There’s something incredibly comforting about the warm, cinnamon-scented aroma of freshly baked bread with tender apple chunks bursting inside—and that’s exactly what makes this Apple Fritter Bread Recipe so irresistible. It’s like biting into a soft apple fritter in loaf form, perfect for breakfast or a cozy snack any time of day.
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Why You'll Love This Recipe
This Apple Fritter Bread Recipe has been a favorite in my kitchen for years. It perfectly captures all the flavors of a classic apple fritter but in a soft, sliceable bread form. I love sharing this with friends because it’s impressive yet easy enough to make on a rainy afternoon.
- Deliciously Moist Texture: The bread is soft and tender with juicy apple bits woven throughout, so you get both fluffy and fruity in every bite.
- Simple Ingredients: Made from pantry staples like flour, sugar, cinnamon, and apples, nothing fancy or hard to find.
- Visual Appeal: The sliced chunks of the rolled dough mixed with apple filling make a unique and pretty pattern inside the loaf.
- Versatile Serving: Great warm for breakfast, as a snack with coffee, or even dessert with a scoop of vanilla ice cream.
Ingredients & Why They Work
The magic of this Apple Fritter Bread Recipe lies in how all the ingredients complement each other: rich butter melts into warm milk creating a tender dough, while cinnamon and vanilla enhance the sweetness of the apples. Picking firm, tart apples gives you that beautiful balance of soft texture and bright flavor in each bite.
- Milk: Warm milk adds moisture and helps activate the yeast, giving the bread a soft crumb.
- Salted Butter: Adds richness and depth of flavor while keeping the dough tender.
- All-Purpose Flour: The sturdy flour creates the perfect structure to hold all those luscious apple pockets.
- Active Dry Yeast: Essential for that lovely rise and fluffiness in the bread.
- Brown Sugar: Gives the dough sweetness with a caramel-like note that pairs beautifully with apples and cinnamon.
- Salt: Balances out the sweetness and enhances all the flavors.
- Apple Cider or Water: I prefer apple cider for its cozy, concentrated apple flavor, but water works if needed.
- Egg: Adds richness and helps bind the dough ingredients together.
- Apples: Use firm types like Granny Smith or Honeycrisp to ensure they don’t turn to mush while cooking.
- Lemon Juice: Brightens the apple filling and prevents browning.
- Vanilla & Cinnamon: Classic spices that warm up the flavor profile deliciously.
- Cornstarch: Thickens the apple juices during cooking so your filing isn’t too runny.
- Powdered Sugar: For the glaze, giving the bread that lovely sweet finishing touch.
Make It Your Way
I love how adaptable this Apple Fritter Bread Recipe can be, so don't be shy in tweaking it! Sometimes I'll swap out cinnamon for a mix of cinnamon and nutmeg for a little extra warmth. You can also fold in chopped nuts or raisins for texture—it all works wonderfully.
- Variation: Once, I added chopped walnuts to the apple filling, which gave a lovely crunch and nutty dimension that everyone at the table adored.
- Dairy-Free: You can substitute the butter with coconut oil and use almond milk to make this recipe dairy-free without compromising taste.
- Sugar Swap: Brown sugar is key here but feel free to experiment with coconut sugar for a less refined touch.
Step-by-Step: How I Make Apple Fritter Bread Recipe
Step 1: Warm Milk and Melt Butter
Start by gently heating the milk in a small saucepan. Watch for bubbles around the edges—that’s your cue to remove it before it boils. Stir in the butter until fully melted, then let the mixture cool slightly so it’s warm but not hot when you add it to the yeast. This step is key because too hot can kill the yeast, and too cold won’t activate it properly.
Step 2: Mix and Knead the Dough
In a large bowl, whisk together flour, yeast, brown sugar, and salt. Add the lightly beaten egg, apple cider (or water), and the warm milk-butter mix. Stir until it forms a dough ball, then knead on a floured surface or with a stand mixer for five minutes until smooth and elastic. This kneading helps develop gluten for that soft but sturdy texture.
