If you’re anything like me, you crave that perfect cozy treat that feels like a hug in food form. That’s exactly why I’m so excited to share this Apple Fritter Bread Recipe with you—it’s basically the love child of a spiced apple fritter and a tender, flavorful loaf that’s simple to make but impressively delicious. When I first tried this recipe, I was hooked instantly, and now it’s become a go-to for weekend breakfasts and afternoon coffees alike. Stick around, because you’re going to want to whisk up a batch ASAP!
Why You’ll Love This Recipe
- Bursting with Apple Flavor: Fresh chunks of Granny Smith apples add the perfect tender crunch and tartness.
- Irresistible Streusel Topping: The crumbly cinnamon-sugar pecan topping takes this bread from good to unforgettable.
- From Scratch Simple: No fancy equipment needed—just straightforward ingredients and easy steps.
- Perfect for Any Occasion: Whether it’s a cozy morning or a casual dessert, this bread fits the bill every time.
Ingredients You’ll Need
To make this Apple Fritter Bread Recipe come alive, you’ll want to grab some basic pantry staples along with fresh apples and a few special touches like sour cream and cinnamon. The combination of spices and the touch of tang from sour cream really sets this loaf apart from your average quick bread.
- Salted Butter: I always use real butter for richness, plus it helps give the streusel its irresistible crunch.
- Brown Sugar: Dark or light works, but I prefer light brown for a mellow sweetness that pairs with apples perfectly.
- All-Purpose Flour: Using regular flour helps keep the crumb tender but sturdy enough to hold all those apple chunks.
- Cinnamon and Nutmeg: The secret stars that warm up this bread with classic apple dessert spices.
- Chopped Pecans (Optional): Adds a nice texture and nutty flavor to the streusel if you’re in the mood.
- Baking Powder & Baking Soda: These leaveners make sure your bread rises just right and is perfectly tender.
- Brown Sugar (for the batter): Adds sweetness and depth to the apple batter.
- Eggs: The glue holding everything together, plus they add a bit of moisture.
- Sour Cream: My trick for moist, tender bread — the slight tang balances the sweetness beautifully.
- Whole Milk: I like whole milk here for richness, but you can swap in 2% if needed.
- Vanilla Extract: Always a must for enhancing all the sweet flavors.
- Granny Smith Apples: Their tartness holds up well in baking and contrasts the sweet streusel wonderfully.
- Powdered Sugar (for glaze): To drizzle over the top for that classic sweet finish.
Variations
I love how flexible this Apple Fritter Bread Recipe is. I often tweak it depending on what I have on hand or the season. You should definitely feel free to customize it to your taste—experimenting keeps it fresh and exciting.
- Nut-Free Variation: I sometimes skip the pecans if I’m serving kids or anyone with allergies, and the bread still turns out fantastic without them.
- Spiced Up: Adding a pinch of ground cloves or ginger to the batter was a discovery that gave the bread a little extra seasonal warmth.
- Apple Swap: Although Granny Smith are my fave for their tartness, I’ve used Fuji or Honeycrisp when I had them—just watch the sweetness level.
- Gluten-Free Option: I haven’t officially tried it yet, but swapping in a 1-to-1 gluten-free baking blend is something I’m eager to test and will update you on!
How to Make Apple Fritter Bread Recipe
Step 1: Prep Your Streusel Topping
Start by mixing the butter, sugar, flour, cinnamon, and nutmeg right in a medium bowl. I like to use my hands here because you really want to feel that the butter is incorporated into the dry ingredients until you get a crumbly texture, kind of like little pebbles. Don’t rush this part—good streusel makes the whole loaf shine! If you’re adding pecans (which I highly recommend), toss them in now. Set this aside while you make the batter.
Step 2: Mix the Dry and Wet Ingredients
In one bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In another, beat the brown sugar, eggs, sour cream, melted butter, milk, and vanilla extract until fully combined and smooth. Now, fold the dry mix into the wet gently using a rubber spatula. Mix just until you don’t see flour anymore—overmixing can make your bread tough, so keep it light and easy.
