This Apple Fritter Bread is legit chef’s kiss! It’s like an apple fritter and a loaf cake had a baby. So moist, tender and packed with spiced tender apples and a seriously addictive buttery crumble, this apple fritter bread recipe is pure autumn vibes. Trust me, one slice with your coffee and you’re set for the day!
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They’re Lovin’ It! Here’s what They’re Sayin’:
“I’ve made this bread quite a few times and it’s always wonderful!! It’s moist, not too sweet,, and full of flavor. Everyone I’ve made it for has loved it!!”
—MELISSA L.
I don’t know about y’all, but seasonal breads and crumble cakes are my jam during the fall! Once the season hits, I take it as my cue to bake any and all types of decadent apple desserts. Whenever my household smells the aromas of ground cinnamon and nutmeg, they come running to see what’s happening in my oven! And let me just say, it’s usually this apple fritter bread. Just sayin.
The Lowdown of This Apple Fritter Bread
Cuisine Inspiration: Flawless Fall Flavors
Primary Cooking Method: Baking
Dietary Info: Can be made gluten-free with an adjustment
Key Flavor: Warm spiced apples with buttery crumble texture in a moist loaf package
Skill Level: Intermediate
Apple Fritter Vibes
If you don’t feel like frying apple fritters, this gives you all the feels in a baked loaf. It’s a bit easier to work with and perfect for sharing.
So Versatile
This apple fritter bread recipe is straight up delish for breakfast, brunch or even dessert. It’s your world. Do you boo!
Moist and So Tender
This ain’t a typical bread. It’s more like cake with each slice proving to be more moist, tender, buttery and sweeter than the last.
Ingredients you’ll need to make country apple fritter bread
- All Purpose Flour: We use this flour because it holds up to the apples while creating a soft and tender yet sturdy cake.
- Brown Sugar: This stays giving those deep, rich, caramel like notes.
- Ground Cinnamon and Nutmeg: Nothing gives warming cozy vibes quite like these spices.
- Salt: Throw this in to balance the sweetness.
- Unsalted Butter: This richness also makes a perfect crumb.
- Vanilla Extract: Use vanilla in the crumble, the cake, and the glaze for an extra flavor boost. I always recommend pure vanilla extract boos — it’s worth the splurge!
- Gala apples: These are tart and juicy plus perfect for baking.
- Granulated Sugar: This helps sweeten the spiced apples and the cake batter.
- Large Eggs: Eggs add richness and also bind all of our ingredient together.
- Baking Powder: This leavening agent creates a light texture.
- Sour Cream: Nothing adds creamy, rich, and moist texture like this baby.
- Milk: Just a little is all we need to create perfect consistencies and add moisture.
- Powdered Sugar: This is our perfect icing base.
How to make apple fritter bread
What to serve with apple fritter loaf
- A La Mode: Add a scoop of this vanilla ice cream, cookie butter ice cream or go crazy with the apples and scoop on this apple pie ice cream.
- Dollop It Up: Serve a dollop of homemade whipped cream to lighten up the textures and flavors.
- Drizzle It Up: Let’s get decadent with a drizzle of this easy caramel sauce.
- Fall Morning Vibes: A slice of this is perfect with spiced apple cider or a mug of French hot chocolate.
Recipe Substitutions
- Apples: Grab any baking apple you like. Granny Smith or even Honey Crisp works well here.
- Brown Sugar: Don’t have any? Make your own brown sugar with granulated sugar and molasses.
- Sour Cream: If you don’t have sour cream, swap with Greek yogurt.
- Powdered Sugar: If you don’t have any on hand, make your own powdered sugar with granulated sugar and cornstarch.
Recipe Variations and Additions
- Gluten-Free: Use a 1:1 gluten-free baking flour blend for the batter and crumble recipe. The texture might change but it will still taste great.
- Turn Into French Toast: Dip in an egg mixture of whisked eggs, milk and cinnamon and fry up in butter. That’s good eatin y’all.
- Get Nutty: Adding some chopped nuts like walnuts or pecans to the crumble adds some bomb texture to the mix.
- Add Citrus: Brighten up the flavors with some lemon zest or orange zest in the cake batter.
Expert Tips and Tricks for making the best country apple fritter bread
- Don’t overmix the batter: Overmixing will cause gluten bonds to form and result in a dense apple fritter crumble cake! We don’t want that boos.
- Bring ingredients to room temp: Make sure the cake ingredients are at room temperature so the batter evenly mixes and bakes up just right.
- Press the Apples: I like to lightly press the apples into the batter so they stay put and keep the beautiful layered look.
- Grease and line: Don’t forget to grease the loaf pan and line with flaps of parchment on the sides for easier removal once this baby is baked.
- Measure carefully: Use the spoon and level method to measure the flour so you don’t end up with a dense dry bread.
How to store apple fritter bread
Once cooled, transfer the bread to an airtight container. It can stay at room temperature for up to 3 days.
I personally don’t like to store my bread in the fridge since it dries out but if you must, just make sure it is wrapped really well.
How long will it last in the fridge?
You can store in the fridge for up to 5 days (though it will dry out quicker in the fridge so it isn’t my fave way to store)
Can I freeze ?
Yep for sure boos! Wrap with plastic wrap then foil and freeze for up to 3 months. Make sure you label too. Thaw in the fridge overnight or on the countertop for 2-3 hours before serving.
