Inside: A crave-able and share-able Country Apple Fritter Pull-Apart Bread that is just the thing for Fall!
I might have mentioned it before, but my husband loves donuts. At least once a week he treats himself and the girls with a trip to our local donut shop.
His donut of choice? Apple fritters — rich (and usually pretty large) bundles of cinnamon dough and apple pie filling. They’re addicting!
Country Apple Fritter Bread
This country apple fritter bread perfectly re-creates that donut shop classic — in shareable form!
Picture this: layer after layer of sweet caramelized apples sandwiched between flaky and buttery biscuit dough.
This country apple fritter bread is perfect for fall get-togethers or special breakfasts with family. It’s warm and filling, just the thing for cooler weather!
Related: Try our Pumpkin Pie Pull Apart Bread too!
Just look at those luscious layers of apple pull apart bread amazingness! If your mouth isn’t watering yet you might want to check your pulse!
Apple Donut Bread Ingredients
- Grands-style flaky refrigerated biscuits (2 small cans or 1 large can)
- 4 apples, diced
- 1 tsp. lemon juice
- 1/3 cup brown sugar
- 2 tbsp. granulated sugar
- 1/2 tsp. vanilla extract
- 1 tsp. ground cinnamon
- ¼ tsp. ground ginger
- 1/2 tsp. ground nutmeg
- ¼ tsp. ground allspice
- 1 tbsp. brown sugar
TIP: Try using our Homemade Apple Pie Spice in this recipe in place of all the different individual spices!
Affiliate links included for your convenience; disclosure policy available here.
Kitchen supplies:
For the Glaze:
Click here for our 2-ingredient “Magic” Coconut Oil Frosting Recipe and follow instructions to make a glaze.
What are the Best Type of Apples to Use?
Gala apples are my favorite because they are mild and sweet. They taste amazing in this recipe! If you’d like to make it a little less sweet, try using Granny Smith Apples.
Can You Use Any Type of Biscuit?
For this recipe, it is important to use flaky-style biscuits because they are made to pull apart into layers. This is crucial for putting our apple filling between slices and for getting the “pull apart” effect after baking. Southern style biscuits are crumbly as opposed to flaky, so they won’t be right for this recipe.
How to Make Apple Pull Apart Bread
Combine diced apples, brown sugar, and spices in a large saucepan over medium heat. Cook until apples have browned and softened and sauce is thick (stir occasionally to prevent scorching). Set aside to cool.
Preheat oven to 350°F.
Prepare a 9 x 5 inch loaf pan with non-stick cooking spray or butter.
Remove biscuits from can and peel apart layers until you have 16 biscuit halves.
Spoon about a tablespoon of cooked apple filling onto each biscuit piece.
Stack the biscuits on top of one another, forming stacks 4-5 biscuits high. Arrange biscuits in the loaf pan, carefully turning stacks on their sides as you do so. Make sure that plain biscuit is on each end of the loaf and that filling does not touch the pan.
Cover with foil and bake for 30 minutes at 350°F. (We like our biscuits a little on the softer side – if you prefer yours a bit more “done” bake for 35 minutes).
Remove foil cover and continue baking until golden brown (about 5-8 minutes).
Remove from the oven and allow to cool about 5 minutes in pan before placing bread on another surface.
Drizzle glaze liberally over the top of the country apple fritter bread, allowing glaze to run down the sides.
Tip: Click here for coconut oil glaze recipe.
(Printable copy of Country Apple Fritter Bread recipe at bottom of post)
More of our favorite apple desserts:
- Instant Pot Apple Dumplings
- Apple Pie Cupcakes
- Instant Pot Pumpkin Apple Butter
- Gluten Free Apple Pie Donuts
Apple Fritter Bread Recipe (Free Printable Copy)
Country Apple Fritter Bread
Ingredients
- 1 can Grands flakey refrigerated biscuits (8ct) or 2 cans of 4-5ct
- 4 gala apples , diced
- 1 tsp. lemon juice
- 1/3 cup brown sugar
- 2 tbsp. granulated sugar
- 1/2 tsp. vanilla extract
- 1 tsp. ground cinnamon
- ¼ tsp. ground ginger
- 1/2 tsp. ground nutmeg
- ¼ tsp. ground allspice
- 1 tbsp. brown sugar
- 1 cup white chocolate glaze
Instructions
- Combine diced apples, brown sugar, and spices in a large saucepan over medium heat. Cook until apples have browned and softened and sauce is thick (stir occasionally to prevent scorching). Set aside to cool.
