Craving the delightful taste of apple fritters but want to skip the deep-frying? This caramel apple fritter bread is your new go-to! We’ve transformed those comforting apple, cinnamon, and caramel flavors into an easy, quick bread format. The addition of a salty caramel swirl and glaze makes it utterly irresistible. Get ready for a simple recipe that delivers amazing results every time.
Table of Contents
Why You’ll Love This Salted Caramel Apple Fritter Bread
This isn’t just another apple bread; it’s a truly special treat!
- Easy to make: It follows a straightforward, quick bread method, perfect for any skill level.
- Incredible flavor: Enjoy sweet, tender apples, warm cinnamon spice, and rich salted caramel in every bite.
- Satisfying texture: The bread boasts a super moist crumb with delightful chunks of tender apple.
- Versatile treat: Serve this delicious caramel apple fritter bread for breakfast, brunch, or as a comforting dessert.
- Seasonal delight: It perfectly showcases the abundance of crisp fall apples, bringing a taste of autumn indoors.
- Unique layering technique: Our special method ensures caramel and apple goodness are perfectly distributed throughout the loaf, not just on top.
Ingredients
For the Caramel Apple Fritter Bread:
- 1/2 cup brown sugar, loosely packed
- 1 tsp. ground cinnamon
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter, at room temperature
- 1/4 tsp. salt
- 2 large eggs
- 1/2 tsp. vanilla extract (Emily recommends Rodelle)
- 1 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 cup whole milk
- 2 apples, peeled and roughly diced (Emily uses Pinata)
- 1/2 cup salted caramel sauce, warmed so it’s pourable (Emily uses Trader Joe’s)
For the Salted Caramel Glaze:
- 1/2 cup salted caramel sauce, warmed so it’s pourable (Emily uses Trader Joe’s)
- 1/2 cup of powdered sugar, sifted
- 1-3 TBSP whole milk
Tips for the Best Caramel Apple Fritter Bread
For the richest flavor and perfect texture, follow these key tips when making caramel apple fritter bread:
- Finish with powdered sugar: It’s essential for achieving a thick, glossy glaze that drips perfectly over the loaf.
- Use the right apples: Combine sweet and tart varieties such as Honeycrisp, Gala, Fuji, Braeburn, Envy, or Pinata for balanced flavor.
- Choose quality caramel: Either store-bought or homemade salted caramel works for the bread and glaze.
- Select your milk wisely: Whole milk creates a rich, tender crumb, while 2% or almond milk works as a lighter substitute.
- Use room-temperature butter: This ensures a smooth, fluffy batter with even mixing.
Tools You Need to Make Caramel Apple Fritter Bread
To bake caramel apple fritter bread with ease, gather these essential tools before you start:
- Wire rack with a baking sheet underneath – ideal for glazing without mess.
- Two 9×5-inch loaf pans – one for baking, one for layering.
- Mixing bowls – small, medium, and large for different ingredients.
- Electric mixer or hand mixer – for creaming butter and blending batter smoothly.
- Whisk and rubber spatula – for mixing and folding ingredients.
- Measuring cups and spoons – to ensure precise ingredient portions.
- Parchment paper and baking spray – for easy pan release.
- Ice cream scoop – helps with even layering of batter and apple filling.
Instructions
Let’s make this incredible caramel apple fritter bread!
- Prepare Oven & Pans: Preheat your oven to 350°F (175°C). Spray one 9×5-inch loaf pan with baking spray and line it with parchment paper, allowing an overhang on the sides for easy lifting. Spray the parchment paper, too. Leave the second loaf pan ungreased; it’s just for layering.
- Make Cinnamon-Sugar Mixture: In a small bowl, combine the brown sugar and ground cinnamon. Set this mixture aside.
- Prepare Bread Batter: In a large bowl or stand mixer with a paddle attachment, cream together the room temperature butter and granulated sugar until the mixture is light and fluffy, about 3 minutes. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla extract and beat for another 30 seconds. In a separate medium bowl, whisk together the all-purpose flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until just blended. Do not overmix. Finally, mix in the whole milk until the batter is smooth.
