Apple Fritter Bread

By christoph

Loaded with fresh apples and cinnamon then topped with a sugary glaze, this easy to make quick bread tastes amazingly like a bakery case apple fritter. Studded with apples this cake-like bread is moist and tender, and the glaze gives the perfect balance to the tart apples.

Ingredients

• Bread
• ½ cup unsalted butter softened
• 2/3 cup granulated sugar
• 2 large eggs room temp
• 1 ½ teaspoons vanilla extract
• 1 ½ cups all-purpose flour
• 1 ¾ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup milk room temp
• Apple Filling
• 2 large apples peeled, cored, and small dice
• 2 tablespoon granulated sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon cinnamon
• Brown Sugar Swirl
• 1/3 cup brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon cardamom
• Glaze
• 1/3 cup confectioners’ sugar
• ½ teaspoon vanilla extract
• 1 - 2 tablespoons milk as needed for consistency

Details

Servings 10
Preparation time 30mins
Cooking time 130mins
Adapted from jamesandeverett.com

Preparation

Step 1

Bread
Position rack in the center of the oven and heat to 350°F. Grease a 9” x 5” loaf pan. I line the pan with parchment paper for ease.

In a medium-sized mixing bowl cream together the butter and sugar. Add eggs one at a time mixing well. Add vanilla and beat until completely incorporated.

In a separate bowl sift together all dry ingredients. Add to the butter about a third at a time mixing well. Add milk and beat until smooth.

Apple Filling
Peel, core and dice apples. In a bowl toss apples with sugar, flour and cinnamon.

Brown Sugar Swirl
In a small bowl mix together brown sugar and spices.
Assemble
Pour half of the batter into the prepared loaf pan and level out with a spatula or offset knife.
Sprinkle half of the brown sugar mixture over the batter followed by half of the apples.
Spread the remaining batter into the loaf pan, followed by the rest of the brown sugar and apples. Using a knife, swirl the apples and sugar into the loaf. Tap pan on the counter to remove air pockets and to level the bread.

Place in the oven for 60 – 70 minutes or until a chopstick inserted in the center comes out clean.
Let bread cool in the pan for 15 minutes before removing and placing on a wire rack to cool.
Glaze
Mix the powdered sugar and vanilla in a small bowl. Add milk a teaspoon at a time until you have a pourable glaze. Place the wire rack holding the loaf over a pan or wax paper and pour the glaze over the still slightly warmed bread. Allow to cool completely.
Cooks Notes
If desired mix a second batch of the glaze only thicker to decorate the top. Chopped walnuts would be a nice addition.



Store left over bread loosely wrapped for several days. If you wrap it tightly the moisture from the apples will make it wet and soggy.