Y’all every year, I can’t wait till fall to whip out my Apple Fritter Bread recipe. It’s like an apple fritter and a loaf cake had a baby. So tender and packed with spiced tender apples and a buttery crumble, this apple fritter bread recipe is pure autumn vibes. Trust me, one slice with your coffee and you’re set for the day!
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They’re Lovin’ It! Here’s what They’re Sayin’:
“I’ve made this bread quite a few times and it’s always wonderful!! It’s moist, not too sweet,, and full of flavor. Everyone I’ve made it for has loved it!!”
—MELISSA L.
How to make Apple Fritter Bread
Step 1: Cream butter and sugar until light and fluffy. Then add in your eggs one at a time.
Step 2: Slow mixer then add dry ingredients. Finally add in sour cream, milk and vanilla and cream until smooth.
Step 3: After making your apple mix and crumble, pour half of the batter into the prepared loaf pan. Then top with half of the spiced apples.
Step 4: Sprinkle half of crumble on top then repeat steps again finishing with crumble. Bake at 350 for 55 minutes.
Step 5: Cool bread then mix all icing ingredients together and drizzle over the top of the cooled bread. Serve it up!
Apple Fritter Bread Recipe
My Apple Fritter Bread recipe is tender, moist, and buttery! Infused with warming spices like cinnamon and nutmeg, festive flavors will fill your kitchen as it bakes away.
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For the Crumble
Add flour, sugar, cinnamon and salt to a medium sized bowl and toss together making sure to break up everything. Stir together the butter and vanilla in a separate small bowl and pour over the dry ingredients. Toss everything together until crumbs develop then cover and refrigerate.
For the Bread
Preheat the oven to 350 then spray a 9×5 inch loaf pan with baking spray and line in a parchment paper, leaving a 2-inch overhang on the long sides. Then spray the parchment paper.
Add butter to your stand mixer then slowly pour in sugar and beat on medium high speed until light and fluffy (about 3-4 minutes).
Add eggs, one at a time, combining well after each addition and scrape bowl as needed.
Slow mixer to slow speed and add flour, baking powder and salt in increments.
Next add in sour cream, milk and vanilla extract and mix until just combined. The consistency of the bread mixture should be a little thick.
To Assemble Bread
Pour half of the batter into the prepared loaf pan. You’ll need to spread the mixture out evenly with a spatula. Then top with half of the spiced apples. Lightly press the apples into the batter.
Take the crumble out of the fridge and start to break apart with a fork.
Next sprinkle half of the crumble mixture on top. Then add the last layer of batter making sure to spread the batter with a spatula. Add remaining apples, making sure to lightly press them into the top of the batter.
Finally finish with the remaining crumble.
Bake at 350 for 55-65 minutes or until a toothpick inserted into the center comes out clean. If bread starts to brown a bit too much and still isn’t done, tent with a piece of foil to avoid additional browning while it continues to bake. Cool for about 40-50 minutes and then carefully remove the bread from the loaf pan by lifting the parchment paper.
For the Icing
Add the powdered sugar to a small bowl. Then add the milk, vanilla extract, a pinch of cinnamon and a pinch of nutmeg. Stir together all ingredients. At this point, you can add ½ teaspoon of additional milk to the icing (if desired). Note: adding too much milk will thin the glaze and lose some of the white color.
Once bread has completely cooled, drizzle on top, slice and serve it up!
What to do with leftovers
If you happen to have leftover apple fritter crumble cake, follow these simple tips to keep it fresh:
Room temperature: Once cooled, transfer the crumble cake to an airtight container for up to 3 days.
Fridge: If you want to get a few more days out of your dessert, simply place it in the fridge for up to 5 days (though it will dry out quicker in the fridge).
Freezer: Add the crumble cake to a freezer-safe bag or container and freeze for up to 3 months. Thaw in the fridge overnight or on the countertop for 2-3 hours before serving.
Make it ahead of time
Making crumble cake ahead of time is simple and may even taste better the next day after all of the flavors have had time to infuse together. You can bake it up to 1 day in advance.
Calories: 529kcal | Carbohydrates: 72g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 464mg | Potassium: 133mg | Fiber: 2g | Sugar: 44g | Vitamin A: 785IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 2mg
Recipe Tips
Don’t overmix the batter: Overmixing will cause gluten bonds to form and result in a dense apple fritter crumble cake! We don’t want that boos.
Bring ingredients to room temp: Make sure the cake ingredients are at room temperature so the batter evenly mixes and bakes up just right.
Press the Apples: I like to lightly press the apples into the batter so they stay put and keep the beautiful layered look.
Grease and line: Don’t forget to grease the loaf pan and line with flaps of parchment on the sides for easier removal once this baby is baked.
Measure carefully: Use the spoon and level method to measure the flour so you don’t end up with a dense dry bread.
Ingredient Notes
Apples: Grab any baking apple you like. Granny Smith or even Honey Crisp works well here.
Brown Sugar: Don’t have any? Make your own brown sugar with granulated sugar and molasses.
Sour Cream: If you don’t have sour cream, swap with Greek yogurt.
Powdered Sugar: If you don’t have any on hand, make your own powdered sugar with granulated sugar and cornstarch.
Recipe Help
Yep for sure. In fact, it actually tastes better if you bake it a day before you serve it so those flavors have time to fuse together.
Yep boos you can. Divide and layer in lined muffin tins and bake about 20 minutes before you start checking.
