Description
This Apple Fritter Bread Recipe offers a delightful blend of tender, cinnamon-spiced bread layered with sweet and tart diced apples, finished with a smooth vanilla glaze. Perfect for breakfast or dessert, it captures the cozy flavors of fall in every bite.
Ingredients
Scale
For the bread:
- 1/3 cup light brown sugar
- 1 teaspoon ground cinnamon
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup milk
For the apple layer:
- 2 apples (peeled and diced)
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
For the glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the pan and preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure the bread doesn’t stick.
- Mix cinnamon sugar: In a small bowl, combine the light brown sugar with 1 teaspoon of ground cinnamon. Set this flavorful cinnamon sugar blend aside for layering.
- Prepare the apples: In another bowl, toss the peeled and diced apples with 2 tablespoons of granulated sugar and 1/2 teaspoon of cinnamon. This will add sweetness and spice to the apple layer.
- Cream butter and sugars: In a large mixing bowl, beat together the granulated sugar and softened butter until the mixture is light and fluffy, which helps create a tender bread texture.
- Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, to add moisture and flavor to the batter.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder for even distribution throughout the batter.
- Mix wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the milk, stirring until just combined to avoid overmixing and a dense bread.
- Layer the batter and apples: Pour half of the batter into the prepared loaf pan. Spread half of the apple mixture over the batter, then sprinkle half of the cinnamon sugar blend on top. Repeat the layers with the remaining batter, apples, and cinnamon sugar. Swirl lightly with a knife to create a marbled effect.
- Bake the bread: Place the loaf pan in the oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. This indicates the bread is cooked through.
- Cool the bread: Let the bread cool in the pan for 10 minutes to firm up, then transfer it to a wire rack to cool completely. Cooling prevents the glaze from melting.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar, vanilla extract, and 1 to 2 tablespoons of milk until smooth and pourable.
- Glaze the bread: Drizzle the glaze evenly over the cooled bread to add a sweet finishing touch that complements the cinnamon and apples perfectly.
Notes
- Use tart apples like Granny Smith for the best flavor contrast with the sweet bread.
- Bread can be wrapped tightly and stored at room temperature for up to 3 days.
- To keep longer, freeze the bread wrapped in plastic wrap and aluminum foil for extended storage.
