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Easy Cinnamon Apple Fritter Bread: Best Homemade Recipe

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This cinnamon sugar apple fritter bread features tender chunks of apple suspended in a buttery, cinnamon-swirled loaf with a signature fritter crunch on top. No raw centers, no burnt edges—just the perfect fall-inspired quick bread that comes together in 15 minutes.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ⅔ cup (135g) granulated sugar
  • ⅓ cup (70g) light brown sugar, packed
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • ½ cup (120ml) buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 medium apples (about 300g), peeled and diced (Honeycrisp or Granny Smith recommended)
  • 1 tablespoon lemon juice
  • ⅓ cup (70g) granulated sugar (for cinnamon swirl and topping)
  • 2 tablespoons ground cinnamon
  • 2 tablespoons (28g) unsalted butter, melted (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the two long sides. Lightly spray the exposed ends with cooking spray or grease with butter.
  2. Peel, core, and dice the apples into roughly ½-inch cubes. Toss the diced apples with 1 tablespoon of lemon juice in a small bowl and set aside.
  3. Heat a small saucepan over medium heat and add the apples with 1 tablespoon of water. Cook for 3-4 minutes, stirring occasionally, until the apples just start to soften and release some liquid. Drain any excess liquid and let the apples cool.
  4. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  5. In a large bowl, whisk together the melted unsalted butter (cooled slightly), granulated sugar, and packed light brown sugar until smooth and well combined. Add the room-temperature eggs, one at a time, whisking well after each addition. Stir in the vanilla extract. Pour in the room-temperature buttermilk and whisk until the mixture is uniform.
  6. Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold everything together gently. Stir just until no streaks of flour remain—a few small lumps are fine. Do not overmix.
  7. Gently fold the pre-cooked, drained apples into the batter until evenly distributed.
  8. In a small bowl, combine ⅓ cup granulated sugar with 2 tablespoons ground cinnamon. Stir until well mixed.
  9. Spoon half of the batter into the prepared loaf pan and spread it into an even layer. Sprinkle about half of the cinnamon sugar mixture over the batter. Spoon the remaining batter on top and spread gently. Sprinkle the remaining cinnamon sugar over the top.
  10. Melt 2 tablespoons of unsalted butter and drizzle it evenly over the top of the loaf.
  11. Bake for 50-60 minutes. At the 30-minute mark, check the top—if it’s browning too quickly, tent the pan loosely with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs, or when an instant-read thermometer registers 200-205°F.
  12. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment paper overhang to lift the bread out of the pan and transfer it directly to the wire rack. Let it cool completely before slicing.

Notes

Pre-cooking the apples is essential to avoid a soggy center. Room temperature ingredients matter for even mixing. Check oven temperature with an oven thermometer for accuracy. The toothpick test can be misleading if it hits a piece of apple; test in multiple spots or use an instant-read thermometer. Let the bread cool completely before slicing to prevent crumbling. Store tightly wrapped at room temperature for up to 3 days. Freezes well for up to 3 months.

Nutrition

Keywords: apple fritter bread, cinnamon apple bread, fall baking, quick bread, apple recipe, cinnamon sugar bread, homemade bread

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