do u think that was the reason? Nevertheless, this recipe is awesome & can’t wait to make again. One thing I will do differently is to add some toasted chopped pecans to the final layering of the apples! Thanks for a great recipe.

  • Reply
    September 11, 2019 at 2:40 am

    Oh this looks so good Sue. I have so many appel cakes I have to make each and every fall, but I will try to squeeze this recipe in as well!

    I have lived on the most famous appel growing island in Denmark (a tiny place called Fejø) and are just for ever in love with everything appel.

    Hope you will have a great fall in the US.

    • Reply
      September 11, 2019 at 7:09 am

      Oh I just love that Marina, I only recently realized that Denmark is known for its apples. I would love to try one of your Danish apple recipes, let’s trade 🙂

      • Reply
        September 11, 2019 at 7:59 am

        Hi Sue

        We do have really great appels because the climate in Denmark is perfect for appels. I always missed appels with more complexity when I lived in New York, but the appels from Fejø are the best in Denmark. Perfect soil, perfect climate and very skilled appelfarmers.

        I am slow to posting recipes but I have two appel recipes that are special for Denmark om my blog.

        This http://marinasmad.com/kage/gammeldags-aeblekage-med-karamel-og-kanelknas/ called “an old fasioned appelcake” date back hundreds of years to the time where most people did not have ovens.

        This is a more modern cake: http://marinasmad.com/kage/bedstefars-aeble-skaeg/. I have not invented it, but I have made more people aware of it when I originally posted it on my old family blog. This cake is often made with raspberry jam and it is a cake forgotten by most people but loved by many in our grandmothers generation.

        I have two appel cakes planned for this fall and a christmas dessert as well. That will properly be enough appels for this seasons. However I always spend a long time testing so it would be lovely to start one next years appel cakes. What would you recoment? I would love something truly american.

        Appel season hugs from Denmark

        The other cakes are my own inventions and don’t have as interesting a story to them.

        • Reply
          September 11, 2019 at 8:17 am

          I’ll head over to look, can’t wait!

          • Marina
            September 12, 2019 at 12:49 am

            Let me know if there is anything I can help you with.

            I realise the old fashioned cake require cheap macrons and don’t recall seeing them in the US. This cake is a really big thing in Denmark and I suspekt the main reason you can buy this otherwise uninteresting little dry cakes everywhere.

            Come to think of it the other cake is always such a great hit with my exchange students from the US. It is quite sweet and more so than most cakes in Denmark (I always reduce sucker when I translate american recipes). Maybe that is part of the reason they love it. Also easy to translate with no speciel requirements. Just make sure to make a flaworfull thick applesauce (what we call æblemos).

            Looking forward to trying this lovely cake. Think it might actually be great with a bit of appelsause in the batter (and that is a thing for me as I try to encourage people to make and freze that so that all their appels from the garden do not go to waste).

            I love your blog and your style. You write my favorit international foodblog.

    • Reply
      April 25, 2020 at 9:29 pm

      Can you use salted butter?

      • Reply
        April 26, 2020 at 9:03 am

        Yes, just leave out the extra salt in the recipe.

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