- Preheat oven to 350°F.
- Prepare a 9 x 5 inch loaf pan with non-stick cooking spray or butter.
- Remove biscuits from can and peel apart layers until you have 16 biscuit halves.
- Spoon about a tablespoon of cooked apple filling onto each biscuit piece.
- Stack the biscuits on top of one another, forming stacks 4-5 biscuits high. Arrange biscuits in the loaf pan, carefully turning stacks on their sides as you do so. Make sure that plain biscuit is on each end of the loaf and that filling does not touch the pan.
- Cover with foil and bake for 30 minutes at 350°F.
- Remove foil cover and continue baking until golden brown (about 5-8 minutes).
- Remove from the oven and allow to cool about 5 minutes in pan before placing bread on another surface.
- Drizzle glaze liberally over the top of the country apple fritter bread, allowing glaze to run down the sides.
Nutrition
More of our favorite apple recipes:
Baked Oatmeal Stuffed Apples with Candied Pecans
Pin this Country Apple Fritter Bread on Pinterest:
- Brownie Bread - September 21, 2023
- Easy Pulled Pork Tater Tot Casserole - September 20, 2023
- Nutter Butter Halloween Treats - September 15, 2023
Lovingly Kylie says
Oh my gosh! This looks AMAZING 😀 I’m saving this recipe for Thanksgiving!
Stacey aka the Soccer Mom says
Awesome! 🙂
Kay says
I think I will use the recipe for the dough in your pumpkin pull apart bread instead of the biscuits. I don’t like canned biscuits. Thanks for the recipe. Also I like just cinnamon. Do I need to use extra in place of the other spices?
Stacey aka the Soccer Mom says
I think it probably depends on how much cinnamon flavor you like. I would probably add a pinch more, but I LOVE cinnamon. 🙂
Carrie says
The instructions are vague. Do you put cinnamon and sugar on the dough, cause your photo looks like you put cinnamon on the dough. After you fill the dough with the filling do you top it with another piece of dough? What do you mean turn them of the side? Do you fill all 16 pieces of dough with filling?
Stacey aka the Soccer Mom says
The printable recipe card has the detailed directions — there should be filling between each biscuit, except that the two biscuits on each end of the entire stack won’t have filling on the outside. Sometimes it’s hard to explain things in text, but hopefully this helps!
Janice says
Can you please clarify how many cans of biscuits to use? It says 2 cans, which is 16 biscuits. Then it says split in half til you have 16 halves. Also said it serves 4, but 16 biscuits is a lot for 4 people.
Stacey aka the Soccer Mom says
I used grands biscuits which have 8 per can, so when split in half they’re 16. Hope this helps!
Eva Morchairs says
Please answer every question! You know that for every person who writes you they represent a certain quantity of the population. We ALL want to know. Example: Janice asked you how many cans of biscuits are we using. Because your math and your ingredients don’t add up. She didn’t ask you what brand of biscuits you used. The rest of your answer sounds like you’re correcting Janice. “One can has 8 biscuits, pulled apart they equal 16”. We know this. But your recipe calls for 2 cans of biscuits. Which according to your recipe card, equals 16 halves. Did you mean use 1 can of biscuits? Or did you mean use 32 halves? And you didn’t answer the question about cinnamon on the biscuit dough. You can see it on the biscuit dough in your pictures but you don’t mention that step anywhere. I want to know these answers also. So to let you know, I purchased 2 cans of Grands biscuits to be on the safe side but I’m going to work with only one can at first and figure this out as I go along.
Stacey aka the Soccer Mom says
Hi Eva, I answer every question to the best of my ability. I am one person and this website (which is free for readers) gets hundreds of comments, so it takes time to get to them all. I’ve considered closing comments, but I do want to be able to help readers when possible. So you have to bear with me while I work through the comments.
For this recipe you need about 16 biscuit halves, which is in the recipe directions. Grands biscuits come in cans that are 5ct or 8ct, so if you bought the 8ct size you’d only need one can. If you buy the can that has 5 biscuits, you need two cans. I updated the ingredients list to hopefully make this more clear.