Step 3: Coat and Add the Apples
This is a neat trick I discovered: toss your chopped apples with a bit of flour before folding them into your batter. It keeps them from sinking right to the bottom as the bread bakes and helps distribute their flavor throughout. Gently fold these floured apple pieces into your batter, trying not to break them up too much.
Step 4: Layer the Batter and Streusel, Then Bake
Pour half of your bread batter into a greased and parchment-lined 9×5 loaf pan, smoothing it out with a spatula. Sprinkle half the streusel over the top, then add the remaining batter, smoothing again. Top off with the rest of the streusel and drizzle the remaining melted butter on top—this is going to create that beautiful golden crust. Slide it into a 350°F oven and bake for about 45 to 55 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few dry crumbs.
Step 5: Cool and Glaze
Once out of the oven, let the loaf cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely. While the bread is cooling, whisk together powdered sugar, vanilla, and milk, adding the milk slowly until you reach a glaze consistency similar to heavy cream. Drizzle this over the cooled loaf for that perfect finishing touch—and trust me, it’s not optional!
Pro Tips for Making Apple Fritter Bread Recipe
- Don’t Skip the Sour Cream: I used to think sour cream was optional, but it really makes the crumb tender and moist in a way that other liquids don’t.
- Use Fresh, Tart Apples: Granny Smith’s tartness balances the sweetness—if you use sweeter apples like Fuji, consider reducing the brown sugar slightly.
- Streusel Texture Matters: Mixing butter into the streusel by hand helps create those chunky bits that give the finished loaf an amazing crunch on top.
- Watch Your Bake Time: Ovens vary, so start checking at 45 minutes—you want a toothpick to come out clean with a few moist crumbs, not wet batter.
How to Serve Apple Fritter Bread Recipe
Garnishes
I usually keep it simple with a drizzle of powdered sugar glaze because it beautifully complements the warm spices and apple chunks. But sometimes, I love topping slices with a pat of butter or even a little cream cheese spread for an indulgent touch.
Side Dishes
This bread pairs wonderfully with a hot cup of coffee or tea in the morning, but I’ve also served it alongside a fresh fruit salad or yogurt parfait for a fuller breakfast spread that my family really enjoys.
Creative Ways to Present
For holidays or brunch parties, I’ve sliced the bread into mini portions and arranged them on a platter with a little bowl of extra glaze for dipping. It’s always a hit and looks super inviting. You could even turn slices into fancy French toast the next day—trust me, it’s a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
I like to keep leftover apple fritter bread wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. This keeps the bread moist and the streusel topping crisp enough to enjoy.
Freezing
This recipe freezes amazingly well! Once baked and fully cooled, I slice the bread, wrap individual slices in plastic wrap, then stash them in a freezer-safe bag. Frozen slices reheat beautifully for a quick snack or breakfast.
Reheating
When I want to enjoy leftovers, I pop a slice in the toaster oven or regular oven at 300°F for about 8 minutes. This warms the bread through and revives that fresh-baked texture, especially the buttery streusel top—way better than a microwave!
FAQs
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Can I use apples other than Granny Smith in this Apple Fritter Bread Recipe?
Absolutely! While Granny Smith apples provide the perfect tartness and hold their shape well during baking, you can swap with Fuji, Honeycrisp, or even Gala apples. Just keep in mind sweeter apples might make the bread sweeter, so you could reduce the sugar slightly if you prefer.
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Is it necessary to toss the apples in flour before adding them to the batter?
Yes, this simple step helps the apples distribute evenly throughout the bread instead of sinking to the bottom. It also soaks up some moisture, which prevents the bread from becoming too wet around the apples.
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Can I make this Apple Fritter Bread Recipe gluten-free?
You can try using a 1:1 gluten-free baking flour blend for all-purpose flour measures. I recommend adding a binder like xanthan gum if your blend doesn’t include it, and watch the texture closely. I haven’t tested it myself yet but plan to!
