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Country Apple Fritter Bread

From An Expat Cooks

Country Apple Fritter Bread

one loaf


  • 1/3 cup (67 g) light brown sugar
  • 1 teaspoon ground cinnamon
  • 2/3 cup (133 g) granulated sugar
  • 1/2 cup (113 g) butter, softened
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups (188 g) all purpose flour
  • 1 3/4 teaspoons baking powder
  • pinch of salt
  • 1/2 cup (120 mL) milk
  • 2 apples, peeled, cored, and finely chopped. Mix with 2 Tablespoons (30 mL) granulated sugar and 1 teaspoon (5 mL) cinnamon


  • 1/2 cup (63 g) powdered sugar
  • 1-3 Tablespoons (15-45 mL) milk or cream


Preheat oven to 350 degrees F (180 C). Spray a 9x5-inch loaf pan with baking spray or line it with parchment paper; set aside.

Mix brown sugar and cinnamon together in a small bowl, then set it aside. Prepare the apples (peeling etc., mixing with sugar and cinnamon), then set those aside.

In a medium mixing bowl, beat the granulated sugar and butter together using an electric mixer until smooth and creamy. Beat in the eggs, one at a time, until well combined. Mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Add flour mixture to the creamed butter mixture, stirring until blended. Add milk and stir to make a smooth batter.

Pour half the batter into the prepared loaf pan. Add half the apples and half of the brown sugar/cinnamon mixture. Lightly pat the apples into the batter. Use a knife to swirl the batter. Pour over the remaining batter, repeating the process with the rest of the apples and brown sugar/cinnamon mixture. Again, swirl with a knife.

Bake in the preheated oven until a toothpick inserted comes out clean, about 50-60 minutes. Allow the bread to cool for at least 15 minutes before drizzling over the glaze.

To make the glaze, combine the powdered sugar and milk/cream until well mixed. Drizzle glaze over bread. Serve bread warm or at room temperature.

*These can also be made as muffins, baking them for 15-20 minutes.