Irresistible Spiced Apple Fritter Bread for Fall

Name: Irresistible Spiced Apple Fritter Bread for Fall
Prep time: 15 min
Cook time: 55 min
Total time: PT-489294H3M10S
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp cinnamon; 1/4 tsp nutmeg; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup milk; 2 medium apples, peeled and diced; 1/4 cup brown sugar (for topping); 1 tsp cinnamon (for topping)

Author: lia

Published: September 28, 2025

Updated: September 29, 2025

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There’s something magical about fall baking—the way cinnamon and apples fill your kitchen with warmth, the cozy feeling of pulling a freshly baked loaf from the oven. My Spiced Apple Fritter Bread for Fall captures all that goodness in one irresistible slice. It’s the kind of recipe I turn to when the leaves start changing, when I want that perfect balance of tender apples, warm spices, and just the right amount of sweetness.

I’ve tried dozens of apple bread recipes over the years, but this one? It’s special. Maybe it’s the way the cinnamon-sugar topping crackles slightly when you slice into it, or how the apples stay perfectly tender without making the bread soggy. Or maybe it’s because my kids always come running the second they smell it baking—that alone tells me I’ve got a winner. This isn’t just another quick bread; it’s like your favorite apple fritter transformed into the easiest, coziest loaf you’ll make all season.

Why You’ll Love This Spiced Apple Fritter Bread for Fall

Oh, where do I even start? This isn’t just another apple bread—it’s the one you’ll crave all season. Here’s why:

So easy even my kids can help – No fancy techniques, just simple mixing and baking (with plenty of sneaky apple tasting along the way).
Warms your whole house – That cinnamon-nutmeg scent? Pure autumn magic in oven form.
Stays moist for days – The apples work overtime to keep every slice tender, even on day three.
Better than bakery fritters – All the cozy spice and apple goodness without the messy frying.
Flexible with apples – Grab whatever’s in season (I’ve used everything from tart Grannys to sweet Honeycrisps).

Trust me, one bite of that crackly cinnamon sugar top and you’ll be hooked.

Ingredients for Spiced Apple Fritter Bread for Fall

Here’s the good stuff you’ll need to make this cozy loaf come to life. I’m a stickler for using exactly what the recipe calls for—trust me, it makes all the difference!

2 cups all-purpose flour – Spoon and level it, don’t scoop! That little trick keeps the bread from getting dense.
1 teaspoon baking powder – Make sure yours is fresh (I check the date every fall baking season).
½ teaspoon baking soda – That little bit of lift works magic with the apples.
½ teaspoon salt – Just enough to make all the flavors pop.
1 teaspoon cinnamon – The star of our spice show! I sometimes sneak in an extra pinch because… why not?
¼ teaspoon nutmeg – Its warm whisper pairs perfectly with the cinnamon.
½ cup unsalted butter, softened – Leave it out for 30 minutes—it should dent when you poke it but not feel greasy.
¾ cup granulated sugar – Some recipes use brown sugar, but white sugar gives us that perfect fritter-like crust.
2 large eggs – Crack ’em into a separate bowl first in case of shells (we’ve all been there).
1 teaspoon vanilla extract – The real stuff, please! That imitation vanilla just won’t do it justice.
½ cup milk – Whole milk makes it extra rich, but 2% works in a pinch.
2 medium apples, peeled and diced – About 2 cups. I like a mix of tart and sweet—Granny Smith and Honeycrisp are my go-tos.

For That Irresistible Topping:

¼ cup brown sugar – Pack it in there for maximum crumble.
1 teaspoon cinnamon – Because more cinnamon is always a good idea.

See? Nothing fancy, just real ingredients that work together like old friends. Now grab that mixing bowl—we’ve got some baking to do!

How to Make Spiced Apple Fritter Bread for Fall

Alright, let’s get baking! This loaf comes together so easily, but there are a few key steps that’ll make all the difference between “good” and “oh-my-goodness-I-need-another-slice” good. Follow along, and you’ll have that irresistible apple fritter magic in bread form before you know it.

Preparing the Batter

First things first – preheat that oven to 350°F (175°C). While it’s warming up, grab your favorite loaf pan and give it a good greasing. I like to use butter and a light dusting of flour, but baking spray works great too.

Now for the fun part – the batter! In a medium bowl, whisk together all your dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this aside for now – it’s our flavor powerhouse waiting to join the party.

In a larger bowl, let’s cream that softened butter and granulated sugar. Use a hand mixer or stand mixer and beat them for a good 2-3 minutes until light and fluffy. This is where the magic starts – those tiny air pockets we’re creating will give our bread that perfect texture.

