Description
This Country Apple Fritter Bread is a delightful twist on classic quick bread, featuring layers of chopped tart apples and a cinnamon-sugar mixture baked into a moist, tender loaf. Finished with a sweet powdered sugar glaze, it makes a perfect dessert or breakfast treat, especially during fall.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk
Apple Layer
- 1 1/2 cups peeled and chopped apples (such as Granny Smith)
- 1/3 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons milk (for glaze)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix Cinnamon Sugar: In a small bowl, combine the brown sugar and cinnamon. Set this mixture aside for layering.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy using a hand or stand mixer.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition, then stir in the vanilla extract for flavor.
- Incorporate Dry Ingredients and Milk: Alternately add the flour mixture and milk to the wet ingredients, beginning and ending with the flour mixture. Mix just until combined to avoid overmixing.
- Layer Batter and Apples: Pour half of the batter into the prepared loaf pan. Layer half of the chopped apples evenly over the batter and sprinkle with half of the cinnamon-sugar mixture.
- Repeat Layers: Add the remaining batter over the apples, followed by the remaining chopped apples and sprinkle the rest of the cinnamon-sugar mixture on top. Lightly press the apples into the batter with a spatula and gently swirl the top with a knife for an attractive pattern.
- Bake: Place the pan in the oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. This ensures the bread is fully baked through.
- Cool: Let the bread cool in the pan for 15 minutes to set, then transfer to a wire rack to cool completely before glazing.
- Prepare and Apply Glaze: Whisk together powdered sugar and 1 to 2 tablespoons of milk until smooth, creating a pourable glaze. Drizzle this glaze over the cooled bread for a sweet finishing touch.
Notes
- Use tart apples like Granny Smith for the best contrast in flavor with the sweet bread.
- You can substitute half of the all-purpose flour with whole wheat flour to create a heartier, more wholesome loaf.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate to keep fresh longer.
