Give it up my sweet friend! You cannot resist the temptation of Awesome Country Apple Fritter Bread!!!
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 and this Chunky Apple Walnut Cake with Maple Cream Cheese Frosting!
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!
If you bake this, you'll get *Lots of drooling and lots of happy smiles*
What's nice about making this Awesome Country Apple Fritter Bread is, you don't have to be an expert baker. All you need is a 9x5 loaf pan to bake it in and it only takes 15-20 minutes to prepare and 60 minutes to bake.
My all-time best tip is to not over-mix quick breads. If you want more tips, check out these “Secret” Baking Tips for Quick Breads!
Ingredients you Need
Brown Sugar/Cinnamon Mixture
Bread Loaf
- 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 small, but not fine.
- Then toss apples with 2 tablespoons granulated sugar and 1 teaspoon cinnamon just before adding it to the bread mixture.
Old-Fashioned Creme Glaze
- powdered sugar
- milk or cream
See Recipe Notes for more substitutions and tips.
How to Make Apple Fritter Bread
- Preheat oven to 350 degrees. Use a 9x5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.
Brown Sugar/Cinnamon Mixture
- Mix ⅓ cup brown sugar and 1 teaspoon cinnamon together in a bowl. Set aside.
Bread Loaf
- Combine & whisk flour and baking powder together in another bowl and set aside.
- In another medium-sized bowl, beat ⅔ cup granulated sugar and ½ cup softened butter together using an electric mixer until smooth and creamy.
- Beat in eggs, one at a time until blended. Add in vanilla extract and mix in.
- Add the flour mixture into creamed butter mixture and mix until blended.
- Mix ½ cup milk into batter and continue mixing until smooth.
Layering Cinnamon Sugar mixture, Apples and Bread batter
- Pour half the batter into the prepared loaf pan; add half the chopped apple mixture with 2 tablespoons sugar and 1 teaspoon cinnamon added in and mix together.
- Sprinkle ½ of the brown sugar/cinnamon mixture you set aside earlier, on top of apple layer.
- Repeat Layer: Pour the remaining batter over apple layer and top with remaining chopped apples cinnamon/sugar mixture, then 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 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.)
- 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. 🙂
More Inspiration to Bake More Quick Breads!
- Vanilla Bean Cream Cheese Pound Cake Loaf
- Lemon Limoncello Cake Loaf
- Country Cinnamon Swirl Buttermilk Loaf
- Easy Double Chocolate Banana Bread
- Perfect Chocolate Chip Banana Nut Bread
Proudly, this Awesome Country Apple Fritter Bread is the Most Popular Apple Recipe on Pinterest on Food Network and on Pinterest.
If you haven't seen me making this bread on Food Network, you can watch it on YouTube any time Season 20!
This apple bread 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 bread!
More Delicious Cakes & Breads!
- "CopyCat" Starbucks Pumpkin Pound Cake
- Farmhouse Apple Walnut Loaf
- Blueberry Elderberry Cake Roll
- Cinnamon Applesauce Cake
- Lemon Sweet Rolls
- Apple Cinnamon Bread
- Country Blueberry Fritter Loaf
- Starbuck's CopyCat Lemon Loaf
- Sour Cream Banana Bread
- Apple Butter Coffee Cake
Awesome Country Apple Fritter Bread
Fluffy, buttery, white cake loaf loaded with chunks of apples and layers of brown sugar and cinnamon swirled inside and on top. Simply Irresistible!
Ingredients
Brown Sugar/Cinnamon Mixture:
- ⅓ cup light brown sugar
- 1 teaspoon ground cinnamon
Bread Loaf
- ½ cup butter softened
- ⅔ cup granulated sugar
- 2 eggs room temp
- 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 any kind, peeled and chopped small, but not fine. Then toss apples with 2 tablespoons granulated sugar and 1 teaspoon cinnamon just before adding it to the bread mixture.
Old-Fashioned Creme Glaze
- ½ cup of 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.
Instructions
- Preheat oven to 350 degrees. Use a 9x5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.
- Mix ⅓ cup brown sugar and 1 teaspoon cinnamon together in a bowl. Set aside.
- Combine & whisk 1 & ½ cups flour and 1 & ¾ teaspoons baking powder together in another bowl and set aside.
- In another medium-sized bowl, beat ⅔ cup granulated sugar and ½ cup softened butter together using an electric mixer until smooth and creamy.
- Beat in 2 eggs, one at a time until blended in; add in 1 & ½ teaspoons vanilla extract and mix in.
- Add the flour mixture into creamed butter mixture and mix until blended.
- Mix ½ cup milk into batter and continue mixing until smooth.
- Pour half the batter into the prepared loaf pan; add half the chopped apple mixture with 2 tablespoons sugar and 1 teaspoon cinnamon added in and mix together.
- Sprinkle ½ of the brown sugar/cinnamon mixture you set aside earlier, on top of apple layer.
- Repeat Layer: Pour the remaining batter over apple layer and top with remaining chopped apples cinnamon/sugar mixture, then 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.
- 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.)
- 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. 🙂
Video
Notes
Optional: Add in ½ 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 ½ cup Greek Yogurt, ⅓ cup milk of choice and add ¼ teaspoon baking soda instead of ½ 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)
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!
- Layer in the opposite direction. Start with the brown sugar/cinnamon mixture by placing in a greased 6 cup Bundt pan.
- Put 1 cup water in pot and set the the Bundt pan on trivet.
- Close lid and close steam knob.
- Set for 40 minutes on “Dessert” function or if manual, set on low pressure . Use the the Quick Pressure Release to release.
- Lift out with retriever tongs or something you don’t burn yourself with.
- Let cool for 15 minutes and place plate on top and turn cake onto plate. Glaze. 🙂
Kim Lange says
It will still be fine if you swirl too much, it just won't be concentrated cinnamon swirls. Will still taste amazing! Enjoy!
Anonymous says
Love the recipe but is it possible to swirl too much ?
Kim Lange says
Thank you so much! xo
LeeAnnTreacher says
Love this recipe..
Kim Lange says
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!
