Apple Fritter Bread Recipe: Two Breakfasts, One Loaf

During the winter, when things slow down and we're not in full B&B mode, I usually end up spending more time in the kitchen trying new recipes. It’s kind of my thing. This one started because I had a couple of apples on the counter and nowhere I had to be.

Apple fritter bread just made sense. No big plan. Just one of those “let’s bake something and see how it goes” days.

While it was baking, the whole house smelled like cinnamon and warm apples. The loaf came out soft, packed with apples, swirled with brown sugar, and topped with a simple glaze. I sliced a piece for Norm, poured some coffee, and that was a snack.

Apple Fritter Bread

Apple Fritter Bread Recipe

You’ll need

• 2 medium apples, peeled and diced

• 2 Tbsp sugar

• 1 tsp cinnamon

• ½ cup butter, softened

• ⅓ cup brown sugar

• ⅓ cup sugar

• 2 eggs

• 1½ tsp vanilla

• 1½ cups all-purpose flour

• 1¾ tsp baking powder

• ½ tsp salt

• ½ cup milk

Cinnamon swirl

• ⅓ cup brown sugar

• 1 tsp cinnamon

Glaze

• ½ cup powdered sugar

• 1–2 Tbsp milk

How I make it

Heat oven to 350°F and grease a loaf pan. Toss the apples with sugar and cinnamon and set aside. Cream the butter and sugars, then mix in eggs and vanilla. Stir together the dry ingredients and add them to the batter, alternating with milk.

Pour half the batter into the pan, add half the apples, and sprinkle with half the cinnamon swirl. Repeat with the remaining batter, apples, and swirl. Give it a gentle swirl with a knife. Bake 50–55 minutes, until set. Let it cool, then drizzle with glaze.

A few days later, our daughter and grandson were visiting, and there were a couple of thick slices left. That’s when the French toast happened.

Turning It Into French Toast

This bread is already rich, so it doesn’t need much help.

Apple Fritter French Toast

Slice it thick and let it sit out for a bit if it’s fresh. Whisk together a few eggs, some milk or half-and-half, a splash of vanilla, and a little cinnamon. Dip each slice quickly, just enough to coat, then cook in a buttered skillet over medium-low heat until golden on both sides.

The apples warm back up, the cinnamon swirl caramelizes a little, and the inside stays soft without falling apart. Syrup isn’t really necessary… but it still made its way to the table.

Some recipes are good once. Others quietly turn into two breakfasts.

This one started as apple fritter bread on a quiet winter day and turned into apple fritter French toast shared around the table a few days later.

Enjoy!