Apple Fritter Bread
This Apple Fritter Bread captures everything you love about the classic donut—the spiced apple chunks, the crunchy cinnamon crust, and the sweet glaze—but in the form of a moist, cake-like loaf. Using sour cream in the batter is the secret to that “bakery-style” tender crumb, providing a slight tang that balances the sweetness of the brown sugar swirl.
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Apple Fritter Bread
Ingredients:
| Ingredient | Amount |
| The Cake | |
| All-purpose flour | 1 1/2 cups |
| Granulated sugar | 1/2 cup |
| Unsalted butter (melted/cooled) | 1/2 cup |
| Sour cream (room temp) | 1/2 cup |
| Large eggs (room temp) | 2 |
| Milk (room temp) | 2 tablespoons |
| Granny Smith apple (chopped) | 1 |
| Vanilla extract | 1 teaspoon |
| Baking powder | 1 teaspoon |
| Baking soda | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Filling & Topping | |
| Light brown sugar | 1/2 cup |
| Ground cinnamon | 1 1/2 teaspoons |
| Ground nutmeg (optional) | 1 pinch |
| The Glaze | |
| Icing sugar (sifted) | 1/3 cup |
| Hot water | 1/2 teaspoons |
How To Make Cinnamon Swirl Apple Fritter Bread:
Step 1: Prep Work: Preheat your oven to 350°F. Line a loaf pan with parchment paper. In a small bowl, whisk together the brown sugar, cinnamon, and nutmeg for the filling.
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Step 2: Wet and Dry Mix: In a large bowl, whisk the sugar, melted butter, sour cream, eggs, milk, and vanilla until smooth. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet until just combined.
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Tip: Do not overmix! Overworking the batter develops gluten, which will make your bread tough instead of tender and “fritter-like.” Stop as soon as you see no more streaks of flour.
Step 3: Fold in Apples: Peel and chop your Granny Smith apple into 1/2-inch cubes. Fold all but a handful of the apples into the batter.
Step 4: Layer and Swirl: Pour half the batter into the pan. Sprinkle with half the cinnamon-sugar mix and swirl with a knife. Top with the remaining batter, the reserved apples, and the rest of the cinnamon sugar. Swirl one last time.
Step 5: Bake and Glaze: Bake for 50/55 minutes until a toothpick comes out clean. Let it cool for 10/20 minutes. Whisk the icing sugar with hot water and drizzle over the warm loaf.
