Eggless Apple Fritter Bread

Whenever autumn rolls around, or honestly any time of year, I always crave the warm cinnamon flavor of a fresh apple fritter. Instead of standing over a hot stove frying dough, I started making this easy eggless apple fritter bread at home.

It gives you all the best parts of the classic bakery treat baked right into a simple, soft loaf. You get sweet diced apples, warm brown sugar swirls, and a sweet vanilla glaze on top.

Because this is a completely egg free recipe, it is a wonderful option if you have food sensitivities or simply ran out of eggs in your kitchen. I use sour cream in the batter, which does an amazing job of keeping the crumb moist and tender without needing any eggs at all.

It comes together easily with basic pantry staples and fills your whole house with the best cinnamon apple scent while it bakes in the oven.

Whether you enjoy a warm piece with your morning coffee or save it for an afternoon snack, I know you are going to love baking this loaf.

Why You’ll Love It

Bakery Style Flavor – You get the warm, spiced flavor of fried apple fritters baked into a soft loaf.

Super Moist Crumb – Sour cream keeps every slice ultra soft and tender without needing any eggs at all.

Ribbons of Cinnamon – Swirling brown sugar and cinnamon throughout the batter creates sweet flavor pockets in every bite.

Juicy Apple Pieces – Tender chunks of cinnamon sugar apples bring fantastic texture and fresh fruit sweetness to the loaf.

Ingredient List

For the Apples

• 2 medium Apples, Peeled & Diced
• 2 tbsp Granulated Sugar
• 1 tsp Ground Cinnamon

For the Cinnamon Layer

• 1/3 cup Light Brown Sugar, Packed
• 1 tsp Ground Cinnamon

For the Bread

• 1 3/4 cups All Purpose Flour
• 2 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 cup Unsalted Butter, Softened
• 2/3 cup Granulated Sugar
• 1/2 cup Sour Cream
• 2 tsp Vanilla Extract
• 1/2 cup Milk

For the Glaze

• 1 cup Powdered Sugar
• 2 tbsp Milk
• 1/2 tsp Vanilla Extract

Directions

Step 1

Preheat the oven to 350°F. Grease a 9×5 inch loaf pan and line it with a parchment sling for easy removal.

Step 2

Toss the diced apples with the sugar and cinnamon in a bowl. In a separate small bowl, mix the brown sugar and cinnamon for the cinnamon layer.

Step 3

In a medium bowl, whisk together the flour, baking powder, baking soda and salt.

Step 4

In a large bowl, beat the softened butter and sugar with a mixer for 2-3 minutes, until light and fluffy. Beat in the sour cream and vanilla until smooth.

Step 5

Add the dry ingredients in two additions, alternating with the milk, and mix on low just until combined. The batter will be thick, and the sour cream is what keeps this eggless loaf moist and tender.

Step 6

Spread half of the batter in the pan, then top with half of the apples and half of the cinnamon layer mixture. Spoon the remaining batter over the top and gently spread it out.

Scatter the remaining apples over the batter, pressing them in lightly, and sprinkle with the rest of the cinnamon layer mixture. Drag a skewer through the loaf in a few zigzags to create swirls.

Step 7

Bake for 55-65 minutes, until a toothpick inserted in the center comes out free of raw batter. If the top browns too quickly, loosely tent it with foil after 35 minutes.

Let the bread cool in the pan for 20 minutes, then lift it out onto a wire rack.

Step 8

Whisk the powdered sugar, milk and vanilla into a smooth glaze. Pour it over the warm loaf so it drips into all the cracks, then let it set for 15 minutes before slicing.

Tips

Pick the Right Apple Variety

I recommend using firm, tart apples like Granny Smith or Honeycrisp for this eggless bread.

Softer apples break down into mush while baking and release too much extra water into the batter. A crisp apple holds its shape and gives you soft, tender fruit pockets instead of soggy spots.

Dice the Apples into Small Cubes

My favorite trick here is cutting the apples into neat, quarter-inch cubes.

If you leave the chunks too large, they will be too heavy for the batter and sink straight to the bottom of the pan. Small pieces stay scattered throughout the loaf so you get apples in every single bite.

Bring Your Dairy to Room Temperature

You’ll get the best results if you set your sour cream, butter, and milk on the counter an hour before you start baking.

Cold sour cream and milk will cause the warm, beaten butter to seize up and form tiny hard clumps. Room-temperature dairy mixes smoothly and gives this eggless loaf its soft, bakery-style crumb.

Try These Next

• Eggless Apple Cinnamon Cake
• Eggless Cinnamon Crumb Coffee Cake
• Eggless Glazed Apple Fritters
• Eggless Pumpkin Bread
• Eggless Super Moist Banana Bread

Questions You Might Have

What are the best types of apples to use in this bread?

Firm, crisp apples like Honeycrisp, Granny Smith, or Gala work best because they hold their shape nicely during baking.

Softer apples can turn mushy and release too much juice, which might make this eggless bread soggy in the middle.