Country Apple Fritter Bread That Tastes Like a Hug from Grandma

If fall had an official scent, it would be apples and cinnamon baking in the oven. Few things bring more comfort than slicing into a warm loaf of Country Apple Fritter Bread—soft on the inside, golden on the outside, with layers of cinnamon sugar and juicy apples tucked in between. This isn’t just bread. It’s a memory, a cozy kitchen moment, and quite possibly the dessert you’ll want to bake every weekend from September through Thanksgiving.

Life is busy, but some recipes are worth slowing down for. This loaf isn’t complicated—it’s actually a very easy fall baking recipe—but the payoff is pure magic. Imagine your home smelling like an Amish bakery, while you sip tea and wait for the oven timer to ding. Then comes the best part: that first slice, drizzled with sweet glaze, tasting like the love your grandma might have baked into every dessert.

So whether you’re a seasoned baker or just dipping your toes into autumn baking, this recipe is going to be a favorite. Let’s dive into this apple loaf that’s basically a cinnamon-sugar hug.

Why You’ll Love This Country Apple Fritter Bread

• Layers of flavor: Sweet apples, cinnamon sugar, and buttery bread all swirled together.

• Amish dessert vibes: A timeless recipe that feels straight out of a farmhouse kitchen.

• Perfect for fall baking: Apple picking season practically demands this loaf.

• Crowd-pleasing: Pairs beautifully with coffee, tea, or a big scoop of vanilla ice cream.

Ingredients

Brown Sugar/Cinnamon Mixture

• ⅓ cup brown sugar

• 1 tsp ground cinnamon

Apple Bread Loaf

• ½ cup (1 stick) unsalted butter, softened

• ⅔ cup granulated sugar

• 2 large eggs, room temperature

• 1 ½ tsp vanilla extract

• 1 ½ cups all-purpose flour

• 1 ¾ tsp baking powder

• ½ cup milk or almond milk, room temperature

Chopped Apple Mixture

• 2 large apples (Granny Smith works best), peeled and finely chopped

• 2 tbsp granulated sugar

• 1 tsp ground cinnamon

Old-Fashioned Crème Glaze

• ½ cup powdered sugar

• 1–3 tbsp milk or cream (adjust to desired thickness)

Step-by-Step Instructions

1. Preheat & prep: Heat oven to 350°F. Grease or line a 9×5 loaf pan with parchment.

2. Mix cinnamon sugar: Stir together brown sugar and cinnamon in a small bowl; set aside.

3. Make the batter: Whisk flour and baking powder in one bowl. In another, cream butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla. Alternate adding flour mixture and milk until smooth.

4. Apple filling: Toss chopped apples with cinnamon and sugar.

5. Layer the loaf: Spread half the batter into loaf pan. Top with half the apples, then half the cinnamon sugar. Repeat layers. Use a knife to gently swirl for that pretty apple cinnamon swirl.

6. Bake: 55–60 minutes, until a toothpick comes out clean. Let cool 15 minutes before removing from pan.

7. Glaze: Whisk powdered sugar with milk/cream. Drizzle over cooled loaf before slicing.

Tips for the Best Apple Fritter Bread

• Choose the right apples: Granny Smith holds up beautifully for that sweet-tart bite, but Honeycrisp or Fuji add extra sweetness.

• Don’t over-swirl: A gentle marble effect is perfect. Overdoing it blends the layers too much.

• Glaze thickness matters: Thin for a glossy pour, thick for a bakery-style drizzle.

• Storage hack: Keep the loaf wrapped tightly or in an airtight container to stay soft for days.

• Want extra indulgence? Add chopped pecans or walnuts for a crunchy twist.

A Little Story Behind This Recipe

I’ll never forget the first time I baked Country Apple Fritter Bread. It was after a Saturday apple-picking trip with my kids—our baskets were overflowing, and I needed a way to use them up fast. Apple pies are wonderful, but sometimes you just want something that feels more like an everyday treat.

This loaf became that treat. The kids love sneaking warm slices while the glaze is still dripping down the sides, and my husband insists it tastes better the next day with his morning coffee (though honestly, it never lasts that long in our house). Baking this bread has become our unofficial start to fall tradition—like lighting that first autumn candle, but tastier.

What to Serve with Country Apple Fritter Bread

This bread is versatile—it can play breakfast, snack, or dessert. Here are my favorite pairings:

• Morning coffee or tea: A match made in cozy heaven.

