There’s something truly comforting about that warm, cinnamon-spiced aroma wafting from the oven in this Apple Fritter Bread Recipe. It’s a perfect blend of tender bread swirled with a gooey apple filling and topped with a sweet glaze that feels like a hug in bread form. Trust me, this one’s worth making on any cozy morning.
Jump to:
Why You'll Love This Recipe
This Apple Fritter Bread Recipe holds a special place in my kitchen. It’s that delightful middle ground between a loaf of bread and a sweet pastry, perfect for weekend breakfasts or afternoon snacks. The texture and flavor combo makes it feel indulgent yet homemade in the best way possible.
- Perfect Combination: Soft, pillowy bread meets a cinnamon-apple filling that’s bursting with flavor and just a touch of tartness.
- Beautiful Layers: The unique “X” cut technique creates a bread with layers of apples and dough that look as amazing as they taste.
- Easy to Customize: Whether you want it sweeter, spicier, or with a different glaze, this recipe welcomes your creativity.
- Great Make-Ahead Option: You can prep it the night before and bake it fresh in the morning, making your day that much easier.
Ingredients & Why They Work
This recipe uses simple ingredients that work together like a dream—flour, yeast, apples, cinnamon, and a glaze that ties it all up beautifully. Choosing fresh, crisp apples and real apple cider will really elevate your loaf, so try to pick the best you can find.
- Milk: Warming it gently helps activate the yeast and melts the butter for a tender dough.
- Salted Butter: Adds richness and balances the sweet flavors perfectly.
- All-Purpose Flour: Provides structure while keeping the bread soft and fluffy.
- Active Dry Yeast: Essential for that light, airy texture after rising.
- Brown Sugar: Gives a deep caramel note that plays wonderfully with the apples.
- Salt: A tiny bit enhances all the other flavors.
- Apple Cider: Using cider instead of water adds a lovely apple aroma and subtle fruitiness.
- Egg: Helps bind the dough and enriches texture.
- Apples: Peeled and diced for soft, juicy pockets of sweet-tart flavor inside the bread.
- Lemon Juice: Keeps the apples bright and prevents browning.
- Vanilla & Cinnamon: Classic warm spices that bring that apple fritter vibe to life.
- Cornstarch: Thickens the apple filling so it’s syrupy but not runny.
- Powdered Sugar: For that classic sweet glaze finish.
Make It Your Way
One thing I love about this Apple Fritter Bread Recipe is how flexible it is. Sometimes I’ll swap the apples for pears or add a handful of chopped nuts for crunch—totally up to your mood! It’s your kitchen, your rules.
- Variation: Adding chopped walnuts or pecans in the apple mixture gives a wonderful texture contrast and a nutty flavor I can’t resist.
- Spice it up: Try mixing in a pinch of nutmeg or allspice with the cinnamon for an extra cozy fall twist.
- Gluten-Free Option: With a good gluten-free flour blend, you can make this bread just as delicious for gluten-sensitive friends.
- Less Sweet: If you prefer subtle sweetness, reduce the brown sugar in the filling by a quarter, and the glaze can even be skipped.
Step-by-Step: How I Make Apple Fritter Bread Recipe
Step 1: Warm the Milk & Melt the Butter
Start by gently heating your milk in a small saucepan until it’s hot and you see bubbles forming around the edges—but don’t let it boil! Stir in the butter until it melts completely, then set it aside to cool a bit. This warm mixture helps the yeast wake up without killing it, which is key to a perfect rise.
Step 2: Mix Dry Ingredients & Add Wet Ones
Combine the flour, yeast, brown sugar, and salt in a big bowl. Then pour in your apple cider (or water), beaten egg, and that lovely warm milk-butter mix. Stir it all until a rough dough forms, then knead for about five minutes until it’s smooth and elastic. I like to use my stand mixer with a dough hook—it saves my hands and makes this step easier.