Kim Lange says
You are very welcome Dawn! Thank you so much for using it and making it gluten-free to suit your needs! xo
Dawn B says
Turned out amazing! I used King Arthur Gluten Free 1:1 Flour and I’m extremely impressed with the outcome!
Thanks for the recipe!
Kim Lange says
So nice to hear Paul! Thank you so much!! Happy New Year!
Paul says
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.
Kim Lange says
Yes you can use buttermilk Philip! Enjoy!!
Philip says
Can buttermilk be used instead of milk in the recipe?
Kim Lange says
Yay! I'm so happy it turned out awesome! Thank you so much for trying it Patricia! xo
Patricia says
Hi, I made the Country Apple Fritter Bread and it was awesome!!! I will definitely make it again, great recipe
Kim Lange says
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.
Carla says
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
Patricia says
Just baked it today. Wow! Smelled wonderful as it was baking. And, it was delicious! Thank you for sharing!
Kim Lange says
You are very welcome Elizabeth! Happy Thanksgiving!
Elizabeth says
Very yummy! Thank you for sharing this! Will definitely keep this one handy.
Kim Lange says
Thank you so much Jessica! xo
Jessica Snawder says
My hubby and I LOVE this bread! I make it every year; it's the perfect bread for Fall.
Kim Lange says
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! 🙂
LizT says
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!
Diana mason says
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
Kim Lange says
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!
Angie says
Can you freeze this and if so with or without glaze?
Christina M says
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!!!
Kim Lange says
Yay! Yes it does make the house smell amazing and it's perfect for gift-giving! Thank you for trying it Tara!! xo
Tara Wescott says
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!
Kim Lange says
Yes you could definitely make it an 8x8 pan or make them into muffins. 9x9 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
Cindy says
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 8x8 or 9x9 pan?
Thanks for your help!
Kim Lange says
I'm so glad to hear you used coconut sugar and that you'll be making it again! Thank you so much for trying it!! This is awesome! 🙂
Jennifer Mckenzie says
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!
Kim Lange says
Thank you so much! xo
Anonymous says
Loved this recipe. Definitely making again
Kim Lange says
I'm so happy to hear Norma! So happy to hear it went over so well! Thank you so much for trying it!
Norma Mccrary says
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.
Kim Lange says
Yes, adding more apples is always good in my book! So happy to hear that you made it and enjoyed!
diana says
great taste, great presentation........................just great
worth the time and effort
I added more apples
Kim Lange says
Thank you so much for your kind comments! I'm so happy you love it!
J. Marie says
MADE TODAY. ABSOLUTELY AMAZING RECIPE. FOR THE TOPPING I SPRINKLE A MIXTURE OF PECAN, APPLE, & BROWN SUGAR. THANKS FOR THIS AWESOME BREAD. WILL TOP WITH A THICK GLAZE SUGAR ICING.
Kim Lange says
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!
Kathy says
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?
Kim Lange says
Sweet! I'm so happy to hear it worked out for you Candice! Thank you so much for sharing your feedback. Happy New Year!
Candice says
Followed it to the letter and it is perfect .
Kim Lange says
Thank you so much for trying it! xo
Anonymous says
Delicious !!!
Kim Lange says
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!!
Katmalloy says
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!
Kim Lange says
If you can fit it in? Most likely 70 - 75 minutes? Happy Holidays!
Lisa says
Would you happen to know the bake time for 1 8x4 loaf?
Kim Lange says
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.
Shelley says
There are only two of us. How would you store this so it does not get too sticky and gooey?
Kim Lange says
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
Miss nancy says
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!
Kim Lange says
Yes you could, just reduce the time allowed for baking.
Lisa says
Can you make this in smaller pans?
Kim Lange says
Thank you so much for making this recipe Debbie! I'm so happy to hear this and you are very welcome!
Debbie says
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
Kim Lange says
Yes you can microwave a slice of it quite nicely for 15-20 seconds. 🙂
Tracy says
If I freeze to use at a later date, do I warm it after it thaws?
Kim Lange says
You are very welcome Linda! Thank you so much for your comment! xo
Linda k says
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!
Kim Lange says
Yes you can for sure!
Anonymous says
Can you make ahead and freeze. I would add glaze later
Kim Lange says
Thank you so much Paige! I'm so excited to hear you'll be making it again and again! 🙂
Kim Lange says
Thank you so much Casey! I'm so happy to see your review! 😉
Kim Lange says
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.
Ruth Darling says
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?
Casey says
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!
Paige Palladino says
This is fantastic. And I haven't even put the glaze on it yet. I'll make this again and again!
Kim Lange says
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!
Haley says
Can you freeze this?
Kim Lange says
Yes you can keep it in the fridge for sure. Thank you for making it Nancy!
Kim Lange says
Depending of the size, you may have to double the recipe? But yes you could Judi.
Judi says
Could you make this in a bundt pan?
Nancy PAtterson says
I made 2 apple fritter breads today,. I delivered 1 & other will have to wait till Monday. Can I store in the fridge or not? It is double wrapped.
Kim Lange says
I'm so happy to hear you love giving this bread away Joy! It really is the ultimate gift of yum! Thank you so much! xo
Joy says
I get compliments when I make this and give it away. Everyone loves this bread! Thank hank you for sharing the recipe! 💖
Kim Lange says
You could use Lakanto sugar if you are wanting sugar-free. Other options, I've not experimented with Lisa.
Kim Lange says
Thank you so much Amber! That makes me so happy!
Kim Lange says
No, no salt. 🙂
Kim Lange says
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.
Susan Johnson says
No salt?
Amber says
Delicious!!!!
Lisa says
Has anyone tried to substitute anything for the granulated sugar?
Kim Lange says
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! 🙂
Kim Lange says
I'm so happy you tried it Marsha! Cup of coffee is the perfect addition. xo
Marsha DoDson says
I made this bread this morning and OMG IT WAS SOOOO GOOD. ADD A CUP OF COFFEE AND YOUR IN HEAVEN 💕💕💕
rebecca cohen says
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.
Kim Lange says
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
Jackie Clift says
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.
