Apple Fritter Bread

Looking for an indulgent and delicious breakfast option? Look no further than our recipe for Apple Fritter Bread! Easy to make and full of flavor, this dish is perfect for a weekend treat or any day you want to start off on the right foot.

Course bread and rolls, Breakfast

Cuisine American

Keyword amish apple fritter bead, apple fritter bread recipe, country apple fritter bread, how to make apple fritter bread

Prep Time 20

Cook Time 1

Servings servings

Calories 359kcal

Author Beth Pierce

Ingredients

Bread Batter

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter softened
⅔ cup granulated sugar
2 large eggs room temperature
1 ½ teaspoons pure vanilla extract
½ cup milk (whole or 2%)

Apple Mixture

3 Granny Smith apples peeled and chopped
¼ cup brown sugar
1 teaspoon ground cinnamon

Cinnamon Sugar

⅔ cup brown sugar
2 teaspoons ground cinnamon

Vanilla Cinnamon Glaze

1 cup powdered sugar
1 ½-2 tablespoons milk (whole or 2%)
1/4 teaspoon pure vanilla extract
⅛ teaspoon ground cinnamon

Instructions

Preheat the oven to 350 degrees. Grease a 9x5 inch loaf pan well. Whisk the flour, baking powder, and salt in a medium bowl.
Combine the apples, brown sugar, and cinnamon in a separate medium bowl.
In a small bowl, combine the brown sugar and cinnamon.
Using a mixer, cream the butter and the granulated sugar in a large bowl. Stir in the eggs and the vanilla extract. Stir in the flour mixture and milk, alternating between the two.
Spread half the bread batter into the prepared pan. Top with half the apple mixture and half of the cinnamon sugar. Spread the remainder of the bread batter in the pan and top with the remainder of the apple mixture and cinnamon sugar.
Bake for 60-70 minutes or until a toothpick inserted in the top comes out clean or with a few moist crumbs. There should be no wet batter. If the top browns too fast, cover it loosely with aluminum foil.
After 15 minutes carefully remove the bread from the pan onto a cooling rack.
Once the bread has thoroughly cooled, whisk the powdered sugar milk, vanilla extract, and cinnamon. Drizzle it over the bread.

Notes

Grease the loaf pan well. The bread tends to get sticky with the cinnamon sugar in this recipe. I grease it with shortening and then with butter.
Cream the butter and sugar for the bread batter with a mixer. Then, switch to a wooden spoon for the remaining ingredients.
Peel the apples and chop them small but not so small that they disappear.
Cool the bread on a cooling rack before drizzling with the glaze or slicing the bread.
Store the bread wrapped in plastic wrap or in an airtight container on the counter for up to 2 days. Because of the amount of apples in the recipe transfer to the fridge for an additional 2 days.

Nutrition