Step 3: Let the Dough Rise
Transfer the dough to an oiled bowl, cover it with plastic wrap or a clean kitchen towel, and let it sit somewhere warm to double in size—about an hour. This rise is what gives the bread its lovely fluffy texture, so be patient here! While you wait, you can prep the apple filling.
Step 4: Cook the Apple Filling
In a skillet over medium heat, toss diced apples, brown sugar, butter, lemon juice, vanilla, cinnamon, and cornstarch together. Cook, stirring occasionally, until the apples soften and the juices thicken up slightly—this gives you a gooey, cinnamon-spiced filling that's perfect inside the bread. Let it cool while your dough continues to rise.
Step 5: Assemble the Bread
After your dough has doubled, divide it in two. On a lightly floured surface, roll out one half into a rectangle. Spread half the apple filling evenly over it, juices and all (don't worry if it’s a bit sticky). Then roll the dough up lengthwise like a cinnamon roll.
Here’s my favorite trick: cut the rolled loaf diagonally into 1-inch slices, then turn and cut again to create a neat “X” pattern. This slices the dough into chunky bits, perfect for packing into your loaf pan.
Use a bench scraper or spatula to scoop the apple-filled dough chunks into a parchment-lined bread pan. Repeat with the second half of dough and filling. Cover and let them rise 30 more minutes while you preheat your oven.
Step 6: Bake & Glaze
Bake at 350°F for 35-45 minutes until the tops are golden brown and a toothpick comes out clean. As soon as you take them out, whisk together powdered sugar, melted butter, vanilla, and apple cider to make the glaze. Drizzle it over the warm loaves and let it set before slicing. This glaze seals in moisture and adds that perfect sweet finish.
Top Tip
From my many attempts at this Apple Fritter Bread Recipe, a few tricks really saved the day and helped me get perfect results every time. These tips will help you avoid common pitfalls and enjoy baking without stress.
- Warm but Not Hot Liquids: Always check your milk temperature before adding yeast—too hot and it kills the yeast; too cold and it won’t activate properly.
- Don’t Skip Kneading: Those five minutes of kneading develop the gluten, giving your bread its soft structure and chewiness.
- Scoop Up Every Bit of Syrup: The apple juices that leak out during assembly are pure magic—make sure to add them back to the bread for maximum flavor and moistness.
- Glaze While Warm: Drizzle the glaze over your bread as soon as it’s out of the oven; it melts into the bread just right and brings that irresistible shine and sweetness.
How to Serve Apple Fritter Bread Recipe
Garnishes
I often sprinkle a pinch of cinnamon or a few chopped nuts over the glaze for a little extra texture and visual appeal. A smear of softened butter or cream cheese makes slices even more comforting, especially when the bread is still slightly warm.
Side Dishes
This bread pairs beautifully with a steaming cup of coffee or chai tea. For a brunch spread, serve alongside scrambled eggs or a fruit salad to balance the sweetness.
Creative Ways to Present
For special occasions, I love serving this bread cut into small cubes piled high on a pretty platter with tiny bowls of extra glaze, spiced whipped cream, or mascarpone for dipping. It turns breakfast into a fun little gathering.
Make Ahead and Storage
Storing Leftovers
Wrap the Apple Fritter Bread tightly in plastic wrap or store in an airtight container to keep it fresh. It stays great at room temperature for 2-3 days, perfect for enjoying throughout the week.
Freezing
I like to freeze unglazed bread wrapped well in foil and a plastic bag to prevent freezer burn. When you’re ready, thaw at room temperature and add the glaze fresh. It tastes surprisingly just-baked!
Reheating
To warm leftovers, I either toast individual slices gently or heat a whole loaf in the oven at 300°F for 10-15 minutes. This revives the softness while keeping the filling deliciously gooey.
Frequently Asked Questions:
Yes, you can substitute water if you don’t have apple cider on hand, but I find apple cider adds a more concentrated, fruity depth to the dough that really complements the apple filling.
The bread is done when it’s golden brown on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Also, the loaf should feel firm and spring back slightly when touched.
