Description
This Spiced Apple Fritter Bread is a moist, flavorful loaf packed with tart Granny Smith apples and a warm cinnamon-brown sugar spice blend. Topped with a sweet powdered sugar glaze, it’s a perfect treat for breakfast, brunch, or dessert.
Ingredients
Scale
Bread Ingredients
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 2/3 cup white sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup milk
- 2 cups Granny Smith apples, peeled and finely chopped
Glaze Ingredients
- 1/2 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
- Mix Cinnamon Sugar: In a small bowl, combine the brown sugar and ground cinnamon. Set this mixture aside for layering.
- Cream Butter and Sugar: In a large mixing bowl, beat the white sugar and softened butter together until the mixture becomes smooth and creamy.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition. Then mix in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour and baking powder. Gradually add this dry mixture to the creamed butter mixture and stir until just combined to avoid overmixing.
- Add Milk: Stir the milk into the batter until smooth, ensuring the batter is well blended and creamy.
- Layer Batter and Apples: Pour half of the batter into the prepared loaf pan. Spread half of the chopped apples evenly over the batter, then sprinkle half of the cinnamon-brown sugar mixture on top. Gently pat these layers into the batter.
- Add Remaining Batter and Layers: Pour the remaining batter over the first apple layer. Top with the remaining chopped apples and cinnamon sugar mixture, again patting lightly.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is done.
- Cool the Bread: Remove the bread from the oven and allow it to cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely to room temperature.
- Prepare Glaze: While the bread cools, whisk together powdered sugar and milk in a small bowl until smooth to create a sweet glaze.
- Glaze and Serve: Drizzle the glaze evenly over the cooled bread. Allow the glaze to set before slicing and serving for the best texture and flavor.
Notes
- Use Granny Smith apples for a tart flavor and to prevent the bread from becoming too sweet.
- Don’t overmix the batter after adding the flour to keep the bread tender.
- Ensure the bread is completely cooled before glazing to prevent the glaze from melting.
- You can store the bread wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week.
- For additional texture, consider adding chopped nuts like walnuts or pecans to the batter or apple layers.
