Awesome Country Apple Fritter Bread

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Give it up my sweet friend!  You cannot resist the temptation of this Awesome Country Apple Fritter Bread recipe!!! Trust me, once you start smelling that country apple fritter bread filling the house with it’s intoxicating, awesome aroma baking, it’s pretty much over.

You really never did had a chance. . . not even for a second…or two!  Come to Mama!  Check out these 6 Apple Fall Baking Recipes, 25 Yummy Fall Desserts, this Healthy Apple Zucchini Bread and this Chunky Apple Walnut Cake with Maple Cream Cheese Frosting!

easy apple fritter bread RECIPE

Do You Love Apple Fritter Bread?

Have you ever had an apple fritter transformed into fluffy, buttery, white cake loaf with chunks of juicy apples and layers of brown sugar and cinnamon swirled inside and on top?

Drizzle with some old-fashioned creme glaze and devour with this Awesome Country Apple Fritter Bread!

Fall is the time of year when the scent of apples fills the air, and no other dessert captures this seasonal flavor quite like the classic country apple fritter bread. With a few simple ingredients and some basic baking know-how, you’ll soon be serving up delicious slices of this awesome country apple fritter bread.

easy apple fritter bread RECIPE

If You Bake This, You’ll Get *Lots of Drooling and Lots of Happy Smiles*

We all love a sweet and comforting treat, and what could be better than a delicious apple fritter quick bread? This flavorful and easy to make recipe will have you baking up a delicious treat in no time. Packed with hearty apples and sweet cinnamon, this bread is the perfect breakfast or snack.

What’s nice about making this Awesome Country Apple Fritter Bread is, you don’t have to be an expert baker either.  All you need is a 9×5 loaf pan to bake it in and it only takes 20 minutes or so to prepare and 60 minutes to bake.


Ingredients you Need for Our Easy Apple Fritter Bread Recipe

My all-time best tip is to not overmix quick breads.  If you want more tips, check out these “Secret” Baking Tips for Quick Breads!

Brown Sugar/Cinnamon Mixture

Apple Bread Loaf Recipe

  • softened butter 
  • granulated sugar
  • eggs 
  • vanilla extract
  • all-purpose flour or gluten-free flour
  • baking powder
  • milk of choice

Chopped Apple Mixture

  • 2 large apples any kind, peeled and chopped or slice them small, but not fine.  *(I like using Granny Smith apples or Honeycrisp)
  • granulated sugar
  • cinnamon 

Old-Fashioned Creme Glaze

See Recipe Notes for more substitutions and tips.  


Awesome Country EASY Apple Fritter Bread!

How to Make Apple Fritter Bread

  1. Preheat oven to 350 degrees. Use a 9×5-inch loaf pan and spray with non-stick spray, parchment paper or line with foil and spray with non-stick spray to get out easily for slicing.

Brown Sugar/Cinnamon Mixture

  1. Mix ⅓ cup brown sugar and 1 teaspoon cinnamon together in a bowl. Set aside.

Apple Bread Loaf Recipe

  1. Combine & whisk flour and baking powder together in another bowl and set aside.
  2. In another medium-sized bowl, beat ⅔ cup granulated sugar and ½ cup softened butter together using an electric mixer until smooth and creamy.
  3. Beat in eggs, one at a time until blended.  Add in vanilla extract and mix in.
  4. Add the flour mixture into creamed butter mixture and mix until blended.
  5. Stir in ½ cup milk into batter and continue mixing until smooth. Make the chopped apple mixture.

Chopped Apple Mixture

  • Toss chopped apples with 2 tablespoons granulated sugar and 1 teaspoon cinnamon in a bowl. Get ready for layering.

Layering Cinnamon Sugar mixture, Apples and Bread batter

  1. Pour half the apple bread batter into the prepared loaf pan and spread out, then top with half the chopped apple mixture.
  2. Next, sprinkle ½ of the brown sugar/cinnamon mixture.  Get ready to repeat layers.
  3. Repeat Layer: Pour the remaining apple bread batter into the prepared loaf pan and spread out, then top with the remaining chopped apple mixture.
  4. Next, sprinkle the remaining brown sugar/cinnamon mixture on top. 
  5. Use a knife and swirl through the mixture a few times.
  6. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 60 minutes.

