For the Apple Filling:
2 medium apples, peeled, cored, and finely chopped (Granny Smith, Honeycrisp, or Fuji)
2 tablespoons brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon lemon juice
For the Streusel Topping:
½ cup all-purpose flour
½ cup brown sugar
1 teaspoon ground cinnamon
¼ cup cold unsalted butter, cut into small cubes
For the Loaf Batter:
1½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs, room temperature
1½ teaspoons vanilla extract
½ cup sour cream or plain Greek yogurt (room temperature)
For the Glaze (Optional but Lovely):
1 cup powdered sugar
2-3 tablespoons milk or cream
½ teaspoon vanilla extract
The Method: Swirl, Top, Bake, Admire
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line with parchment paper leaving overhang on the long sides for easy removal.
Step 2: Make the Apple Filling
In a small bowl, combine:
Chopped apples
Brown sugar
Cinnamon
Nutmeg
Lemon juice
Stir to coat. Set aside.
Step 3: Make the Streusel
In a small bowl, combine:
Flour
Brown sugar
Cinnamon
Add cold butter cubes and cut in using a pastry blender, two forks, or your fingertips until the mixture resembles coarse crumbs. Set aside in the refrigerator.
Step 4: Make the Loaf Batter
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, beat butter and sugar together until light and fluffy, 2-3 minutes.
Add eggs one at a time, beating well after each addition. Beat in vanilla.
With the mixer on low, add the flour mixture in three additions, alternating with sour cream in two additions, beginning and ending with flour. Mix just until combined—do not overmix.
Step 5: Layer and Swirl
Spread half the batter into the prepared loaf pan.
Sprinkle half the apple mixture evenly over the batter.
Spread the remaining batter over the apples.
Top with the remaining apple mixture, gently pressing it into the top of the batter.
Sprinkle the streusel topping evenly over everything.
Step 6: Bake
Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
If the top is browning too quickly (after about 40 minutes), tent loosely with foil.
Step 7: Cool
Let the loaf cool in the pan on a wire rack for 15 minutes. Carefully remove from pan and cool completely on the rack before glazing.
Step 8: Glaze and Serve
Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over completely cooled loaf.
Slice and serve—preferably with a hot cup of coffee or tea.
Pro-Tips for Loaf Perfection
1. Apple Choice Matters
Granny Smith: Tart, holds shape well, classic choice
Honeycrisp: Sweet, juicy, wonderful
Fuji: Sweet, holds up well
Avoid: McIntosh or other soft apples that turn to mush
2. Finely Chop the Apples
Small, uniform pieces distribute evenly and cook through properly. Aim for ¼-inch dice.
3. Room Temperature Ingredients
Cold butter, eggs, and sour cream won't blend properly. Set everything out 1-2 hours before baking.
4. Don't Overmix
Once flour is added, mix just until combined. Overmixing develops gluten and makes the loaf tough.
5. The Toothpick Test
A few moist crumbs are perfect. If it comes out completely clean, you've overbaked slightly.
6. Cool Completely Before Glazing
Glazing a warm loaf is a recipe for melted, runny glaze. Wait until completely cool.
Endless Variations
Caramel Apple Fritter Bread:
Drizzle with caramel sauce instead of glaze. Sprinkle with flaky sea salt.
Walnut Apple Fritter Bread:
Add ½ cup chopped toasted walnuts to the streusel or fold into the batter.
Cranberry Apple Fritter Bread:
Add ½ cup dried cranberries with the apples. Festive and tangy.
Pear Spice Fritter Bread:
Use diced ripe pears instead of apples. Add ¼ teaspoon cardamom.
Chocolate Chip Apple Bread:
Add ½ cup chocolate chips to the batter. Because chocolate and apple work.
Vegan:
Use plant-based butter, flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water), and dairy-free yogurt.
Gluten-Free:
Use a 1:1 gluten-free flour blend. The texture may be slightly more delicate.
What to Serve Alongside
Hot coffee or tea – The perfect pairing
Cold milk – Classic, especially for kids
Vanilla ice cream – Warm a slice and add a scoop
Whipped cream – Light and airy contrast
Caramel sauce – For drizzling
Storage and Make-Ahead Wisdom
Room Temperature:
Wrap tightly in plastic wrap and store for up to 3 days. The flavor actually improves by day two.
Refrigerator:
Store in an airtight container for up to 5 days. Bring to room temperature before serving.
Freezer:
Wrap the cooled loaf tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature.
Your Apple Fritter Bread Questions, Answered
Can I use apple pie filling?
You can, but fresh apples give better texture. If using pie filling, chop the apples smaller and reduce sugar slightly.
Can I make muffins instead?
Yes! Fill lined muffin tins ¾ full and bake at 350°F for 18-22 minutes.
Can I double this recipe?
Yes! Bake in two 9x5 pans or one 9x13 pan (adjust baking time accordingly).
My loaf sank in the middle. What went wrong?
Possible causes: oven temperature too low, underbaking, or too much leavener. Check your oven temperature with an oven thermometer next time.
Can I skip the streusel?
You can, but the streusel is one of the best parts. If skipping, sprinkle the top with cinnamon sugar before baking.
Can I add a cream cheese swirl?
Yes! Beat 4 oz softened cream cheese with ¼ cup sugar and 1 egg yolk. Layer half the batter, add cream cheese mixture, then remaining batter.
