Description
This Apple Fritter Bread is a delightful, moist loaf loaded with cinnamon-spiced diced apples and topped with a sweet cinnamon sugar crumble. Finished with a smooth vanilla glaze, it’s a perfect breakfast treat or dessert that combines the flavors of classic apple fritters in an easy-to-make bread form.
Ingredients
Scale
Cinnamon Apples
- 2 apples, peeled and cut into small dice
- 2 tbsp dark brown sugar, packed
- 1 ½ tsp ground cinnamon
- 1 tsp butter, melted
Cinnamon Sugar
- ½ cup dark brown sugar, lightly packed
- 2 tsp ground cinnamon
Batter
- ½ cup salted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract, pure or artificial
- 1 ½ cup all purpose flour
- 2 ½ tsp baking powder
- ⅓ cup milk
- ⅓ cup sour cream
- ¼ tsp salt
Glaze
- ½ cup powdered sugar
- 1 tbsp milk
- ½ tsp vanilla extract
- pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a loaf pan with nonstick cooking spray and set aside to ensure easy removal of the bread later.
- Make Cinnamon Apples: In a bowl, combine the diced apples with 2 tablespoons of dark brown sugar and 1 teaspoon ground cinnamon. Drizzle with 1 teaspoon melted butter and mix well to coat all the apple pieces evenly.
- Make Cinnamon Sugar Mixture: In a small bowl, mix together ½ cup dark brown sugar and 2 teaspoons ground cinnamon. This will be used for the topping and layers inside the bread.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or an electric hand mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well between each addition and scraping down the sides of the bowl as needed. Then add the vanilla extract and mix until combined.
- Combine Milk and Sour Cream: In a separate bowl or a measuring cup, whisk together the milk and sour cream until smooth.
- Mix Dry Ingredients and Combine: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Add this dry mix to the creamed butter and sugar mixture. Mix on low speed and gradually drizzle in the milk and sour cream mixture. Continue mixing just until combined, being careful not to overmix.
- Layer Batter and Apples: Spread half of the batter evenly into the bottom of the prepared loaf pan. Sprinkle half of the diced cinnamon apples over the batter, then sprinkle half of the cinnamon sugar mixture on top.
- Add Remaining Batter and Toppings: Spread the remaining batter over the layered apples and cinnamon sugar. Top with the remaining apples and cinnamon sugar mixture, spreading evenly.
- Bake: Bake the loaf in the preheated oven for about 50 minutes or until the bread is golden brown and a knife inserted in the center comes out mostly clean.
- Prepare Glaze: While the bread bakes and cools, whisk together the powdered sugar, 1 tablespoon milk, ½ teaspoon vanilla extract, and a pinch of salt until you achieve a smooth, pourable glaze.
- Cool and Glaze: Remove the bread from the oven and let it cool completely on a wire rack. Once cool, remove from the pan and drizzle the vanilla glaze evenly over the top before serving.
Notes
- Use tart apples like Granny Smith for a tangier flavor, or sweeter apples like Fuji for a milder taste.
- Make sure not to overmix the batter to keep the bread tender and light.
- If you don’t have sour cream, you can substitute with the same amount of plain yogurt.
- The glaze can be adjusted in thickness by adding more powdered sugar for a thicker glaze or more milk for a thinner drizzle.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
