Apples, cinnamon, and brown sugar are a match made in heaven. But now- it’s in snackable loaf form. This Apple Fritter Bread is stuffed and topped with apples which keeps it flavorful and moist. The brown sugar and cinnamon add the perfect hint of sweetness, but the apple really shines through - so make sure to pick some good ones! 
Apples are a perfect baking fruit. They really don’t need any added sugar, especially when mixed with cinnamon. Cinnamon brings out the sweetness of the apples and will give you the apple fritter taste you’re after. Whether you need an afternoon tea snack or breakfast bread, this apple fritter bread is exactly what you need. And you probably already have most of the ingredients. No expensive sugar substitutes are needed. Just the regular flour, brown sugar, spices and some apples and you’re good to start baking.
This loaf is a great house gift! It travels well, so wrap it up and give it to the hostess at your next dinner party or take it to a housewarming party. You’ll be a hit!
Three reasons why you need to make this recipe!
It’s virtually fat-free.
With only one gram of fat per slice, you can enjoy this apple fritter bread without guilt. You’ll be able to reap the health benefits of apples in a very flavorful way.
You’re saving at least 400 calories.
Regular apple fritters are easily over 500 calories. This bread is so good you don’t need to waste calories on an apple fritter. One slice of apple fritter bread is only 121 calories, and that is even with the icing!
It’s perfect for freezing and stocking up.
Loaves of bread freeze very well, and this one is no exception. During the fall when you’re getting the best apples of the season, bake large batches of this bread and freeze them. You’ll have fresh apple fritter bread for months to come.
Ingredients you need to make Apple Fritter Bread:
- ¼ cup + 3 tablespoon brown sugar, packed
- 2 teaspoon cinnamon
- 2 apples, peeled and diced
- ⅓ cup unsweetened apple sauce
- 2 eggs
- 1 teaspoon vanilla
- 1 ⅓ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ⅓ cup milk of choice
FOR ICING GLAZE
- 2 tablespoon icing sugar (confectionery or powdered sugar)
- ½ tablespoon milk or water
How to make Apple Fritter Bread (step by step):
- Preheat the oven to 375F and spray a loaf pan with some nonstick spray.
- In a small bowl, mix the 3 tablespoon of brown sugar and 1 teaspoon of cinnamon together and set aside.
- Peel and dice the apples into small pieces and mix them in a bowl with the remaining 1 teaspoon of cinnamon.
- In a medium bowl, whisk the eggs and ¼ cup of brown sugar together until lighter in color. Stir in the apple sauce, vanilla, and milk. Mix well.
- Fold in the all-purpose flour, baking soda, and baking powder.
- Pour half of the batter into the loaf pan, top with ½ of the diced apple mixture and lightly press into the batter. Sprinkle half of the brown sugar mixture onto apples then top with the remaining batter, apples, and sugar mixture.
- Bake in the oven for 50 minutes and to make sure the loaf is baked through, stick a butter knife in the middle and it should come out clean.
- Let cool for at least 45 minutes before removing from the pan.
- For the glaze, mix the icing sugar and ½ tablespoon of milk together and drizzle with a spoon over the top of the loaf once it’s cooled.
Makes 10 servings. Nutrition info per serving: Calories 121, Fat 1g, Saturated fat .4g, Carbs 25g, Fiber 1.8g, Sugars 10g, Sodium 198 mg, Protein 3g.
WW Points
- Brown sugar 28 points
- Cinnamon, vanilla, baking soda, baking powder 0 points
- Apples 0 points
- Unsweetened apple sauce 0 points
- Eggs 0 points
- All-purpose flour 17 points
- Fat-free milk 1 point
- Powdered Sugar 3 points
5 points per serving based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
4 smart points on blue & purple
5 smart points on green
3 points plus
Different ways to change up this recipe:
- Add a little sugar-free caramel drizzle for more sweetness and flavor.
- You don’t have to use the icing glaze, but it does add sweetness and it doesn’t change the points.
- Once you’ve enjoyed a few slices, and you want to use up the others you can use it as a crumble for a breakfast bowl. Crumble a slice onto a sheet tray and bake it until it’s slightly dried. Use it as a topping for non-fat Greek yogurt for a delicious apple fritter yogurt breakfast bowl.
- You could try this recipe with two cups of fresh, cut berries instead of apples to make it more of a summertime treat.
- Add some chopped pecans- you can never go wrong with added nuts.
Tips and Tricks for Apple Fritter Bread.
- Store in a sealed container for up to five days. If you do store it in the fridge, it’s possible it will dry out. It is better to just freeze it if you know you won’t eat it all within five days.
- You can use self-rising flour instead of all-purpose flour, baking soda, and baking powder.
- You can substitute almond flour if you need a gluten-free loaf- but the texture will be a lot softer, and it will change the points.
