Ever wanted a warm, gooey apple fritter without the mess of deep frying? This Apple Fritter Bread gives you all that cinnamon-apple goodness in a simple loaf.
It’s a quick bread, which means it’s easy to mix together. You get layers of sweet apple chunks and cinnamon swirl in every single slice.
Let’s get baking.
Apple Fritter Bread
This recipe combines a simple cake-like bread with a classic apple and cinnamon filling. It’s perfect for breakfast or as a dessert with a scoop of ice cream.
What You’ll Need
For the Bread:
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Milk
- Large eggs
- Unsalted butter, melted
- Vanilla extract
For the Apple Filling:
- Apples (Granny Smith or Honeycrisp work best)
- Brown sugar
- Ground cinnamon
For the Glaze:
- Powdered sugar
- Milk or cream
Tools for the Job
| Tool | Purpose |
|---|---|
| Loaf Pan | For baking |
| Mixing Bowls | For batter/filling |
| Whisk/Spatula | For mixing |
| Knife | To chop apples |
| Measuring Cups | For ingredients |
Instructions
Step 1: Get everything ready. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
Step 2: Make the apple filling. In a small bowl, mix the chopped apples, brown sugar, and cinnamon. Set it aside.
Step 3: Mix the dry ingredients. In a larger bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Step 4: Mix the wet ingredients. In another bowl, whisk the milk, eggs, melted butter, and vanilla extract until they are combined.
Step 5: Combine everything. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. Lumps are okay.
Step 6: Layer the bread. Spread half of the batter into the bottom of your loaf pan. Top it with half of the apple mixture.
Step 7: Add the remaining layers. Gently spread the rest of the batter over the apples, then sprinkle the remaining apple mixture on top. Use a knife to gently swirl the top layer into the batter.
Step 8: Bake the bread. Bake for 50-60 minutes. A toothpick inserted into the center should come out clean.
Step 9: Cool completely. Let the bread cool in the pan for 15 minutes before moving it to a wire rack to cool the rest of the way.
Step 10: Make the glaze. Whisk the powdered sugar and milk together until smooth. Drizzle it over the completely cooled bread.
Pro Tips
- Don’t Overmix: When you mix the wet and dry ingredients, stop as soon as you don’t see any more dry flour. Overmixing makes the bread tough.
- Chop Apples Small: Cut your apples into small, pea-sized pieces. This helps them cook through and spread evenly in the bread.
- Let It Cool: Wait until the bread is completely cool before adding the glaze. If it’s warm, the glaze will just melt and run off.
Substitutions and Variations
| Ingredient | Substitute | Variation Idea |
|---|---|---|
| Apples | Pears | Add chopped pecans |
| All-Purpose Flour | Half whole wheat flour | Add a little nutmeg |
| Milk | Buttermilk or almond milk | Use a maple glaze |
Leftovers and Storage
Store the bread in an airtight container. It will stay fresh at room temperature for up to 3 days.
You can also keep it in the fridge for up to a week. The bread tastes great when it’s warmed up for a few seconds in the microwave.
FAQs
Q1. Can I use a different type of apple?
Ans: Yes. Granny Smith apples are great because they are tart and firm. Honeycrisp or Gala apples also work well.
Q2. My bread is too dense. What did I do wrong?
Ans: You might have overmixed the batter. Mix only until the flour is combined to keep the bread light and fluffy.
Q3. Can I freeze this bread?
Ans: Yes. It freezes very well. Wrap the un-glazed loaf in plastic wrap and then in foil. It will last for up to 3 months. Thaw it at room temperature before glazing.
Wrapping Up
Now you have the full recipe for a simple and delicious Apple Fritter Bread. It brings the flavor of a bakery right into your kitchen.
Go ahead and make it. Share your experience in the comments below, and feel free to ask any questions you have.
