Maple-Glazed Apple Fritter Bread
An homage to Ralph’s Donut Shop — the late-night refuge where college memories were glazed in sugar.
Hey friends, I’m Stone, the Mountaintop Baker. Welcome back to the Mountaintop Kitchen. Recipes are written for customary elevation baking with guidance for higher altitudes. Enjoy this rustic treat of buttery bread layered with cinnamon-sugar apples, baked until golden, and finished with a sweet glaze. It has all the flavors of Ralph’s apple fritter, but in sliceable form—more on Ralph’s coming up. 🍏🍎
—Stone 👨🏼🍳
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Late Nights at Ralph’s
There was a season in college when late nights always ended the same way: a group of us piling into cars and heading straight to Ralph’s Donut Shop in Cookeville, Tennessee. No matter the hour, the glow of that neon sign meant comfort, laughter, and something sweet to carry us through exams, heartbreaks, and celebrations. While trays of glazed and powdered rings lined the cases, the apple fritter was king. Golden, knobby, and sticky with glaze, it was the kind of pastry you had to tear apart with your hands: a communal treat and a reward for surviving another long day.
There’s a certain magic in the way a late-night donut can stitch itself into your memory. For me, it was the apple fritters at Ralph’s Donut Shop; crisp edges, tender bites of apple, and a maple glaze that seemed to glow under the café lights. Those college nights spent perched on a stool with friends, coffee steaming and stories unspooling until morning, linger with me still. This Maple-Glazed Apple Fritter Bread (with a splash of Kentucky bourbon if you dare) is my homage: a golden quick bread swirled with spiced apples and finished with a silky maple glaze, capturing both the comfort of a hometown classic and the sweetness of shared moments.
“…the shop would become a favorite gathering place for Tennessee Tech University students, families, and community members. Located less than one mile from campus, Ralph's would become a staple for generations of students who stopped in after classes, late-night study sessions, and during homecoming weekends--not to mention everyone from locals, to those across the state and nationally.”
From Fritter to Bread
That memory of fritters shared around a community counter always full of local characters of the night inspired this Apple Fritter Bread. It takes everything that made those fritters irresistible; the chunky cinnamon apples, the caramelized edges, the sugary glaze, and bakes them into a buttery quick bread you can slice and share. Instead of frying, the apples are tucked into a tender batter and baked until they bubble and brown, making it easier and more home-kitchen friendly, without losing that indulgent charm.
A Grown-Up Glaze
The maple bourbon glaze is what sets this version apart. Poured over warm bread, it seeps into every apple pocket, adding a richness that feels both nostalgic and grown-up. It’s the kind of recipe that bridges the past and present: a nod to those carefree donut-shop nights, but with a depth of flavor that belongs squarely in the Mountaintop Kitchen. One bite and you’ll understand why the apple fritter still reigns supreme.
Apple Fritter Bliss: Your Turn to Bake
Now, I bring that same passion to Maple-Glazed Apple Fritter Bread, where tender chunks of apple meet warm cinnamon and sugar, all baked into a golden, sliceable quick bread. From creaming the butter to layering the apples, each step captures the cozy spirit of a bakery fritter without the fryer. Finished with a glossy maple glaze or a bourbon drizzle for a grown-up twist, this bread transforms a donut shop classic into a home-baked masterpiece. Grab your 8×8 tin, preheat the oven, and let’s bake a pan that fills your kitchen with sweet, spiced comfort.
Why You’ll Love Baking It
Home bakers will love this Maple-Glazed Apple Fritter Bread because it’s both nostalgic and indulgent, with chunky apples peeking through every slice. The cinnamon sugar bakes into little pockets of caramelized goodness, while the maple glaze ties it all together. Perfect for sharing with friends, gifting to neighbors, or savoring warm with your morning coffee, it’s the kind of recipe that feels both special and easy to bring into your everyday baking.
Step inside our Mountaintop Kitchen, where we fold in tender apple chunks, sprinkle in warm cinnamon sugar, and pull caramel-kissed, golden apple fritter bread straight from the oven!” 🍎🍞✨
Why You’ll Love this Recipe:
Sweet Comfort in Every Bite: The maple-bourbon glaze transforms a simple apple fritter loaf into a dessert that tastes like a cozy, grown-up indulgence—perfect for morning coffee or a weekend treat.
Chunky Apple Goodness: Generous apple chunks throughout the bread mean you get bursts of tender, juicy fruit in every slice. It’s a texture and flavor experience that homemade always beats store-bought.
