Name: Apple Fritter Bread Recipe
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 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; 3-4 apples, peeled and diced; 1 cup brown sugar; 2 tablespoons salted butter; 1 tablespoon lemon juice; 1 teaspoon vanilla; 1 teaspoon cinnamon; 2 tablespoons cornstarch; ¾ cup powdered sugar; 1 tablespoon salted butter, melted; 3 teaspoons apple cider or milk; 1 teaspoon vanilla

There’s something truly magical about warm, cinnamon-spiced bread filled with tender apples and drizzled with a sweet glaze. This Apple Fritter Bread Recipe brings all those cozy flavors together in a loaf that’s irresistible and perfect for sharing or savoring yourself.

A golden brown apple bread loaf with a rough, uneven top layer showing caramelized, browned apple pieces and bread crust. The loaf is thick and tall, sitting on a silver wire cooling rack with a white marbled surface underneath. Around the loaf, there are three green apples and a white colander with holes in the background, along with a white and black checkered cloth. The lighting is soft, highlighting the textures of the bread and apples. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Apple Fritter Bread Recipe
Top Tip
How to Serve Apple Fritter Bread Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Apple Fritter Bread Recipe

Why You'll Love This Recipe

I can’t tell you how many times this Apple Fritter Bread has saved my mornings — and wow, does it fill the house with the most inviting aromas. This isn’t just any bread; it’s a little slice of apple cinnamon heaven packed into every bite.

Flavor-packed: Tender apples bathed in cinnamon-scented syrup make every mouthful taste like a warm hug.
Perfect texture: The dough is soft but sturdy enough to hold that luscious apple filling without becoming soggy.
Make-ahead friendly: You can assemble this the night before and bake it fresh the next day — life changer for busy mornings!
Glaze finish: A simple vanilla apple cider glaze ties the flavors together with just the right amount of sweetness.

The image shows a thick slice of golden brown bread with a soft and fluffy inside. The bread has visible chunks of light tan apple pieces spread throughout its two main layers, which show a dense yet airy texture. The top layer has a darker caramelized crust with a slightly rough and uneven surface. The bread sits on a metal cooling rack placed on a white marbled surface. In the background, there is a white colander and two green apples, adding fresh colors to the scene. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This combination of ingredients keeps everything balanced — the yeast dough gives it rise and softness while the apples and cinnamon add layers of classic flavor. I like to use apple cider instead of plain water for a subtle fruity depth that really shines through.

Flat lay of a small white ceramic bowl of warm milk, a quarter stick of salted butter, a mound of all-purpose flour on a white ceramic plate, a small white ceramic bowl of active dry yeast granules, a small white ceramic bowl filled with brown sugar, a pinch of salt in a tiny white ceramic bowl, a small white ceramic bowl of apple cider, one large whole brown egg with a clean shell, diced fresh peeled apples on a white ceramic plate, a small white ceramic bowl of melted salted butter, a small white ceramic bowl of lemon juice, a small white ceramic bowl of vanilla extract, ground cinnamon in a small white ceramic bowl, a small white ceramic bowl of cornstarch, and powdered sugar in a small white ceramic bowl, all ingredients fresh and natural, arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Milk: Warm milk tenderizes the dough and activates the yeast without killing it.
Salted butter: Adds richness and a touch of saltiness that rounds out the sweetness.
All-purpose flour: The backbone of the dough, giving structure but still remaining soft after baking.
Active dry yeast: Essential for the bread to rise and get that fluffy texture.
Brown sugar: Brings warmth and moisture to both the dough and apple filling.
Salt: Enhances all the flavors and balances the sweetness.
Apple cider or water: I always reach for apple cider for its flavor boost, but water works in a pinch.
Egg: Adds moisture and helps bind the dough for structure.
Apples (peeled & diced): Fresh apples soften during cooking but still hold a little bite — I prefer tart varieties like Granny Smith.
Lemon juice: Brightens the filling and prevents the apples from browning.
Vanilla & cinnamon: The classic spice duo that makes this bread sing.
Cornstarch: Thickens the apple juices into a syrup that keeps the filling moist without soaking the bread.
Powdered sugar: Base for the glaze, giving a sweet crunchy finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about the Apple Fritter Bread Recipe is how easy it is to tweak. I often swap out a bit of the brown sugar for maple syrup in the filling, or toss in walnuts for a crunchy surprise. You should definitely experiment and find what makes it feel like your own!

Variation: Adding chopped pecans into the apple filling gave it such a lovely crunch the last time I made it—highly recommend if you like texture contrasts.
Dietary tweak: For a dairy-free version, use a plant-based milk and vegan butter—it still turns out wonderfully.
Seasonal twist: Try swapping apples for pears or mixing in a handful of dried cranberries to add a festive flair.