Frequently asked questions
Yep for sure. In fact, it actually tastes better if you bake it a day before you serve it so those flavors have time to fuse together.
The good ole toothpick tip is the way boos! Insert right into the center of the cake and if it comes out mostly clean with just a few crumbs, it’s good to go!
Yep boos you can. Divide and layer in lined muffin tins and bake about 20 minutes before you start checking.
Y’all get into this apple fritter bread recipe all Fall long and even all year round. It’s an easy and delish treat that is absolutely wonderful to serve for breakfast, a snack or even dessert. Let’s get to it boos.
More apple recipes
Apple Fritter Bread
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Equipment
Ingredients
For the Crumble Topping
- 3/4 cup All Purpose Flour
- 1/2 cup Light Brown Sugar packed
- 1/4 tsp Ground Cinnamon
- 1/8 tsp Salt
- 6 tbsp Unsalted Butter melted
- 1 tsp Vanilla Extract
For the Spiced Apples
- 1 1/2-2 cups Gala apples peeled and chopped
- 2 tbsp Granulated Sugar
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground nutmeg
For the Bread
- 1/2 cup Unsalted Butter room temperature
- 2/3 cup Granulated Sugar
- 2 Large Eggs room temperature
- 1 1/2 cups All Purpose Flour
- 2 tsp Baking Powder
- 1 tsp salt
- 1/2 cup Sour Cream
- 2 tbsp Milk
- 1 tbsp Vanilla Extract
For the Spiced Icing
- 1/2 cup Powdered Sugar
- 2 tsp Milk
- 1/2 tsp Vanilla Extract
- Ground Cinnamon
- Pinch of nutmeg
Instructions
For the Crumble
- Add flour, sugar, cinnamon and salt to a medium sized bowl and toss together making sure to break up everything. Stir together the butter and vanilla in a separate small bowl and pour over the dry ingredients. Toss everything together until crumbs develop then cover and refrigerate.
For the Spiced Apples
- Toss apples in a medium sized bowl with granulated sugar, cinnamon and nutmeg and set aside.
For the Bread
- Preheat the oven to 350 then spray a 9×5 inch loaf pan with baking spray and line in a parchment paper, leaving a 2-inch overhang on the long sides. Then spray the parchment paper.
- Add butter to your stand mixer then slowly pour in sugar and beat on medium high speed until light and fluffy (about 3-4 minutes).
- Add eggs, one at a time, combining well after each addition and scrape bowl as needed.
- Slow mixer to slow speed and add flour, baking powder and salt in increments.
- Next add in sour cream, milk and vanilla extract and mix until just combined. The consistency of the bread mixture should be a little thick.
To Assemble Bread
- Pour half of the batter into the prepared loaf pan. You’ll need to spread the mixture out evenly with a spatula. Then top with half of the spiced apples. Lightly press the apples into the batter.
- Take the crumble out of the fridge and start to break apart with a fork.
- Next sprinkle half of the crumble mixture on top. Then add the last layer of batter making sure to spread the batter with a spatula. Add remaining apples, making sure to lightly press them into the top of the batter.
- Finally finish with the remaining crumble.
- Bake at 350 for 55-65 minutes or until a toothpick inserted into the center comes out clean. If bread starts to brown a bit too much and still isn’t done, tent with a piece of foil to avoid additional browning while it continues to bake. Cool for about 40-50 minutes and then carefully remove the bread from the loaf pan by lifting the parchment paper.
For the Icing
- Add the powdered sugar to a small bowl. Then add the milk, vanilla extract, a pinch of cinnamon and a pinch of nutmeg. Stir together all ingredients. At this point, you can add ½ teaspoon of additional milk to the icing (if desired). Note: adding too much milk will thin the glaze and lose some of the white color.
- Once bread has completely cooled, drizzle on top, slice and serve it up!
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As always your tecioes are great including this one. I would live to give as luttle gifts in the mini form. How many coyld i get from the one recipe
My guess would be 3-4 but it might take a little trial and error for the mini loaves. Let us know how it works out.
I Made this bread last week and it was(cuz it is already gone) awesome! I love that it is so super moist, the apple filling is delectable and of course my favourite part, the crumble topping!! Love the crunch, sweetness and Fall spices. I did add some oats and pecans to bump up the texture even more. You start eating it and your like this really tastes like an apple fritter. Jocelyn yet once again a fabulous recipe!!
You’re too sweet, boo! Thank you so much!
HELLO! i JUST WANT TO SAY I TRIED your RECIPE TODAY AND i ABOSULETLY LOVED IT. When I SAW YOUR VIDEO ON YOUTUBE, i just HAD TO GIVE IT A TRY. THANK YOU SO MUCH! The only difference in recipe i used was plain yogurt instead of sour cream b/c it was all i HAD; still came out good 🙂
Thanks so much, Hanna!
Do you provide your recipes in metric? Its a lot easier To scale the ingreDients rather than scooping.
I’m sorry, I do not back in weight so I do not have the measurements.
had it in the oven for over 70 mins and still came out uncooked and gooey
Oh no! I am sorry to hear that David – is it possible that your oven runs on the cooler side? I would get an in-oven thermometer and test how hot your oven is actually getting.