Cinnamon Sugar Swirls: The cinnamon-sugar ribbons melt into the bread while baking, creating pockets of sweet, warmly spiced delight—just like a classic apple fritter, but in bread form.
Gorgeous & Photogenic: Golden brown, glossy from the maple-bourbon drizzle, and studded with apple pieces—this loaf practically begs to be shared on Instagram or your kitchen counter.
Simple Yet Impressive: Even home bakers without advanced skills can make it look and taste bakery-worthy, thanks to straightforward steps and a rewardingly dramatic glaze finish.
Perfect for Gifting or Brunch: Slice it up for a brunch spread or wrap it beautifully for neighbors and friends—the loaf is as impressive to give as it is to eat.
On Measuring Ingredients: My preferred method of measuring is weight by grams. Baking by volume rather than weight can lead to varied and unexpected results. Flour is especially problematic when measured by volume (sifted, not sifted, spooned, not spooned, fluffed or not … you get the point). Grams are always the same; they are your friend as a baker. King Arthur Baking Company’s Ingredients Weight Chart is helpful for converting recipe weights.
On Altitude Adjustments: Before measuring ingredients, preheating your oven, or setting your timer; it’s important to consider any necessary adjustments for baking at higher altitudes, which is generally considered to be 3,500ft and above. Most recipes are written for sea level up to 3,500ft. Take at look at our baking at High-Altitude Baking Adjustments page for guidance.
Note: For any bakers baking at altitudes above 3,500 feet (1,067 meters): See above for King Arthurs recommendations for adjustments when baking breads.
The Recipe:
Difficulty Level
Skill: Easy to Moderate
Why: This quick bread is very approachable for home bakers, but layering the apples evenly and creating those pockets of cinnamon sugar takes a little attention. It’s a simple recipe with forgiving steps, yet the golden, caramelized apple topping gives a sense of baking triumph (said with Prue Leith accent) that looks and tastes delightful!
Timing Overview (Total active time: 36 minutes)
Equipment/Resources Needed:
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✔8×8x3-inch square pan – (for all your brownie, traybake, and small sheet pan needs)
✔Stand mixer with dough hook (optional but recommended for mixing the dough)
✔KitchenAid 5Qt glass mixing (for budding YouTubers)
✔Digital kitchen scale (for measuring accurately and easily)
✔Oven thermometer (to calibrate your oven)
✔Mixing bowls (for dry and wet ingredients separately)
✔Spatulas (rubber/silicone for folding dough and scraping bowls)
✔Whisk (for evenly incorporating dry ingredients)
✔Cooling racks (to cool loaves after baking)
✔Mesh strainers/sieves (for shifting dry ingredients)
Item by item list above. Full affiliate store HERE.
Yield & Serving Info
Yield: 1 (8×8-inch) pan
Servings: 9–12 slices, depending on cut size
For the Cinnamon Apples
2 medium apples, cored, peeled (optional), and diced (about 2 cups / 240 g)
2 tbsp (25 g) granulated sugar
1 tsp (2.5 g) ground cinnamon
For the Batter
½ cup (113 g) unsalted butter, softened (1 stick)
¾ cup (150 g) granulated sugar
2 large eggs, room temperature
2 tsp (10 ml) vanilla extract
1 ½ cups (180 g) all-purpose flour
1 ½ tsp (6 g) baking powder
¼ tsp (1 g) salt
½ cup (120 ml) milk, room temperature
Maple Bourbon Glaze (Bourbon optional)
1 cup (120 g) powdered sugar
2 tbsp (30 ml) pure maple syrup
1 tbsp (15 ml) bourbon (optional)
1–2 tsp (5–10 ml) milk or cream, as needed
Pinch of fine sea salt (optional, to balance sweetness)
Below are the step-by-step illustrated recipe instructions; these are the same as shown in the video tutorial above but in text and photo layout. Also baker’s tips, storage info, nutrition info, allergen and variation notes are also presented.
Step 1 – Prepare the Apples
Toss diced apples with sugar and cinnamon in a small bowl. Set aside to macerate while you make the batter.
Step 2 – Make the Batter
Preheat oven to 350°F (175°C) conventional | 325°F (160°C) convection. Grease and line an 8×8-inch (20×20 cm) square pan with parchment.
In a stand mixer fitted with the paddle attachment, cream butter and sugar until pale and fluffy, about 2 minutes.
Beat in eggs one at a time, then add vanilla.
In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to wet in 2 additions, alternating with milk. Mix just until combined.
