Moist Apple Fritter Bread Recipe: The Best Fall Dessert Ever by 30Seconds Food

Moist Apple Fritter Bread Recipe: The Best Fall Dessert Ever

It's apple season! Why do you need a reason to make this delicious, moist apple fritter bread recipe? Come on! You don't. Tender apples are surrounded by a moist, cinnamon cake and topped with a sweet glaze. Delish!

The apple fritter bread is made with butter, granulated sugar, vanilla extract, whole milk, eggs, all-purpose flour, baking soda, brown sugar, peeled and chopped apples and cinnamon. A filling is made with brown sugar and cinnamon, as well as a sweet powered sugar glaze (just milk and powdered sugar). The bread smells heavenly while it bakes in the oven. 

This easy apple bread recipe is wonderful for breakfast, brunch, as a snack or for dessert. Eat it hot or cold! 

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes to 1 hour

Total Time: 1 hour and 10 minutes
Servings: 12 (makes 1 loaf)



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Recipe Notes

  • Granny Smith apples work well in this recipe because they hold their shape when cooked. But you could use your favorite apples.
  • Store any leftover bread in an airtight container to keep it moist.

Here's how to make it:

  1. Cream together the butter and sugar until fluffy with an electric mixer, about 2 minutes. Add the vanilla, 1/2 cup milk and eggs. Beat until combined. Stir in the flour, baking soda and 1 teaspoon of the cinnamon. 
  2. In a bowl, mix together the apples, half of the brown sugar and remaining cinnamon. 
  3. Pour half of the batter into a greased loaf pan. Top with half of the apples. Add the remaining batter then end of the remaining apples. Sprinkle the remaining brown sugar over the top. 
  4. Bake in a preheated 350-degree F oven for about 50 minutes to 1 hour. Remove the bread and cool.
  5. To make the glaze, combine the powdered sugar and milk. Drizzle it over the cooled bread.

Nutrition Facts Per Serving

Calories: 280

Total Fat: 9g

Saturated Fat: 5.3g

Cholesterol: 49mg

Sodium: 232mg

Total Carbohydrate: 48.1g

Dietary Fiber: 1.5g

Total Sugars: 34.5g

Protein: 3.1g

Vitamin D: 12mcg

Calcium: 34mg

Iron: 1mg

Potassium: 102mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
I've died and gone to apple heaven. So delish! Donna John
This is absolutely amazing...
Just put this in the oven. There wasn’t enough batter to divide, add apples, and top with remaining batter. Half barely covered the bottom of pan and the other half didn’t even cover the apples. What did I do wrong? The batter tasted good, and it smells good baking. Will see when it’s done.
Elisa Schmitz
Thank you for your feedback on this delicious apple fritter bread recipe, Gg53 . We hope it turned out well for you. Maybe try a smaller pan next time? Wishing you all the best! Donna John
Robin Fisher
This is so easy and forgiving to make . l add pecan nuts raisins and use 3 apples. This is the first time l have baked a cake. I have made this with apples and blueberries, and with apples fresh pineapple and raisins. I find that l must set the oven to 150 Celsius and bake for 1 hour . Thank you this is amazing
Elisa Schmitz
So glad you liked this delicious apple fritter bread, Robin Fisher ! Your photos look wonderful. I love this recipe, too. It's very flexible and you can add many different types of fruit and nuts to vary the recipe. Thank you for sharing, and enjoy! Donna John
Donna John
Looks delicious!! Love your additions! Robin Fisher
Mmmmmmm...know what's going to be on Saturdays brunch table now!! Thanks
To ensure I don't have the same problem as Gg53, what size loaf pan should I be using? Can hardly wait to try this! Thanks!

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