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Soft Spiced Apple Fritter Loaf Made with Spelt Flour

Sliced spelt apple fritter loaf on a wooden board showing a cinnamon-apple swirl and vanilla glaze dripping down the sides.

Spelt Spiced Apple Fritter Loaf turns the diner-case apple fritter into a sliceable loaf cake, with a cinnamon-apple swirl running through soft spelt crumb. Baked at 175 C / 350 F, it takes about 55 to 60 minutes and comes out with a golden top and a moist center.

This loaf uses whole spelt flour instead of all-purpose, which gives the crumb a mild nutty flavor and a tender bite. Diced apples get tossed with cinnamon and brown sugar, then layered through the batter so every slice shows a ribbon of fruit.

The glaze on top is optional but worth adding. A thin vanilla glaze soaks slightly into the warm crust and adds a sweet finish without covering up the spice.

This loaf works for a weekend breakfast table or an afternoon snack with coffee. It keeps well for a few days, so you can bake it ahead.

Why You'll Love This Recipe

  • Cinnamon apple swirl runs through every slice
  • Whole spelt flour adds a nutty, tender crumb
  • Bakes ahead and keeps well for days
  • No frying required, just one loaf pan
Hands layering cinnamon-sugar diced apples over spelt batter in a parchment-lined loaf pan before baking.

Ingredient Notes

  • spelt flour: Whole spelt flour gives a mild nutty flavor and a more tender crumb than all-purpose. Swap 1:1 with all-purpose if that's what you have on hand.
  • apples: Use a firm baking apple like Honeycrisp or Braeburn so the diced pieces hold their shape after baking.
  • butter: Soften the butter at room temperature so it creams properly with the sugar.
  • brown sugar: Light or dark brown sugar both work here. Dark brown sugar adds a slightly deeper molasses note to the filling.
  • powdered sugar: Sift the powdered sugar first if it's lumpy, so the glaze whisks smooth without flecks.
Breakfast table scene with a glazed apple fritter loaf sliced next to a mug of coffee in morning light.
Prep Time 15 mins
Cook Time 60 mins
Total Time 1 hr 15 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 175  C
Servings: 8
Estimated Cost: 0.95
Calories: 417
Best Season: Fall, Winter
Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian
Description

This loaf layers cinnamon-sugar apples through a buttery spelt batter, then finishes with a thin vanilla glaze for a bakery-style slice you bake at home.

Ingredients
    For the Apple Filling
  • 2 apples (medium (about 300 g); peeled and diced small)
  • 60 g brown sugar
  • 1 tbsp ground cinnamon
    • For the Batter
  • 300 g spelt flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 100 g unsalted butter (softened)
  • 150 g granulated sugar
  • 2 eggs (large)
  • 1 tsp vanilla extract
  • 120 ml whole milk
    • For the Glaze
  • 100 g powdered sugar
  • 2 whole milk (to 3 tbsp)
  • 1/4 tsp vanilla extract
Instructions
    Prep and Apple Filling
  1. 1
    Heat the oven to 175 C / 350 F. Grease a 23 x 13 cm / 9 x 5-inch loaf pan and line it with parchment, leaving an overhang on the long sides.
  2. 2
    Toss the diced apples with the brown sugar and 1 tbsp cinnamon in a small bowl. Set aside while you make the batter.
    3. Make the Batter
  3. 3
    Whisk the spelt flour, baking powder, baking soda, salt, 1 tsp cinnamon and nutmeg together in a medium bowl.
  4. 4
    In a separate large bowl, beat the softened butter and granulated sugar with a hand mixer for 2 minutes until light and fluffy.
  5. 5
    Add the eggs one at a time, beating well after each, then mix in the vanilla extract.
  6. 6
    Add the flour mixture in three additions, alternating with the milk, starting and ending with flour. Mix just until no dry streaks remain. Do not overmix or the crumb turns dense.
    7. Assemble and Bake
  7. 7
    Spread half the batter into the prepared pan. Scatter half the apple mixture over the top, then repeat with the remaining batter and apples, swirling the top layer gently with a knife.
  8. 8
    Bake for 55 to 60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent the loaf with foil after 35 minutes if the top browns too fast.
  9. 9
    Cool the loaf in the pan for 15 minutes, then lift it out using the parchment overhang and cool completely on a wire rack before glazing.
    10. Glaze and Serve
  10. 10
    Whisk the powdered sugar, 2 tbsp milk and 1/4 tsp vanilla together until smooth, adding more milk a teaspoon at a time if needed to reach a pourable consistency.
  11. 11
    Drizzle the glaze over the cooled loaf and let it set for 10 minutes before slicing.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 417kcal
% Daily Value *
Total Fat 13g20%
Saturated Fat 7g35%
Cholesterol 55mg19%
Sodium 240mg10%
Potassium 140mg4%
Total Carbohydrate 73g25%
Dietary Fiber 3g12%
Sugars 34g
Protein 6g12%
Vitamin A 300 IU
Vitamin C 2 mg
Calcium 60 mg
Iron 1.8 mg
Vitamin D 5 IU
Vitamin E 0.5 mg
Vitamin K 1 mcg
Thiamin 0.15 mg
Riboflavin 0.1 mg
Niacin 1 mg
Vitamin B6 0.05 mg
Folate 20 mcg
Vitamin B12 0.1 mcg
Phosphorus 90 mg
Magnesium 20 mg
Zinc 0.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Pat diced apples dry before tossing with cinnamon sugar to prevent a soggy middle.
  • Do not overmix the batter once the flour is added, or the crumb turns dense.
  • Tent the loaf with foil after 35 minutes if the top browns too fast.
  • Cool the loaf completely before glazing so the glaze sets instead of sliding off.
Keywords: spelt apple fritter loaf, spiced apple loaf, spelt baking, apple fritter cake, cinnamon apple loaf

Equipment

  • 9 x 5-inch / 23 x 13 cm loaf pan
  • hand mixer
  • mixing bowls
  • whisk
  • wire rack
  • toothpick

Tips

  • Dice the apples small, about 1 cm, so they cook through evenly instead of staying firm.
  • Toss apples with cinnamon sugar right before layering so they don't release too much liquid into the batter.
  • Check doneness with a toothpick in the thickest part of the loaf, away from the apple swirl.
  • Cool the loaf completely before glazing, or the glaze slides off instead of setting.
  • Slice with a serrated knife once fully cooled for cleaner cuts through the apple layer.

Variations

  • Swap half the granulated sugar for maple syrup and cut the milk by 2 tbsp for a deeper caramel flavor.
  • Add 60 g chopped walnuts or pecans to the apple filling for crunch against the soft crumb.
  • Use pears instead of apples and add a pinch of ground ginger to the spice mix.

Storage and Reheating

Spelt Spiced Apple Fritter Loaf keeps at room temperature for 2 days in an airtight container, or in the fridge for up to 5 days once glazed.

Warm individual slices in the microwave for 10 to 15 seconds if you want them slightly warm, or serve straight from the container at room temperature.

Freeze the un-glazed loaf, wrapped tightly, for up to 2 months. Thaw overnight at room temperature and add the glaze fresh before serving.

Serving Suggestions

Serve Spelt Spiced Apple Fritter Loaf sliced thick, on its own or with a smear of butter while it's still slightly warm.

It pairs well with coffee or spiced chai tea for breakfast, or with a scoop of vanilla ice cream for dessert.

For a brunch spread, set it alongside scrambled eggs and fresh fruit to balance the sweetness.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-spiced-apple-fritter-loaf/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!