Apple Fritter Bread

Apple Fritter Bread Recipe

Table of Contents

Ingredients:

For the Bread Batter:

  • 1/2 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

For the Apple Mixture:

  • 2 medium apples, peeled, cored, and diced (e.g., Granny Smith or Fuji)
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

For the Cinnamon Sugar Swirl:

  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon

For the Glaze:

  • 1/2 cup powdered sugar
  • 1–2 tablespoons milk (adjust for consistency)
  • 1/4 teaspoon vanilla extract

Instructions:

  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
  2. Prepare the Apple Mixture:
    • In a small bowl, toss the diced apples with granulated sugar and cinnamon. Set aside.
  3. Make the Bread Batter:
    • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
    • Beat in the eggs, one at a time, followed by the vanilla extract and milk.
    • In a separate bowl, whisk together the flour, baking powder, and salt.
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. Prepare the Cinnamon Sugar Swirl:
    • In a small bowl, mix the brown sugar and cinnamon.
  5. Assemble the Bread:
    • Spread half of the batter into the prepared loaf pan.
    • Layer half of the apple mixture over the batter, followed by half of the cinnamon sugar mixture.
    • Repeat with the remaining batter, apples, and cinnamon sugar.
    • Use a knife to gently swirl the layers together.
  6. Bake:
    • Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
  7. Add the Glaze:
    • In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled bread.
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Tips:

  • Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a richer flavor, use browned butter in the batter.
  • This bread freezes well; wrap it tightly in plastic wrap and store it for up to 3 months.