Name: Country Apple Fritter Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1/2 cup brown sugar; 1 1/2 tablespoons ground cinnamon; 2 medium apples, peeled and diced; 2/3 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 1/2 teaspoons vanilla extract; 1 1/2 cups all-purpose flour; 1 3/4 teaspoons baking powder; 1/2 cup milk; For the Glaze:; 1/2 cup powdered sugar; 1–2 tablespoons milk or cream

Jump to Recipe·Leave a Review

This Country Apple Fritter Bread is like having a warm apple fritter straight from the bakery, but in a cozy, moist loaf form. I love how it’s layered with cinnamon-sugar and juicy apples, giving each bite that perfect sweet and spiced balance. A drizzle of glaze on top finishes it beautifully.

Country Apple Fritter Bread

Why You’ll Love This Recipe

I love how this bread brings all the comfort of a classic apple fritter into an easy-to-make loaf. It’s moist, tender, and bursting with chunks of cinnamon-coated apples. The brown sugar and cinnamon layers create a ribbon of flavor throughout, while the glaze gives it a bakery-worthy finish. This recipe is perfect for fall mornings, cozy weekends, or gifting during the holidays.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/2 cup brown sugar
1 1/2 tablespoons ground cinnamon
2 medium apples, peeled and diced
2/3 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk

For the Glaze:

1/2 cup powdered sugar
1–2 tablespoons milk or cream

Directions

I preheated the oven to 350°F (175°C) and greased a 9×5-inch loaf pan.
In a small bowl, I mixed the brown sugar and cinnamon and set it aside.
I peeled and diced the apples and tossed them in a bit of the cinnamon-sugar mixture.
In a large bowl, I creamed the softened butter and granulated sugar until light and fluffy.
I added the eggs one at a time, then stirred in the vanilla.
I combined the flour and baking powder in another bowl, then gradually mixed it into the wet ingredients, alternating with the milk.
I poured half the batter into the prepared loaf pan, added half the apple mixture and a sprinkle of the cinnamon-sugar mix. I repeated the layers, ending with cinnamon-sugar on top.
I baked the bread for about 50–60 minutes, or until a toothpick inserted came out clean.
After cooling for 15 minutes in the pan, I removed the bread and let it cool completely on a wire rack.
For the glaze, I whisked together powdered sugar and milk until smooth, then drizzled it over the cooled loaf.

Servings and timing

This recipe makes 1 loaf, serving about 8 slices. It takes approximately 15 minutes to prepare and 50–60 minutes to bake, with an additional 15–20 minutes for cooling and glazing.

Variations

I like swapping in pears or adding chopped pecans or walnuts for a nutty crunch. For a richer twist, I sometimes use a maple glaze instead of the classic sugar glaze. If I want it more dessert-like, I add a handful of caramel chips to the batter.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, I microwave a slice for 10–15 seconds. This bread also freezes well—just wrap slices individually and thaw overnight in the fridge.

FAQs

How do I know when the bread is fully baked?

I check by inserting a toothpick into the center—if it comes out clean or with just a few crumbs, it’s done. If it has wet batter on it, I bake it for a few more minutes and check again.

Can I use a different type of apple?

Yes, I’ve used Granny Smith for tartness, Honeycrisp for sweetness, or a mix of both for balance. Just make sure the apples are firm so they hold their shape while baking.

Can I make this bread ahead of time?

Absolutely. I often bake it the night before and glaze it the next day. It actually tastes even better once the flavors have had time to settle.

Can I double the recipe?

Yes, I just make two loaves instead of one. I don’t recommend doubling in one pan as it won’t bake evenly.

What can I use if I don’t have powdered sugar for the glaze?

I’ve made a glaze using a bit of melted butter, milk, and granulated sugar cooked gently until smooth, though it won’t be quite as glossy.

Conclusion

This Country Apple Fritter Bread is everything I love about cozy baking—warm spices, soft apples, and a tender crumb all in one comforting loaf. Whether I’m making it for a quiet morning or sharing with friends, it’s always a hit.