Apple Fritter Bread
User Reviews
4.5
Apple Fritter Bread
Description
Apple Fritter Bread combines diced apples tossed with granulated sugar and cinnamon, which are layered with a cinnamon and brown sugar mixture inside a quick bread batter of egg, sugar, oil, sour cream, vanilla, flour, baking soda, and salt. The batter is portioned into a prepared loaf pan, layered with the apple and cinnamon-brown sugar mixes, and covered with remaining batter to form a marbled effect once baked.
Baking at 350°F yields a bread that is moist and studded with tender apple pieces, with cinnamon providing warmth and subtle spice. The bread is finished with a confectioners' sugar glaze thinned with cream or milk to add sweetness and a smooth outer layer reminiscent of traditional apple fritter glaze.
This bread offers a fall-inspired flavor profile that works well with coffee or tea and can be sliced for breakfast or dessert. The recipe advises an 8x4-inch loaf pan for best batter fit, noting that baking time may vary depending on apple variety and oven differences.
Storage notes indicate the bread keeps well at room temperature for up to five days or can be frozen for up to six months. Refrigeration is discouraged to prevent drying out.
Ingredients
Apple-Cinnamon Mixture
- 1 apple cored, and diced into 1/4-inch pieces (about 1 heaping cup when diced; try Fuji, Gala, Envy, Honeycrisp or similar, large or 2 small, peeled
- 1 tablespoon granulated sugar
- 1 cinnamon heaping teaspoon
Cinnamon-Brown Sugar Mixture
- ¼ cup light brown sugar packed
- 1 cinnamon heaping teaspoon
Bread
- 1 egg large
- ⅓ cup granulated sugar
- ¼ cup canola oil or vegetable oil
- ¼ cup sour cream lite okay, or Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt or to taste
Glaze
- 1 cup confectioners’ sugar
- cream or as necessary for consistency, or milk, about 2 to 3 tablespoons
Instructions
- Preheat oven to 350F. Spray an 8×4-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
Apple-Cinnamon Mixture:
- To a small bowl, add all ingredients, and stir to combine; set aside.
Cinnamon-Brown Sugar Mixture:
- To a small bowl, add both ingredients, and stir to combine; set aside.
Bread:
- To a large bowl, add the egg, sugar, and whisk vigorously until smooth and combined, about 1 minute.
- Add the oil, sour cream, vanilla, and whisk until smooth and combined.
- Add the flour, baking soda, salt, and stir until just combined, don’t overmix.
- Turn half the batter out into prepared pan, smoothing the top lightly with a spatula; set remainder aside. Note that there isn’t lots of batter so make sure not to add more than half.
- Evenly sprinkle half the apples over batter in an even, flat layer; set remainder aside.
- Evenly sprinkle half the cinnamon-brown sugar over the apples; set remainder aside.
- Add the remaining batter, smoothing the top lightly with a spatula, making sure to push it into all corners.
- Evenly sprinkle the remaining apples.
- Evenly sprinkle the remaining cinnamon-brown sugar.
- Place loaf pan on a baking sheet as insurance against overflowing apple juice and bake for about 40 to 48 minutes (I baked 43 minutes), or until top is domed, set, and toothpick inserted in the center comes out clean or with a few moist crumbs but no batter, noting that if you go down too far you’ll hit juicy apples. The apples on top will be juicy with slight bubbling. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.
- Allow pan to cool on top of a wire rack for at least 30 minutes (I cooled overnight in the pan) before turning out onto rack to cool completely before glazing.
Glaze:
- In a small bowl, add the confectioner’s sugar and slowly drizzle in the milk, whisking until smooth and combined. Add milk as necessary for desired consistency.
- Evenly drizzle glaze over bread before slicing and serving. Extra glaze can be spread on the cut surface of the bread like you’d spread butter on toast; or you can halve the glaze recipe if you’re not a glaze person. I’m comfortable keeping glazed items at room temp, but if you’re not, drizzle glaze only over portion of bread you plan to consume immediately.
Notes
- Use an 8x4-inch loaf pan for proper batter fit; a 9x5-inch pan may require adjustments.
- Baking time varies based on apple type, juiciness, oven differences, and pan size; check doneness by a toothpick test.
- Store bread airtight at room temperature up to 5 days or freeze for up to 6 months for best texture.
- Refrigeration is not recommended as it can dry out the bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 212kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 25mg | 8% |
| Sodium | 219mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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