Moist Cinnamon Apple Fritter Bread Recipe

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Have you ever craved something decadent and sweet like those fried apple fritters from your childhood, but dreaded the mess of frying and storing them?

Apple fritter bread offers a delightful alternative, baking the flavor and moisture of fritters into a soft, fluffy loaf that you can keep for days.

I still remember the childhood memories of devouring warm fritters at the local greasy-spoon bakery, but as an adult, I needed a less greasy, more convenient option.

This bread is my solution—stuffed with apples, cinnamon, and a glaze-filled center that dramatically lends the gooeyness and juiciness I fondly recall.

The moist cinnamon apple fritter bread recipe calls for a mixture of Greek yogurt and cream to guarantee the bread stays supremely moist.

The batter soaks up the sweetness and flavor of the apples, creating decadent layers that bake up perfectly in any oven.

I’ve made it on numerous occasions, always keeping an airtight container ready because it never lasts more than a second day in my house.

Whether you store it in the fridge or even freeze some for later, this old fashioned apple fritter bread consistently tastes like it’s straight from the bakery—soft, moist, and with just enough cinnamon sugar to remind you of those days spent at your favorite local spot.

Table of Contents

Tips On Preparation And Storage

Using the right size and type of baking pan is crucial; a 9-inch pan works best for even baking and to guarantee the bread doesn’t become too thick or dry.
Storage is key for keeping the bread moist; store in an airtight container in the fridge for up to 5 days, or freeze for longer storage up to 3 months.
Ensure your oven temperature is accurate to bake the bread successfully; variances can dramatically affect the juiciness and texture of the bread.

Easy Apple Fritter Bread Recipe

Ingredients

Apple-Cinnamon Mix

1 large apple (or 2 smaller ones). Peel, remove the core, and chop into tiny pieces (aim for a heaping cup). Great apple choices include Fuji, Gala, or Honeycrisp.
1 tablespoon of regular sugar
1 full teaspoon of cinnamon

Sweet Cinnamon Sugar Mix

1/4 cup of packed light brown sugar
1 full teaspoon of cinnamon

For The Bread

1 large egg
1/3 cup of regular sugar
1/4 cup of oil (canola or vegetable works well)
1/4 cup of sour cream or Greek yogurt (low-fat versions are fine)
1 teaspoon of vanilla extract
1 cup of all-purpose flour
1 teaspoon of baking soda
A pinch of salt (about 1/2 teaspoon)

For The Glaze

1 cup of powdered sugar
2 to 3 tablespoons of cream or milk (adjust to get the right thickness)

Instructions

Getting Started

Heat your oven to 350°F (175°C). Prepare an 8×4-inch loaf pan by coating it with non-stick baking spray or greasing and flouring it. Set it aside.

Apple-Cinnamon Mixture

In a small bowl, combine the diced apples, a tablespoon of granulated sugar, and a teaspoon of cinnamon. Mix these together well and set aside.

Cinnamon-Brown Sugar Mixture

In another small bowl, mix together a quarter cup of light brown sugar and a teaspoon of cinnamon. Stir until they are thoroughly blended, then set this mixture aside too.

Bread Making

Start by grabbing a large bowl. Break an egg into it, add sugar, and whisk everything together until it’s smooth. This should take about a minute.
Next, pour in the oil, sour cream, and vanilla extract. Whisk again until everything blends into a creamy mixture.
Now, it’s time for the dry ingredients. Add flour, baking soda, and a pinch of salt. Stir them in gently until everything is just mixed. Remember, mixing too much can make the bread tough.
Pour half of your batter into the loaf pan you prepared earlier. Smooth the top with a spatula, but make sure to only use half the batter.
Sprinkle half of your chopped apples evenly over the batter.
Next, add half of your cinnamon-brown sugar mixture on top of the apples.
Gently add the remaining batter over this layer, smoothing it out carefully.
Top this with the rest of the apples and then the remaining cinnamon-brown sugar.
To catch any drips from the juicy apples, place your loaf pan on a baking sheet.
Bake in the oven for about 40 to 48 minutes. You’ll know it’s done when the top is rounded and firm, and a toothpick comes out clean from the center. Be careful not to poke too deep to avoid the moist apples at the bottom.
If the bread is browning too quickly, you can cover it loosely with aluminum foil for the last 10 minutes to avoid burning.
Let the bread cool in the pan, set on a wire rack, for at least 30 minutes. If you can, leaving it overnight is even better.
Once it’s completely cooled, you can turn it out of the pan and onto a rack.

Glaze

For the glaze, start with a cup of confectioner’s sugar in a small bowl. Gradually add milk, whisking continuously, until the glaze is smooth and reaches your desired thickness.
Once the bread is ready, pour the glaze evenly over the top before you slice it. If you prefer less sweetness, feel free to reduce the amount of glaze, or apply it to individual slices as if spreading butter on toast. If you’re concerned about storing glazed items at room temperature, only add glaze to the portion you plan to eat immediately.