Apple Fritter Bread

Apple fritter bread
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Mmmm, a recipe for a homemade bread that tastes like an apple fritter donut. As soon as I saw the recipe, I had to make it. Any sort of semi-dessert masquerading around as breakfast is usually not what I’m craving in the morning; I’m more of a salty/savory breakfast girl. But donuts are an exception because, well, I’m not crazy. This apple fritter bread combines all the great tastes of a donut without being overly sweet or fried.

The bread comes together very easily, though it does take a little while to bake (especially in my oven which tends to need more cook time on any recipe). While the original recipe said 50-60 minutes (be sure to check yours after 50), it took 65 in mine. If it’s still wet in the middle, just keep cooking it in 5 minute increments until the tester comes out clean.

The glaze for the apple fritter bread in the original recipe was much too liquidy for my taste so I adjusted the recipe below. The great thing though about a glaze is you can add more powdered sugar if you need to firm it up or more milk if you need to thin it out. You can’t wreck it, I promise. If you really want to tone down the sweetness of this bread, just leave the glaze off entirely.

This bread can easily be served up for breakfast or as a dessert (or both!) Hope you enjoy the recipe for an apple fritter donut reimagined in bread form.

Apple Fritter Bread

Adapted from Life in the Lofthouse


  • Bread:
    • ⅓ cup dark brown sugar
    • 2 teaspoons cinnamon, split
    • Freshly grated nutmeg
    • 2 apples, peeled, cored and chopped
    • ⅔ cup + 2 tablespoons granulated sugar
    • 1 stick unsalted butter, softened
    • 2 large eggs
    • 1 ½ teaspoons vanilla bean paste
    • 1 ½ cups flour
    • 1 ¾ teaspoons baking powder
    • ½ cup milk
  • Glaze:
    • ½ cup confectioner’s sugar
    • 1 tablespoon milk (more if you want a thinner glaze)


  1. Preheat the oven to 350° Fahrenheit. Spray a 9” x 5” loaf pan with nonstick baking spray and set aside.
  2. In a small bowl, stir together the brown sugar, 1 teaspoon cinnamon, and a pinch of freshly grated nutmeg; set aside.
  3. In another bowl, stir together the chopped apples with 1 teaspoon cinnamon, a pinch of freshly grated nutmeg and 2 tablespoons granulated sugar. Set aside.
  4. In the bowl of an electric mixer, beat together ⅔ cup granulated sugar with the stick of butter on medium speed until creamy. Add the eggs one at a time then the vanilla bean paste. Scrape down the sides of the bowl to be sure everything is incorporated.
  5. Slice of apple fritter breadIn another bowl, whisk together the flour and baking powder. Slowly add to the butter mixture until blended well.
  6. Slowly pour in the milk while the mixer is on low speed and blend until smooth.
  7. Pour half of the batter into the loaf pan and smooth with a spatula. Top with half of the apples, then half of the brown sugar mixture. Lightly press the apples down into the batter.
  8. Pour the remaining batter on top and again smooth out with a spatula. Top with the rest of the apples then the brown sugar mixture. Using a knife or skewer, swirl the brown sugar through the apples.
  9. Bake for 50-65 minutes (really depends on your oven; it took the full 65 in mine but check after 50!) or until a tester inserted in the center comes out clean.
  10. Run a knife along the edges of the pan and let the bread cool in the pan for 15 minutes. Remove from the pan onto a serving dish or cutting board.
  11. Make the glaze – mix the confectioner’s sugar with the milk in a small bowl and stir until smooth. Pour into a resealable plastic bag, cut the tip, and drizzle over the cooled bread.


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