Old-Fashioned Creme Glaze

  1. To make glaze, mix ½ cup powdered sugar and 1 to 3 tablespoons milk or cream together until well mixed.  (Place mixture in microwave for 10 seconds to get it pourable if it needs a boost.)
  2. Let loaf rest in pan for about 15 minutes before removing from pan to let cool off completely on a cooling rack. Drizzle with glaze.
  3. If you want more glaze, make a double batch. ????

How Do I Store Apple Fritter Bread?

Store bread at room temperature for up to 4 days in airtight container.  Slice as needed and for an extra yummy treat, place in the microwave for 10-20 seconds for a warm apple fritter bread delight!

Can I Freeze Apple Fritter Bread?

Yes! Once baked & cooled, wrap in saran wrap or store in a freezer safe container or bag for up to 3 months.  Freeze the loaf whole or cut it into slices to freeze it in individual portions. I would glaze after it’s thawed out overnight in the fridge, so it’s not as sticky.


More Inspiration to Bake More Quick Breads

easy apple fritter bread RECIPE

Proudly, this Awesome Country Apple Fritter Bread is the Most Popular Apple Recipe on Pinterest on Food Network and on Pinterest.

food network with recipe

If you haven’t seen me making this bread on Food Network, you can watch it on YouTube any time Season 20!

food network with recipe

This easy apple fritter bread recipe has been pinned over a million times and has also been featured on Food Network’s ‘The Kitchen’ Show! 


BTW…Better bake 2 loaves of apple fritter bread!  One for a friend and one for yourself!  Trust me on this one. It’s the perfect fall quick bread recipe everyone is talking about!

More Delicious Cakes & Breads!

Awesome Country Apple Fritter Bread!

Awesome Country Apple Fritter Bread

Kim Lange
Fluffy, buttery, white cake loaf loaded with chunks of apples and layers of brown sugar and cinnamon swirled inside and on top. Simply Irresistible!
4.15 from 3559 votes
Prep Time 25 minutes
Cook Time 55 minutes
Course Breakfast, Brunch, Dessert
Cuisine American, Amish
Servings 8 Servings


Brown Sugar/Cinnamon Mixture

  • cup light brown sugar
  • 1 teaspoon ground cinnamon

Apple Bread Loaf Recipe

  • ½ cup butter softened
  • cup granulated sugar
  • 2 eggs room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 ¾ teaspoons baking powder
  • ½ cup milk or almond milk room temp

Chopped Apple Mixture

  • 2 large apples like Granny Smith, peeled and chopped small, but not fine.
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon

Old-Fashioned Creme Glaze

  • ½ cup powdered sugar
  • 1-3 tablespoons of milk or cream depending on thickness of glaze wanted. For more apple fritter style like the apple fritter donut- use more milk for a thinner glaze that you can pour over the whole loaf.


  • Preheat oven to 350 degrees. Use a 9x5-inch loaf pan and spray with non-stick cooking spray, can also line with foil or parchment paper to get out easily for slicing and spray with non-stick cooking spray.

Brown Sugar/Cinnamon Mixture

  • Mix 1/3 cup brown sugar and 1 teaspoon cinnamon together in a bowl. Set aside.

Apple Bread Loaf Recipe

  • Combine & whisk 1 & 1/2 cups flour and 1 & 3/4 teaspoons baking powder together in another bowl and set aside.
  • In another medium-sized bowl, beat 2/3 cup granulated sugar and 1/2 cup softened butter together using an electric mixer until smooth and creamy.
  • Beat in 2 eggs, one at a time until blended into the butter/sugar mixture; add in 1 & 1/2 teaspoons vanilla extract and mix in.
  • Add the flour mixture into creamed butter mixture and mix until blended.
  • Mix 1/2 cup milk into batter and continue mixing until smooth.

Chopped Apple Mixture

  • Toss chopped apples with 2 tablespoons granulated sugar and 1 teaspoon cinnamon in a bowl. Get ready for layering.

Assembling the Apple Fritter Layers

  • Pour half the apple bread batter into the prepared loaf pan and spread out, then top with half the chopped apple mix.
  • Sprinkle 1/2 of the brown sugar/cinnamon mixture on top. Get ready to repeat layers.
  • Repeat Layer: Pour the remaining apple bread batter into the prepared loaf pan and spread out, then top with the remaining chopped apple mixture.
  • Next, sprinkle the remaining brown sugar/cinnamon mixture on top.
  • Use a knife and swirl through the mixture a few times.
  • Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 60 minutes.