• Holiday brunch: Slice it up next to your French toast casserole and cinnamon rolls.

• After-dinner dessert: Add a scoop of vanilla ice cream or a dollop of whipped cream.

• Snack time: A warm slice with a little butter is all you need on a chilly day.

Whether it’s part of a big holiday spread or just a weekday afternoon pick-me-up, this loaf never disappoints.

How to Store Country Apple Fritter Bread

• Room temperature: Wrap tightly in plastic wrap or foil, or keep in an airtight container for up to 3 days.

• Refrigerator: Keeps well for 5–6 days. Warm slices slightly before serving to bring back that just-baked feel.

• Freezer: Freeze individual slices wrapped in plastic and stored in a freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave for 20–30 seconds.

Pro tip: Always glaze after freezing, not before, to keep it looking fresh and pretty.

FAQs About Country Apple Fritter Bread

Can I make this ahead of time?

Yes! It actually tastes even better the next day once the flavors mingle.

What apples work best?

Granny Smith for tartness, Honeycrisp for sweet crunch, or a mix of both for the best balance.

Can I skip the glaze?

Absolutely. The loaf is delicious without it, but the glaze adds that bakery-style finish.

Is this the same as Amish apple bread?

It’s very similar! This recipe has that old-fashioned Amish dessert feel with layers of apple and cinnamon sugar.

Bake the Joy into Fall

There’s just something about a warm loaf of Country Apple Fritter Bread that makes any day feel special. The cinnamon, the apples, the sweet drizzle on top—it’s like wrapping yourself in a blanket and sitting by a fireplace, but edible. This isn’t just bread; it’s the kind of recipe that becomes a family tradition.

So the next time you’ve got apples on the counter and a cozy afternoon ahead, whip up this loaf. Pour a cup of coffee, slice it warm, and let the fall wrap you in its delicious embrace.

Discover more delicious recipes by following me on Facebook and Pinterest.

Country Apple Fritter Bread

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Amanda Thompson
• Total Time: 1 hour 15–20 minutes
• Yield: 1 loaf (8–10 slices) 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Country Apple Fritter Bread is a comforting fall recipe with layers of cinnamon sugar, juicy apples, and a tender, buttery loaf topped with a sweet glaze. This cozy Amish-inspired dessert is perfect for breakfast, snacking, or serving with coffee and ice cream during autumn gatherings.

---

Ingredients

Scale 1x2x3x

Brown Sugar/Cinnamon Mixture

• ⅓ cup brown sugar

• 1 tsp ground cinnamon

Apple Bread Loaf

• ½ cup (1 stick) unsalted butter, softened

• ⅔ cup granulated sugar

• 2 large eggs, room temperature

• 1½ tsp vanilla extract

• 1½ cups all-purpose flour

• 1¾ tsp baking powder

• ½ cup milk or almond milk, room temperature

Chopped Apple Mixture

• 2 large apples (Granny Smith recommended), peeled and finely chopped

• 2 tbsp granulated sugar

• 1 tsp ground cinnamon

Old-Fashioned Crème Glaze

• ½ cup powdered sugar

• 1–3 tbsp milk or cream (adjust for consistency)

Cook Mode Prevent your screen from going dark

---

Instructions

• Preheat oven to 350°F (175°C). Grease or line a 9×5 loaf pan with parchment.

• Mix brown sugar and cinnamon in a small bowl; set aside.

• In a medium bowl, whisk flour and baking powder. In a large bowl, cream butter and sugar until fluffy.

• Beat in eggs one at a time, then add vanilla. Alternate adding flour mixture and milk until smooth.

• Toss chopped apples with cinnamon and sugar.

• Spread half the batter into loaf pan. Top with half the apple mixture, then half the cinnamon sugar. Repeat layers. Swirl gently with a knife.

• Bake 55–60 minutes, or until a toothpick inserted in the center comes out clean.

• Cool in the pan for 15 minutes before removing to a wire rack.

• Whisk powdered sugar and milk/cream until smooth; drizzle over cooled loaf before slicing.

Notes

Granny Smith apples hold shape best; Honeycrisp adds sweetness.

Do not over-swirl—light marbling keeps layers distinct.

Adjust glaze thickness for either a thin pour or thick bakery-style drizzle.

Add chopped pecans or walnuts for crunch.

Store wrapped tightly at room temperature (3 days), in fridge (5–6 days), or freeze slices (up to 3 months).

• Prep Time: 20 minutes
• Cook Time: 55–60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American