About This RecipeApple Fritter Bread is a baked quick bread that captures the essential flavors of a classic apple fritter doughnut in a loaf form. It typically consists of a spiced batter layered with a cinnamon-apple mixture and finished with a simple glaze. This recipe produces a moist, dense bread suitable for breakfast, dessert, or a snack.Why You’ll Love This RecipeThis recipe transforms the process of deep-frying fritters into a simpler baking method. The result is a consistently textured bread with a familiar taste profile. The layered approach creates pockets of sweet, spiced apples throughout the loaf. The final glaze adds a signature sweetness and finish associated with the original fried pastry.IngredientsFor the Bread:2 large apples, peeled, cored, and diced1/3 cup brown sugar, packed1 teaspoon ground cinnamon2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/2 cup unsalted butter, softened2/3 cup granulated sugar2 large eggs1 teaspoon vanilla extract1/2 cup milkFor the Cinnamon Swirl:1/4 cup granulated sugar1 tablespoon ground cinnamonFor the Glaze:1 cup confectioners’ sugar2-3 tablespoons milk1/2 teaspoon vanilla extractStep by Step InstructionsPreheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.In a medium bowl, combine the diced apples, brown sugar, and 1 teaspoon of cinnamon. Toss to coat and set aside.In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.In a large mixing bowl, cream the softened butter and 2/3 cup granulated sugar together until light and fluffy.Beat in the eggs, one at a time, followed by the 1 teaspoon of vanilla extract.Gradually add the flour mixture to the wet ingredients, alternating with the 1/2 cup of milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.In a small bowl, mix the 1/4 cup sugar and 1 tablespoon of cinnamon for the swirl.Pour half of the bread batter into the prepared loaf pan. Top with half of the apple mixture and sprinkle with half of the cinnamon-sugar swirl mixture.Spoon the remaining batter over the apples, then top with the remaining apples and the rest of the cinnamon-sugar mixture.Use a knife or skewer to gently swirl the layers together in a figure-eight pattern.Bake for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.Allow the bread to cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely.While the bread cools, prepare the glaze by whisking the confectioners’ sugar, 2-3 tablespoons of milk, and 1/2 teaspoon vanilla extract in a small bowl until smooth. Add more milk if a thinner consistency is desired.Drizzle the glaze over the completely cooled bread.FAQWhat type of apple is best for this recipe?Firm, tart apples that hold their shape during baking are recommended. Granny Smith, Honeycrisp, or Braeburn are commonly used varieties.Can this bread be made ahead of time?Yes. The unglazed bread can be baked, cooled completely, wrapped tightly, and stored at room temperature for one day before glazing and serving.Why did my apples sink to the bottom?Coating the apples in the cinnamon-sugar mixture and layering them within the batter, rather than mixing them in, helps to distribute them more evenly and prevent sinking.You Must KnowAllowing the bread to cool completely before glazing is critical. Applying glaze to a warm loaf will cause it to melt and be absorbed, resulting in a soggy texture and a less visible topping. The baking time may vary depending on oven calibration and the moisture content of the apples. Always use the toothpick test for doneness.Storage TipsStore glazed Apple Fritter Bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap the unglazed bread tightly in plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw at room temperature and add glaze before serving.
Apple Fritter Bread