Absolutely! Using a high-quality gluten-free flour blend designed for baking usually works well. You may need to adjust liquid amounts slightly or add a binding agent like xanthan gum for best results.
Wrap the bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, freezing the bread (without glaze) is your best bet to maintain freshness.
Final Thoughts
This Apple Fritter Bread Recipe really feels like a little bit of love baked into every slice. I’ve made this bread on chilly mornings, to celebrate holidays, and just when we need a sweet pick-me-up. I hope you enjoy making it as much as I do, and that it becomes one of those recipes you turn to when you want something special but easy in your kitchen.
Print
Apple Fritter Bread Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 15 minutes
- Yield: 20 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Apple Fritter Bread recipe combines a soft, slightly sweet yeast dough with a spiced apple filling, baked into a delightful loaf and finished with a sweet glaze. Perfect for breakfast or a snack, it's reminiscent of classic apple fritters in bread form with a moist texture and cinnamon flavor throughout.
Ingredients
Dough
- ¾ cup milk
- ¼ cup salted butter
- 3 cups all-purpose flour
- 1 Tablespoon active dry yeast
- ½ cup brown sugar
- ¼ teaspoon salt
- ¼ cup apple cider or water
- 1 large egg, lightly beaten
Apple Filling
- 3-4 apples, peeled & diced
- 1 cup brown sugar
- 2 Tablespoons salted butter
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 2 Tablespoons cornstarch
Glaze
- ¾ cup powdered sugar
- 1 Tablespoon salted butter, melted
- 3 teaspoons apple cider or milk
- 1 teaspoon vanilla
Instructions
- Prepare Dough: Heat the milk in a small saucepan until hot with bubbles forming around edges but not boiling. Add the butter and stir until melted. Let cool slightly. In a large bowl, mix flour, yeast, brown sugar, and salt. Add apple cider or water, beaten egg, and warm milk-butter mixture. Stir until dough forms a ball, then knead for five minutes until smooth. Use a stand mixer with a dough hook if available.
- First Rise: Transfer dough to a clean oiled bowl and cover with plastic wrap. Let rise until doubled in size, about 1 hour.
- Make Apple Filling: While dough rises, combine diced apples, brown sugar, butter, lemon juice, vanilla, cinnamon, and cornstarch in a large skillet. Cook over medium heat, stirring occasionally, until apples soften and juices thicken slightly but remain syrupy. Remove from heat and cool.
- Prepare Pans & Dough: Line two large bread pans with parchment paper slings. Divide the dough into two equal portions. On a lightly floured surface, roll one portion into a rectangle. Spread half the apple filling evenly over dough including juices.
- Roll & Cut Dough: Roll dough from the long edge like a cinnamon roll. Using a bench scraper or sharp knife, cut the loaf diagonally into 1-inch slices, then cut again in the opposite diagonal direction to create an 'X' pattern forming small chunks.
- Assemble Loaf: Scoop dough chunks with apple filling and syrup into the prepared pan, using a bench scraper to collect any spilled syrup. Repeat with remaining dough and filling in the second pan. Cover lightly with plastic wrap and let rise for 30 minutes.
- Bake Bread: Preheat oven to 350°F. Bake loaves for 45 minutes until golden brown and cooked through. Remove loaves from pans immediately and place on wire racks.
- Make Glaze: Whisk powdered sugar, melted butter, vanilla, and apple cider or milk together until smooth.
- Glaze Bread: Drizzle the glaze over warm bread loaves and allow to set before slicing and serving.
Notes
- Apple juice can be substituted for apple cider, though cider provides a stronger, richer flavor.
- For storage, wrap bread tightly in plastic wrap or airtight container; keeps fresh 2-3 days at room temperature.
- To freeze, omit glaze, wrap bread in foil, place in a plastic bag, and freeze up to 3 months.
- Thaw frozen bread at room temperature; reheat slices in toaster or whole loaf in oven at 300°F for 10-15 minutes.
- For make-ahead, assemble loaves and let rise overnight in the fridge, then bring to room temperature before baking for fresh results without the morning rush.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
Leave a Reply