Apple Fritter Bread Recipe

OMG, this apple cinnamon bread is like a cozy hug in a loaf, perfect for those chilly mornings when all you want is something sweet and comforting! Honestly, the mix of gooey apples and that dreamy vanilla glaze is life – I can’t even with how good my kitchen smells right now! 🍏🍞✨

My Apple Fritter Bread combines the warmth of cinnamon with the sweetness of ripe apples, creating a perfect autumn treat. I love using light brown sugar for its deep flavor and the goodness of unsalted butter keeps the loaf moist.

This bread is both a comforting and indulgent delight.

Apple Fritter Bread Recipe Ingredients

• Light Brown Sugar: Adds moisture and caramel flavor, enhances sweetness.
• Cinnamon: Warm, spicy aroma, boosts metabolism and antioxidant properties.
• Granulated Sugar: Sweetens bread, adds texture and browning.
• Unsalted Butter: Provides rich flavor, supports tender texture, contains fats.
• Apples: Adds natural sweetness, good source of fiber and vitamins.
• Flour: Structure provider, high in carbohydrates.
• Powdered Sugar: Smooth, sweet glaze component.
• Milk: Adds moisture, enhances tenderness, source of protein and calcium.

Apple Fritter Bread Recipe Ingredient Quantities

• 1/3 cup light brown sugar, packed
• 1 teaspoon ground cinnamon
• 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
• 2 large apples, peeled and chopped
• 1 tablespoon granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 cup powdered sugar
• 2 to 3 tablespoons heavy cream (or milk)
• 1/2 teaspoon vanilla extract

How to Make this Apple Fritter Bread Recipe

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

2. In a small bowl, mix 1/3 cup light brown sugar and 1 teaspoon cinnamon. Set aside.

3. In a large bowl, cream together 2/3 cup granulated sugar and 1/2 cup softened butter using a hand mixer until smooth.

4. Add 2 large eggs, one at a time, beating well after each addition. Mix in 1 1/2 teaspoons vanilla extract.

5. In another bowl, whisk together 1 1/2 cups flour and 1 3/4 teaspoons baking powder. Gradually add this to the wet mixture, alternating with 1/2 cup milk, starting and ending with the flour mixture, until just combined.

6. Pour half of the batter into the prepared loaf pan. Cover with half of the peeled and chopped apples. Sprinkle half of the brown sugar and cinnamon mixture over the apples.

7. Pour the remaining batter over the apple layer, then arrange the remaining apples on top. Sprinkle with the rest of the brown sugar and cinnamon mixture.

8. Lightly press the apples into the batter with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

10. In a small bowl, make the glaze by mixing 1/2 cup powdered sugar, 1/2 teaspoon vanilla extract, and 2 to 3 tablespoons heavy cream until smooth. Drizzle over the cooled bread before serving.

Apple Fritter Bread Recipe Equipment Needed

1. Oven
2. 9×5-inch loaf pan
3. Small mixing bowl
4. Large mixing bowl
5. Measuring cups and spoons
6. Hand mixer
7. Whisk
8. Spatula
9. Toothpick
10. Cooling rack

FAQ

• Can I use different types of apples for this recipe? Yes, you can use any apple variety you like. Tart apples like Granny Smith work well, but you can also use sweeter varieties like Honeycrisp or Fuji.
• What size should the apple chunks be? Aim for small, bite-sized pieces, roughly 1/4 inch in size, to ensure they cook through and distribute evenly throughout the bread.
• Can I substitute the heavy cream in the glaze? Yes, you can use milk instead of heavy cream for the glaze, but it may be slightly thinner.
• How should I store the Apple Fritter Bread? Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week.
• Can I prepare this recipe in advance? Yes, you can prepare the batter and store it in the refrigerator for up to a day before baking. The baked bread can also be made a day ahead; just wait to glaze it until serving.
• Can I freeze the Apple Fritter Bread? Yes, you can freeze the baked bread (unglazed) for up to 3 months. Thaw overnight in the refrigerator and glaze before serving.

Apple Fritter Bread Recipe Substitutions and Variations

• 1/2 cup unsalted butter, softened can be substituted with 1/2 cup coconut oil or 1/2 cup margarine.
• 2 large eggs can be replaced with 1/2 cup unsweetened applesauce or 1/2 cup mashed banana for a more moist texture.
• 1 1/2 cups all-purpose flour can be substituted with 1 1/2 cups whole wheat flour for a denser texture, or a gluten-free all-purpose flour blend for a gluten-free version.
• 1/2 cup milk can be substituted with 1/2 cup almond milk or 1/2 cup soy milk for a dairy-free version.
• 2 large apples, peeled and chopped can be replaced with 2 large pears, peeled and chopped for a different flavor profile.

Pro Tips

1. Enhanced Apple Flavor For more depth of flavor, consider adding a pinch of salt and a splash of lemon juice to the apples before layering them into the batter. This will brighten the apple flavor and balance the sweetness.

2. Texture Variations For added texture, you can fold in a handful of chopped nuts, such as walnuts or pecans, into the batter. This will give the loaf a delightful crunch that complements the soft bread and apples.

3. Spice it Up You can experiment with additional spices such as nutmeg or cloves for a more complex flavor profile. A quarter teaspoon of each added to the flour mixture can add warmth and depth.

4. Moisture Check Keep an eye on the baking time; ovens can vary. If the top of the bread is browning too quickly, tent it with aluminum foil to prevent burning. Start checking for doneness at the 50-minute mark by testing with a toothpick.

5. Glaze Consistency When preparing the glaze, start with 2 tablespoons of heavy cream and gradually add more to achieve your desired thickness. If the glaze is too thin, it will run off the bread rather than adhering to it.