Kim Lange says
Yes it freezes well! Enjoy!!
Sandi says
Can you freeze this before glazing?
Kim Lange says
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. 🙂
Kolene says
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.
Jay says
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.
Kim Lange says
That's so awesome! I"m so happy to heart you are adding it to your list of wonderful recipes. Thank you Christine. 🙂
Christine says
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!!!!!
Kim Lange says
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!!
TN says
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!
Kim Lange says
Awesome! I hope you love it Sara!
Sara says
I have a loaf in the oven right now.... can hardly wait!!
Kathy M says
This apple fritter bread looks fantastic! Could you give the nutritional info? calories, carbs, etc.
Kim Lange says
Cool Maureen! Report back to us how it works out! xo
Maureen says
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.
Kim Lange says
Yes you can freeze it! 🙂
Attia says
Can you freeze this? I don't think I can finish it all!
Kim Lange says
https://www.thebakingchocolatess.com/awesome-country-apple-fritter-bread-recipe/
Joni says
Would love the recipe to the Apple fritter bread.
Kim Lange says
I'm sure you will love it! Thanks so much Sharon for making it and commenting! xo
Sharon says
I made this bread this morning. I can’t wait to try it out. I have to say that it looks fantastic!
Kim Lange says
You are so welcome Christi! I'm so glad you enjoyed it!! xo
Christi Smith says
Wow this was so good. Thank you
For the clear instructions
maggie blango says
good fry chick
Kim Lange says
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
Jolisa says
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!
Kim Lange says
That's so great to hear Catherine! I'm glad it was hit! Thanks for commenting!
Catherine Tobin says
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!
Kim Lange says
No, you would have smaller loaves if you want to use 2 8x4 loaves using one recipe, so if you double it, you would have to use 2 9x5 pans. It will overflow.
Lee L Woodford says
Do you double the recipe to make the 2 8x4 loaves?
Kim Lange says
I've done it in both, with the same results, time may vary about 5 minutes using ceramic/glass. Hope you enjoy, it's delicious Tracy! xo
Tracy says
Do you recommend glass or metal 9x5 loaf pan?
Thank you for sharing this recipe.
Kim Lange says
May, that was so sweet of you to give it to your neighbors! Thank you so much for your comment! xo
Anonymous says
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
Kim Lange says
I'm so happy you enjoyed it! Thank you so much for taking the time to comment! xo
Anonymous says
Oh my gosh this bread turned out amazing thank you so much for the recipe
Kim Lange says
Yes, You could probably store it anywhere from 3-6 months. Hope that helps. xo
Jen says
Can you freeze?
Kim Lange says
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!
Kristin snyder says
Does it need to be kept refrigerated?
Kim Lange says
Karen, you can do it in an 8x8 or 9x9 pan, more like an apple fritter cake, but still good! Hope that helps?
Karen says
I have all of the ingredients, but no bread pan. Do you think it would come out ok in a 9x13 ?
Kim Lange says
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!
Cheri says
Can your Country apple fritter bread be frozen, or how far in advance can it be made?
Thank you.
Kim Lange says
Hi Brenda, I haven't tried it with frozen apples, but it should be fine. Enjoy!! xo
Brenda says
Do u think I could use apple s that have been frozen.? Thank you
Kim Lange says
Happy to hear that! Enjoy!! xo
ROBOTANCE says
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!
Kim Lange says
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!
Maryann says
My cake came out very dry.Why?
Maryann says
Found it to be very dry.why?
Kim Lange says
I'm so glad you got to see it on The Kitchen! 🙂
Linda says
I made this in muffin form immediately after seeing it on The Kitchen...it was AWESOME...everyone loved it!!
Barbara Bourne says
Go to Facebook.com/Barbara J. Bourne I wrote my recipe for MY Oatmeal cookies! My thank you back at you!
Kim Lange says
Yay! You watched, that's so cool and it's awesome to hear you love the bread. Deb, thanks so much for commenting. xo
Kim Lange says
I'm so glad you watched! I hope you enjoy!!! Thank you Linda. 🙂
Linda says
Saw you on The Kitchen today and couldn't wait to make this Apple Fritter bread. Am sure it's going to be wonderful.
Deb says
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! ☺
Kim Lange says
I'm so glad you enjoyed it Debbie! You are so sweet and thank you! 🙂
Debbie says
SO SO DELICIOUS KIM!!!! THIS APPLE FRITTER CAKE RECIPE IS DEFINITELY A KEEPER!!
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! ?
Kim Lange says
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 9x13, double the recipe and bake 350 for 30-40 minutes. Let us know how it turns out! 🙂
Kim Lange says
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!!!
Nikki says
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!!
Shirley says
Made it and we loved it. Do you think a 9 x 13 pan would work ( probably would lead to double the recipe)?
Kim Lange says
That sounds so super yummy Arturo! I'm so glad you enjoyed it and thank you for your kind words! Happy 2019!
Arturo says
This was awesome!! Very delicious and easy to make. Put a lot of pecans and some raisins yuuuummmmm
Kim Lange says
Hi Donielle, AT the bottom of the post, click the big pink button that says 'click for recipe'. Hope you enjoy! 🙂
Bryn says
So excited to try this! Do you think it would freeze well at all?
Kim Lange says
No it doesn't, but you certainly can if you want. Hope you enjoy!
Candice says
Does this need to be refrigerated?
Kim Lange says
https://www.thebakingchocolatess.com/awesome-country-apple-fritter-bread-recipe/
You can also click the pink button at the bottom of the post for recipe as well. Enjoy!!
Brenda Ridenour says
I never could find your recipe. It looks wonderful, would love to make it but can't find the recipe. Please help.....
Kitty says
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!
Kim Lange says
Click for recipe (big pink button) or you can go directly here: https://www.thebakingchocolatess.com/awesome-country-apple-fritter-bread-recipe/
Kim Lange says
Click for recipe (big pink button) or you can go directly here: https://www.thebakingchocolatess.com/awesome-country-apple-fritter-bread-recipe/
Julieann says
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
Anne says
Why can I not find this recipe in this post?
