Country Apple Fritter Bread

 

Country Apple Fritter Bread: Old-Fashioned Comfort in Every Slice

There’s something magical about the aroma of apples, cinnamon, and butter filling the kitchen—especially when it comes from a rustic homemade treat like Country Apple Fritter Bread. Inspired by the classic apple fritter pastry, this loaf captures all the cozy flavors of fall in a simple, baked form. Tender chunks of fresh apples, warm cinnamon swirls, and a buttery vanilla glaze make this bread irresistibly sweet, moist, and comforting.

Perfect for breakfast, brunch, or dessert, this recipe brings a nostalgic country-bakery charm to your home, no deep fryer required.

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Why You’ll Love Country Apple Fritter Bread

• Fresh apple flavor in every bite

• Moist and tender crumb that stays soft for days

• Cinnamon-sugar swirls that caramelize beautifully as it bakes

• Easy to make—no mixer needed

• Perfect for gifting or serving at holidays, potlucks, and family gatherings

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Ingredients

Apple Mixture

• 2 large apples, peeled and diced

• 2 tablespoons brown sugar

• 1 tablespoon granulated sugar

• 1 teaspoon ground cinnamon

Cinnamon Swirl

• 1/3 cup brown sugar

• 1 teaspoon ground cinnamon

Bread Batter

• 1/2 cup unsalted butter, softened

• 2/3 cup granulated sugar

• 2 large eggs

• 1 1/2 teaspoons vanilla extract

• 1 1/2 cups all-purpose flour

• 1 3/4 teaspoons baking powder

• 1/2 cup milk

Glaze (optional but irresistible)

• 1/2 cup powdered sugar

• 1–2 tablespoons milk

• Splash of vanilla extract

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Instructions

1. Prepare the apples

In a small bowl, mix the diced apples with brown sugar, granulated sugar, and cinnamon. Let them sit for 5–10 minutes to release their juices.

2. Make the cinnamon swirl

Stir together brown sugar and cinnamon in a separate bowl. Set aside.

3. Mix the batter

Cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla.
In another bowl, whisk the flour and baking powder. Add half of the dry mixture to the batter, then pour in the milk. Add the remaining flour and mix just until combined—don’t overmix.

4. Assemble the loaf

Spread half the batter into a greased 9×5-inch loaf pan.
Layer half of the apples on top, followed by half of the cinnamon-sugar swirl.
Repeat with the remaining batter, apples, and cinnamon.
Lightly swirl the top with a knife to create a marbled effect.

5. Bake

Bake at 350°F (175°C) for 55–65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil.

6. Glaze it

Whisk together powdered sugar, milk, and vanilla. Drizzle over the warm (not hot) bread for a glossy, sweet finish.

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Tips for Perfect Apple Fritter Bread

• Use firm apples like Honeycrisp, Granny Smith, or Fuji for the best texture.

• Spoon and level your flour to avoid a dense loaf.

• Don’t skip the layering. It creates the signature apple-cinnamon pockets.

• Let the bread cool for at least 20 minutes before slicing so it doesn’t fall apart.

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Serving Suggestions

This bread is delightful when served:

• warm with butter

• alongside morning coffee

• with a scoop of vanilla ice cream

• as a holiday brunch centerpiece