This isn’t your average apple bread. Made with a moist sour cream batter, it’s somewhere between a donut shop apple fritter, a coffee cake, and a snacking loaf. I like to enjoy it with a hot cup of coffee or tea whether as a morning snack, a mid-afternoon pick-me-up, or an after-dinner dessert.
A few things make this loaf so special: the sweet streusel layer, the cinnamon and nutmeg-scented batter, and a drizzle of butter. The butter helps to form a crispy top, similar to a craggy edge of an apple fritter. And don’t forget the rich vanilla glaze.
What’s the Best Apple for Baking?
I almost always use Granny Smith apples for baking. I love the contrast between tart fruit and sweet batter. Additionally, they hold their shape while cooking and don’t turn to mush, so you can bite into distinct bits of apple in baked goods like apple fritter bread.
If you prefer a sweeter, red apple, try Braeburn or Pink Lady apples. Gala and Fuji apples are often too floral for baked goods, so steer clear for this recipe.
Tips for Making Apple Fritter Bread
When assembling quick breads like this one, mix just until combined. Overmixing can result in too much gluten development, yielding a tough rather than tender bread.
Toss the apples with flour to help prevent them from sinking to the bottom of the bread. This way you’ll have chunks of apple in every bite. The next time you whip up a berry muffin, try using this technique and tossing the berries in a little flour for even distribution.
- Walnuts work well in this recipe and can be substituted for the pecans. Or try mixing it up with your favorite nuts and seeds.
- Substitute plain Greek yogurt for the sour cream for a lighter version of the decadent loaf.
- Apple fritter bread can be baked in an 8 x 8 or 8-inch round cake pan. Begin checking for doneness halfway through the bake time as it will take less time than a loaf.
How to Store and Freeze
Store apple fritter bread at room temperature for up to 4 days. Once fully cooled, skip the glaze and line a container or large ziptop bag with a paper towel (to absorb any excess moisture). Place the loaf on top, cover with another paper towel, and seal.
The loaf can also be wrapped in plastic wrap and foil and frozen—I like to wrap individual slices for a treat on the go. Freeze for up to 3 months. Defrost and drizzle with glaze before serving.
Apple Sweets for Apple Lovers
Apple Fritter Bread
For the streusel
1/4 cup salted butter, softened
1/2 cup brown sugar
1/2 cup all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup finely chopped pecans, optional
For the batter
1 1/2 cups plus 2 tablespoons all-purpose flour, divided
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/3 cup brown sugar, lightly packed
2 large eggs
1/2 cup sour cream
1/3 cup plus 3 tablespoons unsalted butter, melted, divided
1/4 cup whole milk
2 teaspoons vanilla extract
2 Granny Smith apples, peeled, cored, and chopped into 1/2-inch pieces
For the glaze
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
2 to 3 tablespoons whole milk
Preheat the oven to 350°F.
Grease a 9 x 5-inch loaf pan and line it with parchment paper.
Prepare the streusel:
In a medium bowl, combine the butter, brown sugar, flour, cinnamon, and nutmeg. Use your hands to work the butter into the dry ingredients to form a crumbly mixture. Add pecans, if using. Set aside.
Make the batter:
In a medium bowl, mix together 1 1/2 cups flour with the baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate medium bowl, whisk together the brown sugar, eggs, sour cream, 1/3 cup melted butter, milk, and vanilla until well combined.
Add the dry mixture to the wet mixture, using a rubber spatula to gently fold together until combined.
Add the apples:
In a small bowl, toss the chopped apples with the remaining 2 tablespoons of flour until fully coated. Gently fold into the bread batter.
Assemble and bake:
Transfer half the batter to the prepared loaf pan and smooth to make level. Top with half of the streusel. Add the remaining batter, smooth with a rubber spatula, then top with the remaining streusel. Drizzle the top with the remaining 3 tablespoons of melted butter.
Bake until a toothpick inserted deep into the center of the bread comes out clean or with a few dry crumbs attached, 45 to 55 minutes.
Place on a cooling rack and let sit for 10 minutes before removing the loaf from the pan. Cool before glazing and serving.
In a medium bowl, add the powdered sugar and vanilla. Whisk in the milk 1 tablespoon at a time until smooth. It should be the consistency of heavy whipping cream.
Drizzle over the cooled loaf. Slice and serve.
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|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 59g||22%|
|Dietary Fiber 2g||8%|
|Total Sugars 36g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|