Apple Spice Fritter Bread: The Cozy Loaf That Tastes Like Fall in Every Slice

A tender, buttery loaf cake swirled with cinnamon-spiced apples and topped with a crunchy streusel. It tastes like an apple fritter but is baked in a loaf pan, making it perfect for breakfast, brunch, or dessert.

Equipment

• 9×5-inch loaf pan
• Wire rack
• Pastry blender or two forks

Ingredients

• 2 medium apples, peeled, cored, and finely chopped (Granny Smith, Honeycrisp, or Fuji)
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon lemon juice
• ½ cup all-purpose flour
• ½ cup brown sugar
• 1 teaspoon ground cinnamon
• ¼ cup cold unsalted butter, cut into small cubes
• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• 1½ teaspoons vanilla extract
• ½ cup sour cream or plain Greek yogurt (room temperature)
• 1 cup powdered sugar
• 2-3 tablespoons milk or cream
• ½ teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper leaving overhang on the long sides.
2. In a small bowl, combine chopped apples, brown sugar, cinnamon, nutmeg, and lemon juice. Stir to coat and set aside.
3. In a small bowl, combine flour, brown sugar, and cinnamon for the streusel. Add cold butter cubes and cut in until the mixture resembles coarse crumbs. Refrigerate.
4. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
5. In a large bowl, beat butter and sugar until light and fluffy (2-3 minutes). Add eggs one at a time, beating well after each. Beat in vanilla.
6. With the mixer on low, add the flour mixture in three additions, alternating with sour cream in two additions, beginning and ending with flour. Mix just until combined.
7. Spread half the batter into the prepared loaf pan. Sprinkle half the apple mixture evenly over the batter.
8. Spread the remaining batter over the apples. Top with the remaining apple mixture, gently pressing it into the top of the batter.
9. Sprinkle the streusel topping evenly over everything.
10. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Tent loosely with foil if browning too quickly after 40 minutes.
11. Let the loaf cool in the pan on a wire rack for 15 minutes. Remove from pan and cool completely on the rack.
12. Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the completely cooled loaf. Slice and serve.

Notes

Use room temperature ingredients for best blending. Do not overmix the batter once flour is added to avoid a tough loaf. Cool completely before glazing to prevent a runny glaze. Store at room temperature for up to 3 days, in the refrigerator for up to 5 days, or freeze for up to 3 months.