Description
Apple fritter bread, a wonderful blend of the classic apple fritter and traditional quick bread, is a treat that really hits the spot this time of year.
Ingredients
Scale
APPLE-CINNAMON MIXTURE
- 1 large apple or 2 small peeled, cored, and diced into 1/4-inch pieces (about 1 heaping cup when diced; try Fuji, Gala, Envy, Honeycrisp or similar)
- 1 tablespoon granulated sugar
- 1 –1 1 /2 teaspoon cinnamon (according to your tastes, I like 1 1/2 tsp)
CINNAMON-BROWN SUGAR MIXTURE
- 1/4 cup light brown sugar, packed
- 1 – 1 1/2 teaspoon cinnamon (according to your tastes–I like 1 1/2 tsp)
BREAD
- 1 large egg
- 1/3 cup granulated sugar
- 1/4 cup canola or melted coconut oil.
- 1/4 cup sour cream or Greek yogurt (lite works)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt, or to taste
GLAZE
- 1 cup confectioners’ sugar
- about 2 to 3 tablespoons cream or milk, or more for consistency you desire
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. *If the apple is large and the pan is full, place it on a cookie sheet to bake (to catch overflowing juice from the apples) I do not normally need to do this, But some people do.
- Bake for about 40 to 48 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 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. There is lots of glaze, if you want less simply half the glaze ingredients.
Notes
Baking time: Baking times could range dramatically based on type of apples used and their juiciness, climate, pan size used, oven variance, etc. Bake until your bread is done.
Storage: Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months; I don’t recommend storing it in the fridge because it’ll dry out.