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This recipe is so similar to the classic bakery apple fritters but is made without the mess of a fryer. My dad loves apple fritters, but I didn't want to fry donuts so I got creative. I took a simple cake loaf and added apples and cinnamon. It turned out so wonderful! It is daddy, hubby and kid approved!
This delicious apple bread isn't just good during the fall when apples are in season, it is good all year round. It's easy enough to make and enjoy any day of the week, anytime of the year!
This post was originally posted on 11/11/2014 and updated on 04/02/2021.
Apple Fritter Loaf Ingredients
- Brown Sugar
- Salted Butter
- Pure Vanilla Extract
- Unbleached All Purpose Flour
- Baking Powder
- Powdered Sugar
- Maple Extract
- All Purpose Flour: Whole wheat flour can be substituted, the batter will be a little darker and the loaf will turn out a touch more dense but just as delicious.
- Buttermilk: Any type of milk can be used in place of the buttermilk. Or you can create your own buttermilk by adding a tablespoon of lemon juice or vinegar to a measuring cup then adding milk to the ½ cup line and letting it sit for 5-10 minutes.
- Apples: any type of apple will work with this recipe. If you prefer a more tart apple use Granny Smith, more sweet choose Honeycrisp or Gala apples. I often use Honeycrisp and the type that grows on my trees (I have no idea what kind they are).
- Maple Extract: Can substitute vanilla extract in the glaze, however the maple extract really takes this recipe over the top!
How to Make Apple Fritter Loaf Bread
- Mix brown sugar and cinnamon together, set aside.
- Combine apples, ¼ cup brown sugar and more cinnamon together in a bowl, set aside.
- In a stand mixer or with hand beaters, beat together sugar and butter until creamy.
- Add eggs, one at a time then add the vanilla and beat until creamy.
- Add baking powder and flour then mix just until incorporated.
- Mix in buttermilk until the batter is smooth.
- Fold in 1 cup of apple mixture.
- Place batter in a 9x5 loaf pan lined with parchment paper and greased with cooking spray.
- Evenly add the remaining apples on top of batter and gently pat them down.
- Sprinkle the brown sugar and cinnamon mix on top and swirl it with a butter knife to incorporate it into the dough a bit.
- Bake at 350°F for 55-65 minutes until a toothpick inserted in center comes out clean.
- Cool 15-20 minutes before removing from pan.
- Combine powdered sugar, milk and maple extract until smooth and drizzle over top of loaf.
How to Store Apple Fritter Loaf
Once the bread is completely cooled and the glaze has set, wrap the loaf in plastic wrap and then place in air tight container or zip top bag. Doing both really helps keep the moisture in the bread so it don't dry out. The apple bread will stay fresh at room temperature for 2-3 days stored this way.
FAQs About Apple Fritter Loaf
Yes! Once the bread is cooled wrap it in plastic wrap and place in a freezer safe air tight container or zip top bag. Don't forget to label and date.
This all depends on preference. Granny Smith apples are a popular choice because they are tart, sweet and don't become mush when baked. Other types of apples will also work in apple bread. I prefer to use Honeycrisp and home grown apples.
More Delicious Bread Recipes:
- Banana Bread with Dark Chocolate Chips
- Classic Zucchini Bread
- Fresh Cranberry Pumpkin Bread
- Chocolate Banana Bread
- Blueberry Sweet Bread
- Chocolate Chip Zucchini Bread
- Crumb Topped Banana Bread
- Easy Pumpkin Bread
- Cinnamon Swirl Zucchini Bread
Apple Fritter Loaf
- Preheat oven to 350°F.
- Mix brown sugar and cinnamon together and set aside.
- Combine apples, brown sugar and cinnamon, set aside.
- In a stand mixer with hand beaters, cream together butter and sugar together until creamy.
- Add eggs one at a time and then the vanilla and mix until smooth.
- Add baking powder and flour, mix gently until just incorporated.
- Add buttermilk and mix just until combined and smooth.
- Fold in 1 cup of the Apple Mixture.
- Place batter in a parchment lined and greased 9x5 loaf pan.
- Spread remaining apples evenly on top of batter and gently pat down.
- Sprinkle the Sugar Topping on top of the apples.
- Using a butter knife, swirl the Sugar Topping to incorporate it into the batter and apple mixture.
- Bake for 55-60 minutes and until a toothpick inserted in the center comes out clean.
- Cool bread for 15-20 minutes before removing from pan.
- Whisk ingredients together and drizzle over cooled bread.