Old-Fashioned Creme Glaze

  • To make glaze, mix 1/2 cup powdered sugar and 1 to 3 tablespoons milk or cream together until well mixed.  (Place mixture in microwave for 10 seconds to get it pourable if it needs a boost.)
  • Let loaf rest in pan for about 15 minutes before removing from pan to let cool off completely on a cooling rack. Drizzle with glaze.
  • If you want more glaze, make a double batch. 🙂



Optional:  Add in 1/2 cup to 1 cup walnuts because YUM! You can always use other fresh fruits, or you could add in chocolate chips too! (Of course!)
Depending on thickness of glaze wanted, you can go for thick or thin.
  • For a more apple fritter style like the apple fritter donut, pour glaze on top of apple fritter cake, while it's still warm/hot.
  • For a super double glaze:  Use 3 tablespoons milk for a thinner glaze that you can pour and drench over the whole loaf and then make another batch again, using 1 tablespoon milk and then drizzle on top of the first glaze.  
  • I've also substituted this with 1/2 cup Greek Yogurt, 1/3 cup milk of choice and add 1/4 teaspoon baking soda instead of 1/2 cup milk as called out in the bread loaf ingredients.
  • Vegan: Use flax eggs, earth balance and almond milk. 
Baking options:
  • Bake 30-40 min. for 2 loaf recipe (2 8x4 pans)
  • 15-20 minutes for muffins 
  • 50 -60 minutes for one full loaf recipe (9x5 pan) 
CrockPot Express Tips below!
Keyword apple, apple fritter, BREAD, breakfast, brunch, cookies, brownies, brookies, snack, fall desserts, quick bread
Tried This Recipe?Let us know how it was by commenting below!

Crock Pot Express Lovers!!

Here’s some tips from my baking co-worker & friend Gerri Ruiz, if you want to use your Crock Pot Express to make this bread!

  1. Layer in the opposite direction.  Start with the brown sugar/cinnamon mixture by placing in a greased 6 cup Bundt pan.
  2. Put 1 cup water in pot and set the the Bundt pan on trivet.
  3. Close lid and close steam knob.
  4. Set for 40 minutes on “Dessert” function or if manual, set on low pressure .  Use the the Quick Pressure Release to release.
  5. Lift out with retriever tongs or something you don’t burn yourself with.  
  6. Let cool for 15 minutes and place plate on top and turn cake onto plate. Glaze. ????  


  1. I hope you enjoy, and I tried to simplify it better for what was confusing I believe. Thanks for your feedback and Happy Holidays to you and your family!

  2. Hi, I hate to say that adding amounts to the actual process is almost confusing. Just say what mixture you are talking about, or it sounds like you are adding to the amounts. Thanks for the recipe, it sounds great and can’t wait to make it.

  3. Question: I would like to make these as muffins – all I am finding though is the baking time 15-20 minutes. I was wondering do you layer it the same way as the bread for muffins or is there something else I should know? How many muffins do the recipe make? Thank you – the bread was amazing by the way!!

  4. I just made this for Mother’s Day. It was a gigantic hit! Thanks for sharing.

  5. It will still be fine if you swirl too much, it just won’t be concentrated cinnamon swirls. Will still taste amazing! Enjoy!

  6. So happy to hear you enjoyed it Paul! Thank you for making it and wanting it make it again! Woohoo-It’s definitely a keeper! Happy New Year!

  7. Turned out amazing! I used King Arthur Gluten Free 1:1 Flour and I’m extremely impressed with the outcome!
    Thanks for the recipe!

  8. Cake came out beautifully, moist yet with a nice crispy crust. Will make this recipe often. We didn’t think it needed it h the icing, as it is sweet enough as is.

  9. Hi, I made the Country Apple Fritter Bread and it was awesome!!! I will definitely make it again, great recipe

  10. What type of apples are you using Carla? If the texture of your bread is soggy and the middle has sunk, it means there was too much liquid in proportion to the dry ingredients, insufficient leavening, the batter stood too long before baking, or it’s underdone. Is your oven temperature working correctly? I’m happy it still tasted good, although something is not right.

