There’s something remarkably cozy about biting into a soft, cinnamon-spiced bread loaded with tender apples and a sweet glaze. This Apple Fritter Bread Recipe brings all those classic flavors together in a loaf that feels like a big warm hug. I love how it fills the house with a comforting aroma while baking—trust me, it’s worth every minute of your time.
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Why You'll Love This Recipe
This Apple Fritter Bread Recipe holds a special place in my heart because it captures the best parts of homemade apple fritters without the fuss of deep frying. Plus, it’s perfect for sharing or savoring throughout the week.
- Balanced Sweetness: The apple filling is sweetened just right, with cinnamon and vanilla enhancing the natural flavors without overpowering them.
- Soft, Tender Dough: The enriched dough is pillowy and soft, giving you that fresh-baked, bakery-quality bread texture at home.
- Messy but Fun Assembly: The “X” slice method to chunk the rolled dough creates pockets of juicy apple filling throughout the loaf—each bite is a little surprise.
- Versatile and Easy to Customize: From the glaze to the filling, you can tweak the ingredients to suit your taste or dietary needs without losing that signature apple fritter feel.
Ingredients & Why They Work
Each ingredient in this Apple Fritter Bread Recipe plays a role in making the bread tender, flavorful, and irresistible. Let me walk you through why I use these specific ingredients and what to look for when shopping.
- Milk: The warm milk helps activate the yeast and adds softness to the dough—whole milk works best for richness.
- Salted Butter: Butter adds moisture and flavor, and using salted versions lets you control the overall saltiness better when combined with the dough’s salt.
- All-Purpose Flour: This provides structure but still keeps the bread soft—bread flour can make it chewier, but I prefer tender crumb here.
- Active Dry Yeast: The yeast is what makes this bread rise perfectly—make sure it’s fresh for the best results.
- Brown Sugar: Adds moisture and a caramel note, perfectly complementing the cinnamon and apples.
- Salt: Enhances flavor and balances the sweetness.
- Apple Cider or Water: I prefer apple cider here because it boosts that authentic apple flavor, but water works fine if you don’t have cider handy.
- Egg: Gives the dough structure and richness, helping it brown nicely in the oven.
- Apples (peeled & diced): I like to use tart apples like Granny Smith to cut through the sweetness—peeling ensures a smooth texture without any peel bits.
- Lemon Juice: Adds brightness and prevents the apples from browning.
- Vanilla & Cinnamon: Essential spices that make the filling sing with warmth and depth.
- Cornstarch: Thickens the apple juices into a luscious glaze that keeps the filling from making the bread soggy.
- Powdered Sugar (for glaze): Adds a sweet finish that's not too heavy.
Make It Your Way
I love this Apple Fritter Bread Recipe just as it is, but it’s so forgiving that you can definitely make it your own. Sometimes I swap the apples for pears or add chopped nuts for crunch. Don’t be afraid to experiment and find your perfect twist.
- Variation: One time, I swapped half the brown sugar with maple syrup for a deeper sweetness; it turned out fantastic and added a cozy fall vibe.
- Dietary Modification: To make it dairy-free, try coconut or almond milk and a plant-based butter alternative—you’ll still get great texture and flavor.
- Seasonal Spin: Add a pinch of nutmeg or ground cloves in the filling during colder months for an extra festive touch.
Step-by-Step: How I Make Apple Fritter Bread Recipe
Step 1: Warm Up the Milk and Butter Just Right
Start by gently heating your milk in a small saucepan until it's hot and bubbles begin to form around the edges—just don’t let it boil. Stir in the butter until it’s completely melted, then set the mixture aside to cool slightly. This warm mixture helps wake up the yeast without killing it, which is key for good rise.
Step 2: Mixing Up Your Dough
In a large bowl, whisk together the flour, yeast, brown sugar, and salt. Add your beaten egg, the apple cider or water, and the warm milk-butter mixture. Stir everything until it comes together into a sticky dough, then knead it for about five minutes—either by hand or with a stand mixer fitted with a dough hook—until it’s smooth and elastic.
