This Apple Fritter Bread recipe is sponsored by Minerva Dairy. All thoughts and opinions are 100% my own.
This easy Apple Fritter Bread is super moist, studded with tart apples, a cinnamon swirl and drizzled with a sweet vanilla glaze!
Move over banana bread, apple cider donuts and pumpkin cake roll (although this one is bomb). Apple Fritter bread is here and she’s THE BEST!
This bread just taste like Fall and the smell coming from your oven smells like grandma’s kitchen.
You might want to make a second loaf because this one won’t last!
Good quality butter is key when baking and that’s why I use Minerva Dairy Butter.
It is slow churned and 85% butterfat butter which is results in a creamier, richer, and more flavorful batter.
What ingredients do I need to make this bread recipe?
- All purpose flour
- baking powder
- 1 large or 2 small Granny Smith apples, peeled, cored and chopped
- brown sugar
- granulated sugar
- vanilla extract
- powdered sugar
- vanilla extract
- milk or cream
easy step by step instructions on how to make apple fritter bread
- Preheat oven to 350 degrees. Spray a loaf pan and line with parchment paper for easy removal.
- Into a medium bowl, combine flour, baking powder and salt and set aside.
- Into the bowl of your stand mixer, add butter and granulated sugar. Beat for 2 minutes and then add in the eggs, one at a time. Add in vanilla and milk and beat until just combined.
- In another medium bowl, add chopped apples, brown sugar, cinnamon and flour.
- Pour half the batter into the bottom of the prepared loaf pan.
- Top with half of the chopped apples, the rest of the batter and the remaining apples. Sprinkle top with cinnamon sugar mixture.
- Bake in the oven for about 1 hour or until a toothpick in the center comes out clean.
- Remove and allow to cool.
- Into the bowl of your stand mixer fitted with the whisk attachment add powdered sugar and vanilla. Slowly drizzle in enough milk or cream until the glaze is pourable.
- Drizzle glaze all over the top of the slightly cooled bread.
common questions and helpful tips
- What type of apples should I use?
- I choose to use granny smith apples because they are tart and pair well with the amount of sugar in this bread. It turned out perfect. However, feel free to use any type of apple variety.
- What’s the best way to peel and core an apple?
- I use a vegetable peeler and start at the stem and go around in a horizontal direction. Then I peel in a vertical direction all the way around the apple until all of the peel is off. Then I cut the sides off the apple, eyeballing where I think the core is and continue to do this for the next 3 sides so all your left with is the core.
- How do I prevent my apples from sinking in my bread?
- Flour. I toss the apples with brown sugar, cinnamon and flour to prevent the apples from sinking to the bottom of the bread.
- How do I store this loaf?
- If it lasts long enough, store this loaf in an air tight container, at room temperature, for up to 3 days.
You could also drizzle this bread with caramel sauce for a decadent caramel apple bread.
Looking for other sweet apple recipes? Here are a few ideas: