Description
Apple Fritter Bread is a delightful cinnamon-spiced loaf layered with sweet diced apples and a crunchy cinnamon sugar topping. This moist and tender bread is finished with a smooth vanilla glaze, making it perfect for breakfast, brunch, or a sweet snack.
Ingredients
Scale
Cinnamon Apples
- 2 apples, peeled and cut into small dice
- 1 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
- ⅛ tsp salt (assumed, as referenced in instructions)
Glaze
- ½ cup powdered sugar
- 1 tbsp milk
- ¼ tsp vanilla extract
- pinch of salt
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Spray a loaf pan thoroughly with nonstick cooking spray and set it aside for later.
- Prepare the Cinnamon Apples: In a bowl, combine the diced apples, 2 tablespoons of dark brown sugar, and 1 teaspoon of ground cinnamon. Drizzle 1 teaspoon of melted butter over the mixture and mix well to coat the apples evenly.
- Mix the Cinnamon Sugar Topping: In a small bowl, blend ½ cup dark brown sugar with 2 teaspoons ground cinnamon. Set this mixture aside for layering on the bread.
- Cream Butter and Sugar: Using a stand mixer with a paddle attachment or a hand mixer, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter mixture, mixing after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract until incorporated.
- Mix Milk and Sour Cream: In a separate bowl or measuring cup, whisk together milk and sour cream until smooth.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
- Incorporate Dry Ingredients and Liquids: Add the dry ingredient mixture to the creamed butter and sugar mixture. Mix on low speed while gradually drizzling in the milk and sour cream mixture. Stir gently until just combined, scraping down the sides of the bowl as necessary to ensure even mixing.
- Layer Batter and Apples: Spread half of the batter evenly into the prepared loaf pan. Sprinkle half of the cinnamon apples over the batter, then sprinkle with half of the cinnamon sugar mixture.
- Repeat Layers: Spoon the remaining batter over the first layer and smooth it out. Top with the remaining cinnamon apples and cinnamon sugar mixture to finish the layers.
- Bake: Place the loaf pan in the preheated oven and bake for about 50 minutes or until the top is golden brown and an inserted knife or toothpick comes out mostly clean with a few moist crumbs.
- Prepare the Glaze: While the bread is baking, mix the powdered sugar, 1 tablespoon of milk, ¼ teaspoon of vanilla extract, and a pinch of salt in a small bowl. Stir until smooth and well combined.
- Cool and Glaze: Once baked, remove the bread from the oven and allow it to cool in the pan for a few minutes. Then transfer it to a wire rack to cool completely. When fully cooled, drizzle the prepared glaze over the top of the bread before serving.
Notes
- You can substitute the apples with other fruits like pears or peaches for a twist.
- For extra crunch, consider adding chopped nuts to the cinnamon sugar topping.
- Ensure the bread is completely cool before glazing to prevent the glaze from melting and running off.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 290
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
