Apple Fritter Quick Bread

This Apple Fritter Quick Bread is soft, moist, and loaded with chunks of fresh apple and ribbons of cinnamon sugar. A simple vanilla glaze finishes the loaf with all the cozy cinnamon-apple flavor of an apple fritter in an easy quick bread.

I love how the cinnamon sugar gets layered through the middle and over the top of the bread before giving the batter a quick swirl. You end up with tender apples throughout the loaf and pockets of brown sugar and cinnamon in every slice.

If you have more fresh apples to use during apple season, our Apple Coffee Cake and Apple Dumplings made with Crescent Rolls are two more cozy fall recipes to make next. 

Ingredients

This homemade apple fritter bread uses basic baking ingredients, fresh apples, and a simple cinnamon sugar mixture.

See the recipe card below for the exact quantities of each ingredient.

• Brown & Granulated Sugar: I use both in the bread and cinnamon sugar mixture for sweetness with a little extra depth from the brown sugar.
• Ground Cinnamon & Nutmeg: Warm spices that complement the fresh apples and adding to the cozy cinnamon-apple flavor.
• All-Purpose Flour: Regular all-purpose flour is all you need for the base of this quick bread.
• Baking Powder: Helps the loaf rise and keeps the texture soft.
• Greek Yogurt: Helps keep the apple bread incredibly moist and tender.
• Vegetable Oil: Adds moisture without competing with the apple and cinnamon flavors.
• Milk: Adds moisture to the batter and thins the vanilla glaze to an easy drizzling consistency.
• Eggs: Help hold everything together as the loaf bakes.
• Vanilla Extract: Used in both the bread and glaze for plenty of warm vanilla flavor.
• Apples: Dice the apples fairly small so you get tender chunks throughout the loaf.
• Icing Sugar: Also called powdered sugar or confectioners' sugar, this creates the base of the sweet vanilla glaze.

Before you get started, grab a 9x5-inch loaf pan, parchment paper, mixing bowls, and measuring cups and spoons.

Variations

• Change the Apples: Use your favorite baking apple. Granny Smith apples will give the bread a tarter flavor, while a sweeter variety will create a different balance.
• Add Pecans: Fold chopped pecans into the batter or sprinkle them over the top for some extra crunch.
• Skip the Glaze: Leave off the sweet glaze for a slightly less sweet apple loaf.
• Add More Spice: Add a pinch of cloves or allspice if you want an even warmer fall flavor.
• Make a Thicker Glaze: Use a little less milk for a thicker icing or add slightly more for a thinner drizzle.

How to Make Apple Fritter Bread

Layer the apple batter with cinnamon sugar, swirl, and bake until golden brown.

Preheat oven to 325F, and prepare a 9x5 loaf pan with parchment paper, then set aside.

Make the cinnamon sugar mixture in a small bowl, then set aside.

In a large mixing bowl, whisk flour, baking powder, ground cinnamon, salt and ground nutmeg. Put this aside while you mix up your wet ingredients.

In a medium bowl, whisk together brown sugar, white sugar, Greek yogurt, oil, eggs and vanilla extract. Once well incorporated, transfer to the large bowl, mixing until no dry streaks.

Fold in the apples, then transfer about half of the batter in your prepared 9x5 pan.

Evenly sprinkle ½ to ¾ of the cinnamon sugar, followed by the rest of the batter. I like to use the back of a spoon or an offset spatula to even out the batter as best as I can, then take a knife and give it a swirl.

Top with the remaining cinnamon sugar, and bake for about 60 minutes, or until a toothpick comes out clean (aim for 202F if using an instant thermometer).

Set on a wire rack and allow it to cool for about 20 minutes then make your glaze by whisk ingredients into a small bowl.

Drizzle over as desired, and slice.

Hint: Small, even pieces of apple become tender during the bake time and distribute more evenly throughout the loaf.

Recipe Tips

• Apple Tip: I like to chop the apples right before folding them into the batter, so I don't have to soak them in water to prevent browning. That way, I'm not adding any unnecessary moisture to the bread.
• Don't Overmix: Once you combine the wet and dry ingredients, mix only until there are no dry streaks before folding in the chopped apples.
• Don't Skip the Cinnamon Sugar Layer: Adding most of the brown sugar mixture between the layers of batter gives you that cinnamon swirl through the center of the loaf.
• Check the Center: A toothpick inserted into the center of the loaf should come out clean or with a few moist crumbs. If you're using an instant-read thermometer, aim for 202F.
• Watch the Top: If the top of the bread is golden brown before the center is finished baking, loosely tent it with aluminum foil for the remaining bake time.
• Let It Cool Before Glazing: Give the bread at least 20 minutes on a wire rack before adding the glaze so it doesn't immediately melt into the loaf.

For another cozy fall dessert with plenty of cinnamon flavor, our Apple Pie a la Mode is a family favorite with a buttery homemade crust.

More Desserts

Storage Instructions

• Room Temperature: Store the cooled loaf in an airtight container or wrap tightly with plastic wrap for up to 2 days.
• Refrigerator:  In an airtight container, you can leave the loaf in the fridge for up to 5 days.
• Freezer: Wrap individual slices or the whole loaf tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Serving Suggestions

• More Fall Favorites: Pumpkin Spice Sheet Pan Pancakes, Apple Fritters, Crockpot Cinnamon Bun Casserole, and Peanut Butter Banana Bread.
• Cozy Fall Drinks: Iced Apple Crisp Oat Milk Macchiato, Starbucks Pumpkin Spice Latte, or Pumpkin Chai Latte. 

Apple Fritter Quick Bread Recipe FAQs

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