Step 3: Let the Dough Rise
Place your dough ball in an oiled bowl, cover tightly with plastic wrap, and let it rise in a warm spot for about an hour until it doubles in size. I like to preheat my oven slightly, then turn it off and let the dough rise inside—that little warmth speeds things up nicely.
Step 4: Cook the Apple Filling
While your dough rises, it’s time to whip up the apple filling. Toss diced apples, brown sugar, butter, lemon juice, vanilla, cinnamon, and cornstarch into a skillet over medium heat. Stir as the apples soften and the mixture turns thick and syrupy. Let it cool while your dough does its thing—cool filling means it won’t deflate your dough when spreading.
Step 5: Shape and Slice the Bread
Divide the dough in two. Roll one half into a rectangle and spread half the cooled apple filling evenly across it. Roll it up like a giant cinnamon roll, then slice the roll diagonally into one-inch pieces. Then slice again at a different angle, creating little "X" shaped chunks packed with apple goodness—this is the fun part! Scoop these chunks into a parchment-lined loaf pan. Repeat with the second half.
Step 6: Final Rise and Bake
Cover the pans loosely with plastic and let them rise again for 30 minutes. Meanwhile, preheat your oven to 350°F. Bake the loaves for 35 to 45 minutes till they’re heavenly golden brown on top and cooked through. A toothpick inserted should come out clean of raw dough, but juicy apple bits might leave a little residue—that’s perfect!
Step 7: Glaze It Up
While the breads are still warm, whisk powdered sugar, melted butter, apple cider (or milk), and vanilla into a smooth glaze. Drizzle generously over the loaves and allow it to set before slicing. The glaze adds just the right touch of sweetness and a glossy finish that makes each slice look irresistible.
Top Tip
I’ve made this Apple Fritter Bread Recipe countless times, and the secret I swear by is not rushing the rises. Giving both the dough and the shaped loaves enough time to fully proof really makes the texture soft and pillowy. Also, don’t worry about the apple juices leaking while you roll—the “syrupy mess” is exactly what creates those sweet pockets that make this bread extra special.
- Perfect Dough Temperature: Make sure your milk is warm but not hot to protect the yeast.
- Don’t Skip the Cooling: Cool your apple filling before assembling to keep the dough from getting soggy.
- Use a Bench Scraper: It’s the best tool for cutting and scooping the dough chunks neatly without losing your filling.
- Watch The Bake Time: Ovens vary, so start checking around 35 minutes to avoid overbaking and drying out your bread.
How to Serve Apple Fritter Bread Recipe
Garnishes
I usually keep garnishes simple—a light dusting of cinnamon sugar over the glaze or a tiny sprinkle of finely chopped toasted pecans adds a delightful crunch. For special occasions, a drizzle of caramel sauce layered on top complements the apple cinnamon flavors beautifully.
Side Dishes
This bread pairs wonderfully with a hot cup of chai tea or coffee. For a brunch spread, try serving it alongside scrambled eggs and crispy bacon—the combination of sweet and savory is just perfect.
Creative Ways to Present
One time, I sliced the bread and arranged the pieces upright in a basket lined with a pretty napkin—it looked like a tempting apple cinnamon mosaic. For holiday gatherings, topping each slice with a dollop of whipped cream and a thin apple slice turns it into a dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Once cooled, I wrap the bread tightly in plastic wrap or tuck it into an airtight container. It stays fresh on the counter for 2-3 days, which is usually just enough time in my house before it disappears!
Freezing
I love freezing this bread for busy mornings. Simply skip glazing, wrap tightly in foil and place in a freezer bag. It keeps beautifully for up to three months, letting you enjoy homemade apple fritter joy any time you want.
Reheating
When ready to eat, thaw at room temperature, then warm slices in a toaster oven for a few minutes or pop an entire loaf into a 300°F oven for 10-15 minutes. This restores that fresh-baked feel and melts the glaze if you add it afterward.
