Apple Fritter Pull-Apart Bread
This Apple Fritter Pull-Apart Bread transforms everything you love about classic apple fritters into an irresistible, shareable loaf that's surprisingly simple to make. Each pillowy piece is coated in cinnamon sugar and layered with fresh apple chunks, creating a treat that's meant to be shared—though you might not want to!
Equipment
- 9×5-inch loaf pan
- Mixing Bowls
- Wire Rack
Ingredients
For the Dough
- 2 cans refrigerated biscuit dough (16 oz each, flaky buttermilk variety works best)
- 2 medium Granny Smith apples peeled and diced small (about 2 cups)
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 4 tbsp unsalted butter melted
For the Glaze
- 1 cup powdered sugar
- 2-3 tbsp milk or cream
- 1/2 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 9×5-inch loaf pan.
- In a medium bowl, combine the granulated sugar, cinnamon, and nutmeg to create your cinnamon-sugar mixture.
- Peel and dice your apples into small, roughly ¼-inch cubes, then toss them with 2 tablespoons of your cinnamon-sugar mixture.
- Open the cans of biscuit dough and cut each biscuit into quarters. Working with about 8-10 pieces at a time, toss them in the melted butter, then immediately roll them in the cinnamon-sugar mixture.
- Begin layering in your prepared loaf pan: start with half the coated dough pieces, then half the apple mixture, followed by remaining dough pieces and finally the remaining apples. If your apples are particularly juicy, sprinkle 1 tablespoon of all-purpose flour over them to absorb excess moisture.
- Bake in your preheated oven for 35-40 minutes, or until the top is deeply golden and a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely cover with aluminum foil after 25 minutes of baking.
- While the bread is baking, whisk together the powdered sugar, 2 tablespoons of milk, vanilla extract, and salt in a small bowl. The glaze should be thick but pourable – add more milk a teaspoon at a time if needed to reach the desired consistency.
- Allow the bread to cool in the pan for 10 minutes before carefully inverting onto a wire rack, then flipping right-side up onto your serving plate. While the bread is still warm (but not hot), drizzle with the prepared glaze, allowing it to seep into all the nooks and crannies.
Notes
Ingredient substitutions:
- Biscuit dough: Homemade dough or crescent roll dough can be used instead
- Granny Smith apples: Honeycrisp or Braeburn apples offer a sweeter alternative
- Granulated sugar: Light brown sugar provides a deeper molasses flavor
- Butter: Coconut oil works for a dairy-free option
- Milk: Almond milk, oat milk, or any non-dairy alternative works in the glaze
- Room temperature: Store covered with foil or in an airtight container for up to 2 days
- Refrigerator: Extends freshness to 4-5 days when properly sealed
- Freezer: Individual portions can be frozen for up to 3 months
- Reheating: Warm individual portions in the microwave for 15-20 seconds or the entire loaf in a 300°F oven for 10 minutes
Nutrition
Calories: 320kcalCarbohydrates: 52gProtein: 4gFat: 12gSaturated Fat: 5gCholesterol: 15mgSodium: 450mgFiber: 1gSugar: 28g
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