For an extra layer of flavor, consider adding 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg to the dry ingredients. If using store-bought apple pie filling, drain any excess liquid before folding it into the batter to prevent the bread from becoming soggy. To prevent the apples from sinking to the bottom of the bread, toss them lightly with a tablespoon of flour before folding them into the batter. This bread is best stored in an airtight container at room temperature for up to 3 days.
Apple Fritter Bread
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PREP TIME10 mins
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COOK TIME45 mins
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TOTAL TIME55 mins
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SERVING20 People
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VIEWS12
Imagine the comforting flavors of a warm apple fritter, transformed into a beautifully moist and tender loaf. This Apple Fritter Bread is a delightful twist on a classic, perfect for breakfast, brunch, or a cozy afternoon treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate70 g
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Cholesterol116 mg
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Fiber2 g
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Protein7 g
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Saturated Fat13 g
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Sodium365 mg
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Sugar28 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Generously grease and flour two fluted tube pans (such as Bundt® pans) to ensure easy release. (5 minutes)
02
StepIn a large bowl or the bowl of a stand mixer, cream together the softened butter and sugar until light and fluffy. This may take 3-5 minutes. Gradually add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract until just combined. Scrape down the sides of the bowl to ensure even mixing. (8 minutes)
03
StepIn a separate bowl, whisk together the flour and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Slowly pour in the milk while the mixer is running, continuing to mix until the batter is smooth and uniform. Be careful not to overmix. (7 minutes)
04
StepGently fold in the cubed apple pie filling into the batter, ensuring it is evenly distributed. Divide the batter evenly between the prepared Bundt pans. (5 minutes)
05
StepBake in the preheated oven for approximately 45 minutes, or until a wooden skewer inserted into the center comes out clean. If the tops begin to brown too quickly, tent the pans loosely with foil during the last 15 minutes of baking. (45 minutes)
06
StepLet the breads cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. A dusting of powdered sugar or a simple glaze is a perfect finishing touch. (15 minutes)
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Lina Krajcik
Jun 27, 2025Can you substitute almond flour for the all-purpose flour?
Grayce Zulauf
Jun 25, 2025My bread stuck to the pan a little, even though I greased and floured it. Next time, I'll try using baking spray with flour.
Dorris Brakus
Jun 20, 2025This recipe is amazing! The bread came out so moist and flavorful. My family loved it!
Adolphus Parisian
Jun 17, 2025I think I overmixed the batter a little because my bread was a bit dense. I'll be more careful next time.
Clare Gibson
Jun 13, 2025I added some chopped walnuts to the batter for extra crunch and it was delicious.
Freddie Prohaska
Jun 11, 2025This is a great recipe for using up leftover apple pie filling!
Pasquale Stamm
Jun 11, 2025I made this for a bake sale, and it was a huge hit! Everyone raved about it.
Houston Breitenberg
Jun 7, 2025I halved the recipe and baked it in a loaf pan. It worked perfectly!
Cayla Stehr
Jun 5, 2025How could I adjust this recipe to make muffins?
Trent Berge
Jun 4, 2025The aroma while this bread is baking is heavenly! It fills the whole house with the scent of apples and cinnamon.