Apple Fritter Bread with Glaze

This Apple Fritter Bread has all the classic flavors of an apple fritter in an easy homemade loaf, with layers of soft cinnamon-spiced batter, sweet chopped apples, and a rich browned butter glaze. There is something about the smell of apples and cinnamon baking that makes a crisp fall morning feel extra cozy, and I love enjoying a warm slice with a hot cup of coffee. The tender bread, cinnamon apples, and buttery glaze come together for a loaf that feels special enough for a weekend breakfast but is simple enough to enjoy as an afternoon snack or dessert.

Love apple recipes? Try my Easy Cast Iron Skillet Apple Crisp or this easy Southern Fried Apples recipe.

Why You'll Love This Apple Fritter Bread

I love making a quick bread recipe because they come together quickly, smell wonderful and are perfect for just about any occasion. This apple fritter bread is a favorite among family and friends, with a soft, moist crumb and pockets of tender spiced apples running through every slice, finished with that browned butter glaze on top.

This is the kind of easy apple bread I love to bake on a fall weekend so the whole house can smell like cinnamon. It slices beautifully, it keeps well, and it is just as good with your morning coffee as it is served for dessert.

• Tastes like an apple fritter, minus the frying: All of the warm spiced apple flavor of a bakery apple fritter, baked into an easy loaf.
• One bowl for the batter: The bread batter comes together quickly in a single mixing bowl, making this an easy-enough apple fritter bread recipe for a weeknight bake.
• That browned butter glaze: Browning the butter before making the glaze adds a rich, nutty flavor you won't get from a plain powdered sugar glaze. Trust me its worth the extra few minutes to whip this up!

Equipment Needed

• 9x5 inch loaf pan
• Parchment paper
• Large mixing bowl
• Small mixing bowl, for the flour mixture
• Small skillet or saucepan, for browning the butter
• Whisk
• Wire cooling rack

Key Ingredients

Cinnamon and Sugar Mixture

Light brown sugar and cinnamon: This simple mixture gets layered between the batter and apples, adding little pockets of cinnamon sugar throughout the bread, just like you'd find in a classic apple fritter.

Apple Mixture

Apples: I used Honeycrisp for this loaf, but Granny Smith is also a great choice if you like a little more tartness. Choose a firm baking apple so the pieces hold their shape. This layered approach is inspired by traditional Amish Apple Fritter Bread, where chunks of spiced apple are tucked right into the batter instead of mixed throughout.

Brown sugar, cinnamon, nutmeg, and allspice: This blend of warm spices coats the chopped apples and gives the bread that classic fall bakery flavor.

Bread Loaf

Unsalted butter and neutral oil: Using both butter and oil in the batter keeps the bread rich in flavor while staying moist and soft.

Granulated sugar and light brown sugar: A combination of both sugars adds sweetness and a little extra depth of flavor to the crumb.

Eggs: Help bind the batter together and add richness to the loaf.

Vanilla bean paste or extract: Adds warmth and depth of flavor to the batter. Vanilla bean paste gives you those pretty little vanilla flecks, but extract works just as well.

All-purpose flour, baking powder, and salt: The base of the batter. Baking powder is what helps this bread rise into a tall, soft loaf.

Milk and Greek yogurt: Together, these keep the bread incredibly moist and give it a slightly tangy, tender crumb.

Glaze

Unsalted butter: Browning the butter before mixing the glaze adds a nutty, toasty flavor that takes this glaze from ordinary to special. Seriously this is one step you do not want to skip and it only takes a few extra minutes!

Powdered sugar: Creates that classic sweet glaze consistency.

Vanilla bean paste or extract: Rounds out the glaze with warm vanilla flavor.

Milk: Add a tablespoon at a time until the glaze reaches your desired consistency for drizzling over the bread.

Step-By-Step Instructions

Preheat your oven to 350°F. Line a 9x5-inch loaf pan with parchment paper and spray with nonstick baking spray.

In a small bowl, mix together the brown sugar and cinnamon for the cinnamon sugar layer and set it aside until you're ready to assemble the loaf.

Peel and chop the apples into small, uniform pieces. Sprinkle with the brown sugar, cinnamon, nutmeg, and allspice, then set the apple mixture aside.

Make the Bread Batter

Add the butter and both sugars to a large mixing bowl and cream together until light and fluffy.

Slowly pour in the oil and continue mixing until fully combined. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla.

In a separate bowl, whisk together the flour, baking powder, and salt.

Add half of the flour mixture to the wet ingredients gradually while mixing.

Pour in the milk and Greek yogurt and continue mixing, then add the remaining flour mixture and mix just until combined, with no streaks of flour remaining.

Assemble the Loaf

Spread half of the batter into the prepared loaf pan, smoothing it into the corners in an even layer.

Top with half of the chopped apples, then sprinkle with half of the cinnamon sugar mixture.

Repeat the layers with the remaining batter, apples, and cinnamon sugar.

Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.

Let the loaf cool in the pan for 10 minutes, then use the parchment paper to lift it out and transfer it to a wire rack to finish cooling.

Make the Glaze

Once the bread has cooled, melt the butter in a skillet or small saucepan over medium heat.

Whisk continuously for several minutes until the butter begins to brown and turns a golden amber color.

Remove from the heat and let cool for a few minutes.

Whisk in the powdered sugar, milk, and vanilla, adding the milk a tablespoon at a time until the glaze reaches your desired consistency.

Drizzle the glaze over the cooled loaf, slice, and serve.

Storage

This bread can be stored at room temperature in an airtight container for 1- 2 days, or in the refrigerator for up to 5 days.

Expert Tips

This has become one of my favorite country apple fritter bread recipes to bake all season long, and these tips will help it turn out perfectly every time.

• Chop the apples into small, uniform pieces so they bake evenly and layer smoothly into the batter.
• Don't overmix the batter once the flour is added. Mix just until the streaks disappear so the loaf stays tender.
• Keep whisking the butter for the glaze until it just turns golden brown and smells nutty. Remove it from the heat right away so it doesn't burn.
• Let the bread cool completely before glazing so the glaze sets nicely instead of melting into the loaf.

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!