I love this Apple Fritter Bread—it’s a moist, buttery quick bread packed with cinnamon-spiced apples inside and out, finished with a sweet glaze that reminds me of classic apple fritters. It bakes up beautifully in one loaf and fills the kitchen with the most irresistible aroma.

Why You’ll Love This Recipe

I adore this recipe because:

I can use any apples I have on hand—Honeycrisp, Granny Smith, or whatever’s in the fruit bowl.
The milk and sour cream combo makes the bread extra tender, and I don’t need to hunt for buttermilk.
It freezes well, so I usually make one loaf for now and save another slice for later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cinnamon-apple layer:

2 apples, peeled, cored, and diced small
1 Tbsp dark brown sugar
1 ¼ tsp ground cinnamon (split between layers)
1 tsp melted butter

For the cinnamon sugar swirl:

½ cup dark brown sugar
2 tsp ground cinnamon

For the batter:

½ cup salted butter, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 ½ cups all-purpose flour
2 ½ tsp baking powder
⅓ cup milk
⅓ cup sour cream

For the glaze:

½ cup powdered sugar
1 Tbsp milk
½ tsp vanilla extract
Pinch of salt

Directions

I preheat the oven to 350°F and grease a 9×5-inch loaf pan.
In a small bowl, I toss the diced apples with 1 tablespoon brown sugar, 1 teaspoon cinnamon, and melted butter.
In another bowl, I stir together the remaining ½ cup brown sugar and 1 ¼ teaspoon cinnamon.
I cream the butter and granulated sugar until light and fluffy, then beat in the eggs one at a time, followed by the vanilla.
I whisk the milk and sour cream together in a cup.
In another bowl, I combine the flour, baking powder, and a pinch of salt. Then I add the dry ingredients to the butter mixture in batches, alternating with the milk-sour cream mixture, and mix until just combined.
I pour half the batter into the loaf pan, top with half the apple mixture and half the cinnamon sugar mixture, then repeat with the remaining batter, apples, and cinnamon sugar.
I bake for about 50 to 70 minutes, or until a knife inserted in the center comes out with just a few moist crumbs.
I let the bread cool completely in the pan on a wire rack.
For the glaze, I whisk together the powdered sugar, milk, vanilla, and a pinch of salt until smooth, then drizzle it over the cooled loaf.

Servings and Timing

Servings: about 8 slices
Prep time: 15 minutes
Bake time: 50 to 70 minutes
Total time: around 1 hour 5 minutes to 1 hour 25 minutes

Variations

I like using Granny Smith or Honeycrisp apples for a tangy bite.
If I have buttermilk, I’ll use it instead of the milk and sour cream mixture.
Sometimes I mix in a handful of chopped walnuts or pecans for a crunchy twist.
I’ve also added chocolate chips in the cinnamon layer for a fun variation.

Storage/Reheating

At room temperature: I store the bread in an airtight container for up to 3 to 4 days.
In the fridge: I wrap it well and keep it for 5 to 7 days.
In the freezer: I wrap it in plastic and foil, then freeze for up to 3 months.
To reheat: I warm slices in the microwave or toaster oven for a few seconds for that fresh-baked feel.

FAQs

How do I prevent the bread from being too dense?

I mix the batter just until the ingredients are combined. Overmixing can make it dense, so I keep it gentle.

Can I use different types of apples?

Yes, I switch it up depending on what I have. Tart apples like Granny Smith or sweet ones like Fuji or Honeycrisp all work great.

What size should I dice the apples?

I chop the apples into small, even pieces—about ¼ inch—so they soften properly and don’t sink.

How do I know when the bread is fully baked?

I check by inserting a knife or toothpick in the center. If it comes out mostly clean with just a few moist crumbs, it’s ready.

Can I make this as muffins instead of a loaf?

Yes, I spoon the batter into muffin tins and bake at 350°F for about 16 to 22 minutes. I check them around 16 minutes to avoid overbaking.

Conclusion

This Apple Fritter Bread is a cozy, cinnamon-swirled treat that I keep coming back to. It’s easy to make, packed with flavor, and perfect for sharing or storing for later. Whether for breakfast, dessert, or a sweet afternoon pick-me-up, it always hits the spot.