This soft, tender apple fritter bread blends two beloved fall treats — apple fritter donuts and baked apple cider donuts — into a single easy loaf. Made with juicy apples and spiced apple cider, the batter is a simple stir-together mixture that comes together in about 30 minutes with no mixer required. Finish with a vanilla glaze and cinnamon sugar for that classic apple fritter flavor.
If you love apple fritter donuts, this moist apple fritter bread is a perfect fall baking project. It’s a favorite quick-bread recipe because it delivers big flavor without frying.
The buttery apple-cider batter is layered with brown sugar and cinnamon-spiced apples so every slice is bursting with autumn taste. For the best texture and flavor, use a combination of firm baking apples — Granny Smith and Fuji are excellent choices. Melted butter and sour cream help keep the crumb soft, tender, and cake-like.
Love baking with apples? Try apple cinnamon muffins next for another tender, spiced treat.
How to Make Apple Fritter Bread
Begin by whisking together the dry ingredients: all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, combine the wet ingredients: melted butter, neutral baking oil, apple cider, sour cream, egg, and vanilla. Whisk until smooth.
Add the wet mixture to the dry ingredients and fold gently until just combined. Avoid overmixing — fold with a spatula until no streaks of flour remain.
Prepare the apple topping just before assembling. In a small bowl, mix dark brown sugar, ground cinnamon, and ground allspice. Add the finely chopped apples and toss until evenly coated.
To assemble, spoon half of the batter into a prepared 9 x 5-inch loaf pan lined with parchment and smooth the surface. Scatter half of the apple mixture over the batter, then repeat with the remaining batter and apples.
Press the top apples gently into the batter and sprinkle the loaf with cinnamon sugar. Bake at 350°F for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If needed, tent the loaf with foil to prevent overbrowning as it finishes baking.
Allow the bread to cool in the pan for about 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely.
Once cooled, whisk together a simple vanilla glaze of powdered sugar, melted butter, a pinch of salt, vanilla, and milk. Drizzle the glaze over the loaf and finish with any remaining cinnamon sugar. Let the glaze set before slicing and serving.
More favorite apple desserts:
- Apple Cider Bundt Cake
- Easy Caramel Apple Bars
- Skillet Apple Crisp
Spiced Apple Fritter Bread (No Mixer!)
Description
Made with spiced apple cider and tender apple pieces, this loaf captures the flavor of apple fritter donuts in an easy-to-make quick bread. The vanilla glaze and cinnamon sugar topping make it a perfect fall treat.
Ingredients
Bread
- 1 3/4 cups (245 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1 tsp (5 g) baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 Tbsp (84 g) unsalted butter, melted
- 2 Tbsp (28 g) neutral baking oil
- 1/2 cup (130 g) apple cider
- 1/2 cup (120 g) sour cream, at room temperature
- 1 large egg (50 g), at room temperature
- 1 tsp (4 g) vanilla extract
Apple Mixture
- 1/3 cup (67 g) dark brown sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp ground allspice
- 1 1/4 cups (150 g) peeled and finely chopped apple
Cinnamon Sugar
- 2 Tbsp (25 g) granulated sugar
- 1/4 tsp ground cinnamon
Glaze
- 1 Tbsp (14 g) unsalted butter, melted
- 1/8 tsp salt
- 1 tsp (4 g) vanilla extract
- 1 cup (120 g) powdered sugar
- 2 Tbsp (30 g) milk
Instructions
- Preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with nonstick spray and line it with parchment paper, leaving a 2-inch overhang.
- Make the bread: Whisk the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Create a well in the center. In another bowl whisk together the melted butter, oil, apple cider, sour cream, egg, and vanilla. Add the wet ingredients to the dry and fold gently until just combined.
- Prepare the apple mixture: Stir the dark brown sugar, cinnamon, and allspice together, then toss with the chopped apple until evenly coated.
- Make the cinnamon sugar: Combine granulated sugar and cinnamon in a small bowl.
- Assemble: Spoon half the batter into the prepared pan and smooth the top. Scatter half the apple mixture over the batter, then repeat with the remaining batter and apples. Press the apples lightly into the batter, tap the pan to remove large air pockets, and sprinkle 1 tablespoon of the cinnamon sugar on top.
- Bake for 50 to 55 minutes, or until the loaf is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. If necessary, tent with foil to prevent overbrowning. Cool in the pan for 10 minutes, then lift out using the parchment and cool completely on a wire rack.
- Make the glaze: Whisk together melted butter, salt, vanilla, powdered sugar, and milk until smooth. Drizzle the glaze over the cooled loaf and sprinkle with the remaining cinnamon sugar. Allow the glaze to set before slicing.
- Store any leftovers tightly wrapped in the refrigerator for up to 2 days. Bring to room temperature or warm gently before serving.
Notes
Homemade apple cider: Simmer 1 cup (240 g) pure apple juice with 2 teaspoons (10 g) mulling spices until reduced, then cool to room temperature before using.
Apple cider substitute: If you don’t have apple cider, use 1/2 cup (120 g) unsweetened applesauce. Do not substitute apple cider vinegar.
Bake time: Baking time can vary depending on the moisture in the apples. Begin checking for doneness at 50 minutes and extend baking as needed.