Diana Millage says
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!
Kim Lange says
I'm so glad you did too! Thank you so much!! woohoo! 🙂
Anonymous says
Just made this. It's delicious! Glad I made 2!
ChocolaTess says
Hi Barbara! 8" x 4" or 8-1/2" x 4-1/2" loaf pans would work, but the smaller would probably be the best. Hope you enjoy!! 🙂
Barbara Karr says
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
ChocolaTess says
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!!
Ashlyn says
Can you leave this at room temperature once made?
ChocolaTess says
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
taylor says
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.
ChocolaTess says
I'm so sorry Taylor! Are you using a 9x5 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.
taylor says
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.
ChocolaTess says
Yes, it's 1/2 cup butter Katherin. Hope you enjoy!! 🙂
Katherin says
Is it really 1/2 cup of butter? It doesn’t look like that much butter in the video? Thanks!
ChocolaTess says
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!)
Maegan says
Ive made this recipe at least 10 times.
Its my husband's favorite, my daughter loves sneaking the sugary apples while were baking together.
ChocolaTess says
So glad you loved it!! 🙂
Apple Lover says
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!
ChocolaTess says
So glad you tried it Teresa! 🙂 The toasted pecans do sound good!
Teresa l says
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
ChocolaTess says
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!
Brenda says
THANK YOU!! Great Apple Bread! I doubled the recipe and baked two 9x4 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!
Krista says
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.
ChocolaTess says
How sweet! Thank you! 🙂
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ChocolaTess says
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!
Katie says
This turned out amazing!!! How do you store the leftovers? Does it need to ne in the fridge?
ChocolaTess says
I'm so glad you enjoyed it and modified it to your liking! That sounds amazing in a large cast iron pan! 🙂 Thanks for stopping by Dr.!
Dr. JDB says
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!
ChocolaTess says
You are welcome Deb! 🙂 I know about making a double batch! It doesn't last! Thanks!!
Deb says
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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ChocolaTess says
Aww! So nice to hear from you Carrie! Thanks so much for stopping by to let me know. It's definitely a keeper!
Carrie says
I made this today and it was amazing. It will definitely be something I will be making again. Thank you for the recipe.
ChocolaTess says
Susie, Click the 'Click Here' Button towards the bottom of the page, it's pink. 🙂
Susie says
I cannot find the apple fritter bread.
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ChocolaTess says
So glad you enjoyed it Cindy!! 😀 I don't own a myfitnesspal, but if I did, I am sure it definitely would not like me and probably disown me!
ChocolaTess says
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!
Cindy says
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.
Anna says
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.
ChocolaTess says
Hi Sarah, I am not sure, I've never used one. Worth a shot? You can be the guinea pig and let us know! 😉
Sarah says
Is this possible to make in a bread machine?
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ChocolaTess says
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.
Adelle says
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
scrumptious!
ChocolaTess says
Melina, either way is fine, just get it out to serve at room temperature if you want to serve it that way! Hope you enjoy it! Merry Christmas!
Melina says
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.
ChocolaTess says
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!
Sandra says
Although this is delicious, when I took it out of the pan it fell apart! Any suggestions?
Karen says
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.
ChocolaTess says
Thank you Winnie!! It is so wonderful! You will love it! 😉
Winnie says
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 🙂
ChocolaTess says
It always smells amazing! Hope you enjoyed it Danyka!
ChocolaTess says
Sweet! I know readers will love this combination as well! Seems to be a very versatile flour recipe Thanks for sharing Raven!
ChocolaTess says
Hope you love it Denise! It's a winner in my book!
Raven says
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!
Danyka says
I made this recipe. It's in the oven at this moment. SMELL SO DELICIOUS
Denise Belan says
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.
Stacey says
This looks so good! I'll be featuring this recipe tomorrow on my blog, Creating My Happiness!
ChocolaTess says
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! 🙂
Aleah says
What is the apple mixture? Doesn't show in the recipe.
ChocolaTess says
Thanks Veronica! So glad you enjoyed it! 🙂 It's is one of the most amazing quick breads I've ever had.
Veronica says
I am making my second loaf in a week. I used 4 under-ripened apples fresh from an orchard and they were soft and flavorful. The bread was moist and slightly sweet. I didn't even add the glaze it was good enoigh. Thanks for the recipe! It's so good!
ChocolaTess says
Jessica, That fritter bread is one of my favs! So glad you liked it! 😉
Jessica says
So good!!!! It was gone in no time. I will have to double the recipe next time so it will last more than a day 🙂
ChocolaTess says
Sure, you can do muffins too. Just reduce your time to 25 minutes or so. 🙂
Beth says
How do you think recipe will work for mini loafs?
ChocolaTess says
Aileen, I have never heard of using crab apples, but I think you could use them. Since they are so little, probably 6-8, about 2 cups. I bet it will be amazing! 🙂
ChocolaTess says
Awesome Mila! It does smell so amazing! You will love it! Thanks for stopping by! 🙂
MiSsmiLa says
My. House. Smells. Amazing. Like others, my family and I went apple picking today and I had a lot,of gala apples to use up. Made the bread exactly as written, except my apples were pretty small so I used four instead of two. Looks beautiful, smells like Johnny Appleseed exploded in here no I'm just waiting for it to cool so I can blaze it. So far, very goo recipe! We'll see how the family likes it tomorrow.
Aileen says
This looks delicious! I have a huge crop of crab apples (picked 40lbs today and it hardly looks like the tree was touched!) Do you think I could substitute crab apples for regular apples? and how many (cups/oz/lbs?) do you think would work?
ChocolaTess says
Thank you so much Jenni! I'm so glad you liked it! Awesome! 🙂
Jenni says
Thank you for this recipe!!! Just made it for breakfast and is was AMAZING! So excited to try other recipes from your site.
