Name: Apple Fritter Bread Recipe
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 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; 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; ¾ cup powdered sugar; 1 Tablespoon salted butter melted; 3 teaspoons apple cider or milk; 1 teaspoon vanilla

There’s nothing quite like the scent of warm cinnamon and apples filling your kitchen—and that’s exactly what you get with this Apple Fritter Bread Recipe. It’s a cozy, sweet bread studded with tender apple pieces and drizzled with a simple glaze that feels like autumn in every bite.

A golden brown apple bread loaf with a rough, uneven top layer showing caramelized, browned apple pieces and bread crust. The loaf is thick and tall, sitting on a silver wire cooling rack with a white marbled surface underneath. Around the loaf, there are three green apples and a white colander with holes in the background, along with a white and black checkered cloth. The lighting is soft, highlighting the textures of the bread and apples. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Apple Fritter Bread Recipe
Top Tip
How to Serve Apple Fritter Bread Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Apple Fritter Bread Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this Apple Fritter Bread Recipe with you because it’s one of those desserts that tastes fancy but is surprisingly easy to pull off. It captures the magic of apple fritters without any deep frying—just a lovely loaf of soft, flavorful bread you can slice and share.

Comfort in every bite: The combination of warm cinnamon, caramelized apples, and a tender crumb makes it feel like a warm hug on a plate.
Simpler than you think: No frying involved, just a straightforward dough and a luscious apple filling you cook on the stove.
Flexible to your taste: You can tweak the glaze, filling sweetness, or cinnamon level to fit what you love most.
Perfect for sharing: It’s sizeable enough to feed a crowd, great for breakfast, brunch, or an afternoon treat.

The image shows a thick slice of golden brown bread with a soft and fluffy inside. The bread has visible chunks of light tan apple pieces spread throughout its two main layers, which show a dense yet airy texture. The top layer has a darker caramelized crust with a slightly rough and uneven surface. The bread sits on a metal cooling rack placed on a white marbled surface. In the background, there is a white colander and two green apples, adding fresh colors to the scene. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The heart of this Apple Fritter Bread Recipe is its simple but flavorful ingredients. Each component plays a role, especially the apples and brown sugar that bring sweetness and moisture, while the yeast dough gives it a soft, bread-like texture that perfectly carries the filling.

Flat lay of a small white ceramic bowl of warm milk, a quarter stick of salted butter, a mound of all-purpose flour on a white ceramic plate, a small white ceramic bowl of active dry yeast granules, a small white ceramic bowl filled with brown sugar, a pinch of salt in a tiny white ceramic bowl, a small white ceramic bowl of apple cider, one large whole brown egg with a clean shell, diced fresh peeled apples on a white ceramic plate, a small white ceramic bowl of melted salted butter, a small white ceramic bowl of lemon juice, a small white ceramic bowl of vanilla extract, ground cinnamon in a small white ceramic bowl, a small white ceramic bowl of cornstarch, and powdered sugar in a small white ceramic bowl, all ingredients fresh and natural, arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Milk: Adds richness to the dough and helps activate the yeast when warm.
Salted butter: I use salted because it balances sweetness well and adds flavor in both dough and filling.
All-purpose flour: The backbone of the bread—gives structure and a soft crumb.
Active dry yeast: Essential for the dough to rise, giving it that light texture.
Brown sugar: Used in both dough and apple filling, it gives that deep caramel taste you want in a fritter.
Apple cider or water: Apple cider adds an extra layer of flavor, but water works if you don’t have cider on hand.
Egg: Helps bind and tenderize the dough.
Apples: I recommend firm, tart apples like Granny Smith—they hold their shape and balance the sweetness.
Lemon juice: Brightens the filling and prevents apples from browning.
Vanilla and cinnamon: Classic warm spices that pair beautifully with apples.
Cornstarch: Thickens the apple juices so the filling isn’t watery but syrupy and clingy.
Powdered sugar (for glaze): Sweetens and adds a finishing shimmer without overpowering.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with different apple varieties or adding a handful of chopped nuts for texture. Don’t hesitate to adjust the cinnamon level—or even swap the glaze for a cream cheese frosting if you want to get a little decadent.

Variation: Once, I added diced pears to the apple filling for a subtle twist—it was surprisingly wonderful and just as easy.
Healthier swap: Swap half of the all-purpose flour with whole wheat for a nuttier flavor, but keep an eye on moisture levels.
Dairy-free: Use a plant-based milk and vegan butter, and the bread turns out just as comforting.

Step-by-Step: How I Make Apple Fritter Bread Recipe

Step 1: Warm the milk and melt the butter

Start by heating the milk in a small saucepan until you see tiny bubbles forming around the edges—don’t let it boil. Then, stir in the butter until it’s fully melted. Let this mixture cool off a bit while you get the rest ready. This step is key because too-hot milk can kill the yeast, and too-cold won’t activate it properly.