  11. i saw this on The Kitchen and just had to try it. I made it twice and both times the bottom was mushy so turned it upside down and baked it a little longer. Still had trouble slicing so it cane out more like a cobbler. Any idea what went wrong? BTW, it was still delIcious! Thank you, Carla H, Haslet TX

  12. Just baked it today. Wow! Smelled wonderful as it was baking. And, it was delicious! Thank you for sharing!

  13. I’m so happy to hear Liz! Thank you so much for your comment and I’m so glad this bread tasted as you were expecting in the end! Awesome! 🙂

  14. I have a baking club with my niece one of our questions we ask each other in the end is did the recipes name truly describe what you were making and taste like that! This most definitely hit it out of the park. I don’t often eat apple fritters but there’s a place in brimfield mass that when I go to the antique show has delicious fritters and this bread taste exactly like that. It was moist just the perfect balance of cinnamon and sugar and the icing added that final flavor to make an apple fritter. I agree I should’ve made two loaves!

  15. turned out fine except could us a little salt in cake batter. Hard to judge amount of apple needed. Term large is a judgement call. I actually used 2 1/2 honey crisp feeling they were not large. Overall a good receipt and will make it again

  16. Yes you can! Make sure you allow it to cool completely before freezing. Wrap the apple fritter bread tightly with aluminum foil or plastic freezer wrap and place in a heavy-duty freezer bag. Be sure to label it with the date as bread is typically good for 3 to 6 months in the freezer, however the flavor will start to dull after about 1 month. To thaw bread, take it out of the freezer and set it on the counter in it’s packaging until thawed. You can add the glaze before or after, but I prefer after. Hope you enjoy!

  17. This was a huge hit! We were looking to use up apples ???? & I’m so pleased that I came across this recipe. Smelled & looked so good! I used wheat flour because I try to sneak it in when I don’t think he’ll notice ???? I also did the double glaze method with the thin glaze over the loaf and then the thick glaze on top- definitely the “icing on to” best part! I have photos but don’t see where I’m able to attach them. If you’re unsure about trying I recommend you do! Only cons- lots of mixing bowl dishes & I should have made two!!!

  18. Thank you, this was FABULOUS and will be my go to gift giving holiday dessert!
    Not only does it taste great, it makes my home smell great!

  19. Yes you could definitely make it an 8×8 pan or make them into muffins. 9×9 would result in thinner cake, just depends how thick you want it. So excited you tried the recipe, I hope you love it!! Thank you so much Cindy! xo

  20. Hi!
    I just took this out of my oven…it smells soooo good! Can’t wait to taste it 🙂
    I was just wondering, would this recipe also fit in an 8×8 or 9×9 pan?
    Thanks for your help!

  21. This was so delicious and moist and I love all the cinnamon!! I swapped the white sugar out for coconut sugar and it worked just fine. I will definitely make this again. Thank you!

  22. Absolutely love this bread. My husband say it’s the best thing I have ever baked. It is gone before dark hits and I bake it in the afternoon.

  23. great taste, great presentation……………………just great
    worth the time and effort
    I added more apples


  25. Ya I think you could, sounds yum! I would definitely make sure your skillet is coated with oil or butter and spoon the mixture in layers as the recipe says. Bake 25-40 mins until done. Would love to know how it turns out! Thank you for trying it Kathy! Hope you enjoyed!

  26. Baking now, looks good. Was originally looking for. Country fried apple fritter. Mix spooned into a hot skillet with small amount of oil. Any suggestions?

  27. No adjustments necessary unless you want to add a little less apples to replace the cranberries but not necessary. Adding cranberries sounds wonderful. Thank you so much for trying it! Happy Holidays!!

  28. Could I add in cranberries with the apples, and if so, would I need to make any adjustments to the other ingredients? I’ve made this before as written, and it was wonderful!

  29. If freezing, slice it and wrap each piece individually in saran wrap. Otherwise, I would just store it in the fridge and slice it as needed throughout the week.

  30. There are only two of us. How would you store this so it does not get too sticky and gooey?

  31. Thank you so much Nancy! That warms my heart that you have added this recipe to your collection. Thank you so much for trying it and letting me know and by all means share the recipe! Happy Thanksgiving to you and your family! xo

  32. I made this yesterday for my family and we all loved it! This was an instant hit, and I added it to my recipe collection today to keep on file. I expect a few requests for the recipe, too, so I will be happy to tell my daughters where got it. Thank you so much!

  33. This is delicious! I’ve made this several times. It is something I like to make when i have extra apples. I made this last night, the only thing that i changed was that i added a handful of chopped pecans to the brown sugar, cinnamon mixture.. Thank you for the recipe

  34. Delicious! Next time I would add a little salt to the batter and will probably put some nuts in, also. Very moist and tasty! Thank you for posting!

