Apple Fritter Bread

Apple Fritter Bread

This bread is just about as good as apple pie, almost. It’s a take on the classic apple fritter donuts most of us love during the fall (or any time of year for that matter). I stumbled across this recipe when I was really wanting to bake something “fall~ish”. Since we were in England the entire month of October, we missed out on the apple~picking, donut~eating, cider~drinking festivities that us mitten state people love so much. With just a few tweaks, it really does taste just like it’s cousin the donut. Plus it bakes up so pretty! This is the perfect bread to make if you have left~over apples from the fall, and like any sweet treat, a nice cup of hot tea washes it down beautifully! Enjoy!
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Sláinte!

 

Apple Fritter Bread
Print Recipe
This is the perfect bread to make using up any left~over apples from the fall. It's loaded with brown sugar, cinnamon and apples, and topped off with a light icing!
Servings Prep Time
1 Loaf 20 Minutes
Cook Time
50-60 Minutes
Servings Prep Time
1 Loaf 20 Minutes
Cook Time
50-60 Minutes
Apple Fritter Bread
Print Recipe
This is the perfect bread to make using up any left~over apples from the fall. It's loaded with brown sugar, cinnamon and apples, and topped off with a light icing!
Servings Prep Time
1 Loaf 20 Minutes
Cook Time
50-60 Minutes
Servings Prep Time
1 Loaf 20 Minutes
Cook Time
50-60 Minutes
Ingredients
Topping
  • 1/3 cup brown sugar
  • 1 1/2 teaspoons Penzey's cinnamon (divided)
Bread
  • 2 medium Apples of your choosing, peeled and cubed (I used 1 Honeycrisp and 1 Granny Smith)
  • 8 Tablespoons unsalted butter, room temperature
  • 2/3 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all~purpose flour
  • 1 3/4 teaspoons baking soda
  • 1/2 cup milk (plus 2 Tablespoons for icing)
Icing
  • 2 Tablespoons 2 % milk
  • 1/2 cup Powdered Sugar
Servings: Loaf
Instructions
  1. Preheat over to 350 degrees. Spray a 9x5 inch loaf pan with cooking spray. Set aside.
  2. In a small bowl, combine the brown sugar with 3/4 teaspoon of cinnamon. Set aside.
  3. In another bowl, combine diced apples with the remaining 3/4 teaspoon of cinnamon. Mix well. Set aside.
  4. In a large bowl, cream together the unsalted butter and white sugar. Beat eggs in, one at a time until mixed completely. Add vanilla and mix well.
  5. In a medium bowl, whisk flour and baking soda. Add 1/2 cup milk and stir until mixed well, then add to the butter mixture and stir until well incorporated.
  6. Pour half of the batter into prepared loaf pan. Layer half of apple~cinnamon mixture on top of the batter, then half of the brown sugar~cinnamon mixture. Gently press apples into batter.
  7. Add remaining batter, then remaining apples followed by brown sugar mixture. Lightly press apples into batter and with butter knife gently swirl the brown sugar into the batter and between apples.
  8. Bake for 50-60 minutes, or until toothpick inserted in center comes out clean. Cool for 15 minutes before removing from pan.
  9. While bread is cooling, prepare the icing. In a small bowl, whisk powdered sugar and remaining 2 Tablespoons of milk until smooth. Place a baggie into a coffee mug, pour icing into bag. Snip a tiny bit of the end off, and drizzle over bread.
Recipe Notes
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