- Assemble the Bread (Layering Method): Pour half of your bread batter into the ungreased loaf pan. Evenly scatter half of the diced apples over the batter layer. Sprinkle half of the reserved cinnamon-sugar mixture on top of the apples. Drizzle half of the warmed salted caramel sauce over these layers. Repeat this layering process with the remaining batter, apples, cinnamon-sugar mixture, and salted caramel sauce. Using an ice cream scoop or a large spoon, carefully scoop the layered mixture from the ungreased pan into your prepared loaf pan. This technique ensures the delicious caramel and apples are distributed throughout your caramel apple fritter bread.
- Bake the Bread: Place the prepared loaf pan into the preheated oven. Bake for approximately 50-60 minutes, or until a wooden toothpick inserted into the center of the loaf comes out clean.
- Cool & Glaze: Let the baked bread rest in the pan for 15 minutes. Run a knife around the edges to loosen any sticky parts, then carefully invert the loaf onto a wire rack. Let it cool on the rack for another 15 minutes before glazing. Place the wire rack on a baking sheet to catch any glaze drips. For the glaze, whisk together the sifted powdered sugar, warmed salted caramel sauce, and 1-3 tablespoons of whole milk until smooth and free of lumps. Drizzle this luscious glaze generously over the cooled caramel apple fritter bread.
Pro Tips & Troubleshooting
Achieving the perfect caramel apple fritter bread is easy with these helpful tips.
- Apple Choice: Always use firm, sweet-tart apples; they hold their shape and flavor best during baking.
- Even Distribution: The scooping method for layering is crucial. It prevents the caramel and apples from sinking, ensuring even flavor throughout your apple fritter bread.
- Don’t Overmix: Overmixing the batter develops gluten, leading to a tough, dry bread. Mix until just combined.
- Parchment Paper: Don’t skip the parchment paper! The caramel can get sticky, and this ensures easy removal of your loaf.
- Cooling Properly: Allow the bread to cool for the recommended time. This helps the glaze set beautifully and ensures the interior is fully baked.
- Adjusting Glaze Consistency: If your glaze is too thick, add a tiny bit more milk. If it’s too thin, whisk in more sifted powdered sugar until it reaches your desired drippy consistency.
- Oven Calibration: If your bread bakes unevenly or takes much longer/shorter, consider checking your oven temperature with an oven thermometer for accuracy.
Serving, Storage, and Variations
This delightful caramel apple fritter bread is truly versatile! Enjoy it warm, perhaps alongside a cup of coffee for a cozy breakfast, or as a decadent dessert with a scoop of vanilla ice cream.
Keep your caramel apple fritter bread fresh and delicious with these storage and flavor tips:
Storage Tips
- Store in an airtight container at room temperature for up to 3–4 days.
- For longer storage, freeze individual slices or the whole loaf (unglazed) for up to 2–3 months.
- Thaw at room temperature and warm gently in the microwave or oven before serving.
Flavor Variations
- For a seasonal twist, replace apples with diced peaches or pears for a fresh variation.
- Add ½ cup of chopped pecans or walnuts to the apple layer for a nutty crunch.
- Substitute plain caramel sauce for salted caramel if you prefer a milder flavor.
- Try a vanilla glaze made with powdered sugar, milk, and vanilla extract for a classic finish.
Nutrition Information
This caramel apple fritter bread is a delicious treat. Below is an estimated nutritional breakdown per slice, based on 12 servings per loaf. Please note that these are approximate values and may vary based on specific ingredients and brands used.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 350 kcal |
| Total Fat | 15g |
| Saturated Fat | 9g |
| Cholesterol | 50mg |
| Sodium | 180mg |
| Total Carbs | 50g |
| Dietary Fiber | 1g |
| Total Sugars | 35g |
| Protein | 4g |
Health Tip: Enjoy sweet treats like this caramel apple fritter bread in moderation. Learn more about managing sugar intake from Harvard Health
FAQ
What type of apples are best for this caramel apple fritter bread?
Firm, sweet-tart varieties like Honeycrisp, Gala, Fuji, or Pinata hold their shape well and provide excellent flavor.