  35. You are very welcome Ruth, thank you so much! Yes you can make it in smaller loaf pans or even muffins. For smaller loafs, they would probably bake for about 25 minutes, then check with a toothpick every five minutes after that.

  36. Thank you so much for this recipe. I read quite a few of the comments to see if this question has already been asked, but couldn’t find it: Can this be made in small loaf pans? If so, what would be the baking time you would recommend?

  37. Oh my goodness! This is the best apple fritter / bread / cake recipe I have ever tasted. This is not bread, this is like a pound cake with apples and the best cinnamon crunch. Amazing!

  38. This is fantastic. And I haven’t even put the glaze on it yet. I’ll make this again and again!

  39. Yes you can Haley! Just make sure you seal it tightly with plastic wrap and foil. You can wrap the slices individually or by the whole loaf. Enjoy!

  40. I get compliments when I make this and give it away. Everyone loves this bread! Thank hank you for sharing the recipe! ????

  41. Hi Gay! Yes you can freeze it. After bread has cooled completely, wrap it tightly in plastic wrap, then tinfoil or cut the loaf into serving sizes, then wrap each piece individually for a quick breakfast.

  42. Thank you so much Rebecca! I’m so excited to hear you sent the recipe to your son and I am with you about controlling not to eat it all by yourself. I find myself in the same situation! 🙂

  43. I made this bread this morning and OMG IT WAS SOOOO GOOD. ADD A CUP OF COFFEE AND YOUR IN HEAVEN ????????????

  44. I made this bread today and it’s wonderful. We really love it. I did make some changes, but I’m not sure I’d make the same changes again. I only used one apple because my apple was so large. I cut it up into small pieces to make sure they cooked through. I had so much from just that one apple that i decided not to use it all, but next time I would. I’d put more on top.

    The other thing I did was to make all the brown sugar mixture but I didn’t use it all. I was trying to cut down on the sweetness so I think I only used a little more than half or less. I like the sweetness level I got, but I think I might use a bit more of the mixture.

    The cake is wonderful with a perfect crumb, and if I weren’t trying to control my weight I’d probably eat most of it. My husband loved it, too. I sent the recipe to my son in North Carolina—I know he’ll love it. He loves to bake.

  45. Wow! That’s awesome to hear Jackie. Thank you so much for sharing it at your family reunion and the reaction it received. That makes me so happy! xo

  46. Best one on the planet. Made 3 for family reunion and they made me promise to make it this year. I did and you will think my family is nuts….it’s the first thing eaten while all the rest of the food waited on the picnic tables…lol I kid you not.

  47. I am so thrilled to hear you loved it Kolene! Thank you so much for adding it to the gift giving list! Friends and family will love it. 🙂

  48. I’ve made other breads in the past. This has to be everyone’s favorite so far. I will definitely be adding this recipe to my Christmas gift giving list. Thank you much for sharing these recipes.

  49. I made this apple bread over the weekend, and my family LOVED it! Wife thought it was even better than our old apple cake recipe that we’ve made forever. My only alterations were bake time was 50-55 minutes, and only used about half the icing as we don’t like it overly sweet. But WOW!…this was an amazing taste.

  50. That’s so awesome! I”m so happy to heart you are adding it to your list of wonderful recipes. Thank you Christine. 🙂

  51. This recipe makes a super moist loaf with a ton of apples and every bite is yummy. I have Celiac Disease so I switch the all purpose flour for a gluten free flour mix (I use Better Batter)the flour blend should not contain bean flours. Especially in a sweet recipe. I also added candies pecans with the apples. It is definitely going in my list of wonderful recipes! Thank you!!!!!

  52. I’m glad you think so too! Maple syrup sounds amazing in the glaze and happy to hear you’ll be making it again. Thank you!!

  53. This is BY FAR the best bread/cake I have ever made and I’m not a huge apple dessert fan! Everyone in the family was left wanting more!

    I used Granny Smith apples from the market and I added maple syrup to the glaze, YUM!

    Thanks for the recipe, I’ll be making it again soon!

  54. This apple fritter bread looks fantastic! Could you give the nutritional info? calories, carbs, etc.

  55. I Am gonna to make it again for today but this time substitute 1/2 c sourdough starter for 1/4 c each of flour and milk.