ChocolaTess says
Samantha, agreed, I did that with blueberries on the blog too and it turned out just as good with small modifications. It's an excellent base. Thanks so much for trying it. 😉
Anonymous says
made your country apple bread , and mine over flowed and I used regular bread pans as I have been making breads to freeze all week and this is a first , also I think you can just mix it all together with the apples and just use the sug mix inbetween and on top , but that is me
Samantha says
I just made this bread this morning with fresh apples from the backyard. It was super easy and the base batter seems like it would work perfect with other bread fillings. Thanks for the recipe!
ChocolaTess says
Sweet Sheila! 🙂 Happy Apple Fritter Break baking!
Sheila Harrison says
I am going to make this right now.
ChocolaTess says
I am so happy you and your granddaughter made it and enjoyed it Grandma Kc! 🙂
Grandma Kc says
My granddaughter and I made this last weekend and it was delicious! Thank you!! http://amaraland.com/memories/2015/summer-baking/
Lacie says
These look delicious! I'm pinning and putting in my Yummly Recipe Box! And wow you have a lot of comments! Lol!
ChocolaTess says
Jennifer, it is delicious and I agree about that blueberry and lemon extract as well. If you end up making either one, I hope you let us know how it turned out. 🙂 Happy Baking and thanks so much for stopping by.
Jennifer Fischer says
I am in charge of food at the family farm for every work weekend and don't want to have many repeats...so this will be my next Sunday Morning sweet! Sounds delicious...also the previously mentioned blueberries and lemon extract...Can't wait
Katie says
This sounds amazing! I am obsessed with apple fritters. If I hadn't just pulled a blueberry crumb cake out of the oven I would head into my kitchen and start making it. I may have to bake this when my mom comes to see me. She loves apple fritters almost as much as I do.
Do you think I could post this recipe on my blog? I'll give all credit to you.
ChocolaTess says
Yum! Great addition Mary! I would definitely love Walnuts in it! 🙂
MaRy says
just made this for the second time....delicious!! I added walnuts this time.
ChocolaTess says
Emily, I'm so happy you enjoyed it and you are very, very welcome!
emily says
Thank you for this Recipe! I made it yesterday and it was easy to do and delicious!! I will be making this again 🙂
ChocolaTess says
Hi Sarah, so sorry for not getting back to you sooner. I really don't know how it would turn it out. I don't think it would work on the top of the bread, but maybe inside the cake with just some cinnamon and sugar on top. Would love to know if it does work out though! 🙂
Sarah says
What about using canned apple slices?
ChocolaTess says
Becki, I am so glad it turned out for you! Thanks for the tip for all those high altitude-ers! 🙂 Have a great day!
Becki says
I made this using Silvana Nardone's GF flour mix. Since I am baking at high altitude, I added a little extra flour. It came out perfect.
Toni says
Made the remarks while
ChocolaTess says
Karen the cranberries with amaretto and chocolate chips sounds out of this world! 🙂 I would love to taste that! I hope it all turned out and hope you enjoyed it! 🙂 Thanks so much for visiting!
ChocolaTess says
At room temperature, about 3 days. In the fridge, 3-5 days. You could probably store it anywhere from 3-6 months. Hope that helps.
Karen says
I just saw this and had to make it right away!! I made a double batch of batter and made one loaf as per the recipe and the other with dried cranberries plumped in amaretto and chocolate chips. I can't wait for them to come out of the oven!!
Anonymous says
How do you store this bread? On the counter or in the refrigerator?
ChocolaTess says
Hi Jean! Yes you can sub buttermilk for the milk. I think that's a wonderful idea! Happy Baking! 🙂
Jean says
For the apple fritter bread...could I sub buttermilk for the milk? I have some in the fridge and would like to use up.
ChocolaTess says
Hi Linda! Thanks for stopping by! Are you making 2 loaves with 1 bread batter recipe? I used a 9″x5″ loaf pan for this post. If I made 2 loaves, I would use (2) 8-1/2″x 4-1/2″ baking pans and divide the batter between the two of them with 1 bread batter recipe and the loaves would be smaller and require less time (bake 30-40 min). to bake than a full loaf. If you want the full loaves, use (2) 9″x5″ loaf pan with 2 recipes of the bread batter and bake 50-60 mins. If you try to put 1 bread batter recipe in (1) 8-1/2″x 4-1/2 it will overflow. I hope this helps? Hope you enjoy!!
Linda says
I am thinking about two loves. Why is time time shorter on two loves? Looks yummy !! Linda
ChocolaTess says
Yum! Merry Christmas to you and your family Deb!! 🙂
Deb says
Just getting ready to take 2 loaves out of the oven for Christmas breakfast. My house smells YUMMY!!!
ChocolaTess says
Thanks Lorena! I agree, it's a perfect base for making other variations of this bread. 🙂 I have a couple in mind I've been playing around with as well! I wish you good luck on your business! 🙂 Thanks for stopping by!
Lorena says
OMG! I just did this recipe. And it is incredible of taste and fluffy. I added walnuts in one loaf and added almonds in the other loaf. I want to know if i can use this recipe for basic. I mean, if I want to make an orange bread or a pecan loaf. Thank u! And just for the record. I just begun my business on baking bread loaves. And for sure this is going to be the best one. Thanks for shareing this amazing recipe.
ChocolaTess says
Thank you so much! 🙂
ChocolaTess says
Hi Sarah, I'm sure you could use a gluten-free all purpose flour in place. Or you can mix your flours to make your own gluten free flour, which can be kind of confusing. I love using the gluten-free all purpose flour, I'm finding out in recipes to replace regular all purpose flour, they both measure the same and the gluten free flour already has the xanthan gum in it. Be sure to check the labels though. Does this answer your question? I haven't tried it, but I think it should work. Hope that helps! 🙂
Anonymous says
This bread is amazing
Sarah says
Looks AMAZING and the reviews are making me want to try. My question was the gluten free recipe was an all-purpose flour used instead of mixing flours? Thanks and I await....
ChocolaTess says
🙁 Hmmm...sorry it didn't work out for you. The applesauce wouldn't have enough sugar in it. You could try adding in some brown sugar, honey or maple syrup or maybe half applesauce / half of one of the sugars mentioned previously. Thanks for stopping by and trying the recipe. Sometimes when you modify, it can be a hit or miss. Been there and done that lots of times! 🙂 Happy Holidays!