Step 2: Mix dry ingredients and combine

In a large bowl, whisk together the flour, yeast, brown sugar, and salt. Then add the apple cider (or water), beaten egg, and your warm milk-butter mixture. Stir everything until it comes together into a ball. If you have a stand mixer with a dough hook, this is when it’s a lifesaver for kneading.

Step 3: Knead and let rise

Whether by hand or mixer, knead the dough about 5 minutes until smooth and slightly elastic. Transfer to an oiled bowl, cover with plastic wrap, and let it rest for about an hour until it doubles in size. I usually set a timer because this is where you might lose track, and waiting too long can make it overproofed.

Step 4: Cook the apple filling

While the dough rises, toss your diced apples with the brown sugar, butter, lemon juice, vanilla, cinnamon, and cornstarch in a skillet over medium heat. Stir occasionally until the apples soften but still keep some texture, and the juices thicken into a syrup. Make sure to let it cool so it doesn’t melt the dough later on.

Step 5: Assemble the loaf

Divide the risen dough into two equal parts. Roll out one portion on a floured board into a rectangle, then spread half the apple filling evenly across it. Roll it up like a cinnamon roll, then slice into 1-inch diagonal pieces, cutting again in the opposite direction to create a diamond “X” pattern of chunks.

Use a bench scraper or your fingers to scoop these dough-apple chunks into a parchment-lined loaf pan. Don’t worry about the sticky syrup—it helps keep the bread moist and delicious. Repeat with the second dough ball and remaining filling, then cover the loaf pans and let them rise for 30 minutes more.

Step 6: Bake and glaze

Preheat your oven to 350°F (175°C). Bake the loaves for about 35-45 minutes, or until golden on top and cooked through. Immediately remove from pans to cool on racks. Whisk together your powdered sugar, melted butter, vanilla, and apple cider or milk into a glaze and drizzle it generously over the warm bread. Wait until it sets before slicing to avoid a sticky mess.

Top Tip

Over the years, I’ve learned a few things that helped me master this Apple Fritter Bread Recipe and made each batch more reliable and tasty. Small details make a big difference!

Milk temperature: Test the milk with your finger or a thermometer—it should be warm to the touch, around 110°F, but never hot enough to burn it.
Don’t skip cornstarch: Without the thickener, the apple filling can get too watery, and it won’t hold together as nicely in the bread.
Loaf pan prep: I use parchment with a sling to lift the bread out easily, no sticking or crumbling involved.
Glaze timing: Always add the glaze when the bread is warm, not hot, or it will soak in too fast instead of setting attractively.

How to Serve Apple Fritter Bread Recipe

Apple Fritter Bread - Serving Suggestion

Garnishes

I like to keep it simple with a dusting of extra cinnamon or a sprinkle of chopped toasted pecans for crunch. Sometimes a dollop of whipped cream or a smear of butter just melts into the warm slices beautifully.

Side Dishes

It makes a fantastic partner to a hot cup of coffee or spiced chai. For brunch, I often serve it alongside scrambled eggs or a savory quiche to balance the sweetness.

Creative Ways to Present

For holiday breakfasts, I’ve arranged thick slices on a platter drizzled with extra glaze and scattered fresh apple slices or mint leaves for color. It’s surprisingly stunning for a simple loaf and always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Wrap the bread tightly in plastic wrap or keep it in an airtight container at room temperature where it stays fresh for 2 to 3 days. I usually keep leftovers on the counter; refrigerating can dry it out.

Freezing

If you want to freeze it, skip the glaze first. Wrap the bread well in aluminum foil, then place it in a freezer bag for up to three months. When you’re ready, thaw it on the counter overnight.

Reheating

I warm leftover slices in a toaster oven or pop a whole thawed loaf into a 300°F oven for 10 to 15 minutes to refresh that bakery-fresh feel. Once warm, add glaze or butter for that perfect finish.

Frequently Asked Questions:

Can I use other types of apples in this recipe?

Yes! While tart apples like Granny Smith work best to balance the sweet filling, you can use sweeter varieties like Honeycrisp or Fuji for a different flavor profile. Just avoid super soft apples as they don’t hold up well in cooking.

Do I have to use apple cider in the dough and glaze?

No, apple cider adds a lovely depth of flavor but you can substitute water in the dough and milk in the glaze if that’s what you have. The bread will still be delicious, just a bit less rich in apple flavor.

How long can I keep this bread fresh?

The bread stays fresh at room temperature for 2 to 3 days when wrapped tightly. For longer storage, freezing is best up to 3 months, and reheating brings back that freshness nicely.

Can I make this recipe dairy-free?

Yes! Use plant-based milk and a vegan butter substitute, and the recipe works well without sacrificing much flavor. Just make sure your butter alternative melts smoothly into the warm milk.

Final Thoughts

Honestly, this Apple Fritter Bread Recipe has become a go-to whenever I want that special homemade treat without fuss. It’s comforting, delicious, and always gets compliments from friends and family. I hope you enjoy making (and eating) it as much as I do—grab your loaf pan and apples, and let’s make some magic happen in your kitchen!