This Apple Walnut Fritter Bread is insanely delicious loaded with apples and swirls of cinnamon.
This Apple Walnut Fritter Bread recipe is fantastic. It is packed with lots of swirls of cinnamon and slightly tart apples, topped with crunchy walnuts, and a sweet glaze drizzled over the top. And the aroma that fills your house with the cinnamon and apple's baking. I think you need to find a good excuse to make this soon!
I can't believe that Fall is here already, summer just flew by. But I do love having the cooler temps and open windows and the smell of apples and pumpkin baking in the house. This one is definitely a must-make.
How to make apple fritter walnut bread
- In a small bowl mix the brown sugar and cinnamon until combined and set aside.
- In a medium bowl using a hand mixer, mix the sugar and butter until combined then add eggs, milk, and vanilla and mix.
- Mix in the flour baking powder and salt
- Spray a loaf pan with cooking spray and line a sheet of parchment paper for easy removal.
- Spread 1/2 of the mixture into the loaf pan followed by 1/2 of the cinnamon sugar than 1/2 of the diced apples, and repeat and top with chopped walnuts.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- In a small bowl whisk powdered sugar and milk until combined.
- Let bread cool a bit and drizzle over top.
Items I used to make this recipe:
Make a couple extra of these for the freezer. Then just thaw in the refrigerator and drizzle icing on top before serving.
More apple dessert recipes you'll love
- Apple Pie Turnovers
- Apple Pie Cinnamon Rolls
- Apple Cake
- Apple Spice Muffins
- Air Fryer Apple Hand Pies
- Apple Cider Donuts
- Slow Cooker Apple Sauce
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Apple-Walnut Fritter Bread
It is packed with lots of swirls of cinnamon and slightly tart apples, topped with crunchy walnuts, and a sweet glaze drizzled over the top.
Ingredients
- 1/2 cup brown sugar
- 2 teaspoon cinnamon
- 2 Granny Smith Apples peeled and diced
- 1/2 cup butter softened
- 2/3 cup sugar
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup chopped walnuts
Glaze
- 1/2 cup powdered sugar
- 2 teaspoons milk
Instructions
- Preheat oven to 350 degrees. Spray a 9x5 loaf pan with non-stick spray. Place a rectangle piece of parchment paper in the loaf pan that hangs over the sides.
- Mix brown sugar and cinnamon together in a small bowl and set aside.
- In a medium bowl beat butter and sugar until smooth. Add eggs one at a time just until blended, add vanilla.
- In another bowl whisk flour, salt, and baking powder together, then add to wet mixture and whisk just until blended. Whisk in milk just until smooth.
- Pour half the mixture into the loaf pan. Add half of the brown sugar mixture then half of the apples, gently pat into the batter.
- Add the rest of the batter into the loaf pan spreading gently with a spatula, followed by the remaining apples, walnuts, and remaining brown sugar mixture. Lightly pat.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- For the glaze- Whisk powdered sugar and milk together in a small bowl until combined.
- Let cool for 15 minutes on a baking rack. Use the parchment paper to pull the loaf right out, drizzle with glaze.
Notes
You can use whatever type of apples you like, I use Granny Smith. But Honeycrisp or Gala would also be great choices.
The parchment paper helps to remove the bread from the loaf pan easily.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 392Total Fat 16gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 6gCholesterol 78mgSodium 360mgCarbohydrates 59gFiber 2gSugar 38gProtein 5g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
Sorry, it took longer than expected to bake. Sometimes apples contain more water and, sugar than others which can add additional liquid. Did the batter sit for a long time before baking? That's another reason that could lead to this problem. Feel free to email me and we can troubleshoot 🙂
I had the same issue as Candy. The fritter is delicious, but it baked significantly longer that 50 minutes in a 9x5 . We turned convection on and covered with tin foil at the end to get to prevent the top from burning. We used 2 pazazz apples instead of granny smith. Other than that, not sure why our bake time is longer than yours.
No, I dont use a convection oven. Every oven is going to bake slightly differently, that is why a recipe always says or bake until a toothpick comes out clean. But baked for 80 minutes seems way too long. Did you use a 9x5 loaf pan? Was it placed in the center of the oven? Feel free to send me an email to help you figure out what may have been the problem.
I made Apple Fritter Bread yesterday & it turned out very tasty...eventually. After reading previous comment, I increased oven temp to 360-degrees, After 50 minutes, it was all but raw. I ended up cooking for an additional 30 minutes (80 minutes in all). And while it cooked up fine, the top layer of apple-nuts-brown sugar was just beginning to burn. As an aside, I've never had great luck with any quick bread and wonder if you (Wendie) are using an oven with convection.