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Easy Apple Fritter Bread with Perfect Cinnamon Sugar Crust

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This Easy Apple Fritter Bread with Cinnamon Sugar Crust is a simple, honest bread that tastes like a bakery fritter but is way easier to make. It features tender, moist bread with pockets of soft, jammy apples and a crunchy, buttery cinnamon sugar topping.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 teaspoons cinnamon
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick / 113g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1½ teaspoons vanilla extract
  • ½ cup (120ml) buttermilk
  • 2 medium apples (about 2 cups diced), peeled and diced into ½-inch cubes
  • 1 tablespoon lemon juice
  • For the cinnamon sugar crust and swirl: ½ cup packed brown sugar, 2 teaspoons cinnamon, 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the parchment with butter or cooking spray.
  2. Peel and dice your apples into ½-inch cubes. Toss them with 1 tablespoon of lemon juice and set aside.
  3. In a small bowl, combine ½ cup packed brown sugar and 2 teaspoons of cinnamon. Add 2 tablespoons of melted butter and stir until it forms a crumbly paste. Set aside.
  4. In a large bowl, whisk together 2 cups all-purpose flour, 1½ teaspoons baking powder, and ½ teaspoon salt.
  5. In a separate large bowl, beat ½ cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 2-3 minutes with a hand mixer on medium speed. Scrape down the sides of the bowl once or twice.
  6. Add the 2 room-temperature eggs one at a time, beating well after each addition. Beat in 1½ teaspoons of vanilla extract.
  7. With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk. Start and end with the flour mixture. Mix just until combined.
  8. Using a spatula, gently fold in the diced apples until evenly distributed.
  9. Spread half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over the batter. Drop the remaining batter in spoonfuls over the top and gently spread it. Sprinkle the remaining cinnamon sugar mixture on top, pressing it lightly into the batter.
  10. Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly (around the 40-minute mark), tent loosely with aluminum foil.
  11. Let the bread cool in the pan for 15 minutes. Then use the parchment sling to lift it out and transfer to a wire rack to cool completely.

Notes

This bread is forgiving and can be adapted. For a gluten-free version, use a 1:1 gluten-free baking flour blend and add an extra tablespoon of buttermilk. For a dairy-free version, use vegan butter and buttermilk made with almond milk and lemon juice. The bread tastes even better on the second day as flavors meld. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

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

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