ChocolaTess says
George, so glad you enjoyed it! Happy Holidays to you! 🙂
cmfranco says
made it - love it - so easy!! 🙂 Thank you!!
Anonymous says
Unfortunately i wasn't very happy with the recipe. I love apples so i did three instead of two and still found the loaf lacking in apples. Quite a few people comment on how sweet the loaf is but i didnt find it to be sweet at all. Perhaps it is because i had to substitute for gluten free flour. I had to eat my loaf with apple sauce to get the sweetness and my apple fix.
ChocolaTess says
So glad you enjoyed it Jenn. 😉
ChocolaTess says
Hi Ginny,
I baked mine in a glass dish. I think everyone's ovens are a little different and temperatures vary, so cooking times are approximate. Glass pans seem to absorb heat quickly, so as a result, food bakes more quickly in a glass pan than in a metal pan. Hope that helps some?
Jenn Sterling says
@Ginny, I made mine in a glass dish and had to add 10mins to cook time, but it seems like I always have to for breads o.O
Jenn Sterling says
I just finished making and testing this.... actually testing usually involves having a small bite and leaving it at that... what I had was more than a bite, even more than a piece... we will just call it a chunk and leave it at that! Yummy!!!!
Ginny says
Which is better glass or metal? I have noticed some differences in baking times.
ChocolaTess says
Hi Coco! I stopped by to party and check out the talent and creativity! Thanks for stopping by!
And that Apple Fritter Bread is a winner! 🙂
Coco @ Homeschoolapalooza says
Looks so yummy! Also, wanted to let you know I have a link party on Wednesday, hope to see you there! Can’t wait to party with you at https://homeschoolapalooza.wordpress.com 🙂
ChocolaTess says
Thanks so much for pinning and thanks for the heads up about the party! 🙂
kylad2013 says
Yep, I'm gonna have to try this. Pinning immediately! Thanks for linking up at Found & Foraged. Please note, we will be hosting our party one day early this week as InLinkz is doing server maintenance on Saturday and will be down during our regularly scheduled party. So come see us Friday at 8PM…just this week only though!
ChocolaTess says
I'm glad you liked it, but of course you can always add more salt.
Several things to consider if your cake or bread is heavy/dense, you have either too little leavening, too much liquid, too much sugar or you may have an oven temperature problem (oven may not be hot enough). Also, make sure your ingredients are at room temperature. You will achieve more air in your cakes with room temperature ingredients.
I think one of the most common errors with making most quick breads is beating your ingredients for too long, this is something most people do and don't realize they are making a mistake. After adding the dry ingredients, I mix the ingredients just enough so everything is mostly combined. Doing this folds air into the mixture making it fluffier.
I don't know if this helps or not if you make it again? 🙂 Thank you for stopping by! Appreciate your feedback and Happy Holidays!
Anonymous says
Really liked this recipe. However in my opinion it needs salt and the bread is a little on the heavy side.
ChocolaTess says
Thanks Grace 🙂 I'll be there! Thanks for hosting!
Grace @ The Big Reveal says
This recipe looks like a great Christmas morning treat! Thanks for sharing it at the Found & Foraged Linky party! Hope to see you next week.
ChocolaTess says
It really is! Thanks so much for trying it! 🙂 One of the best I've ever had!
ChocolaTess says
Hi Michelle! So glad you all enjoyed it, especially your 10 year old! 🙂 Happy Holidays!
Michelle says
We just finished the entire loaf. My 10yo says it's the best thing I've ever baked. Thx for sharing
ChocolaTess says
🙂 Thanks so much!! Happy Holidays!
Anonymous says
Wow this apple fritter is amazingly easy for delicious homemade
ChocolaTess says
🙂 Glad you enjoyed the recipe! Thanks for linking back! Looks awesome!
ChocolaTess says
Hi Miss Grace! You are very welcome and I'm so thrilled that you enjoyed it and modified it to your liking. Have a great day! 🙂
ChocolaTess says
Hi Ally! Sorry your baking time was extended longer than recipe, especially with 2 smaller loaves. I am not sure why it would take that long, but I'm not familiar with Macs? thanks for the input and so glad you enjoyed it though! 🙂
Miss Grace says
Thanks for sharing this wonderful recipe! I've recently tried a few small changes I made that turned out pretty good. I substituted vanilla almond milk for dairy and eliminated vanilla. I grated the apples. The last change was no cinnamon sugar in middle of cake due to using VERY sweet Gala apples. I'm pleased to say it worked out great. Thanks again for the recipe!
Ally says
My bread took much longer to bake... About 90 mins for 2 smaller loaves! I used Macs, and it was a damp day, but still wasn't good for me since I was making it for a morning mtg and wanted it to be a little warm for serving. Oops! I will try it again since it tastes so good! Just wanted others to know it may take longer than stated
KC says
I wanted to update and say I just made this today in the 9x9 pan I had and it was amazing! It made the whole place smell great and it melts in your mouth when you eat it. Thank you so much for a delicious recipe. My family is visiting this weekend and I can't wait to share it with them!
ChocolaTess says
Hi KC! Yes that should work, it holds 8 cups, the same as a 9 x 5 loaf pan. 🙂 Happy Baking!
KC says
This looks delicious, but I do not have a loaf pan. Do you think a 9x9 pan or other alternative could work?
ChocolaTess says
You are very welcome Lenora! It's definitely a winner! This recipe seems to be very versatile. Thank you so much for stopping by!
Lenora says
Thank you for sharing this recipe! Excellent quick bread with lots of flavor. Look forward to trying some of the variations you and others have suggested.
ChocolaTess says
Hi Monica! I have used frozen berries before in quick breads and I've found they were fine to use. Just put them in at the last minute and fold in very lightly, so the batter doesn't turn the shade of the berries, unless that's what you are going for. Happy Baking to you! 🙂
Monica Dotseth says
Can you use frozen blueberries? Also, what about using raspberries?