- You can definitely freeze this bread- as a whole loaf or even individual slices. Just wrap the loaf or slices in plastic wrap and store in a zip-lock freezer bag.
- The baking time can actually vary depending on the apples you use, your oven, your pan, etc., so start checking your apple fritter bread around 45 minutes and cook it until it’s done.
Similar recipes you’ll enjoy:
Apple fritter loaf
Ingredients
- ¼ cup + 3 tablespoon brown sugar packed
- 2 teaspoon cinnamon
- 2 apples peeled and diced (any apples are fine, I used granny smith)
- ⅓ cup unsweetened apple sauce
- 2 eggs
- 1 teaspoon vanilla
- 1 ⅓ cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ⅓ cup milk I used 1%
- FOR ICING GLAZE
- 2 tablespoon icing sugar confectionery sugar
- ½ tablespoon milk
Instructions
- Preheat oven to 375F and spray a regular size loaf pan with some non stick spray.
- In a small bowl mix your 3 tablespoon of brown sugar and 1 teaspoon of cinnamon together and set aside.
- Peel and dice your apples into small pieces, mix in a bowl with your remaining 1 teaspoon of cinnamon.
- In a medium bowl whisk your eggs and mix in your ¼ cup brown sugar. Stir in apple sauce, vanilla and milk. Mix well.
- Fold in your flour, baking soda and powder.
- Pour half of your batter into your loaf pan, top with ½ of your diced apple mixture and lightly press into batter, sprinkle half of your brown sugar mixture on. Top with remaining batter, apples and sugar mixture..
- Bake in oven for 50 minutes and make sure loaf is baked through.
- Let cool for at least 45 minutes before removing from pan.
- For glaze mix your icing sugar and ½ tablespoon of milk together and drizzle with a spoon over top of loaf (optional to add the glaze but adds a nice sweetness) I don't think points will change if you don't use the glaze.. Cut into 10 slices.
- Store in sealed container,move to fridge after day 1. Makes 10 slices at 4 points per slice. 4 smart points on blue & purple and 5SP on green per slice (3 points plus)
- Nutritonal info (not incl apples because on WW we don't add points for fruit) Calories 128...Fat 1.3g...Sat fat 0.4g... Carbs 25.3g... Fiber 0.5g... Sugars 13.4g...Protein 3.2g...198mg sodium
Kris
Omg....I'm so excited to try this recipe!! Apple fritters are my weakness!! Will be making tomorrow ????
Drizzle
I hope you enjoyed it Kris 🙂
Caroline
Hi
Can you substitute almond in place of white flour?
Drizzle
I'm not experienced with baking with almond flour and I know it bakes differently all I can suggest is to try it
Amy
Just made this and I'm waiting for it to cool so I can add the drizzle! Can't wait! Just curious, though - could I just mix everything together instead of layering the apples, batter and cinnamon/brown sugar?
Michele Priest
This is by far one of the best loaf/bread recipes I've made! Moist and delicious! I can't wait to make another one!
Drizzle
So glad you enjoyed it 🙂
Donna
this is sooooo good! I made it using pears instead of apples (allergies for some of the family) and mashed up pears canned in water to replace the apple sauce. Worked like a charm 🙂
Drizzle
So glad you enjoyed it, I love the pear addition, I will have to try that 🙂
Cindy
Oh man, great idea! I love both so I cannot wait to try both versions!
Drizzle
Hope you love it as much as I did 🙂
Jean
OMG... this was so good, the whole family loved it! Thank you for a great recipe, can't wait to try more!
Drizzle
Awesome, so glad you all enjoyed it!
Merryl
Love the look of your recipes but am unable to download them from my IPad. Hit download on Safari but am unable to see what I am printing. The first time, just the picture of the loaf downloaded but not the recipe. Any suggestions.
Drizzle
Hi Merryl, unfortunately I don't think you can download from a iPad nor can you print, you'd need to be on a desktop
Linda
You can download from a iPad I do it all the time...touch the 3 dots in top right hand side and touch open in safari then you can see the recipe...hope that helps.
Drizzle
Thanks Linda 🙂
Rich
You can print from the iPad Pro. Look for box with an arrow sticking out in the upper right hand corner. Then select print on the bottom of the box that appears. You need a Bluetooth printer synced to the iPad. Hope this helps
Leah
Save the recipe to notes on your iPad. They is what I did.
Sharon
Merry, if you download the app Copy Me That on your I pad you can just click on the app and it will copy any receipe you find on any web site. Enjoy!
Peggy Fugate
Awesome recipe - everyone loves it! Thanks for sharing.
Drizzle
So glad everyone enjoyed it 🙂
Abby
Made this loaf for after Sunday dinner. It has a nice light sweetness and is so pretty, too.