  56. I made this bread this morning. I can’t wait to try it out. I have to say that it looks fantastic!

  57. Fresh cinnamon sounds wonderful! I’m so glad it worked out for you and you could accomodate to your liking! Thank you so much Jolisa and for making the perfect chocolate chip cookies! Yay! xo

  58. I loved this recipe. Everyone did! We didnt make it into the loaf since we were having a gathering. We baked them in cupcake pans so there would be enough, they were do delicious, my friend and I were smiling and mm’ing for two minutes because they were that good. We edited the glaze because ofc powdered sugar is gross. Since we didnt have cinnamon powder I had to grind cinnamon and use it the recipe. I used what was left over of the cinnamon and added in some vanilla extract to the glaze and because some of the pieces didnt get grinded up, I think it infused itself into the glaze and the first bite makes you think you’re wasting a cinnamon roll just because or the glaze. Yummy recipe. I’ve also baked your perfect choc chip cookies, so yummy!

  59. I made this for Parent Appreciation Day at my school but I made it in a 13 x 9 baking dish. The batter was pretty thick but I spread a thin layer using half of it on the bottom. I really wanted to pour the top layer so I thinned it with applesauce. It baked for about 40 min. It got rave reviews!

  60. No, you would have smaller loaves if you want to use 2 8×4 loaves using one recipe, so if you double it, you would have to use 2 9×5 pans. It will overflow.

  61. May Bonnet says November 13 2019
    Oh my this is so good and very easy to make I
    I was glad I made 2 as they did not last long now I will make in my smaller loaf pans for my Christmas baskets I give to my neighbors

  62. No, but it keeps longer if you do Kristen. 1-3 days room temp, up to 5-6 days in the fridge. Hope you enjoy, it’s really awesome if you microwave it for 10-15 seconds too!

  63. This loaf will last for about a week, in an airtight container or stored in the fridge. Yes you can make it ahead and freeze. Just let your bread completely cool, then wrap in saran and then foil. You can also make individual slices and freeze for individual servings. Enjoy Cheri!

  64. HI Kim, Looks delicious, I think it is easy to to prepare and I’m going to try this tomorrow night. Thank you for the great recipe!

  65. Either you had too much flour or not enough liquid. Did you measure your flour correctly? I use this rule when measuring flour by volume:
    Fluff up the flour. Sprinkle it into your dry-cup measure (the one that measures exactly a cup at the top).Scrape off the excess with a straight edge. I hope that helps Maryann and you try it again. xo Thanks!

  66. I made this in muffin form immediately after seeing it on The Kitchen…it was AWESOME…everyone loved it!!

  67. Go to J. Bourne I wrote my recipe for MY Oatmeal cookies! My thank you back at you!

  68. Saw you on The Kitchen today and couldn’t wait to make this Apple Fritter bread. Am sure it’s going to be wonderful.

  69. Congratulations on your appearance on Food Network, Kim!! It was so great seeing you make your famous Awesome Apple Fritter Bread! It’s my favorite bread recipe and actually one of my all time favorite recipes! I’ve made it several times and it turns out perfect every time! ☺

    It turned out perfectly, going by all your little extra tips you have given.
    I can tell you are an awesome baker Kim!! 😀 I love in the kitchen too! ?

  71. Yes I do! I think it would be a great coffee cake! I’m contemplating putting on the blog as a coffee cake, because it is so popular. I would guess baking it in a 9×13, double the recipe and bake 350 for 30-40 minutes. Let us know how it turns out! 🙂

  72. Hi Nikki! Yes you should wrap it in saran wrap and place it in the fridge if you want. It lasts up to a week or more if you like sampling. 🙂 I just take it out as needed and eat it and sometimes I microwave it for a decadent warm yummy treat. You can keep it at room temperature as well if you are eating it up in a few days. Hope you enjoy! 🙂 Have fun on your trip!!!

  73. This looks AMAZING! I’m going to make a double batch for a family vacation this weekend! What is the best way to store this? I was thinking maybe wrapped in Saran Wrap and placed in a zip-lock? Would it need to be refrigerated? Also how long is this good for (though I doubt it will last that long)? Thanks so much!!

  74. Made it and we loved it. Do you think a 9 x 13 pan would work ( probably would lead to double the recipe)?

  75. This was awesome!! Very delicious and easy to make. Put a lot of pecans and some raisins yuuuummmmm

  76. I never could find your recipe. It looks wonderful, would love to make it but can’t find the recipe. Please help…..

  77. I’ve made this several times now both as bread and muffins. The one thing I do differently is add the apples to the batter, better dispersment and no crumbling. Thanks for the awesome recipe!