ChocolaTess says
Thanks so much for making and posting the Awesome Country Apple Fritter Bread and linking back to me! It looks very delicious! 🙂
ChocolaTess says
Hi Connie! Sorry you had that happen, I used a 9"x5" loaf pan, but there are 8-1/2"x4-1/2" baking pans too. So, if you use the smaller loaf pan, you would have to divide the bread batter and make 2 loaves. If you use a bundt pan, there is a 4 cup difference over the 9"x5", so you would probably need 1 & 1/2 batches of the recipe. Thanks for trying the recipe, hope it was good! 🙂
Connie says
Baking this right now. Smells and looks great BUT... already overflowing the loaf pan. Hoping it is still good to eat, if I make this again I will use a bigger pan - maybe a bundt pan?
ChocolaTess says
Thank you Marian! 🙂 Happy Friday!
Marian says
This really is very yummy!
ChocolaTess says
Hi Sarah! I don't have a bread machine, but if I had that bread machine and it had that type of setting, I would try it, just to see. If you do, drop back and let us know! Thanks for loving the bread! 🙂
Sarah says
Hi, we absolutely loved the bread! I just recently got a new bread machine and was wondering if you know how well this recipe does in a bread maker? Mine has a "quick bread/cake" setting for breads that use baking powder instead of yeast. Thanks.
ChocolaTess says
Wow! I love your blog and thank you so much for sharing my recipe! 🙂 That rocks!
ChocolaTess says
Hi Carol! Great! I hope you all enjoy it! Thank you so much for stopping by and 'Happy Baking' to you!
Carol says
Aussie Carol - will be making this for our next morning tea in the village where I live - sounds delish.....
ChocolaTess says
Hi Labdog35! I am happy to share, so glad you are enjoying the aroma! It is wonderful indeed! 🙂 Enjoy!
Labdog35 says
I have this in the oven right now and my house smells wonderful! I hope it is as good as it smells. Thanks for sharing your recipe with others.
Anonymous says
very easy and good make it for benefit event went fast wish I made more lofas
ChocolaTess says
Hi! So when you made this with gluten free all purpose flour did you use the same amount as the recipe calls out for with the all purpose flour? I'm so glad it worked out for you! Thank you so much for commenting and stopping by! 🙂
Anonymous says
Just made this with gluten free all purpose flour turned out amazing sweet enough I didn't add frosting
Julie says
Can you make the apple fritter - put all ingredients together night before and wait till morning to bake so will be warm still to take to work?
ChocolaTess says
Hi Judy! It definitely is a winner! Glad it all worked out and thanks for trying it and stopping by! 🙂
Judy Zbierajewski says
Made this yesterday -yum! It took me longer to bake - I kept checking at 5 minute intervals at the 50 minute mark - ended up baking for 70 minutes. Very moist, full of apple cinnamony flavor. Definitely a recipe to make again.
ChocolaTess says
You are welcome! I fell in love with this recipe too, it's definitely a keeper! Happy Baking! 🙂
Anonymous says
with sixty pounds of Apple's to eat & bake i set out for new recipes. my husband words were, "this is sellable, it's so freakin good"
Ill be adding this to the family recipes
Thank you!
ChocolaTess says
Hi Patricia! Awe... Thanks for baking and sharing. I'm so glad she enjoyed it! Happy weekend! 🙂
Patricia Dragone says
Made this apple fritter bread today and gave some to my granddaughter who just came up from Florida. She loved it. I told her where to find it on computer.
ChocolaTess says
Hi Luda! I agree and your modifications make it healthy! I might have to try this for a friend who has had to change his diet up due to medical issues. I love it and Thanks! 🙂
Luda says
This is a good recipe, i used whole wheat pastry flour 1c + 1/2 wheat flour. Reduced sugar, 1/3 of white sugar and did not even use all the 1/3c brown sugar for the apples. Added walnuts
ChocolaTess says
Hi Joanne! General Rule with quick breads is to just wrap them tightly in heavy foil or place them in freezer bags, and freeze for up to 3 months. Hope that helps! 🙂
Joanne says
Does the bread freeze well also ?
ChocolaTess says
Hi Shelby! I like the changes you made, to make it milk product free and subbing coconut oil for the butter. That is helpful for sure, and I'm so happy you will be making it again. Happy Baking!
Shelby Chubb says
Hello! I made this recipe today and made a few changes, so I thought I would share if others are wondering.
I ran out of butter so I subbed coconut oil 1:1 in the recipe. Worked great, no major taste difference and if someone wanted to have it be milk product free, could like sub the milk for coconut milk or almond.
I also ran out of time, so instead of staying up past midnight, I prepared all the different parts: apples, dough, brown sugar/cinn mixture and kept them separate. I refrigerated the dough and apples and assembled then baked in the morning. I let the dough sit at room temp for about an hour before assembly and it all came out great! Dough was a bit harder to smooth out in the pan, so I had to use my hands, and I probably should have pressed the apple layer in the middle in a bit more, as it likes to fall apart in the middle when slicing.
Thanks for the delicious recipe! Will be saving and remaking for sure!
ChocolaTess says
Hi Andy! I'm so glad you made it work for your daughter and it turned out so well! 🙂 That's great!
andy doraty says
My daughter and I made this last night and it was fantastic! She has milk and egg allergies, so we substituted soymilk in, and used an oil/water/baking powder combination to replace the eggs.
My glaze needs a little work, but overall it's a delicious treat. Thanks for this one, it's a keeper!
ChocolaTess says
1-2 days - Muffins may be kept at room temperature, sealed to prevent them from drying out (covered with plastic or foil or place in plastic bag.)
1 week - Muffins will keep for an additional week in the fridge, sealed to prevent them from drying out. (covered with plastic or foil or place in plastic bag.)
2-3 months - For freezing, wrap muffins tight with foil or plastic freezer wrap or in a heavy duty freezer bag.
Hope that helps? 🙂
Anonymous says
How do you recommend storing the muffins?
Anonymous says
I made this today! It was ALL gone within a very short time! SO delicious! Definitely will make this again (soon)! Thank you for sharing this!
ChocolaTess says
Hi Renee! I'm so glad you found it to be super yummy! 🙂 Thank you!
