Of course! Apple Fritter Bread is a delicious, easy-to-make quick bread that captures all the cozy, spiced flavors of a classic apple fritter in a soft, moist loaf. It’s swirled with cinnamon sugar and topped with a simple glaze.
Here’s a tried-and-true recipe that will make your kitchen smell incredible.
APPLE FRITTER BREAD
This recipe features a cinnamon-sugar swirl and a sweet vanilla glaze, just like the fried favorite.
Yields: One 9×5 inch loaf (about 10 slices)
Prep Time: 20 minutes
Bake Time: 55-65 minutes
Cool Time: 1 hour
Ingredients
For the Cinnamon-Sugar Swirl:
· ⅓ cup (67g) light brown sugar, packed
· 1 tablespoon all-purpose flour
· 1 teaspoon ground cinnamon
For the Bread Batter:
· 2 large eggs, at room temperature
· ⅓ cup (80ml) neutral oil (like vegetable or canola)
· ¼ cup (60g) unsweetened applesauce
· ¾ cup (150g) granulated sugar
· ¼ cup (60ml) milk or buttermilk
· 2 teaspoons vanilla extract
· 1 ¾ cups (220g) all-purpose flour
· 1 ½ teaspoons baking powder
· ½ teaspoon salt
· ½ teaspoon ground cinnamon
· ¼ teaspoon ground nutmeg
· 2 cups peeled, cored, and finely chopped apples (about 2 medium apples – Granny Smith or Honeycrisp are great)
For the Vanilla Glaze:
· ½ cup (60g) powdered sugar
· 1-2 tablespoons milk or cream
· ½ teaspoon vanilla extract
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
- Make the Swirl: In a small bowl, mix together the ⅓ cup brown sugar, 1 tablespoon flour, and 1 teaspoon cinnamon. Set aside.
- Make the Batter:
· In a large bowl, whisk the eggs, oil, applesauce, granulated sugar, milk, and vanilla extract together until smooth and well combined.
· In a separate medium bowl, whisk together the 1 ¾ cups flour, baking powder, salt, cinnamon, and nutmeg.
· Gently fold the dry ingredients into the wet ingredients using a spatula, mixing just until no flour streaks remain. Do not overmix.
· Gently fold in the chopped apples. - Layer the Loaf:
· Pour half of the batter into the prepared loaf pan and spread it evenly.
· Sprinkle the entire cinnamon-sugar swirl mixture evenly over the batter.
· Carefully spoon and spread the remaining batter over the top. It’s okay if some of the swirl mixture peeks through. - Bake: Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the loaf (avoiding a major 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: Let the bread cool in the pan for 20 minutes before carefully transferring it to a wire rack to cool completely.
- Glaze: Once the bread is completely cool, whisk the glaze ingredients together. Start with 1 tablespoon of milk and add more until you reach a drizzle-able consistency. Drizzle the glaze over the top of the loaf.
Tips for the Perfect Apple Fritter Bread
· The Right Apples: Use a firm, tart apple like Granny Smith for the best flavor and texture, as they hold their shape well when baked. For a sweeter bread, use Honeycrisp or Braeburn. A mix is also great!
· Don’t Overmix! Overmixing the batter is the most common mistake. It develops the gluten in the flour, leading to a tough, dense bread. Mix just until the ingredients are combined.
· Applesauce Secret: The applesauce adds moisture and natural sweetness, allowing you to use a little less oil without sacrificing the bread’s tender crumb.
· Testing for Doneness: Because of the moist apples, the toothpick test can be tricky. Make sure you’re testing the cakey part of the bread, not a piece of soft apple.
· Cool Completely: It’s hard to wait, but this bread slices much more cleanly when it’s fully cooled. The glaze will also set properly.
Frequently Asked Questions (FAQ)
Q: Can I use melted butter instead of oil?
A: Yes, you can use an equal amount of melted (and cooled) butter. The bread will have a richer, more buttery flavor, but the crumb might be slightly less tender than when using oil.
Q: Why did my swirl sink to the bottom?
A * Batter was too thin: This can happen if the apples release a lot of juice. Make sure to chop them just before mixing to minimize juice.
- Pan was overfilled: If your pan is smaller than 9×5, the batter will be deeper and the swirl can sink. Ensure you’re using the correct size pan.
- Simple fix: You can also try tossing the cinnamon-sugar swirl with 1-2 teaspoons of flour to help it “stay put.”
Q: How should I store this bread?
A: Store it in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days. It can also be frozen (without the glaze for best results) for up to 3 months. Thaw overnight in the refrigerator.
Q: Can I make this as muffins?
A: Absolutely! Divide the batter between 12 lined muffin cups and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out clean.
Enjoy your wonderfully spiced and delicious homemade Apple Fritter Bread