Step-by-Step: How I Make Apple Fritter Bread Recipe

Step 1: Heating and Preparing the Dough

I start by warming the milk just until I see little bubbles forming around the edges—this is key because too hot and the yeast won’t work. Then I melt the butter right in and let it cool just enough so it’s warm but safe to touch. Mixing the dry ingredients separately first helps me avoid any crunchy clumps later.

Step 2: Knead Until Smooth and Let It Rise

Once I pour in the wet ingredients and form the dough, kneading for about five minutes really makes a difference—you want it smooth but still a bit tacky. I use a stand mixer with a dough hook when I’m short on time; otherwise, my hands get a good workout here. Then I cover it and let it rise until it’s doubled—usually about an hour.

Step 3: Cook the Apple Filling

While the dough’s rising, I toss together diced apples, brown sugar, butter, lemon juice, vanilla, cinnamon, and cornstarch in a skillet over medium heat. Stirring occasionally, the apples soften and the juices thicken into a luscious syrup. I let it cool so it’s easier to work with later — trust me, this filling is what makes the bread sing.

Step 4: Assemble the Bread

Getting this part messy is totally worth it. I roll out half the dough into a rectangle, spread half the apple mixture over it, then roll it cinnamon-roll style. Then I cut the roll into chunks in an “X” pattern—it creates little pockets of apple and dough when baked, which I absolutely love. I carefully scoop these chunks (syrup and all) into parchment-lined loaf pans, ensuring every slice will be bursting with filling. Repeat for the second loaf, then cover and let them rise for another 30 minutes.

Step 5: Bake and Glaze

Baking at 350°F for 35 to 45 minutes until the top is golden brown is my rule of thumb. I remove the loaves immediately to wire racks so they don’t sweat and get soggy. While still warm, I whisk together the glaze ingredients — powdered sugar, melted butter, vanilla, and apple cider — then drizzle generously over the top. It dries to a silky finish that’s absolutely addictive.

Top Tip

After making this Apple Fritter Bread Recipe a dozen times, I’ve learned a few tricks that help it turn out perfectly every time.

Milk temperature: Make sure the milk is just warm, not hot, to keep the yeast happy and active.
Kneading time: Don’t skimp—five minutes of kneading creates a tender, chewy bread that holds up to the juicy filling.
Apple filling consistency: Cook the filling until thickened but still syrupy; this keeps the bread moist without turning it soggy.
Glaze while warm: Drizzle the glaze right after baking to get that perfect glossy finish that melts slightly into the bread.

How to Serve Apple Fritter Bread Recipe

Apple Fritter Bread - Serving Suggestion

Garnishes

I like to keep it simple with a light dusting of cinnamon or an extra drizzle of vanilla glaze for a bit of sparkle. Fresh apple slices on the side add a refreshing crunch that pairs nicely with the soft bread.

Side Dishes

Try serving a thick slab of this bread alongside your morning coffee or hot tea. It also goes beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert twist.

Creative Ways to Present

For special gatherings, I’ve arranged slices of Apple Fritter Bread on a wooden board with clusters of fresh grapes and cinnamon sticks for a festive look. It’s always a conversation starter and looks stunning on any brunch table.

Make Ahead and Storage

Storing Leftovers

I wrap any leftover bread tightly in plastic wrap or store it in an airtight container at room temperature. It generally stays fresh for 2-3 days, though I swear this bread never lasts that long around here!

Freezing

For longer storage, I skip the glaze and freeze the unglazed loaves wrapped tightly in foil inside a freezer bag. When I’m ready, I thaw at room temperature and then glaze fresh—this keeps it tasting just-baked.

Reheating

Leftover slices are heavenly warmed up in a toaster or in the oven at 300°F for 10-15 minutes. This revives the softness and melts the glaze just right for that fresh-out-of-the-oven feel.

Frequently Asked Questions:

Can I use other fruits instead of apples in this Apple Fritter Bread Recipe?

Absolutely! Pears, peaches, or even a mixed berry filling can be delicious alternatives. Just adjust cooking time so the fruit softens nicely.

How do I know when the bread is fully baked?

Look for a golden-brown top and firm edges. You can also insert a toothpick into the center — it should come out mostly clean with just a few moist crumbs, but no raw dough.

Can this Apple Fritter Bread Recipe be made gluten-free?

You can use a gluten-free flour blend designed for baking, but results might vary. Make sure it includes xanthan gum or another binder to help the dough rise properly.

Can I prepare the dough and filling ahead of time?

Yes! You can assemble the loaves and refrigerate them overnight. Just bring them to room temperature before baking to enjoy fresh bread with less rush in the morning.

Final Thoughts

This Apple Fritter Bread Recipe has become my go-to for cozy weekends or when I want to impress guests without spending hours in the kitchen. It’s comforting, surprisingly easy, and fills your home with the kind of warmth everyone loves. I truly hope you enjoy making and sharing it as much as I do. Grab your apron, and let's bake some magic!