Apple Spice Fritter Bread

This Apple Spice Fritter Bread is a cozy, cinnamon-sweet loaf packed with tender apples and a buttery vanilla cake base. It gives you that classic “apple fritter” vibe—warm spice, little pockets of fruit, and a sugary swirl—without any frying. The top gets lightly crackly and sweet, while the inside stays soft and moist. It’s perfect for weekend baking, holiday brunch, or an easy dessert with coffee or tea. Slice it once it’s fully cool so the loaf holds together beautifully.

Ingredients

• ⅓ cup light brown sugar
• 1 tsp cinnamon plus 1 ½ tsp ground cinnamon
• ⅔ cup sugar plus 2 tbsp sugar
• ½ cup unsalted butter
• 2 large eggs
• 1 ½ tsp pure vanilla extract
• 1 ½ cups flour
• 1 ¾ tsp baking powder
• ½ cup whole milk
• 2 large granny smith apples, peeled and chopped

Directions

1. Preheat oven to 350 degrees and spray a 9×5 glass loaf pan with pam baking spray
2. In a small bowl, mix together the brown sugar and 1 tsp ground cinnamon, set aside
3. In a large bowl, beat together the sugar and butter until combined and fluffy
4. Beat in the eggs one at a time until combined
5. Beat in the vanilla extract
6. In a medium bowl, whisk together the flour and baking powder until combined
7. Gradually mix the dry ingredients into the batter
8. Mix in the milk into the batter
9. Scoop half of the batter into the loaf pan
10. Lay the chopped apples in a layer onto the top of the batter
11. Cover the chopped apples with remaining batter
12. Sprinkle the brown sugar and cinnamon mixture on top and lightly push into the batter
13. Bake in the oven 50-65 minutes or until a toothpick comes out clean!
14. Allow to cool completely!

Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes
Kcal: 320 kcal | Servings: 10

Tips

For extra tender apple bites, chop the apples small (about ¼-inch) so they soften evenly and don’t sink as much.

Cool the loaf fully (at least 1 hour) before slicing, then store wrapped at room temp for 2 days or in the fridge for up to 5 days.

FAQ

Can I use a different type of apple?
Yes—Honeycrisp or Pink Lady work great, but Granny Smith keeps the loaf nicely balanced and not too sweet.

Why did my bread sink in the middle?
It can happen if it’s underbaked or the batter was overmixed—check doneness with a toothpick near the center and mix just until combined.

Can I freeze this bread?
Yes. Wrap slices (or the whole loaf) tightly and freeze up to 2 months; thaw at room temp or warm slices briefly.

How do I know it’s fully baked?
The top should be set and a toothpick should come out clean or with a few moist crumbs (no wet batter), usually around 50–65 minutes.