Discover the delectable delight of our Irresistible Country Apple Fritter Bread! This bread features layers of cinnamon-sugar goodness, tender chunks of apples, and a moist, buttery crumb. Finished with a classic creme glaze, it’s a perfect treat for breakfast, brunch, or dessert that you’ll want to make again and again.
In our household, this apple fritter bread is more than just a recipe; it’s a cherished tradition. My husband and kids absolutely adore it, eagerly anticipating the warm, cinnamon-infused aroma that fills our kitchen. From weekend brunches to cozy family gatherings, this bread has become a staple, loved by all and always disappearing quickly!
Why This Apple Fritter Bread?
Unmatched Flavor and Texture:
- Cinnamon and Brown Sugar Layers: Each slice features swirls of sweet, spiced goodness.
- Moist and Tender Crumb: The buttery bread base is perfectly balanced and soft.
- Fresh Apples: Juicy chunks of apples add a natural sweetness and delightful texture.
- Decadent Creme Glaze: A smooth, pourable glaze that ties everything together.
Ingredients
Brown Sugar/Cinnamon Mixture:
- ⅓ cup (67 g) light brown sugar
- 1 teaspoon ground cinnamon
Apple Bread Loaf:
- ½ cup (113 g) butter, softened
- ⅔ cup (133 g) granulated sugar
- 2 large eggs, room temperature
- 1½ teaspoons vanilla extract
- 1½ cups (188 g) all-purpose flour
- 1¾ teaspoons baking powder
- ½ cup (120 ml) milk or almond milk, room temperature
Chopped Apple Mixture:
- 2 large apples (such as Granny Smith), peeled and chopped
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon ground cinnamon
Old-Fashioned Creme Glaze:
- ½ cup (60 g) powdered sugar
- 1-3 tablespoons milk or cream, depending on desired thickness
Directions
Preparation:
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with non-stick cooking spray. For easy removal, line the pan with foil or parchment paper and spray again.
Brown Sugar/Cinnamon Mixture:
- In a small bowl, combine ⅓ cup brown sugar and 1 teaspoon cinnamon. Set aside.
Apple Bread Loaf:
- In another bowl, whisk together 1½ cups flour and 1¾ teaspoons baking powder. Set aside.
- In a medium bowl, beat together ⅔ cup granulated sugar and ½ cup softened butter with an electric mixer until creamy and smooth.
- Add the eggs, one at a time, beating well after each addition. Mix in 1½ teaspoons vanilla extract.
- Gradually add the flour mixture to the butter mixture, mixing until just combined.
- Stir in ½ cup milk until the batter is smooth.
Chopped Apple Mixture:
- In a separate bowl, toss the chopped apples with 2 tablespoons granulated sugar and 1 teaspoon cinnamon. Prepare for layering.
Assembling the Apple Fritter Bread:
- Pour half of the bread batter into the prepared loaf pan and spread it evenly.
- Top with half of the chopped apple mixture and sprinkle with half of the brown sugar/cinnamon mixture.
- Pour the remaining batter over the apple layer, spreading it out evenly.
- Add the remaining chopped apples on top, followed by the rest of the brown sugar/cinnamon mixture.
- Use a knife to gently swirl through the layers.
Baking:
- Bake in the preheated oven for about 60 minutes, or until a toothpick inserted in the center comes out clean.
Old-Fashioned Creme Glaze:
- In a small bowl, mix together ½ cup powdered sugar and 1-3 tablespoons milk or cream until smooth. Microwave for 10 seconds if needed to make it pourable.
- Allow the loaf to rest in the pan for about 15 minutes before removing it. Let it cool completely on a wire rack.
- Drizzle the cooled loaf with the creme glaze. For extra glaze, double the recipe.
Notes:
- Substitutions: You can use almond milk instead of regular milk for a dairy-free option.
- Apple Variety: Granny Smith apples are recommended for their tartness, but any firm apple variety will work.
- Storage: Store the bread in an airtight container at room temperature for up to three days or refrigerate for up to a week.
