Country Apple Fritter Bread Recipe: A Cozy, Cinnamon-Swirled Delight
There’s nothing quite like the warm, comforting aroma of apples and cinnamon baking in the oven. This Country Apple Fritter Bread is a cross between a moist pound cake and a classic apple fritter doughnut. It’s loaded with cinnamon-spiced apples, sweet brown sugar swirls, and topped with a light vanilla glaze. Perfect for fall mornings, brunches, or just a cozy treat with coffee or tea.
Let’s take a deep dive into this mouthwatering recipe, step-by-step instructions, ingredient tips, variations, storage methods, and more!
Ingredients
For the Cinnamon Sugar Swirl:
- 1/3 cup light brown sugar
- 1 teaspoon ground cinnamon
For the Bread Batter:
- 2/3 cup white sugar
- 1/2 cup butter, softened
- 2 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 Apple Filling:
- 2 apples (Granny Smith or Honeycrisp), peeled and chopped
- 1 tablespoon white sugar
- 1/2 teaspoon cinnamon
For the Vanilla Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
Step 1: Prepare the Cinnamon Swirl
In a small bowl, mix the brown sugar and ground cinnamon. Set aside for layering.
Step 2: Prepare the Apple Filling
Peel and chop the apples into small pieces. In a bowl, toss the apples with 1 tablespoon sugar and 1/2 teaspoon cinnamon. Set aside.
Step 3: Make the Batter
In a large bowl, cream the softened butter and white sugar together until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
In a separate bowl, whisk together the flour and baking powder. Add to the wet mixture alternately with the milk, mixing until just combined.
Step 4: Assemble the Bread
Pour half of the batter into a greased loaf pan. Layer half the apple mixture on top, then sprinkle half the cinnamon sugar mixture.
Repeat with remaining batter, apples, and cinnamon sugar. Use a knife to gently swirl the cinnamon and apple layers through the batter.
Step 5: Bake
Bake in a preheated oven at 350°F (175°C) for 50–60 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes, then remove and transfer to a wire rack.
Step 6: Glaze and Serve
Once the bread is fully cooled, whisk together powdered sugar, milk, and vanilla extract. Drizzle the glaze over the top of the loaf and let it set before slicing.
Why You’ll Love This Recipe
- Warm and cozy flavors from the cinnamon and apple
- Moist and tender crumb thanks to the milk and butter
- Simple pantry ingredients make it accessible and budget-friendly
- Perfect for gifting or taking to a potluck
- Freezer-friendly and easy to make ahead
Best Apples for Apple Fritter Bread
The ideal apples for baking are ones that hold their shape and bring a balance of tart and sweet. Here are the top choices:
- Granny Smith: Tart and firm
- Honeycrisp: Sweet and crisp
- Fuji: Mild sweetness and soft
- Braeburn: Slightly tangy with firmness
- Gala or Pink Lady: Good sweetness, gentle bake
Use a mix of tart and sweet varieties for the most depth of flavor.
Variations and Add-Ins
- Add nuts: Fold in 1/2 cup chopped walnuts or pecans for crunch
- Caramel drizzle: Swap the glaze with warm caramel sauce
- Raisin or cranberry twist: Add 1/3 cup of dried fruit
- Spice it up: Add nutmeg or cloves to the cinnamon sugar mix
- Gluten-free: Use a 1-to-1 gluten-free baking flour
Storage Instructions
- Room Temperature: Store in an airtight container for up to 2 days
- Refrigerator: Keeps for 4–5 days. Bring to room temperature before serving
- Freezer: Freeze slices wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight and warm before enjoying
Serving Suggestions
This bread is perfect for:
- Breakfast with coffee or chai
- Afternoon snack with milk
- Dessert with a scoop of vanilla ice cream
- Packed in lunchboxes
- Toasted with a bit of butter
Nutritional Information (Per Slice, 12 Slices Total)
| Nutrient | Amount |
|---|---|
| Calories | 285 kcal |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Cholesterol | 55 mg |
| Sodium | 120 mg |
| Carbohydrates | 39 g |
| Sugars | 24 g |
| Protein | 4 g |
| Fiber | 1 g |
Note: This is an approximate estimate based on standard ingredients.
Pro Tips for Success
- Don’t overmix the batter to avoid a dense loaf
- Use room temperature ingredients for a smoother batter
- Line the loaf pan with parchment paper for easy release
- Swirl with care—don’t overdo it or the layers won’t be distinct
- Glaze only after cooling to prevent it from melting and disappearing
Make It Ahead
This loaf is perfect for making a day ahead! Just bake, cool, and wrap tightly. Glaze just before serving or wrap slices individually for breakfast on-the-go.
FAQs
Can I use apple pie filling instead of fresh apples?
Yes, but reduce added sugar and cinnamon slightly. Fresh apples provide better texture.
Can I make this recipe dairy-free?
Yes! Use dairy-free butter and a plant-based milk alternative.
Can I use whole wheat flour?
You can substitute half of the all-purpose flour with whole wheat flour for a heartier loaf.
Do I need to peel the apples?
Peeling gives a more tender texture, but it’s fine to leave the skins on if you prefer.
Why did my bread sink in the middle?
It may be underbaked. Use an oven thermometer and check with a toothpick. Avoid opening the oven door early.
