Description
Apple Fritter Bread is a moist, flavorful quick bread layered with cinnamon-spiced apples and brown sugar. Topped with a sweet vanilla glaze, it’s a perfect treat for breakfast or dessert that captures all the delicious flavors of classic apple fritters in an easy-to-make loaf.
Ingredients
Units
Scale
Cinnamon Apples
- 2 apples, peeled and cut into small dice
- 1 tbsp dark brown sugar, packed
- 1 1/2 tsp ground cinnamon
- 1 tsp butter, melted
Cinnamon Sugar
- 1/2 cup dark brown sugar, lightly packed
- 2 tsp ground cinnamon
Batter
- 1/2 cup salted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract, pure or artificial
- 1 1/2 cup all-purpose flour
- 2 1/2 tsp baking powder
- 1/3 cup milk
- 1/3 cup sour cream
- 1/4 tsp salt
Glaze
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1/2 tsp vanilla extract
- pinch of salt
Instructions
- Preheat and prepare pan. Preheat the oven to 350°F (175°C). Spray a loaf pan with nonstick cooking spray and set it aside.
- Prepare the cinnamon apples. In a bowl, combine the diced apples with 2 tablespoons of dark brown sugar and 1 teaspoon ground cinnamon. Drizzle the 1 teaspoon of melted butter over the mixture and stir to coat evenly.
- Mix the cinnamon sugar. In a small bowl, combine ½ cup brown sugar and the remaining 2 teaspoons of ground cinnamon, mixing well.
- Cream butter and sugar. Using a stand mixer with paddle attachment or hand mixer, cream the softened butter and granulated sugar together in a bowl until light and fluffy.
- Add eggs and vanilla. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Then add the vanilla extract and blend until combined.
- Combine milk and sour cream. In a separate bowl or measuring cup, whisk together the milk and sour cream until smooth.
- Mix dry ingredients and combine. In a large bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the creamed butter mixture and mix on low speed. Slowly drizzle in the milk and sour cream mixture and mix until just combined, taking care to scrape the bowl to incorporate all ingredients.
- Layer batter and apples in pan. Spread half of the batter evenly into the prepared loaf pan. Evenly sprinkle half of the apple mixture over the batter, then sprinkle half of the cinnamon sugar mixture over the apples.
- Add remaining batter and toppings. Spread the remaining batter over the layered apples. Top with the remaining apples and finish with the rest of the cinnamon sugar mixture evenly sprinkled on top.
- Bake until golden and set. Bake in the preheated oven for about 50 minutes, or until the top is golden brown and a knife inserted into the center comes out mostly clean.
- Prepare the glaze. While the bread bakes, mix together the powdered sugar, 1 tablespoon of milk, ½ teaspoon vanilla extract, and a pinch of salt until smooth and pourable.
- Cool and glaze. Allow the bread to cool completely on a wire rack. Once cooled, remove it from the pan and drizzle the glaze evenly over the top before serving.
Notes
- Use tart apples like Granny Smith for a nice balance of sweet and tangy flavors.
- Make sure the butter and eggs are at room temperature for better mixing.
- You can substitute sour cream with Greek yogurt for a slightly tangier taste.
- For a dairy-free option, use plant-based milk and butter alternatives and substitute sour cream accordingly.
- Store leftover bread wrapped tightly in plastic wrap at room temperature for up to 3 days or refrigerate for up to 1 week.
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
