Apple Fritter Bread

Apple Fritter Bread is soft and sweet, filled with apples, cinnamon, and brown sugar, baked in 60 minutes then drizzled with glaze.

We always have desserts baking in our kitchen, and right now we’re working on Easy Banana Bread (No Mixer!), Banana Nut Bread, and Vanilla Pound Cake!

Iced Apple Fritter Bread


Apple Fritter Bread is a sweet old-fashioned dessert bread that’s stuffed with an apple mixture made out of apples and cinnamon, then drizzled with a powdered sugar glaze. This is the perfect recipe to make ahead and take as a snack or quick breakfast, or serve as dessert. This bread takes a total time of about 75-80 minutes to make, but trust me it’s worth the wait!


You can store apple fritter bread on the counter for a day or two, but after that I would refrigerate it, wrapped tightly in an airtight container.


This loaf will last for about a week, in an airtight container.


I recommend using a sweet apple with a little bit of tartness, like granny smith, honeycrisp, or jonathans. I also like to peel the skin on the apples before baking with them, then toss in a tablespoon of lemon juice to keep them from turning brown.


Apple fritter bread is perfect for making ahead and freezing. Let your bread cool completely, then wrap it tightly in plastic wrap, then tinfoil. You can also cut the loaf into serving sizes, then wrap each piece individually to grab-and-go for a quick breakfast.

Easy Apple Fritter Bread



  • Instead of glaze, top this loaf with my caramel sauce for salted caramel apple fritters!
  • You can make this in a loaf pan or a bundt pan, depending on your preference.
  • Add nuts in the batter, and on top of the bread to add some extra crunchy texture. Try almonds, pecans, or walnuts with this recipe.
  • Make sure to measure your all-purpose flour exactly, as this will affect the texture of the bread.
  • Make sure to put the bread in a preheated oven, or it may not cook right.
  • Replace the 1/2 cup milk with buttermilk, as the acid and the fat in the buttermilk work with the flour to create a much softer texture.
  • Serve this warm with a scoop of my vanilla ice cream or easy whipped cream!
  • Use this recipe in a muffin tin for apple fritter muffins. If you’re doing this, reduce the cooking time to 20-25 minutes.
  • Add flavor with a teaspoon of apple pie spice or 1/4 teaspoon of ginger to the apple mixture.
  • Replace the glaze with cream cheese frosting, adding a little bit of milk to make it more pourable if desired.
  • Replace the butter with applesauce to lighten this recipe up.
  • Insert a toothpick into the middle of the bread, if it comes out clean the bread is done baking.
  • We’re topping this mixture with brown sugar, but you can make a sugar mixture out of brown sugar, cinnamon, butter, and pecans for a crunchy streusel topping.
  • This recipe tops the bread with brown sugar, but you can cut the granulated sugar in half and replace it with half brown sugar to give the bread a deeper molasses flavor and moist texture.

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Apple Fritter Bread
5 from 8 votes

Apple Fritter Bread

Apple Fritter Bread is soft and sweet, filled with apples, cinnamon, and brown sugar, baked in 60 minutes then drizzled with glaze.

Course Dessert
Cuisine American
Keyword apple fritter bread
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 264 kcal
Author Sabrina Snyder


  • 8 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 cup brown sugar , divided
  • 2 granny smith apples , peeled and chopped
  • 1 teaspoon ground cinnamon
  • 1 cup powdered sugar
  • 2 tablespoons water


  1. Preheat oven to 350 degrees and spray a 9x5 loaf pan with baking spray.
  2. In your stand mixer cream the butter and sugar together until light and fluffy, about 1 minute on medium speed before adding the vanilla, milk and eggs in one at a time.

  3. Add in the flour and baking soda until just combined.
  4. Combine your chopped apples with cinnamon and half the brown sugar in a small bowl then pour half the batter into the loaf pan, add in half the apples evenly over the pan, pour in the remaining batter then place the remaining apples over the batter.

  5. Top with the remaining brown sugar and bake for 55-60 minutes.

  6. Once cooled and removed from the loaf pan whisk together the powdered sugar and water and drizzle the mixture over the loaf.

Recipe Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition Facts
Apple Fritter Bread
Amount Per Serving
Calories 264 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 48mg16%
Sodium 156mg7%
Potassium 84mg2%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 30g33%
Protein 3g6%
Vitamin A 305IU6%
Vitamin C 1.4mg2%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Apple Fritter Bread with Icing

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Hello! I made this and it came out delicious but definitely doesn’t look like the picture. Mine came out with a texture more like a moist cake. I don’t have those big flaky bread like pieces as you would find in an apple fritter doughnut – it was definitely more like a cake. Being that as it may, it was delicious. I did add another 1/2 an apple so 2.5 apples and didn’t have Cinnammon (how is that possible??) so I used Apple Pie spice. I also used less sugar as I don’t think everything has to be SUPER sweet.
    Sabrina – question for you – is this the exact recipe you used to make what is pictured above for this recipe? I’m having a hard time believing that the picture is actually this recipe as the picture looks like a doughnut yeast dough instead.
    Thanks in advance and thanks for sharing this recipe!

  2. The first bread I made did not rise like the one in the picture at all. The amount of brown sugar was way too much I used 1/4 cup. I also added baking powder to help it rise. 2nd bread much much better. Thank you

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