ChocolaTess says
Hi Renee! Awesome! I'm so glad he liked it and it's even more impressive he wants to share it with his co-workers! 🙂 Good job baking Renee!
renee says
I made this today. And I have to say super yummy. Kids will love it
Renee says
Hi, I made this the other day and my husband absolutely loved and asked me to make more, so today I doubled the batch so he can take one to work with him tomorrow to share with his co-workers. Thank you great recipe !!
ChocolaTess says
Hi Susan! Here are some options: Baking options: Bake 30-40 min. for 2 loaf recipe, 15-20 minutes for muffins or 50 - 60 minutes for one full loaf recipe or until toothpick inserted in center comes out clean. The conversion for a 10 inch bundt pan is 12 cups, and for a 9 x 5 inch loaf pan is 8 cups. So if you do the bundt pan, the difference is going to be 4 cups. I think I would go with the smaller loaves, but if you want to do the bundt, if it was me, I would probably do 1 & 1/2 batches of the recipe and bake for 1 hour and keep checking it every 5 minutes. Hope this is helpful? If you do the bundt loaf, let me know how it turns out? Happy Baking!
ChocolaTess says
Hi Lola! Loaf pans come in many sizes, but the two most useful are a 9 by 5 by 2-1/2 inch for larger loaves and an 8-1/2 by 4-1/2 by 2-1/2 inch for slightly smaller loaves. If you used the smaller one, there is a 2 cup volume difference between them. I haven't heard of anyone else having over flow problems. That is the only thing I can think of besides maybe measuring something incorrectly. Sorry that happened to you!
Susan says
Can this recipe be altered to fit a bundt or smaller loaf pans? I'm assuming the bake time would change a bit. Thanks.
Lola says
Anyone have problems with the batter overflowing while baking? Tried the recipe for the first time today and it flowed over the loaf pan onto the bottom of the own and heating element.
Apryl Popham says
We went apple picking, and had 20lbs of apples to use. I was looking up recipes and came across this one. It is sooooo delicious. I may add walnuts next time, to add a little crunch, but the recipe is great the way it is!
ChocolaTess says
Thanks Bewitchin' for featuring my Country Apple Fritter Bread! That's amazing and thank you for hosting! 🙂
ChocolaTess says
🙂 Glad it still tasted good! Thanks Susanna for sharing and hopefully next time it all works out right! Take care!
Susanna McClellan says
Delicious. But I forgot to press my apples into my batter the first time, so it all fell apart. Still tastes great, but this batch has been renamed apple mess. I will try again!
ChocolaTess says
I think the extra moisture and sugar in the apple sauce would probably make your muffins come out soggy, so I wouldn't recommend it. But if you want to try it, let me know how it works out. 🙂
Anonymous says
Can you use chunky applesauce in place of the apples and a little liquid?
ChocolaTess says
I am not that familiar with Splenda, but here's an article 'How to Substitute Splenda for Sugar'. If you make it, let me know how it turns out! 🙂
Read more : http://www.ehow.com/how_7532634_substitute-splenda-sugar.html
Anonymous says
can Splenda be substituted for sugar to make them sugar free?
ChocolaTess says
Donna, You can now buy gluten-free multi-purpose flour if you don't want to mix together different flours.
Kim says
Tabby, I am partial to Granny Smith in all my apple recipes, it's the most popular baking apple. But there are others that are tart and tangy like Jonathans, Jonagolds, Northern Spy, Winesap or Cortland. For a sweeter apple but still crisp, apples like Gala or Honeycrisp. Rome is middle of the road. Hope that helps!
Tabby says
Hi! I was wondering which is the best apple to use in this recipe? sweet apple or sour like granny smith? Going to try soon looks yummy 😉
ChocolaTess says
Hi Donna, Sorry it took so long to get back with you, hope you had a wonderful holiday as well. I think if you use one of these conversions, it might possibly work for you. If you want to give it a shot and let me know how it works out that would be awesome. Good Luck! 🙂
1 1/2 cup conversion for all-purpose flour:
1 cup white rice flour
5 Tablespoons potato starch
3 Tablespoons tapioca starch
1 teaspoon xanthan gum
or
3/4 cup white rice flour
1/4 cup potato starch
1/4 cup cornstarch
1/2 teaspoon xanthan gum
ChocolaTess says
Hi Elaine,
I'm partial to using Greek yogurt as much as possible and I also use almond milk when milk is called out in recipes. I prefer the Greek version, although both are equally as good.
Elaine says
Which version was better? Greek yogurt or milk one?
ChocolaTess says
Donna, I am sure it is possible. Let me research it and get back with you next week. 🙂 Have a wonderful holiday weekend!
Donna Newell-Stewart says
Is it possible to make this a gluton free recipe? My husband is celiac and this recipe looks soooo good!
ChocolaTess says
Thanks! 🙂 Enjoy!
Estelle says
This looks absolutely delicious. I can't wait to try it. 😀
ChocolaTess says
I'm so glad you loved it and could convert it to fit your lifestyle. Thanks Tina!
Tina Manuson says
Awesome recipe! I veganized it with 2 flax eggs, earth balance and almond milk. I will definitely be making this again!!
ChocolaTess says
Thank you Laura! I'm honored to be featured! I definitely will be linking up again. Button grabbed 🙂 Have a great day as well.
[email protected] In Pyjamas says
I adore apples in cakes, this one looks so good! This has been featured as one of my favourites over at Sweet and Savoury Sunday. Stop by, grab a button and link up again with us this week. Have a great day!
ChocolaTess says
Thank you Michelle! You are very welcome and I'm so happy that you enjoyed the recipe. 🙂
Michelle O says
I made this last night and it is delicious and easy to make. Thank you for the recipe!
ChocolaTess says
Thank you Ashley! I'm so glad you liked it. The lemon extract and blueberries sound amazing! So how did it turn out?
Ashley Y says
I made this recipe the other day and it was absolutely delicious! As I am typing this I have another batch in the oven- this time instead of apples and vanilla extract I substituted blueberries and lemon extract. Thanks for the recipe!