Apple Fritter Bread

If you’d like more apple fritter in your life but don’t always want it in doughnut form, here’s your next best option – Apple Fritter Bread.  This cake is swirled with chunks of cinnamon apples and a cinnamon-brown sugar ribbon and topped with a thick glaze.  The other pro is that because it’s not deep-fried (like the doughnut version), it may be less likely to give you the post-apple fritter indulgence tummy ache.  No guarantees though.


Apple Fritter Bread

Makes one 8-inch loaf
(from Averie Cooks)


Apple-Cinnamon Mixture

1 large apple or 2 small peeled, cored, and diced into 1/4-inch pieces (approximately 1 heaping cup diced)
1 tablespoon granulated sugar
1 heaping teaspoon cinnamon

Cinnamon-Brown Sugar Mixture

1/4 cup light brown sugar, packed
1 heaping teaspoon cinnamon


1 large egg
1/3 cup granulated sugar
1/4 cup canola or vegetable oil
1/4 cup sour cream
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt


1 cup confectioners’ sugar
2 to 3 tablespoons of heavy cream or milk


  1. Preheat the oven to 350°F.
  2. Spray an 8×4-inch loaf pan with floured cooking spray, or grease and flour the pan.  Set aside.

Apple-Cinnamon Mixture

  1. In a small bowl, stir together the apples, sugar, and cinnamon until combined.  Set aside.

Cinnamon-Brown Sugar Mixture

  1. In a small bowl, stir together the brown sugar and cinnamon, and set aside.


  1.  In a small bowl, stir together the flour, baking soda, and salt, and set aside.
  2. In a large bowl, vigorously whisk together the egg and sugar until smooth and well combined.
  3. Add the oil, sour cream, and vanilla, and whisk until smooth and combined.
  4. Add the flour mixture to the wet ingredients and stir until just combined.  Don’t overmix.
  5. Pour half the batter into prepared pan and smooth out the top with a spatula.  Because there is just enough batter, do not add more than half of the batter.
  6. Sprinkle half the apple mixture over batter in an even, flat layer.
  7. Sprinkle half of the cinnamon sugar mixture over the apples.
  8. Pour the remaining half of the batter into the pan, and smooth the top with a spatula, making sure to push the batter all the way into the edges of the pan.
  9. Evenly sprinkle the remaining apples mixture over the batter.
  10. Sprinkle the remaining cinnamon sugar mixture over the batter.
  11. Put the loaf pan on a rimmed baking sheet (in case the apple juice overflows during baking).  Bake for about 35 to 45 minutes until the top is domed, set, and toothpick inserted in the center comes out clean or with a few moist crumbs.
  12. If the top seems to be browning too quickly, during the last 10 minutes of baking, tent the pan loosely with foil.
  13. Cool the pan on a wire rack for at least 30 minutes before turning out onto rack.  Cool completely before glazing.


  1. In a small bowl, add the confectioner’s sugar and slowly drizzle in the heavy cream/milk.  Whisk until smooth and well combined.
  2. Add heavy cream/milk as needed for desired consistency.
  3. Using a pastry brush, brush the glaze on top of the cooled bread.  Extra glaze can also be spread on the cut surface of the bread.

Note: The bread can be stored in an airtight at room temperature for up to 5 days or in the freezer for up to 6 months.

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