Description
This Country Apple Fritter Bread is a delightful dessert loaf bursting with tender chunks of cinnamon-spiced apples and a sweet glaze drizzle. Perfect for fall baking, this moist bread combines the warmth of ground cinnamon with crisp apples for a comforting treat that’s great for breakfast, snack, or dessert.
Ingredients
Scale
Bread
- 1/3 cup light brown sugar
- 1 teaspoon ground cinnamon
- 2 medium apples (peeled and chopped, such as Granny Smith or Honeycrisp)
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup milk
Glaze
- 1/2 cup powdered sugar
- 1–2 teaspoons milk or cream
Instructions
- Prepare oven and pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure the bread doesn’t stick.
- Mix cinnamon sugar: In a small bowl, combine the light brown sugar and ground cinnamon, then set aside for layering later.
- Toss apples: In another bowl, toss the peeled and chopped apples with 1 to 2 teaspoons of the cinnamon-sugar mixture to coat them evenly.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is smooth and creamy.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to distribute the leavening evenly.
- Mix batter: Add the dry ingredients to the wet ingredients in batches, alternating with the milk. Stir until just combined—do not overmix to keep the bread tender.
- Layer the loaf: Pour half of the batter into the prepared loaf pan. Then layer half of the coated apples on top, followed by half of the remaining cinnamon-sugar mixture. Repeat this layering with the remaining batter, apples, and cinnamon-sugar. Lightly press the top layer of apples into the batter to secure them.
- Bake the bread: Place the loaf pan in the oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread: Allow the bread to cool in the pan for about 10 minutes to set before transferring it to a wire rack to cool completely.
- Prepare and drizzle glaze: Whisk together powdered sugar with enough milk or cream to achieve a smooth, pourable glaze consistency. Drizzle the glaze evenly over the cooled bread before slicing and serving.
Notes
- Use a mix of tart and sweet apples, such as Granny Smith and Honeycrisp, for enhanced flavor complexity.
- Add chopped walnuts or pecans to the batter for added crunch and texture.
- This bread freezes well for up to 2 months when tightly wrapped; thaw before serving.
