This apple fritter pull apart bread means you get lots of little layers of sweet bread, and sweet cinnamon apples in a gooey homemade bread with the best sweet vanilla icing on top.

My version of apple fritter bread is different than most because it starts with a yeast dough instead of being a quick bread recipe. This meats its, soft, and fluffy, and more like a sweet pull apart bread, or monkey bread, and tastes more like an actual apple fritter, than just a loaf of cinnamon bread with apple pieces.

Why you Should Make This

• It tastes like an Apple Fritter: We’ve got cinnamon, apples, fluffy dough, and a glaze that all come together in one loaf. All we’re missing is the oil, no frying needed!
• Soft and Fluffy: The yeast dough is like a cinnamon roll dough, it bakes into a tender, bakery style bread that is fluffy and soft and delicious.
• Perfect for Fall: It’s extra cozy, cinnamon-y, and full of the best fresh apple flavor.

Ingredients Needed

This is a quick overview of some of the ingredients you’ll need for this Apple Fritter Pull Apart Bread Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.

• Instant Yeast: I like using instant yeast so it makes the bread rise quickly. You can use active dry yeast too, as we’re still letting it proof in the warm milk.
• Whole Milk: Adds a richness and tenderness to the dough
• All Purpose Flour: Gives the dough structure, and keeps it soft and tender too. Add a TBS at a time extra if needed if its too sticky.
• Unsalted Butter: We’ll use this in the dough and inbetween the bread layers, it makes the bread rich, and gives a cinnamon gooey layer in-between the bread layers!
• Brown Sugar
• Cinnamon: I think cinnamon is always a must for apple desserts.
• Apples: Use an apple that holds their shape when it is baked. I love Granny Smith, Honeycrisp, or Gala the best.
• Powdered Sugar: Used to make our super quick sweet glaze that tops the bread.
• Vanilla Extract: Adds a warm flavor to the icing glaze.

How to Make Apple Fritter Bread

Step 1: Make the Dough. Dissolve the yeast in the warm milk. Add in the flour, sugar, butter, eggs, and salt and mix well until combined. Mix until the dough starts to pull away from the edges of the bowl. Add in one extra tablespoon of flour at a time if needed until the bread is no longer sticky, and pulls away. Knead the dough with your hands (or use a dough hook on your stand mixer) for 5 minutes.

Step 2: Let the Dough Rise. Cover the bowl with a loose towel and let it sit to rise for 45 minutes to 1 hour until it is doubled in size.

Step 3: Pre-Cook the Apples. Add the diced apples, brown sugar, cinnamon, and lemon juice to a medium sauce pan over medium heat. Cook until the apples have softened and the sauce has thickened a little. Set it aside to cool for a few minutes.

Step 4: Roll out the Dough. Lightly flour your counter top and roll the dough until it is a large rectangle about 1/4 inch thick, and about 12×20 in size. Spread the top of the dough with softened butter. Sprinkle the apple filling over the top of the dough.

Step 5: Layer the dough. Cut the dough into pieces about 3×3 in size. Stack as many pieces in a stack as you can, and place them into a greased loaf pan. Divide the dough pieces evenly into two loaf pans, adding back in any apple pieces that fell out. Let the bread sit in the pans for about 30 minutes while the oven is preheating.

Step 6: Bake. Bake the bread for about 40 to 50 minutes until the top is golden brown and the bread is cooked through. Cover the top with foil if the color starts to turn too dark in color. Let the bread cool for about 15 to 20 minutes.

Step 7: Add the Glaze. Whisk together the powdered sugar, milk, and vanilla extract until smooth. You want it thick enough to drizzle, but not too thin that it will run right off. Drizzle the glaze over the top of the bread, and let it set if desired or enjoy warm!

Storage Instructions

The bread can be stored, in an airtight container, or covered at room temperature for up to 3 days. You can also freeze the bread (without the glaze is best) for up to 1 month, by letting it cool completely then wrapping in plastic wrap and a freezer safe bag. Thaw in the fridge, and microwave individual portions to serve.

This Apple Fritter Bread is the kind of fall recipe that will make your kitchen smell amazing while its baking. You’ll love the soft and fluffy bread, sweet cinnamon apples tucked into each layer, and the vanilla icing on top. It’s worth the extra time, and if you serve it warm don’t be surprised when everyone quickly comes back for another piece!

More Apple Recipes

• Apple Pie Egg Rolls
• Cinnamon Roll Apple Pie Cups
• Fried Apple Rings
• Cinnamon Caramel Apple
• Applesauce Cake
• Caramel Apple Crumbl Cookie // Best Christmas Desserts

The form can be filled in the actual website url.

Print

Apple Fritter Bread

This Apple Fritter Bread has all the flavors you love about an apple fritter, but in a soft, homemade pull apart loaf that is perfect for breakfast, brunch, or an afternoon treat! The bread is soft and fluffy and gets the best vanilla glaze over the top to give you that classic apple fritter finish.

