Of course! Apple Fritter Bread is a fantastic and easier alternative to making actual fried apple fritters. It’s a moist, tender loaf swirled with cinnamon-spiced apples and topped with a sweet glaze that tastes just like the classic donut.
Here is a detailed recipe, complete with tips for success.
Apple Fritter Bread
This recipe yields one 9×5 inch loaf.
Ingredients:
For the Apple Mixture:
· 2 medium apples (like Granny Smith, Honeycrisp, or Fuji), peeled, cored, and diced into ½-inch pieces (about 2 cups)
· ⅓ cup light brown sugar, packed
· 1 teaspoon ground cinnamon
· 1 tablespoon lemon juice (to prevent browning)
For the Bread:
· 1 ½ cups all-purpose flour
· 1 ¾ teaspoons baking powder
· ½ teaspoon salt
· ½ cup (1 stick) unsalted butter, softened to room temperature
· ⅔ cup granulated sugar
· 2 large eggs, at room temperature
· 1 teaspoon vanilla extract
· ½ cup milk (or buttermilk for extra tenderness)
For the Cinnamon Swirl:
· ¼ cup granulated sugar
· 1 teaspoon ground cinnamon
For the Glaze:
· 1 cup powdered sugar
· 2-3 tablespoons milk or cream
· ½ teaspoon vanilla extract
Instructions:
- Prepare the Apple Mixture:
In a medium bowl, combine the diced apples, brown sugar, cinnamon, and lemon juice. Toss until the apples are evenly coated. Set aside. This allows the apples to release some of their juices and macerate.
- Make the Cinnamon Swirl:
In a small bowl, mix the ¼ cup sugar and 1 teaspoon cinnamon. Set aside.
- Make the Bread Batter:
· Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang on the sides for easy removal.
· In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
· In a large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium speed until light and fluffy (about 2-3 minutes).
· Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
· With the mixer on low speed, add the dry flour mixture in three parts, alternating with the milk in two parts, beginning and ending with the flour. Mix until just combined. Do not overmix.
- Assemble the Loaf:
· Spoon about half of the batter into the prepared loaf pan and spread it into an even layer.
· Sprinkle half of the cinnamon swirl mixture over the batter.
· Spoon half of the apple mixture (including any juices) over the cinnamon swirl.
· Dollop the remaining batter over the apples and carefully spread it as evenly as possible. It’s okay if some apples peek through.
· Top with the remaining apple mixture and any juices, then sprinkle the remaining cinnamon swirl mixture over the top.
- Bake:
· Bake for 55-65 minutes, or until a toothpick inserted into the center of the bread (avoiding a big apple chunk) comes out clean or with a few moist crumbs.
· If the top is browning too quickly, tent it loosely with aluminum foil for the last 15-20 minutes of baking.
- Cool and Glaze:
· Let the bread cool in the pan on a wire rack for at least 20-30 minutes before carefully removing it to cool completely.
· Wait until the bread is almost completely cool before glazing. This prevents the glaze from melting and soaking in.
· To make the glaze, whisk the powdered sugar, 2 tablespoons of milk, and vanilla together until smooth. Add more milk, one teaspoon at a time, until you reach a thick but pourable consistency.
· Drizzle the glaze over the cooled bread. Allow the glaze to set for 10-15 minutes before slicing.
Tips for the Best Apple Fritter Bread:
· Apple Choice: Granny Smith apples hold their shape well and provide a nice tart contrast. Honeycrisp or Fuji are sweeter and also work beautifully. A mix is great too!
· Don’t Overmix: Overmixing the batter after adding the flour will develop the gluten, leading to a tough, dense bread. Mix until the ingredients are just combined.
· Room Temperature Ingredients: Using room temperature eggs, butter, and milk ensures they emulsify properly, creating a smoother, more uniform batter and a better rise.
· The Juices are Flavor: Don’t drain the apples! The sugary, cinnamony juices are key to the flavor and moisture of the bread.
· Testing for Doneness: The baking time can vary. The top should be golden brown and spring back when lightly touched. The toothpick test is your best bet.
· Patience is a Virtue: Letting the bread cool completely allows the structure to set, making it much easier to slice cleanly.
Enjoy your delicious, homemade taste of an apple fritter