If you love apple fritters but want something easier to make at home, this bread is the perfect solution. It delivers the same cozy cinnamon-apple flavor without frying.
The texture is incredibly moist thanks to the juicy apples layered throughout the batter. Swirls of cinnamon sugar create pockets of caramelized sweetness in every slice.
It’s ideal for breakfast, brunch, or dessert. Serve it warm with coffee, or enjoy it as an afternoon treat. It also makes a wonderful addition to holiday gatherings or fall baking traditions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour granulated sugar brown sugar baking powder salt ground cinnamon eggs milk vanilla extract unsalted butter, melted apples, peeled and chopped
For the glaze: powdered sugar milk or cream vanilla extract
Directions
Preheat your oven to 350°F (175°C). Grease a standard loaf pan and line with parchment paper if desired.
In a small bowl, mix brown sugar and cinnamon together. Set aside.
In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
In another bowl, combine eggs, milk, vanilla extract, and melted butter.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Fold the chopped apples gently into the batter.
Pour half of the batter into the prepared loaf pan.
Sprinkle half of the cinnamon sugar mixture over the batter.
Add the remaining batter on top and finish with the remaining cinnamon sugar.
Use a knife to gently swirl the cinnamon sugar through the batter.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10–15 minutes before transferring to a wire rack.
Once cooled, whisk together the glaze ingredients and drizzle over the top of the loaf.
Servings and timing
Servings: 8–10 slices
Prep time: 15 minutes Bake time: 50–60 minutes Cooling time: 20–30 minutes Total time: Approximately 1 hour 30 minutes
Variations
Add chopped walnuts or pecans for a crunchy texture.
For extra apple flavor, toss the chopped apples in a little cinnamon sugar before folding into the batter.
You can also substitute part of the granulated sugar with maple syrup for a subtle depth of flavor.
If you enjoy a stronger spice profile, add a pinch of nutmeg or allspice to the cinnamon mixture.
Storage/Reheating
Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
To freeze, wrap the loaf tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature before serving.
To reheat a slice, warm it in the microwave for 10–15 seconds or in a 300°F (150°C) oven for about 5 minutes.
FAQs
What type of apples work best?
Firm apples like Granny Smith, Honeycrisp, or Fuji hold their shape well during baking.
Can I use apple pie filling instead of fresh apples?
Fresh apples are recommended for best texture, but apple pie filling can be used if chopped into smaller pieces.
Why is my bread dense?
Overmixing the batter can cause a dense texture. Stir just until the ingredients are combined.
How do I prevent the apples from sinking?
Toss the chopped apples lightly in flour before folding them into the batter.
Can I make this recipe dairy-free?
Yes, substitute plant-based milk and dairy-free butter alternatives.
How do I know when it’s fully baked?
Insert a toothpick into the center. If it comes out clean or with a few crumbs, it’s done.
Can I skip the glaze?
Yes, the bread is delicious on its own, but the glaze adds extra sweetness.
Can I turn this into muffins?
Yes, divide the batter into a muffin tin and reduce baking time to about 18–22 minutes.
Can I add a crumb topping?
Yes, a simple streusel topping would work beautifully for added texture.
Can I prepare this ahead of time?
Yes, it can be baked a day in advance and stored covered at room temperature.
Conclusion
Dutch Apple Fritter Bread brings together tender apples, warm cinnamon swirls, and a sweet glaze in a comforting, easy-to-make loaf. Perfect for breakfast, dessert, or sharing with friends and family, this recipe captures all the flavors of a classic apple fritter in a simple homemade bread.
Dutch Apple Fritter Bread is a soft, cinnamon-swirled loaf packed with tender apple chunks and topped with a sweet vanilla glaze. This apple fritter bread delivers all the cozy flavors of a classic apple fritter without frying, making it the perfect fall breakfast, brunch, or dessert recipe.
Ingredients
For the Bread:
2 cups all-purpose flour
¾ cup granulated sugar
½ cup brown sugar
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon (divided)
2 large eggs
¾ cup milk
1 teaspoon vanilla extract
½ cup unsalted butter, melted
2 cups apples, peeled and chopped
For the Glaze:
1 cup powdered sugar
2–3 tablespoons milk or cream
½ teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper if desired.
In a small bowl, combine brown sugar and 1 teaspoon cinnamon. Set aside.
In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and remaining cinnamon.
In a separate bowl, mix eggs, milk, vanilla extract, and melted butter until combined.
Add wet ingredients to dry ingredients and stir just until combined. Do not overmix.
Gently fold chopped apples into the batter.
Pour half of the batter into the prepared loaf pan.
Sprinkle half of the cinnamon-sugar mixture over the batter.
Add remaining batter and top with remaining cinnamon-sugar mixture.
Use a knife to gently swirl the cinnamon sugar through the batter.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10–15 minutes before transferring to a wire rack.
Once cooled, whisk together glaze ingredients and drizzle over the loaf before slicing
Notes
Toss chopped apples lightly in flour to prevent sinking.Avoid overmixing for a tender texture.If the top browns too quickly, tent loosely with foil during the last 15 minutes of baking.Add chopped walnuts or pecans for extra crunch.