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How long does the bread stay fresh?
Stored properly in an airtight container at room temperature, this Apple Fritter Bread stays fresh for 2 to 3 days. For longer storage, freezing slices works great.
Final Thoughts
This Apple Fritter Bread Recipe has become a little slice of happiness in my kitchen, and I’m confident you’ll love it just as much. It’s the kind of recipe that brings everyone to the table, begging for just one more slice—warm, tender, and sprinkled with that perfectly sweet and crunchy streusel. If you’re looking for a cozy baking project that delivers amazing flavor with minimal fuss, this is it. Trust me, once you try it, this bread will be on repeat in your home too.
Print
Apple Fritter Bread Recipe
- Prep Time: 30 mins
- Cook Time: 50 mins
- Total Time: 80 mins
- Yield: 8 to 10 servings 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Description
This Apple Fritter Bread is a deliciously moist and spiced quick bread featuring tender chunks of Granny Smith apples, a crunchy cinnamon-nutmeg streusel topping, and a sweet vanilla glaze. Perfect for breakfast or an afternoon treat, this loaf combines the flavors of classic apple fritters in a convenient bread form baked to golden perfection.
Ingredients
For the Streusel
- 1/4 cup salted butter, softened
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/3 cup finely chopped pecans (optional)
For the Batter
- 1 1/2 cups plus 2 tablespoons all-purpose flour, divided
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/3 cup brown sugar, lightly packed
- 2 large eggs
- 1/2 cup sour cream
- 1/3 cup plus 3 tablespoons unsalted butter, melted, divided
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
- 2 Granny Smith apples, peeled, cored, and chopped into 1/2-inch pieces
For the Glaze
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons whole milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper to ensure easy removal of the bread after baking.
- Make Streusel Topping: In a medium bowl, combine softened butter, brown sugar, flour, cinnamon, and nutmeg. Use your hands to mix until it forms a crumbly texture. Stir in chopped pecans if using. Set aside this flavorful topping.
- Mix Dry Ingredients: In another medium bowl, whisk together 1 1/2 cups of flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This will form the dry base for the bread batter.
- Mix Wet Ingredients: In a separate bowl, whisk brown sugar, eggs, sour cream, 1/3 cup melted butter, whole milk, and vanilla extract until smooth and well combined.
- Combine Wet and Dry: Gently fold the dry mixture into the wet mixture using a rubber spatula, mixing just until combined to keep the batter light and tender.
- Prepare Apples: Toss the chopped Granny Smith apples with the remaining 2 tablespoons of flour in a small bowl to coat. This helps prevent the apples from sinking in the batter. Fold the coated apples gently into the batter.
- Assemble the Loaf: Pour half of the batter into the prepared pan and smooth the surface. Sprinkle half of the streusel over the batter. Pour the remaining batter over the streusel layer and smooth it out. Top with the remaining streusel, then drizzle with the remaining 3 tablespoons of melted butter to add richness and promote a golden crust.
- Bake: Bake the loaf in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with just a few dry crumbs attached.
- Cool: Remove the bread from the oven and let it sit in the pan for 10 minutes on a cooling rack. Then remove the loaf from the pan and allow it to cool completely before glazing.
- Prepare and Apply Glaze: In a medium bowl, whisk together powdered sugar and vanilla extract. Gradually add milk one tablespoon at a time, whisking until the glaze reaches the consistency of heavy cream. Drizzle the glaze over the cooled bread.
- Serve: Slice and serve the Apple Fritter Bread, enjoying the combination of moist bread, sweet glaze, and crunchy streusel topping.
Notes
- For added crunch and flavor, include the pecans in the streusel topping or omit for a nut-free version.
- Make sure apples are chopped evenly to ensure consistent texture throughout the bread.
- Coating the apples with flour prevents them from sinking to the bottom during baking.
- Use full-fat sour cream and whole milk for best moisture and flavor.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can be frozen for up to 2 months; thaw at room temperature before glazing and serving.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of loaf)
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 75mg
