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+ servings

Apple Fritter Quick Bread

If you have a fear of frying yet crave the taste of apple fritters, make this Apple Fritter Quick Bread instead OR if you love cooked apples as much as I do...make them both!
Prep Time15 mins
Cook Time1 hr
Course: Bread, Breakfast, Dessert
Cuisine: American
Keyword: Apple Bread, Apple Fritter Bread, Apple Quick Bread
Servings: 8 people
Calories: 400kcal


  • cinnamon-sugar mixture 1/2 cup brown sugar, 1 TBS white sugar and 1 TBS cinnamon (pinch of nutmeg optional)
  • 3 large apples about 2.5 cups. I like to use 1 granny smith and 2 honey crisp apples, however, use whichever apples you have on-hand)
  • 1/2 cup softened butter
  • 1/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1/3 cup applesauce (optional, however it makes it moist)
  • 1 TBS vanilla
  • 1/2 cup milk
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • Pinch of salt


  • Preheat oven to 350 degrees and spray a loaf pan with baking/cooking spray OR line it with parchment paper (preferred method).
  • Make the cinnamon-sugar mixture by combining 1/2 cup brown sugar, 1 TBS white sugar and 1 TBS of cinnamon (and a pinch of nutmeg if you like) in a small bowl. Mix well and set aside.
  • Peel, core and cut your apples into slices. If you have an apple corer/divider that's perfect. If not use your knife and cut apples into chunks (if first, you have slices, cut those slices into 2-3 chunks each depending on the size of your apples.)
  • Toss your apples with 2 1/2 TBS of the cinnamon-sugar mixture.
  • In a mixing bowl, combine the butter, sugars, eggs, applesauce and vanilla. Using a rubber silicone spatula, mix by hand until incorporated and smooth. Or use a mixer.
  • Add in the milk and mix until smooth.
  • Add in the flour and sprinkle the baking powder and salt right overtop the flour. Fold it in and mix until smooth.
  • Scrape 1/2 the batter into your loaf pan, place 1/2 of your apples on top of the batter, spreading them around so they make an even layer. Sprinkle half of your cinnamon-sugar mixture over the apples.
  • Scrape the remaining batter into the pan evenly and then press the remaining apples partially into the batter evenly across the top. Sprinkle the remaining cinnamon-sugar mixture over top.
  • Bake for 55 minutes to an hour or until a toothpick inserted into the middle of the loaf comes out mostly dry.
  • Allow cake to cool for 10 minutes, carefully run a butter knife around the sides to ensure cake is loose. Carefully flip cake out and onto a cutting board or plate. This is a heavy cake, so be careful as you get it out. I actually like to line my loaf pan with parchment paper because this is a heavy loaf. That way you simply lift it out.
  • If you enjoy a sweet drizzle atop the cake, combine 2/3 cup powdered sugar and just enough milk to make a thick glaze (start with a 1 1/2 TBS and go from there). You want the glaze to be on the thicker side. You can also choose to add a pinch of cinnamon to this as well. Enjoy!


The top of the bread will become crispy and caramelized in parts from the sugar topping (which I love). If crispy is not what you are looking for, add the sugar topping halfway through the baking time and be sure to bake on the middle rack. You could also tent the pan with foil to prevent early browning and remove it with 20 minutes left to go.


Serving: 8g | Calories: 400kcal | Carbohydrates: 67g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 73mg | Sodium: 266mg | Potassium: 181mg | Fiber: 2g | Sugar: 46g | Vitamin A: 476IU | Vitamin C: 3mg | Calcium: 133mg | Iron: 2mg