Add your eggs one at a time, mixing well after each. Then pour in that glorious vanilla extract. Now comes the dance – alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined after each addition. A few streaks of flour are fine – we don’t want to overmix!

Adding the Apples and Topping

Time for the star ingredient! Gently fold in those diced apples. I like to use a rubber spatula and fold from the bottom up, turning the bowl as I go. The batter will be thick, but those apples will distribute evenly if you’re patient.

Pour the batter into your prepared pan and smooth the top. Now for my favorite part – the cinnamon-sugar topping! Just stir together the brown sugar and cinnamon (I sometimes add a pinch of nutmeg too for extra warmth) and sprinkle it evenly over the top. Don’t press it in – we want that delicious crackly crust to form naturally as it bakes.

Baking and Cooling

Pop that beauty into your preheated oven and let it work its magic for 50-60 minutes. Around the 50-minute mark, do the toothpick test – stick it in the center, and if it comes out with just a few moist crumbs (not wet batter), it’s done! The top should be golden brown and that cinnamon-sugar layer will be crackly and irresistible.

Here’s the hard part – let it cool in the pan for at least 15 minutes before turning it out onto a wire rack. I know, I know, the smell is torture, but trust me, this patience pays off. If you try to slice it too soon, it’ll fall apart. Wait until it’s completely cool for the cleanest slices… if you can resist that long!

Tips for Perfect Spiced Apple Fritter Bread for Fall

After making this recipe more times than I can count (okay fine, at least twice a week during apple season), I’ve picked up some tricks that’ll take your loaf from good to “can I have the recipe?” great. Here’s what I’ve learned:

Pick the right apples – You want firm ones that hold their shape. My go-tos are Granny Smith for tartness and Honeycrisp for sweetness. Avoid super juicy varieties like Red Delicious unless you want a soggy bottom.
Don’t overmix the batter – Those few streaks of flour you see when you stop mixing? They’re perfect! Overmixing makes tough bread, and we want tender crumb perfection.
Check your oven temp – I keep an oven thermometer in mine because that “350°F” dial isn’t always accurate. Too hot and the top burns before the center cooks; too cool and you get a dense loaf.
Rotate halfway through baking – Most ovens have hot spots. Give your pan a 180-degree turn at the 30-minute mark for even browning.
Wait to slice – I know it’s hard with that amazing smell, but let it cool completely. Warm bread tears, cooled bread slices like a dream (and tastes even better the next day!).

Oh, and one bonus tip from my messy experience: put a baking sheet under your loaf pan. That cinnamon-sugar topping sometimes drips, and burnt sugar is no one’s idea of a good time to clean!

Variations for Spiced Apple Fritter Bread for Fall

One of the best things about this recipe? It’s like your favorite sweater—comfortable but easy to dress up however you like! Here are some of my favorite twists on the classic that I’ve tried (and loved) over the years:

Crazy for Crunch? Add Nuts!

I’m all about texture, so sometimes I’ll fold in a handful of chopped walnuts or pecans with the apples. About ½ cup does the trick—any more and you risk overwhelming the apples. My husband swears by toasted pecans, but walnuts give that classic coffee cake vibe. Just toss them with a tablespoon of the flour mixture first to prevent sinking!

Spice It Your Way

While cinnamon and nutmeg are my ride-or-dies, sometimes I’ll shake things up with:

Cardamom – Just ¼ teaspoon adds this warm, almost citrusy note that makes people ask “What is that amazing flavor?”
Ginger – A ½ teaspoon of ground ginger gives it a little zing that pairs perfectly with the apples.
Pumpkin pie spice – When I’m feeling extra autumnal, I’ll swap out the cinnamon and nutmeg for 1½ teaspoons of this blend.

Fruit Swaps

Apples not in season? No problem! I’ve had great success with:

Pears – Use firm Bartlett or Bosc pears for a more delicate flavor. They bake up so buttery soft!
Peaches – In late summer, peeled diced peaches make a juicy alternative (just pat them dry first with paper towels).
Mixed berries – Toss frozen berries (don’t thaw!) with the flour to prevent color bleeding—perfect for a summer twist.

Glaze It Up

While I adore the crackly cinnamon-sugar top, sometimes I’ll drizzle a simple glaze over the cooled loaf:

Vanilla – Just powdered sugar, milk, and vanilla extract whisked until pourable.
Maple – Substitute half the milk with real maple syrup for that cozy pancake vibe.
Cream cheese – Beat 2 oz softened cream cheese with 1 cup powdered sugar and a splash of milk—sheer decadence!

