Apple Fritter Bread


Apple Fritter Bread is filled with chopped apples, a cinnamon sugar mixture with nuts (optional), a wonderful tasting loaf and topped with glaze. It tasted amazing!!!!!

This recipe was made at a cooking class that I attended. Other than the picture above, all pictures were taken at the class making it hard to get decent pictures as we moved along very fast.

Adapted from







Peel, core and dice

apples into small pieces.



In a large bowl add the butter

and granulated sugar.



Cream together until smooth

and creamy using a spoon.



In a small bowl whisk the

eggs with the vanilla.



Add the eggs to the batter

and mix until combined.



Add the flour and baking powder

alternately with the milk, stirring

after each addition, just

until combined. Do not over stir.



Spray cooking oil into a 9″ x 5″ loaf pan.

(I used two smaller pans so I could split

the recipe with my partner.)



Pour 1/3rd of the mixture

into the loaf pan.



Place the apples on top.

(You will only have one pan.)



In a small bowl mix together the brown

sugar, cinnamon and nuts (optional).

Sprinkle mixture on top of the apples.



Spread the remaining batter on top of the

cinnamon mixture. This can be tricky so I

dropped small spoonful’s all around

the top and then spread it.



Bake in a preheated 350 degree oven for

40 – 50 minutes or until the top is golden

brown and the inside tests done.

Cool on a wire rack and then glaze.



In a small bowl combine the

powdered sugar and heavy cream.



Spread the glaze over the

top of the cooled bread.



Slice and serve. Store the bread

in an airtight container.


Apple Fritter Bread

  • Difficulty: Intermediate
  • Print



  • 2 large apples (1 & 1/2 cups diced)

Cinnamon Sugar Ingredients

  • 1/3 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/3 cup crushed walnuts (optional)

Loaf Batter Ingredients

  • 2/3 cup granulated sugar
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1 & 1/2 tsp vanilla extract
  • 1 & 1/2 cups all purpose flour
  • 1 & 3/4 tsp baking powder
  • 1/2 cup milk

Glaze Ingredients

  • 1/2 cup powdered sugar
  • 3 Tbsp. heavy cream


  1. Preheat oven to 350 degrees.
  2. Peel & core the apples then dice small. You will need 1 & 1/2 cups total.
  3. In a large bowl cream together the butter and granulated sugar with a spoon until smooth and creamy.
  4. In a small bowl, whisk together the eggs and vanilla extract.
  5. Add the eggs to the batter, whisking until combined.
  6. Add the flour and baking powder alternately with the milk, stirring after each addition, just until combined. Do not over stir.
  7. Spray a 9″ x 5″ loaf pan with cooking oil.
  8. Pour 1/3rd of the batter into the pan and place the apples on top.
  9. In a small bowl mix the brown sugar, cinnamon and nuts (optional). Sprinkle on top of the apples.
  10. Spread the remaining batter on top. Place small spoonful’s all over the top then spread it.
  11. Bake for 40-50 minutes until the top is golden brown and the inside tests done. Completely cool on a wire rack.
  12. Once cool, in a small bowl combine the powdered sugar and heavy cream. Spread it over the top of the bread. Store in an airtight container.

Categories: Bread, Eggs, Frosting/Icing, Fruit, Nuts


  1. Nice recipe as we have an orchard and some cider apples and rest desert types. Two pear cordons one apple Minerette I pruned myself to 7 foot high just 18 inch around. About sixteen older apples that we crush into juice add sugar and store over winter .Natural yeast helps it on to 4 % drink. Lovely on hot days and hard work. I can make apple sharlot or apple pies but this recipe suits fine and will try. Never had a problem with using your recipes dear but hate Frogs legs

  2. We’ve just had loads of birthday cake with my niece and I actually thought I couldn’t see anymore but it turned out I was wrong:) This looks awesome:) Could you tell me how long it took to finish the bread? I’m thinking about serving this next Sunday when the extended family comes over.

    Thanks in advance:)

    • I made this in a cooking class and she had everything prepped for us. Just guessing I would say you can make it in 15 minutes plus baking time. I just finished the last of it and we made it 2 days ago and it was still perfect. Why not make it Saturday? As long as you keep it in an airtight bag or container it will still be great. Just bake it, let it cool in the pan and glaze it in the pan. Let it set for about 10 minutes then seal with foil or plastic wrap. Your going to love this Laureen!

      • I am loving it already:) And you are right – Saturday is probably the better choice since I’ve got enough to care about on Sunday. But what don’t we do for family…thank you for replying:)

        All the best

    • Keep in mind these particular pictures were from a cooking class and we had to split the batter in half so we could both take one loaf home. So it was half the height than if the entire batter was used. Yet for the life of me I can’t remember if a full loaf did the same thing or not, I never thought about it. 🀣

    • You will love this Janet. There are certain recipes that I love but I only make at a certain time of the year, like this one. It definitely has autumn written all over it.

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