Apple-Walnut Fritter Bread is a cozy, comforting treat that blends the sweetness of cinnamon, the tart bite of fresh apples, and the nutty crunch of walnuts—all swirled into a moist loaf and finished with a simple glaze. It’s the perfect hybrid between a quick bread and a classic apple fritter, ideal for breakfast, dessert, or an anytime snack.

Apple-Walnut Fritter Bread

Why You’ll Love This Recipe

Packed with fresh, tart apples and warm cinnamon
Rich, buttery loaf with a tender crumb
Crunchy walnuts add great texture and flavor
Sweet glaze adds the perfect finishing touch
No mixer required—just bowls and a whisk
Freezer-friendly and great for gifting
Perfect for fall baking, but delicious year-round
Simple ingredients found in most pantries
Tastes like a bakery-style fritter in loaf form
Doubles easily for extra loaves

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Bread:

Brown sugar
Ground cinnamon
Unsalted butter, softened
White sugar
Eggs
Milk
Vanilla extract
All-purpose flour
Baking powder
Salt
Granny Smith apples, peeled and diced
Chopped walnuts

For the Glaze:

Powdered sugar
Milk

Directions

Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with non-stick spray and line with parchment paper, allowing the sides to overhang.
In a small bowl, combine the brown sugar and cinnamon; set aside.
In a medium bowl, beat the softened butter and white sugar together until smooth.
Add the eggs one at a time, mixing just until combined. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry mixture to the wet mixture, stirring until just combined. Whisk in the milk until smooth.
Pour half the batter into the prepared loaf pan. Top with half the brown sugar-cinnamon mixture and half of the chopped apples. Gently press the apples into the batter.
Spread the remaining batter on top, followed by the rest of the apples, walnuts, and remaining cinnamon-sugar mixture. Lightly pat everything into the batter.
Bake in the center of the oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 15–20 minutes, then lift it out using the parchment paper.
Drizzle the cooled loaf with glaze made from powdered sugar and milk.

Servings and timing

Servings: 8
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Variations

Nut-Free: Omit the walnuts or replace them with sunflower seeds or pumpkin seeds.
Spiced: Add a pinch of nutmeg or allspice for extra warmth.
Apple Options: Use Honeycrisp or Pink Lady apples for a slightly sweeter twist.
Whole Grain: Replace up to half of the all-purpose flour with whole wheat flour for a heartier loaf.
Glaze Twist: Add a splash of vanilla or maple extract to the glaze.
Mini Loaves: Divide batter into mini loaf pans for quicker baking and easy sharing.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep in a sealed container for up to 5 days.
Freezer: Wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
Reheating: Warm slices in the microwave for 10–15 seconds or in a toaster oven at low heat.

FAQs

What kind of apples are best for this bread?

Granny Smith apples are ideal due to their tart flavor and firm texture, but other firm varieties like Honeycrisp or Fuji also work.

Can I make this recipe without walnuts?

Yes, simply omit them or replace with your preferred mix-in like seeds or dried fruit.

Do I have to peel the apples?

Yes, peeling is recommended for the best texture and appearance in the bread.

Can I use a hand mixer?

You can, but it’s not necessary. A whisk and spatula are sufficient to bring the batter together.

Why use parchment paper in the pan?

It helps lift the loaf out easily and prevents sticking, especially with the caramelized sugar on top.

Can I use plant-based milk?

Yes, almond, oat, or soy milk can be substituted without major changes to the recipe.

Is the glaze optional?

Yes, but it adds a nice finishing touch. You can also dust the top with powdered sugar instead.

How do I know when it’s done?

The loaf is done when a toothpick inserted into the center comes out clean and the top is golden brown.

Can I double the recipe?

Absolutely. Double the ingredients and divide between two loaf pans. Bake time may be slightly longer—check for doneness.

What’s the best way to serve this bread?

It’s delicious warm or at room temperature. Serve plain, with a pat of butter, or a side of yogurt or fruit.

Conclusion

Apple-Walnut Fritter Bread is everything you love about a classic apple fritter—warm spices, tender apples, sweet glaze—baked into a cozy, moist loaf. Whether you’re serving it for brunch, dessert, or a snack, this bread is sure to impress with its flavor and texture. Make it once, and it just might become your new favorite fall-inspired treat.