  78. I do not see the ingredients..the recipe at all. Am i just missing it? Is there a link that i am supposed to click to get the recipe? Please help

  79. Don’t get me wrong, this recipe is good as it stands, however, myself and a few friends that made it went in thinking it would taste more like an apple fritter. To get more of that flavor I added another half of a latge apple and stirred that and the cinnamon sugar into the batter, using about half of the recommended amount of cinnamon sugar. Both recipes are delicious though!

  80. Hi Kim! I live in Senior housing. We get away with making full recipes by sharing with neighbors. In your Apple Fritter Bread, you wrote to bake a 2 loaf recipe for 30 to 40 minutes. Can you tell me what size loaf pan you would use for the two loaf recipe? Two loaves cut in half would feed four of us nicely. Thanks for sharing!! Barb

  81. Yes you can Ashlyn for a few days, if it lasts that long! 🙂 If it’s eating a tidbit here and there, to make it last, I would probably put in the fridge though. Enjoy!!

  82. Taylor, that is so funny about your friend only getting 2 slices, because I know exactly what you mean. It’s addicting!! I’m so glad it all worked out for you and found me too! That really makes my day more than you know! xoxo

  83. In my comment of Aug 8 I mentioned how the cake overflowed in pan. I bought new pans the day before to ensure all was well but thinking back, I suspect I had too much apple. I did rescue the loaf and once cooled, my friend received only 2 slices for her birthday. I could not take a chance and give her something I had not tried ( LOL ) and once I tried it I could not stop. Eight days later and I have made two more. This loaf is as close to heaven as I will ever get. So glad I came across your blog. Thank you.

  84. I’m so sorry Taylor! Are you using a 9×5 pan? If you use a smaller pan, it will overflow and the pan should not be shallow. I really hope you try it again, because it’s totally worth it.

  85. I have been viewing this recipe for the past month and decided to make it yesterday for a friend’s birthday. At $5.90 per apple I have to make certain that the recipe is worth the cost. I even invested in new loaf pans to ensure I would follow the recipe exactly as shown. I don’t know what went wrong but it was in the oven for 10 minutes when it overflowed the pan, leaving one heck of a mess on the bottom of my oven. I removed pan and using the foil I lined pan with, I put it in a bread pan. It continued to overflow so was forced to remove and discard entire loaf. Heartbreaking. Not sure where I went wrong but I will not be beaten. It looks so good that I will try again.

  86. Is it really 1/2 cup of butter? It doesn’t look like that much butter in the video? Thanks!

  87. I’m so happy you’ve made it over and over and your hubby is a fan! I love that will be a sweet memory you can share with her and honored that you shared it with me. Apple fritter bread brings everyone together! (I’ve also snuck those sugary apples! Couldn’t resist either!)

  88. Ive made this recipe at least 10 times.
    Its my husband’s favorite, my daughter loves sneaking the sugary apples while were baking together.

  89. Pingback:
  90. This was yummy! The bread came out very moist after baking exactly 1 hr. I added a little nutmeg just because I like it. This goes great with a cup of tea or you could warm it up and put a dollop of vanilla ice cream on top. I will be making this again and again!

  91. The App,e Fritter cake is delicious. I took a reviewers suggestion and added toasted pecans. Good advice! I will be making this again. Thanks you for sharing m

  92. Hi Brenda! So glad you enjoyed it and I love the lemon infusion and buttermilk glaze. 🙂 That’s why I love this bread, it’s so versatile and yummy!

  93. THANK YOU!! Great Apple Bread! I doubled the recipe and baked two 9×4 loaves and they both came out perfect. They both baked a bit longer than 60 minutes, but that was because I added too much apple. I just tested with a probe to complete baking. I already had them peeled and sliced soaked in water and lemon for a week because I baked a pie. I really liked the lemon infusion. I also used a really -really good vanilla flavoring. Because it seemed to call for enough sugar inside the bread along with the sweet apples, I only made the glaze for 1 loaf and I used buttermilk instead of whole milk for the glaze. before glazing, I sprinkled chopped walnuts on the top, so when the glaze hardened, it set nicely. Oh -also, I was confused about the swirl technique, so I ended up stirring the batter – I thought – too much., but after slicing about 2 slices I saw a really professional swirl of apples and cinnamon!