The beauty of this recipe? It’s practically begging for your personal touch. Just remember—when you swap ingredients, keep the measurements roughly the same to maintain that perfect moist-but-not-dense texture. Happy experimenting!

Serving Suggestions

Okay, confession time—I’ve been known to sneak slices of this Spiced Apple Fritter Bread straight from the pan (don’t judge!). But when I actually manage to share, here’s how we love to serve it:

The Perfect Pairings

This bread is basically autumn on a plate, and these accompaniments make it even better:

Morning glory – Thick slices toasted with butter and a steaming mug of chai tea or pumpkin spice coffee. Weekend breakfast perfection!
Afternoon pick-me-up – Room temperature slices with a dollop of lightly sweetened whipped cream and a dusting of cinnamon. My book club goes wild for this.
Dessert decadence – Warm slices topped with vanilla ice cream and caramel drizzle. The ice cream melts into all those nooks and crannies—heaven!

Storage Tips

Here’s how I keep leftovers fresh (though let’s be honest—there usually aren’t many!):

Room temp – Wrapped tightly in foil or in an airtight container for up to 3 days. The cinnamon-sugar top stays crisp this way.
Freezing – Slice first, wrap individual pieces in plastic wrap, then foil. Freeze for up to 3 months. Thaw at room temp or pop in the toaster oven to revive that fresh-baked magic.
Reviving day-old bread – A quick 10-second zap in the microwave brings back that just-baked warmth, or toast slices lightly for extra crunch.

Pro tip: If you’re taking this to a gathering, transport it whole and slice on-site—that cinnamon-sugar topping stays picture-perfect that way. Now go forth and spread the apple fritter bread joy!

Nutritional Information for Spiced Apple Fritter Bread for Fall

Now, I’m no nutritionist (just a very enthusiastic baker!), but I know some folks like to keep track of what they’re enjoying. Here’s the scoop on what’s in each delicious slice of this Spiced Apple Fritter Bread. Remember—these are estimates based on the exact ingredients I use, and your numbers might vary slightly depending on your apple variety or brand of flour.

Serving Size: 1 slice (about 1/10 of the loaf)
Calories: 220
Total Fat: 8g (5g saturated)
Cholesterol: 50mg
Sodium: 150mg
Total Carbohydrates: 34g
Dietary Fiber: 1g
Sugars: 18g
Protein: 3g

A quick baking confession—I don’t actually count these numbers when I’m enjoying a slice (especially not when it’s still warm from the oven!). But I know some of you like to track, so there you have it. The apples bring some natural sweetness and fiber to the party, while that butter and sugar? Well, they’re what make it taste like a hug in bread form!

Important note: These values are calculated using standard ingredients and portion sizes. Your exact nutrition may vary based on specific brands, exact measurements, and any substitutions you make (like using almond milk instead of dairy). If you’re managing dietary needs, it’s always best to calculate based on your exact ingredients.

Frequently Asked Questions

Over the years, I’ve gotten so many questions about this Spiced Apple Fritter Bread—which just proves how much everyone loves it! Here are the ones that pop up most often, along with my tried-and-true answers:

Can I use whole wheat flour instead of all-purpose?
You can, but I’d recommend replacing only half the flour with whole wheat to keep that tender texture. Whole wheat makes it denser, so if you go all in, add an extra tablespoon of milk to compensate. My neighbor swears by white whole wheat flour for a lighter result!

How long does this bread stay fresh?
At room temperature in an airtight container, it’s dreamy for 3 days. After that, the topping loses its crunch (though it still tastes amazing). For longer storage, slice and freeze—those frozen slices make the best quick breakfasts when popped in the toaster!

Can I make this recipe into muffins?
Absolutely! Fill greased muffin cups 3/4 full and bake at 375°F for 18-22 minutes. The cinnamon-sugar topping gets extra crispy this way—my kids fight over the muffin tops! You’ll get about 12 standard muffins from this recipe.

Why did my bread sink in the middle?
Oh no! This usually happens if the bread wasn’t quite baked through. Next time, test with a toothpick until it comes out clean (no wet batter). Also, make sure your baking powder and soda are fresh—old leaveners won’t give you that perfect rise.

Can I skip peeling the apples?
Technically yes, but the peels can create little tough strands in the bread. I leave them on only when I’m using super thin-skinned apples like Honeycrisps. For thicker peels (looking at you, Granny Smith), take the extra minute to peel—it’s worth it for that melt-in-your-mouth texture!

For more delicious recipes and baking inspiration, be sure to check out our Pinterest page. You might also enjoy our apple nachos or these fun monster mouth apple slices!