Step 3: Let the Dough Rise and Prep Your Apple Filling
Transfer the dough into a lightly oiled bowl and cover it with plastic wrap. Let it rise in a warm spot about an hour, until it's roughly doubled in size. While the dough is working its magic, prep the apple filling by cooking the diced apples with brown sugar, butter, lemon juice, vanilla, cinnamon, and cornstarch in a skillet over medium heat. Stir often until the apples soften and the mixture thickens syrupy—then let it cool.
Step 4: Roll, Slice, and Build Your Loaves
Prepare two bread pans by lining them with parchment paper slings. Divide your risen dough into two equal parts. On a floured surface, roll one piece out into a rectangle, then spread half of that lovely apple filling all over it—including the syrup. Roll it up tightly starting from the long edge, like a cinnamon roll.
Use a sharp knife to slice the rolled dough diagonally into 1-inch strips, then switch angles to create an “X” pattern, chopping it into small chunks. Scoop these chunks—along with all those yummy juices—into your prepared pan. Repeat for the second loaf, then cover and let them rise for another 30 minutes.
Step 5: Bake Until Golden and Glaze to Finish
Preheat your oven to 350°F and bake the loaves for 35 to 45 minutes, until they're golden brown and cooked through. As soon as they’re out of the oven, invert the loaves onto wire racks. While still warm, drizzle your glaze made from powdered sugar, melted butter, vanilla, and apple cider over the tops. Let it set before slicing—if you can wait that long!
Top Tip
Over time, I’ve realized that the key to getting perfect apple fritter bread is in the balance of texture and moisture. Here are some tips that helped me nail it each time without the bread getting soggy or dry.
- Temperature Matters: Avoid adding hot milk directly to yeast—it can kill it. Let your milk-butter mixture cool until it’s warm, not hot.
- Don’t Skimp on Kneading: Kneading develops gluten, which gives your bread that soft yet sturdy crumb you want for slicing.
- Apple Pre-Cook: Cooking your apple filling first ensures the apples soften properly and the juices won’t leak too much during baking.
- Use a Parchment Sling: It makes removing the loaves from the pans a breeze and keeps your bread intact.
How to Serve Apple Fritter Bread Recipe
Garnishes
I usually top slices with a little extra drizzle of honey or a smidge of softened butter for breakfast. Sometimes a sprinkle of cinnamon sugar on top after glazing adds a charming touch. For an extra indulgence, a dollop of whipped cream or vanilla ice cream can’t be beat!
Side Dishes
This bread pairs wonderfully with a hot cup of coffee or chai tea. On brunch days, I like serving it alongside scrambled eggs or a simple green salad dressed with apple cider vinaigrette—to keep the apple theme going.
Creative Ways to Present
For a cozy brunch or holiday table, I’ve arranged slices of the Apple Fritter Bread Recipe stacked on a wooden board, garnished with fresh apple slices and cinnamon sticks. You can also cut the loaf into cubes and serve as part of a bread pudding or French toast bar for something extra special.
Make Ahead and Storage
Storing Leftovers
I wrap leftover bread tightly in plastic wrap or place it in an airtight container stored at room temperature—it stays fresh and soft for 2-3 days. I find storing it this way keeps the glaze intact and the bread moist without getting soggy.
Freezing
Since the glaze can get a bit messy when frozen, I skip glazing before freezing. After wrapping the cooled loaf tightly in foil and placing it inside a plastic bag, it freezes beautifully up to three months. Just thaw at room temperature when you’re ready.
Reheating
To warm up leftovers, I like to toast individual slices gently in a toaster oven or heat a whole loaf uncovered in a preheated 300°F oven for 10-15 minutes. For that fresh-baked warmth, you can drizzle fresh glaze after reheating.
Frequently Asked Questions:
Absolutely! While tart apples like Granny Smith work well because they hold their shape and balance the sweetness, you can mix in sweeter varieties like Fuji or Honeycrisp. Just keep an eye on the cooking time of the filling since softer apples may break down more quickly.