Drizzle
So glad you enjoyed it Abby 🙂
Kate
On number 10, what does the (3 points plus) mean? I visit your site daily--just love it!! Thank you!
Drizzle
Hi Kate, PP is point plus, and older weight watcher program, it is the one I followed in 2014 when I lost the bulk of my weight, many still follow it so I include those points as well
Linda
Mine is in the oven right now and I cn hardly wait! It was fun just making it and nibbling on apples as I prepared the loaf!
Drizzle
I hope you enjoyed it Linda 🙂
Christine
Is a regular sized loaf pan the 8x4 inch or the 9x5 inch? (Those aren't the exact measurements, but the 8 and 9 inch are right, I think!)-- I just know that there is a slightly smaller and a slightly larger one 🙂
Drizzle
Hi Christine, I use a standard 9x5 loaf pan 🙂
Adriana
Made a few adjustments - truvia brown sugar and almond milk. Made into 12 muffins at 2 points per muffin! Amazing!
Drizzle
Sweet! Thanks for the tips Adriana, so glad you enjoyed them 🙂
D Blea
How long did you cook the muffins?
Lilia Casias
Yummy ?! I made these into 12 muffins minus the glaze. So good! Love your recipes!
Drizzle
Good idea making them into muffins 🙂 so glad you are enjoying the recipes!
Paula
Can you use self rising flour in the apple fritter loaf in place of the reg flour, baking powder and baking soda, and Splenda brown sugar in place of regular?
Apple fritters are my downfall....
Thanks
Drizzle
Hi Paula.. yes I don't see why not, I'd still add in a bit of baking powder/soda as I don't feel there is enough in the self raising, just my preference (actually I don't think it even has BS just powder)
yes to the splenda, I never use it but I don't see it causing any issues..
Hope you enjoy it 🙂
Paula
Thanks. I have GOT to try this....like SOON!!! Maybe tomorrow I'll make some....I'll let you know how it turns out. I might just use reg flour/soda/pwdr....just that I have some self rising flour as well LOL
Drizzle
I hope you enjoy it 🙂 one of my favs!
Paula
Okay, one more question. I'm thinking these could also be made in muffin tins, and depending on how many are made, it could lower the points. I usually make my 2 ingredient cakes into 24 muffins...each is approx 1/2 FS point, so I can have 2 for 1 pt (psychological thinking I'm getting more lol). My question is would you bake it for the same amount of time?
Drizzle
Hi Paula, no muffins would take less time, typically muffins take about 16-20 minutes so I would check them around that time and then just go from there
SAMANTHA
Just made this, it’s out of the oven and cooling! So so yummy looking, can’t wair to try it!! Thanks for so many great recipes.
Drizzle
I hope you enjoyed it Samantha 🙂
Rachel Burns
I made this and I ended up having way too little batter for the pan size and bake time. Tasty, but super overbaked. Now I know for next time!
Drizzle
Hi Rachel, I am sorry to hear that, I always bake my loaves in a standard 9x5 pan and it was fine for me
Jack Reacher
Hey Drizzle,
Thanks for the recipe, but I also had the same issue as Rachel Burns. Not enough batter and 45 minutes was too much as it was very overbaked. We used the same pan as you and followed the instructions to a T.
The apples came out really nice but the rest of it was dry and spongy.
Drizzle
Hi Jack, sorry to hear that..it is so hard to know what went wrong without being there.. I had no issues with the loaf baking well
Nicole
Can this be frozen?
Drizzle
Yes it can 🙂
Meagan
Currently baking in the oven! ?? smells amazing! When I put into my calculator on WW it came out as 5 pts for Blue. Either way I’m eating it, just thought I’d let you know. Thanks for the recipe! I will certainly try it in mini muffin forms next!! ❤️
Drizzle
Hi Meagan, I hope you enjoy it, please know I build all my recipes on my own WW app based on the ingredients I used, if you build it on your app and got another point value then it is likely due to a different brand of an ingredient, also if using the nutritional numbers those included all ingredients even zero point foods and you will get a different point value
Laura
Kate, thank you SO MUCH for this recipe. I was looking for an apple fritter loaf that wasn't super sweet! Your recipe is WONDERFUL! It came out perfectly dividing the batter in half and layering the apple mixture as you describe. I added about 2 Tblsp. of sugar and 1 Tblsp of oil to the batter, but I'll try without that next time! This looks so pretty when done, just like your photos! Thanks again for this recipe. I will be looking at your blog for more recipes! Hugs, Laura
Drizzle
Hi Laura, Yay!! I am so glad you enjoyed the loaf, it is definitely one of my favorite recipes, especially this time of year 🙂
Carolyn
Well how about that! I've been following your site for a few years now and love your recipes! I will be making this for sure but I had no idea we're practically neighbours until you mentioned St. Jacob's Market. I grew up in Elora 😀