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!
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!
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.
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.
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.
Apple Fritter Bread
- standard 9×5 loaf pan
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.