Great question! The dough should roughly double in size and feel puffy to the touch. If you gently poke it with your finger, the indentation should bounce back slowly but not disappear immediately. This means the yeast has done its work and your bread will be nice and airy.
Yes! You can assemble the loaves and let them rise in the fridge overnight. When you’re ready to bake, bring them to room temperature and then bake as directed. This trick makes morning baking stress-free and still delivers fresh homemade bread.
Pre-cooking the apple filling is a good idea because it softens the apples and thickens the syrup, preventing the bread from becoming soggy. It also helps develop the delicious caramelized flavors. Skipping this step might result in a wetter bread texture.
Final Thoughts
This Apple Fritter Bread Recipe is one I keep coming back to whenever apples are in season or I need a reliable homemade treat that feels special. It’s that perfect blend of soft bread, sweet cinnamon apple filling, and a shiny glaze that always sparks compliments. I hope you’ll give it a try and enjoy it as much as I do—you really can’t go wrong with this one!
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Apple Fritter Bread Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 15 minutes
- Yield: 20 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Apple Fritter Bread is a delightful breakfast bread featuring a soft, yeasted dough swirled with a sweet and spiced apple filling, topped with a smooth vanilla glaze. This recipe combines the comforting flavors of apple fritters in a convenient loaf form, perfect for slicing and sharing.
Ingredients
Dough
- 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
Apple Filling
- 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
Glaze
- ¾ cup powdered sugar
- 1 Tablespoon salted butter, melted
- 3 teaspoons apple cider or milk
- 1 teaspoon vanilla
Instructions
- Prepare the Dough: Heat the milk in a small saucepan until hot and bubbles appear around the edges, but do not boil. Add the butter and stir until melted, then let cool slightly. In a large bowl, combine the flour, yeast, brown sugar, and salt. Add the apple cider or water, beaten egg, and warm milk/butter mixture. Stir until a dough forms, then knead for five minutes until smooth, using hands or a stand mixer with a dough hook.
- First Rise: Transfer the dough to a clean, oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 hour.
- Prepare the Apple Filling: While the dough rises, combine the diced apples, brown sugar, butter, lemon juice, vanilla, cinnamon, and cornstarch in a large skillet. Cook over medium heat, stirring occasionally, until the apples soften and the mixture thickens into a syrupy consistency. Remove from heat and let cool.
- Shape the Loaves: Prepare two large bread pans lined with parchment paper slings. Divide the dough into two equal portions. On a lightly floured surface, roll one portion into a rectangle. Spread half of the apple filling evenly over the dough, including juices. Roll the dough from the long edge like a cinnamon roll.
- Cut the Dough: Using a bench scraper or sharp knife, cut the rolled dough diagonally into 1-inch slices, then cut again in the opposite diagonal direction to create an “X” pattern, forming small chunks.
- Fill the Pans: Scoop the chunks and apple filling into the prepared bread pan, including any spilled syrup to ensure even distribution. Repeat with the second dough portion and filling. Cover with plastic wrap and let rise for 30 minutes.
- Bake: Preheat oven to 350°F. Bake the loaves for 45 minutes until golden brown and cooked through. Immediately remove the loaves from the pans and cool on wire racks.
- Prepare the Glaze: Whisk the powdered sugar, melted butter, vanilla, and apple cider or milk together in a bowl. Drizzle the glaze over the warm loaves and let set before slicing.
Notes
- Apple juice can be substituted for apple cider, but apple cider offers a stronger, more concentrated flavor.
- Store the bread wrapped tightly in plastic or an airtight container at room temperature for 2-3 days.
- To freeze, omit the glaze and wrap the bread tightly in foil and plastic wrap. Freeze up to 3 months.
- Thaw frozen bread at room temperature and warm slices in a toaster or whole loaf in a 300°F oven for 10-15 minutes before serving.
- For convenience, assemble loaves and let them rise overnight in the fridge. Bring to room temperature before baking for fresh bread without the morning rush.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg
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