Apple Fritter Bread
A delightful loaf that combines spiced apples and cinnamon in a soft, buttery bread, perfect for any occasion.
Equipment
- Loaf Pan
- Mixing Bowls:
- Stand Mixer
Ingredients
- 2 apples, peeled and diced
- 1 Tbsp dark brown sugar, packed
- 1.5 tsp ground cinnamon
- 1 tsp butter, melted
- 1/2 cup dark brown sugar, lightly packed
- 2 tsp ground cinnamon
- 1/2 cup salted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1.5 cups all-purpose flour
- 2.5 tsp baking powder
- 1/3 cup milk
- 1/3 cup sour cream
- 1/2 cup powdered sugar for glaze
- 1 Tbsp milk for glaze
- 1/4 tsp vanilla extract for glaze
- a pinch salt for glaze
Instructions
- Preheat the oven to 350°F (175°C) and prepare a loaf pan with nonstick spray.
- In a bowl, combine diced apples, 1 tablespoon dark brown sugar, and 1 teaspoon ground cinnamon. Drizzle melted butter over the apples and mix well.
- In another bowl, mix 1/2 cup brown sugar with remaining cinnamon to create a cinnamon-sugar mixture.
- In a stand mixer, cream together 1/2 cup softened butter and 1/2 cup granulated sugar until fluffy. Add eggs one at a time, mixing well, then add vanilla extract.
- In a separate bowl, whisk together milk and sour cream, then combine with the creamed mixture.
- In a large mixing bowl, combine flour, baking powder, and a pinch of salt. Gradually add the creamed mixture and mix until just combined.
- Transfer half of the batter into the prepared loaf pan, smooth it out, and layer half of the apple mixture and half of the cinnamon-sugar on top. Pour the remaining batter over this layer, followed by the rest of the apples and cinnamon-sugar.
- Bake in the oven for about 50 minutes, or until golden brown and a knife inserted comes out mostly clean.
- Cool the bread in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, mix powdered sugar, 1 tablespoon milk, and 1/4 teaspoon vanilla extract until smooth. Drizzle over the cooled bread.
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Notes
Store wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. Refrigerate for up to a week or freeze for up to 3 months.