Dessert

Vegan Apple Fritter Bread Recipe

ByCharlotte Montgomery October 27, 2025October 27, 2025

Introduction

This Vegan Apple Fritter Bread is a delightful treat combining soft cinnamon-spiced dough with sweet, juicy apples and a luscious apple cider glaze. Perfect for breakfast or a cozy afternoon snack, it’s an irresistible twist on classic apple fritters in loaf form.

A close-up view of a pull-apart cinnamon roll loaf with multiple layers of golden brown dough twisted and folded, showing soft, fluffy texture with swirls of cinnamon sugar inside. Each layer is coated in shiny, sticky glaze and topped with white icing drizzled in thin lines across the whole loaf. The loaf sits in a white dish, placed on a table with a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup warm water
2 1/4 teaspoons active dried yeast
1/4 cup melted vegan butter
1/4 cup sugar
1 teaspoon vanilla bean paste
2 1/2 to 2 3/4 cups all-purpose flour
1 teaspoon ground cinnamon (or apple pie spice)
1/2 teaspoon salt
2 small red apples (peeled and diced)
1/3 cup sugar
1 teaspoon ground cinnamon (or apple pie spice)
1/3 cup apple butter
1/2 cup powdered sugar
1/2 tablespoon apple cider

Instructions

Step 1: Activate the yeast by combining the lukewarm water and active dried yeast in a mixing bowl. Let it sit for 5-10 minutes until frothy.
Step 2: Add the melted vegan butter, sugar, and vanilla bean paste to the yeast mixture. Stir to combine.
Step 3: Mix in the flour, ground cinnamon, and salt until a thick, shaggy dough forms.
Step 4: Knead the dough until elastic and no longer sticky—about 5-6 minutes with a stand mixer using the bread hook, or 8-10 minutes by hand on a floured surface. The dough should be smooth and tacky but not overly sticky.
Step 5: Shape the dough into a round ball and place it in a well-oiled bowl. Cover and let it rise for about 1 hour until doubled in size.
Step 6: While the dough rises, prepare the cinnamon sugar apples. Peel, core, and dice the apples, then toss them with sugar and cinnamon. Set aside.
Step 7: Prepare a 1-pound loaf pan by lining it with parchment paper or lightly greasing it.
Step 8: Once risen, punch down the dough and transfer it to a floured surface. Divide it into 8-9 equal pieces and roll each into a ball.
Step 9: Flatten each dough ball into a circular disc with your hands or a rolling pin. Spread about 2 teaspoons of apple butter on each disc, then add a few spoonfuls of the cinnamon sugar apples.
Step 10: Fold each disc in half and place them in the loaf pan with the round side up, layering with extra apple chunks between discs. Spread any leftover apple butter on top.
Step 11: Cover the pan and let the bread rise for another 30 minutes while preheating the oven to 350°F (175°C).
Step 12: Bake the bread for 45-50 minutes until the top is golden brown, the apple filling bubbles, and the bread is cooked through. If needed, cover the top with foil and bake 5-10 minutes longer to avoid burning.
Step 13: Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 14: Make the glaze by whisking powdered sugar and apple cider together until smooth and thick.
Step 15: Drizzle the glaze over the cooled bread and serve immediately.

Tips & Variations

Use apple pie spice instead of cinnamon for a more complex flavor.
Try swapping apple butter with pumpkin butter for a seasonal twist.
For extra texture, sprinkle chopped walnuts or pecans between the layers before baking.
Make sure your water is warm but not hot to avoid killing the yeast.

Storage

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Reheat slices gently in a toaster or oven before serving to refresh the texture.

How to Serve

A close-up view of a multi-layered pull-apart cinnamon roll loaf with about six visible twisted layers, each layer showing soft, light brown dough with a slightly golden crust. Between the layers are chunky pieces of cooked apple and a mix of cinnamon and sugar, giving a darker brown and slightly glossy texture inside. The top of the loaf is drizzled with a smooth, white icing that flows slightly down the sides, adding a glossy touch. A piece has been pulled off from the front, revealing the soft, fluffy inside contrasted with the firmer, caramelized outer edges. The dish is set on a white plate placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of apples?

Yes, firm apples like Granny Smith, Fuji, or Honeycrisp work well as they hold their shape and provide a nice balance of sweet and tart flavors.

Is this bread suitable for gluten-free diets?

This recipe uses all-purpose flour, which contains gluten. To make it gluten-free, substitute with a gluten-free flour blend designed for baking, but note the texture may vary.