Frequently Asked Questions:
You can, but I recommend firm apples like Granny Smith, Honeycrisp, or Fuji. They hold up well during cooking and give a nice tart contrast to the sweetness. Softer apples might turn mushy and yield a wetter filling.
Absolutely! Swap the milk for a plant-based alternative like almond or oat milk, and replace butter with coconut oil or a vegan butter substitute. For the egg, you can use a flax egg or simply increase the liquid slightly for moisture.
This technique creates layers of dough wrapped around the apple filling, similar to cinnamon rolls, which gives the bread its unique texture and distributes the apples evenly. The small chunks bake into a tender, flavorful mosaic rather than a solid loaf.
Yes! You can assemble the bread loaves, cover, and refrigerate them overnight. This slow rise adds extra flavor and means you can bake fresh bread first thing in the morning without the rush. Just bring the loaves to room temperature before baking.
Final Thoughts
This Apple Fritter Bread Recipe has become one of those feel-good recipes I turn to when I want to bake something that feels truly special without a ton of fuss. It’s perfect for sharing, makes your kitchen smell heavenly, and disappears fast once you bring it out of the oven. Give it a try—you’ll be amazed at just how much joy a simple loaf of apple fritter bread can bring!
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
Apple Fritter Bread is a deliciously moist, cinnamon-spiced bread filled with tender apple chunks cooked in a sweet syrup and topped with a smooth vanilla glaze. This comforting treat combines the flavors of classic apple fritters in a soft bread form, perfect for breakfast or brunch.
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 and diced
- 1 cup brown sugar
- 2 Tablespoons salted butter
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- 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 extract
Instructions
- Prepare the Dough: Heat the milk in a small saucepan until hot and bubbles appear around the edges, but do not boil. Add the butter and stir until fully melted. Allow to cool slightly.
- Mix and Knead Dough: In a large bowl, combine the flour, yeast, brown sugar, and salt. Add the apple cider or water, beaten egg, and warm milk/butter mixture. Stir until the dough forms a ball, then knead for 5 minutes until smooth, either by hand or using a stand mixer with a dough hook.
- First Rise: Transfer the dough to a clean, oiled bowl and cover with plastic wrap. Let it rise until doubled in size, about 1 hour.
- Prepare the Apple Filling: While the 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 into a syrup. Remove from heat and let cool.
- Assemble the Loaves: Prepare two large bread pans lined with parchment paper. Divide dough in half and roll each portion on a floured surface into a rectangle. Spread half of the apple filling evenly over each. Roll the dough up tightly from the long edge like a cinnamon roll.
- Cut and Arrange Dough Chunks: With a sharp knife or bench scraper, cut each rolled dough diagonally into 1-inch slices, then cut again in the opposite diagonal to create small chunks. Scoop chunks and syrup into prepared pans, distributing apples and syrup evenly.
- Second Rise: Cover pans lightly with plastic wrap and let rise for 30 minutes.
- Bake: Preheat oven to 350°F. Bake loaves for 45 minutes until golden brown and fully cooked through. Remove from pans immediately and place on wire racks.
- Prepare and Apply Glaze: Whisk powdered sugar, melted butter, vanilla, and apple cider or milk in a bowl. Drizzle glaze over warm loaves and allow to set before slicing and serving.
Notes
- Apple cider adds a richer, more concentrated flavor compared to apple juice, but juice can be used as a substitute.
- Store wrapped tightly in plastic wrap or an airtight container at room temperature for 2-3 days.
- For freezing, omit the glaze, wrap tightly in foil and plastic, and freeze for up to 3 months.
- Reheat frozen bread by thawing at room temperature and warming slices in a toaster or whole loaf in a 300°F oven for 10-15 minutes.
- For make-ahead convenience, assemble loaves and allow them to rise in the refrigerator overnight. Bring to room temperature before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg
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