Description
This Country Apple Fritter Bread recipe brings the cozy flavors of classic apple fritters into a delightful loaf form. Featuring tender apples swirled with warm cinnamon and nutmeg-spiced batter, it makes a perfect breakfast or dessert treat. The bread is moist, full of apple chunks, and topped with a simple powdered sugar glaze for an extra touch of sweetness.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients & Batter
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Apple Filling
- 2 cups peeled and diced apples (such as Granny Smith or Honeycrisp)
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
Glaze
- 1/2 cup powdered sugar
- 1 to 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 dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, 2 teaspoons cinnamon, and nutmeg until evenly combined.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, followed by the vanilla extract.
- Combine batter: Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry mixture. Mix just until combined to keep the batter tender.
- Prepare apple layer: In a small bowl, toss the diced apples with brown sugar and cinnamon until coated evenly.
- Assemble the loaf: Pour half of the batter into the prepared loaf pan and spread evenly. Layer half of the apple mixture on top, then pour the remaining batter over the apples. Top with the remaining apple mixture. Use a knife to gently swirl through the layers for a marbled effect.
- Bake: Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Check doneness around the 50-minute mark to avoid overbaking.
- Cool: Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Make and drizzle glaze: Whisk together powdered sugar with 1 to 2 tablespoons of milk until smooth. Drizzle the glaze over the cooled bread before slicing to serve.
Notes
- This bread tastes best on the day it is baked but can be stored covered tightly at room temperature for up to two days.
- Substitute chopped pears for apples if desired for a different fruit flavor.
- Adding chopped walnuts or pecans to the apple mixture gives extra texture and a nutty taste.
- Ensure your apples are firm (such as Granny Smith or Honeycrisp) to retain texture during baking.