  94. I made this tonight, it smells amazing! However it took me far longer to bake than was stated. It took me about 1 hour & 45 minutes to get it done. It is still very moist. I believe it maybe the apples I used? I will defiantly try this again, but with different apples or I will spilt it into 2 smaller loaf pans.

  95. Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months; I don’t recommend storing it in the fridge because it’ll dry out. So glad you enjoyed it Katie!

  96. Thank you so much for an amazing recipe. The apple fritter bread was incredible. After buying way too many WI Honeycrisps(2 bushels), i came across this recipe and had to try it. It was perfectly moist, so flavorful, and hit the exact spot on the sweetness scale. Not having a baking loaf(i know right), and having excessive amounts of apples, i doubled the recipe and cooked it for 50 min in my large cast iron pan which i happily buttered. I also added some fresh grated nutmeg and a pinch of salt to the apples mixture and a small amount of maple syrup to the glaze. I must say, i have been baking for 20 yrs and this is in one of my top 5. Thanks!

  97. I just made a double batch of this bread and not only is it the best bread I’ve ever made, it’s the best bread I’ve ever had!! It’s so moist and delicious!! Thankfully, I made two so I can share one with my daughter and still have one for me!!! 🙂 Thanks so much for sharing this recipe!!

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  111. I made this today and it was amazing. It will definitely be something I will be making again. Thank you for the recipe.

  112. You do not have to choose calorie or fat filled dishes for
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  113. Anna, you are right, the batter is very thick, it’s not actually pourable like a thin batter. I use a spatula to help pour it into the pan to spread it around. Sorry if that confused you. But I am so glad you liked it!

  114. I made this for a brunch recently and it was the first thing gone! Myfitnesspal didn’t like me much but wow!!! Will be making this again for sure. Thanks for the great recipe.

  115. Just made this–fabulous! However, my “batter”. Was very, very thick. No way it would “pour.” Did I do something wrong? I checked and rechecked the directions, but couldn’t find where I may have gone wrong.

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  117. Adelle, thank you so much! I am so glad you figured out how to adapt your vegan twist on this apple fritter bread and that it worked out for you. I love that you added in some cardamom and nutmeg! Yum!! I’m sure other vegans will be stoked to use your recipe! That’s awesome, thank you for sharing.

  118. I just wanted to say that this was an awesome apple fritter bread! I am always looking for apple recipes as we have an apple tree in our backyard. This is by far the best apple bread recipe I have found to date! I made it for my family when they came by for coffee. I did make it vegan with great success. I used vegan margerine, egg replacer, and almond milk both in the bread mixture and in the glaze. My newly married daughter is thrilled to add another successfully “converted to vegan” recipe to her collection!
    I did make a couple of modifications for our tastes. I did add 1/2 tsp salt and 1 tsp cinnamon to the batter. I also added an extra 1/2 tsp nutmeg and 1/4 tsp cardamom to the spice mixture. We love cinnamon and cardamom is my new favourite spice! It goes great with apples and I put that spice in my apple pies, crisps, and muffins. The house smells heavenly and your apple fritter bread is absolutely

  119. I just made this recipe tonight and I will serve it tomorrow . Should I keep the loaf out in room temperature? Or should I store in the fridge ? Thank u.

  120. Hi Sandra! Did you take it out of the pan still warm? It will get crumbly and fall apart if you do…Other than that, not sure why? Hope that helps!

  121. Did you know you can use pineapple juice to keep apples from browning? I find it adds something to any recipe also. I learned this when i was making a fruit platter for a children’s group that had a child allergic to citrus.

  122. I’ve just seen this on Pinterest, and had to come and tell you that it’s a GREAT looking cake.
    I’m definitely saving this recipe as I’m already planning to make it 🙂

  123. Mmmmm, yum!
    I exchanged the flour for 1/2c ea: potato starch, tapioca starch, and pecan meal. Made it into muffins and I don’t think these will survive through tomorrow night. I wil definitely keep this recipe and make it again!

  124. This is the first year we good apples from our apple tree. I decided to try and bake something with. My girls love cinnamon crumb cake and the love apples so I thought this would be a great first bake. It’s currently in the oven now.

  125. Hi Aleah! It’s the “2 apples, peeled and chopped (any kind), mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon”. Hope you love it! 🙂