Description
Apple Fritter Bread is a moist, flavorful loaf bursting with tender chunks of cinnamon-spiced apples swirled throughout a tender crumb. This easy-to-make American dessert bread combines the warm flavors of cinnamon and brown sugar with fresh apples and is finished with a sweet glaze, perfect for fall baking or any time you crave a comforting treat.
Ingredients
Scale
Batter Ingredients
- 1/3 cup light brown sugar
- 1 teaspoon ground cinnamon
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup milk
Apple Mixture
- 2 medium apples, peeled and chopped (preferably Granny Smith or Honeycrisp)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Glaze
- 1/2 cup powdered sugar
- 2 to 3 tablespoons milk or cream
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking and ensure easy release after baking.
- Make Cinnamon Sugar Mix: In a small bowl, combine 1/3 cup light brown sugar with 1 teaspoon ground cinnamon and set aside for layering in the bread.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and 2/3 cup granulated sugar until the mixture is light and fluffy, creating a smooth base for the batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is incorporated before adding the next, then stir in 1 1/2 teaspoons vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups all-purpose flour and 1 3/4 teaspoons baking powder to evenly distribute the leavening agent.
- Mix Batter: Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup milk, beginning and ending with the dry ingredients, mixing until fully combined but avoiding overmixing.
- Prepare Apples: In another bowl, toss the peeled and chopped apples with 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon to coat and sweeten the fruit.
- Layer Batter and Apples: Pour half of the batter into the prepared loaf pan. Spread half of the apple mixture evenly over the batter. Sprinkle half of the reserved cinnamon sugar mixture on top. Lightly swirl the layers with a knife to create a marbled effect without fully blending.
- Add Remaining Layers: Repeat layering by adding the remaining batter, then the remaining apples, and topping with the rest of the cinnamon sugar mixture. Perform another gentle swirl for an attractive pattern.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
- Cool: Allow the bread to cool in the pan for about 15 minutes to set the structure, then transfer it to a wire rack to cool completely, preventing sogginess on the bottom.
- Prepare Glaze: In a small bowl, whisk together 1/2 cup powdered sugar and 2 to 3 tablespoons milk or cream until smooth and pourable.
- Glaze and Serve: Drizzle the glaze evenly over the cooled bread. Slice and serve for a sweet, spiced treat.
Notes
- Use firm apples like Granny Smith or Honeycrisp for the best texture and flavor contrast in the bread.
- Avoid over-swirling the batter and apple layers to maintain distinct, beautiful layers in the finished loaf.
- Store the bread covered at room temperature for up to 3 days or refrigerate for longer freshness, up to a week.
