Description
This Apple Fritter Bread is a delightful twist on classic apple fritters, combining tender, cinnamon-spiced apples layered within a moist, buttery quick bread. Topped with a sweet powdered sugar glaze, it’s perfect for breakfast, brunch, or a comforting dessert. The bread features a rich cinnamon flavor highlighted by the soft diced apples and a sweet cinnamon sugar topping baked within.
Ingredients
Scale
For the Cinnamon Apples
- 2 apples, peeled and cut into small dice
- 1 tbsp dark brown sugar, packed
- 1 ½ tsp ground cinnamon
- 1 tsp butter, melted
For the Cinnamon Sugar
- ½ cup dark brown sugar, lightly packed
- 2 tsp ground cinnamon
For the Batter
- ½ cup salted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract (pure or artificial)
- 1 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ⅓ cup milk
- ⅓ cup sour cream
For the Glaze
- ½ cup powdered sugar
- 1 tbsp milk
- ¼ tsp vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a loaf pan generously with nonstick cooking spray and set it aside to ensure easy removal of the bread after baking.
- Prepare the Cinnamon Apples: In a medium bowl, combine the diced apples, 2 tablespoons of dark brown sugar, and 1 teaspoon of ground cinnamon. Drizzle 1 teaspoon of melted butter over the apples and toss everything together until well coated.
- Mix the Cinnamon Sugar: In a small bowl, mix together ½ cup of dark brown sugar and 2 teaspoons of ground cinnamon. This mixture will be layered into the bread for a sweet and spicy crunch.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 5 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing. Then, add the vanilla extract and combine thoroughly.
- Combine Milk and Sour Cream: In a small bowl or measuring cup, whisk together the milk and sour cream until fully blended. This mixture adds moisture and tenderness to the bread.
- Mix Dry Ingredients and Combine: In a separate large bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the creamed butter mixture on low speed. As the mixture begins to come together, slowly drizzle in the milk and sour cream blend, mixing just until combined. Avoid overmixing to keep the bread tender.
- Layer Batter and Apples: Pour half of the batter evenly into the prepared loaf pan and smooth the surface. Scatter half of the cinnamon apples over the batter, then sprinkle half of the cinnamon sugar mixture evenly on top.
- Add Remaining Layers: Carefully spoon the remaining batter over the apple layer, smoothing it out. Top with the remaining apples and finish by sprinkling the rest of the cinnamon sugar evenly across the top.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for about 50 minutes, or until the bread is golden brown and a knife inserted into the center comes out mostly clean with just a few moist crumbs attached.
- Prepare the Glaze: While the bread is baking, mix the powdered sugar, 1 tablespoon milk, ¼ teaspoon vanilla extract, and a small pinch of salt in a bowl until smooth and pourable. Adjust consistency with more milk if needed.
- Cool and Glaze: Remove the bread from the oven and let it cool in the pan on a wire rack until completely cool. Once cooled, carefully turn the bread out of the pan onto the rack and drizzle the prepared glaze evenly over the top for a sweet finish.
Notes
- For best results, use tart apples like Granny Smith for a nice balance of sweet and tart flavor.
- Do not overmix the batter once the flour is added to keep the bread tender.
- Make sure the bread is completely cooled before glazing to prevent the glaze from melting off.
- This bread can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to a week.
- Reheat slices gently in a microwave or toaster oven before serving if desired.
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 280
- Sugar: 18 g
- Sodium: 190 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