Course Breakfast

Cuisine American

Keyword Cinnamon Rolls, vanilla icing

Servings 2 loaves

Calories 2626kcal

Equipment

• Large Mixing Bowl

Ingredients

For the Dough:

• 1 cup Whole Milk (warmed)
• 2 1/2 tsp Instant Yeast (1 package)
• 4 cups All Purpose Flour
• 1/2 cup Unsalted Butter (1 stick, Softened)
• 1/3 cup Granulated Sugar
• 2 Eggs
• 1 tsp Salt

For the Apple Filling:

• 3 cups Diced Apples (Granny Smith or Honeycrisp are best)
• 1/2 cup Brown Sugar
• 6 TBS Unsalted Butter (divided)
• 1 TBS Ground Cinnamon
• 1 TBS Fresh Lemon Juice
• 1/2 TBS Cornstarch

For the Vanilla Icing:

• 1 1/2 cups powdered sugar
• 3 TBS Whole Milk
• 1 tsp Vanilla Extract
• 1/8 tsp Salt

Instructions

• Spray two 8×5 loaf pans with nonstick spray, and set them aside.

For the Dough:

• Dissolve the yeast in the warm milk in a large bowl. Let it sit for about 5 Minutes. 1 cup Whole Milk , 2 1/2 tsp Instant Yeast
• Add the flour, butter, sugar, eggs, and salt to the bowl and mix until well combined. Once the dough starts to come away from the edges of the bowl, knead for about 5 minutes (or mix with a dough hook) until a large ball is formed. Add in additional flour 1 TBS at a time, if needed, if the dough is too sticky. 4 cups All Purpose Flour, 1/2 cup Unsalted Butter, 1/3 cup Granulated Sugar, 2 Eggs, 1 tsp Salt
• Cover the bowl with a towel and allow to rise for 45 minutes to 1 hour, until the dough has doubled in size.

For the Apple Filling:

• Add the apples, sugar, 2 TBS of butter, and cinnamon to a small sauce pan. Stir them together and heat over medium heat. 3 cups Diced Apples, 1/2 cup Brown Sugar, 6 TBS Unsalted Butter, 1 TBS Ground Cinnamon,
• In another small bowl, whisk together the lemon juice, and cornstarch. Pour the cornstarch slurry over the apple mixture, and stir it into the mixture. Bring the mixture to a boil, then lower the heat to a simmer. Cook for 5 to 8 minutes, stirring often, until the sauce is thickened, and the apples are slightly softened. Set it aside until needed. 1 TBS Fresh Lemon Juice, 1/2 TBS Cornstarch
• Lightly flour the counter top and roll the dough out until it is approximately 16×20 inches, and 1/4 inch thick.
• Spread the butter over the top of the rolled out dough. Sprinkle the apple mixture evenly over the top of the dough.
• Cut the dough into 2.5-3inch squares, stack a few at a time and place them sideways into the prepared loaf pans. Put half of the dough pieces in each pan. If any apple pieces have fallen off, stick them in between layers of dough.
• Cover the bread loaves with a loose towel. Preheat the oven to 350 degrees Fahrenheit. Let the loaves rise for about 30 minutes until puffy.
• Bake the loaves for 45 to 55 minutes, until the tops are golden and the bread is cooked through. Check at 30 minutes, if the top starts to turn to dark, loosely tent it with foil.
• Remove the bread from the oven and let it cool for 15 to 20 minutes. Remove them from the pan and place them on a cooling rack.

For the Vanilla Icing:

• Add the powdered sugar, milk, vanilla and salt to a medium bowl and whisk them together until you have a pourable consistency. 1 1/2 cups powdered sugar, 3 TBS Whole Milk , 1 tsp Vanilla Extract, 1/8 tsp Salt
• Drizzle the icing evenly over the top of the bread, letting it seep into the cracks.
• Let the bread cool completely, or enjoy warm!

Notes

• Give the Dough Time to Rise: The exact time needed will depend on how warm your kitchen is. What for the dough to roughly double in size rather than relying only on the clock.
• Don’t Worry about the Mess: The dough and apples can get a little messy from the butter, and cinnamon when assembling. Add as much as you can on top or in between layers, and don’t worry about how it looks before baking, it will all come together as the bread bakes!
• Watch the Top: If the bread is browning too quickly while baking, top them loosely with foil. Check around 30 minutes first to see how the color is looking.
• Enjoy it Warm: I love this bread after its only cooled a little and the glaze is still gooey on top. Reheat the leftovers for a few seconds in the microwave to enjoy it again, like its fresh!

Nutrition

Calories: 2626kcal | Carbohydrates: 413g | Protein: 44g | Fat: 93g | Saturated Fat: 55g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Trans Fat: 3g | Cholesterol: 393mg | Sodium: 1469mg | Potassium: 1016mg | Fiber: 17g | Sugar: 203g | Vitamin A: 3053IU | Vitamin C: 12mg | Calcium: 368mg | Iron: 14mg

The post Apple Fritter Bread appeared first on Like Mother, Like Daughter.