Step 3 – Assemble
Spread half the batter evenly in the pan.
Scatter half of the cinnamon apples over the top.
Spread remaining batter, then top with the rest of the apples. Press them lightly into the batter.
Step 4 – Bake
Bake 40–45 minutes, until a toothpick inserted in the center comes out clean. The apples should look golden and caramelized on top.
Step 5 – Glaze
In a small mixing bowl, whisk powdered sugar, maple syrup, and bourbon until smooth.
Add milk or cream 1 teaspoon at a time until you reach a pourable glaze consistency.
Taste and add a tiny pinch of salt if you want to round out the sweetness.
Drizzle over slightly warm Apple Fritter Bread, letting it seep into the apple pockets and set to a glossy finish.
Stone’s Tips for Bakers
1. Choose the Right Apples: Use firm, slightly tart apples like Honeycrisp, Granny Smith, or Fuji. We threw in a Pink Lady. They hold their shape during baking and balance the sweetness of the bread and glaze.
2. Macerate Apples for Maximum Flavor: Let the diced apples sit with sugar and cinnamon while you make the batter. This draws out juices that caramelize beautifully in the oven.
3. Don’t Overmix the Batter: Once you add the dry ingredients, mix just until combined. Overmixing can make the bread dense instead of tender and fluffy.
4. Layer Apples Strategically: Spread half the batter, then half the apples, then the remaining batter, finishing with the top apples. Press lightly so they stay in place but don’t sink too far—this creates beautiful pockets of fruit.
5. Glaze While Warm: Drizzle the maple-bourbon glaze over the slightly warm bread so it sinks into the apple pockets and caramelizes slightly, giving both flavor and a glossy finish.
6. Optional: Toast Spices: For extra depth, toast the cinnamon lightly in a dry pan before mixing with the sugar—it enhances the aroma and flavor of the apple topping.
Storage & Serving Suggestions
Storage:
Room Temperature: Wrap the cooled bread tightly in plastic wrap or store in an airtight container for up to 2–3 days.
Refrigerator: Can be stored in the fridge for up to 5 days; bring to room temperature or warm slightly before serving to revive softness.
Freezer: Slice and freeze individually in airtight freezer bags for up to 2 months. Thaw at room temperature or warm slices in a toaster oven.
Serving Suggestions:
Serve slightly warm with butter or cream cheese for a decadent breakfast or snack.
Pair with a cup of coffee, chai, or hot apple cider for a cozy treat.
Drizzle a little extra glaze or sprinkle with chopped nuts like pecans for added texture and visual appeal.
Make mini dessert portions by cutting into squares and topping with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Estimate per Bread Slice (1 of 9 slices) :
Final values may vary depending on specific ingredients. There are 9 servings in an 8x8-inch pan. Nutrition Disclaimer
Allergen / Variation Notes
Allergen Notes
Dairy: Contains butter. Can substitute with plant-based butter for a dairy-free version.
Eggs: Contains eggs. Can use flax eggs (2 tbsp ground flax + 6 tbsp water per egg) for an egg-free version, though texture may be slightly denser.
Gluten: Contains wheat flour. Can use a 1:1 gluten-free flour blend, though bake time and texture may vary slightly.
Alcohol: Contains bourbon in the glaze. Can substitute with maple syrup or vanilla extract for a non-alcoholic version.
Variation Notes
Fruit Variations: Substitute apples with pears or firm stone fruits for seasonal twists.
Spice Enhancements: Add nutmeg, allspice, or ginger to the cinnamon sugar for extra warmth and complexity.
Nut Add-ins: Fold in chopped pecans, walnuts, or almonds into the batter or sprinkle on top for added crunch.
Glaze Variations: Replace maple-bourbon glaze with a simple maple glaze, vanilla glaze, or powdered sugar drizzle for different flavor profiles.
Mini Loaves or Muffins: Bake in mini loaf pans or a muffin tin for individual portions—adjust bake time to 25–30 minutes for muffins or 30–35 minutes for mini loaves.
Until the Next Bake: Thanks for joining me here at the Mountaintop Kitchen. I’m Stone, and I’ll see you next time with more bakes, more flavors, and more stories from the kitchen. Until then—keep your ovens warm and your aprons tied.
P.S. Love what you’re baking with me? Don’t forget to subscribe to the newsletter for first looks at new recipes, and join the Mountaintop Kitchen YouTube channel to see every swirl, scoop, and sizzle in action! —Stone👨🏼🍳
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