Apple Fritter Bread

An overhead of sliced apple bread showing inside streusel

5 from 11 votes

My Apple Fritter Bread recipe is tender, moist, and buttery! Infused with warming spices like cinnamon and nutmeg, festive flavors will fill your kitchen as it bakes away.

Prep Time30

Cook Time55

Total Time1 25

Course: Bread, Dessert

Cuisine: American

Servings: servings

Calories: 529kcal

Author: Jocelyn Delk Adams

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 9x5 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!

Notes

What to do with leftovers

If you happen to have leftover apple fritter crumble cake, follow these simple tips to keep it fresh:

Room temperature: Once cooled, transfer the crumble cake to an airtight container for up to 3 days.

Fridge: If you want to get a few more days out of your dessert, simply place it in the fridge for up to 5 days (though it will dry out quicker in the fridge).

Freezer: Add the crumble cake to a freezer-safe bag or container and freeze for up to 3 months. Thaw in the fridge overnight or on the countertop for 2-3 hours before serving.

Make it ahead of time

Making crumble cake ahead of time is simple and may even taste better the next day after all of the flavors have had time to infuse together. You can bake it up to 1 day in advance.

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