This Apple Fritter bread recipe has taken over my Facebook feed. Every second post is a photo of a scrumptious looking loaf of scrumptious apple fritter bread.

To be honest, the loaf looks more homely than Insta-worthy and initially, it didn’t look like my kind of thing to bake. (I’m more of a chocolate kind of girl.) But after hearing hundreds of comments stating how AMAZING and how DELICIOUS this was, I knew I had to give it a try.

Every minute, there was a new photo of Apple Fritter bread with comments saying that the bread was polished off in a day. Right, I had to give it a go!

The Apple Fritter Bread is actually more like a cinnamon tea cake than bread – actually I would probably rename it to Apple Fritter Cake and it also comes with a warning. This treat is so moreish that you just can’t stop at only one piece.

I actually doubled the recipe the first time I made this and baked one gigantic Apple Fritter bread loaf. It took forever to bake but turned out just perfect. Moist and delicious with a gorgeous cinnamon-sugar and apple swirl throughout the cake. YUM!

The next time I made the Apple Fritter Bread /cake, I made a single portion and the size and proportions were just perfect. You could probably get away with adding more apple if you prefer a more fruity, moist bread but I think it’s just right exactly as it is.

You can use any kind of apple for this apple fritter bread recipe. If you prefer a more sour/sweet combo, then Granny Smith apples are your go. But we used Fuji apples as that’s all we had at home.

You can also add a glaze after the bread has cooled down. I prefer mixing up a thicker glaze so that this creates a more doughnutty look but you can also keep the drizzle really thin or even leave it off completely.

Other change-ups include adding some chopped walnuts and even chocolate chips to the batter. The variations are only limited to your imagination.

This is a perfect Autumn / Winter loaf and I promise once you’ve tried making it once, it will become a family favourite.