Can I use regular caramel instead of salted caramel?
Yes, absolutely! If using plain caramel, consider adding a pinch of extra salt to the batter or glaze to balance the sweetness.
Can this apple fritter bread be made in mini loaf pans?
Yes, you can! Adjust the baking time accordingly, likely reducing it by 15-20 minutes. Keep a close eye on them.
Can I add nuts to the bread?
Absolutely! Mix 1/2 cup of chopped pecans or walnuts into the apple layer for added texture and flavor.
Is powdered sugar necessary in the glaze?
Yes, powdered sugar is crucial for achieving the proper thick, smooth texture and the lovely drippy consistency of the glaze.
Can I use canned apple pie filling?
For this specific recipe, fresh diced apples are essential. Canned filling often contains too much moisture and can alter the bread’s texture.
Final Thoughts
This delightful caramel apple fritter bread truly captures the essence of classic apple fritters in a much simpler, bake-at-home format. It’s a beautifully moist, spiced loaf bursting with tender apples and ribbons of rich, salty caramel. Whether for a special brunch or a cozy evening treat, this recipe is incredibly easy to make and guaranteed to be a crowd-pleaser. Don’t wait to bake up this deliciousness! Give this recipe a try and share your amazing creations with us, or leave a review below.
The Best Caramel Apple Fritter Bread – Easy 7-Step
Equipment
- Oven
- 9×5-inch loaf pans (2)
- Small bowl
- Stand mixer (or electric mixer)
- Paddle attachment
- Large Bowl
- Medium sized bowl
- Ice cream scoop (or large spoon)
- Toothpick
- Knife
- Wire Rack
- Baking Sheet
- Whisk
Ingredients
For the bread
- 1/2 cup brown sugar loosely packed
- 1 tsp. ground cinnamon
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter at room temperature
- 1/4 tsp. salt
- 2 eggs
- 1/2 tsp. vanilla extract I used Rodelle
- 1 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 cup whole milk
- 2 apples peeled and roughly diced (I used Pinata)
- 1/2 cup salted caramel sauce I used Trader Joe’s, warmed so it’s pourable
Salted Caramel Glaze
- 1/2 cup salted caramel sauce warmed so it’s pourable (I used Trader Joes)
- 1/2 cup powdered sugar sifted
- 1-3 TBSP whole milk
Instructions
Preparation
- Preheat your oven to 350°F.
- Prepare two 9×5-inch loaf pans; spray one with baking spray and line with parchment paper, then leave the other pan as is.
- Combine brown sugar and cinnamon in a small bowl and set aside.
Making the Bread
- In a stand mixer with a paddle attachment, cream together butter and granulated sugar until light and fluffy, about 3 minutes.
- Add eggs one at a time, scraping down the bowl after each, then mix in vanilla extract for 30 seconds.
- In a separate bowl, whisk together flour, salt, and baking powder, then gradually add to the wet mixture and blend until just combined.
- Mix whole milk into the batter until smooth.
- Pour half of the batter into the loaf pan that was not sprayed or lined.
- Scatter half of the diced apples evenly over the batter layer.
- Sprinkle half of the brown sugar and cinnamon mixture in an even layer on top of the apples.
- Drizzle 1/2 cup of warmed salted caramel sauce over these layers.
- Add the remaining batter, then top with the rest of the apples, the remaining brown sugar/cinnamon mixture, and the remaining salted caramel sauce.
- Using an ice cream scoop, scoop the batter into the prepared loaf pan to distribute the caramel and brown sugar throughout the bread.
Baking and Glazing
- Bake in the preheated oven for approximately 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread rest in the pan for 15 minutes, then run a knife around the edges to loosen it.
- Invert the loaf pan to remove the bread and place it on a wire rack set over a baking sheet to cool.
- Allow the bread to cool on the rack for another 15 minutes before applying the glaze.
- For the glaze, whisk together the sifted powdered sugar, warmed salted caramel sauce, and 1-3 tablespoons of whole milk until smooth.
- Drizzle the prepared glaze evenly over the cooled bread.