Apple Fritter Bread Recipe

Introduction

Apple Fritter Bread combines the tender crumb of a cake with the sweet spice of cinnamon and chunks of tart apple. This delightful loaf is perfect for breakfast or an afternoon snack, topped with a simple glaze for extra sweetness.

Ingredients

• Filling/Topping:
• 1/2 cup light brown sugar, lightly packed
• 1 1/2 teaspoons ground cinnamon
• a pinch of ground nutmeg (optional)
• Cake:
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted and cooled
• 1/2 cup sour cream, at room temperature
• 2 large eggs, at room temperature
• 2 Tablespoons milk, at room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 Granny Smith apple
• Glaze:
• 1/3 cup icing sugar, sifted
• 1–2 teaspoons hot water

Instructions

1. Step 1: Preheat the oven to 350˚F (175˚C). Line a loaf pan with parchment paper and set aside.
2. Step 2: Make the filling and topping by combining brown sugar, cinnamon, and nutmeg in a small bowl. Mix well and set aside.
3. Step 3: In a large bowl, mix granulated sugar, melted butter, sour cream, eggs, milk, and vanilla extract until smooth and well combined.
4. Step 4: In another bowl, whisk together flour, baking powder, baking soda, and salt.
5. Step 5: Add the dry ingredients to the wet ingredients and gently mix until just combined. Avoid overmixing to keep the bread tender.
6. Step 6: Peel, core, and chop the Granny Smith apple into 1/2-inch cubes. Fold all but a handful of the apple cubes into the batter.
7. Step 7: Pour half of the batter into the prepared loaf pan and smooth it out evenly.
8. Step 8: Sprinkle half of the cinnamon sugar filling over the batter. Use a flat butter knife to cut swirls through the batter gently.
9. Step 9: Add the remaining batter on top and smooth it out. Distribute the reserved handful of apple cubes on top, then sprinkle with the remaining cinnamon sugar mixture. Swirl again with a knife.
10. Step 10: Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
11. Step 11: Cool the bread in the pan for 10-20 minutes, then transfer to a wire rack.
12. Step 12: To make the glaze, whisk sifted icing sugar with hot water until smooth and desired consistency is reached. Drizzle over the cooled loaf and let the glaze set for 5-10 minutes before slicing.

Tips & Variations

• Use tart apples like Granny Smith for a nice balance against the sweet cinnamon sugar.
• Try adding chopped nuts such as walnuts or pecans to the batter for added texture.
• If you prefer a dairy-free option, substitute sour cream with coconut yogurt and use a dairy-free butter alternative.
• For extra spice, increase the cinnamon slightly or add a pinch of ground cloves or ginger to the filling.

Storage

Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap well and freeze for up to 2 months. Reheat slices briefly in a toaster oven or microwave before serving to refresh softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes, you can use any firm apple variety. Tart apples like Granny Smith work best to balance the sweetness, but sweeter apples like Fuji or Honeycrisp can also be used.

What can I use instead of sour cream?

You can substitute sour cream with Greek yogurt or buttermilk in equal amounts. For a dairy-free option, coconut yogurt works well.

Apple Fritter Bread Recipe

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★★★★★

4.8 from 62 reviews

This Apple Fritter Bread combines the cozy flavors of cinnamon, nutmeg, and fresh Granny Smith apples swirled through a moist, tender cake. Topped with a sweet glaze, it’s a delightful treat perfect for breakfast or an afternoon snack.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 8 servings) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Filling/Topping

• 1/2 cup light brown sugar, lightly packed
• 1 1/2 teaspoons ground cinnamon
• a pinch of ground nutmeg (optional)

Cake

• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted and cooled
• 1/2 cup sour cream, at room temperature
• 2 large eggs, at room temperature
• 2 Tablespoons milk, at room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 Granny Smith apple

Glaze

• 1/3 cup icing sugar, sifted
• 1–2 teaspoons hot water

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350˚F (175˚C). Line a loaf pan with parchment paper to prevent sticking and set aside.
2. Make Filling/Topping: In a small bowl, combine light brown sugar, ground cinnamon, and a pinch of ground nutmeg. Mix well and set aside for later use.
3. Mix Wet Ingredients: In a large mixing bowl, combine granulated sugar, melted and cooled unsalted butter, sour cream, eggs, milk, and vanilla extract. Mix thoroughly by hand or with an electric mixer until smooth and fully combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
5. Combine Wet and Dry: Add the dry ingredients to the wet ingredients and gently fold together until just combined. Avoid overmixing to keep the batter light and tender.
6. Add Apples: Peel, core, and chop the Granny Smith apple into ½ inch cubes. Reserve a handful of chopped apple and fold the remaining apples gently into the batter.
7. Layer Batter and Filling: Pour half of the batter evenly into the prepared loaf pan and smooth the top flat. Spread half of the cinnamon sugar filling evenly over the batter. Using a flat butter knife, cut swirls through the batter to create a marbled effect.
8. Add Remaining Layers: Spoon the remaining batter over the cinnamon sugar layer and smooth out the top. Scatter the reserved handful of apple pieces across the top, then sprinkle the remaining cinnamon sugar filling. Again, swirl the topping into the batter with the knife.
9. Bake: Place the loaf pan into the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool: Remove the bread from the oven and allow it to cool on a wire rack for 10-20 minutes before glazing.
11. Make Glaze: In a small bowl, whisk the sifted icing sugar with 1 to 2 teaspoons of hot water until the glaze reaches your desired consistency—smooth but pourable.
12. Glaze and Serve: Drizzle the glaze over the warm bread and let it set for 5-10 minutes before slicing and serving.

Notes

• Using sour cream in the batter adds moisture and richness, but you can substitute with Greek yogurt if preferred.
• Ensure all wet ingredients are at room temperature for even mixing and better texture.
• Be careful not to overmix the batter to avoid a dense bread.
• Use a sharp knife to swirl the cinnamon sugar filling for a beautiful marbled effect.
• Let the bread cool slightly before glazing to prevent the glaze from melting off too quickly.

Keywords: apple fritter bread, cinnamon swirl bread, apple bread, breakfast bread, sweet bread, homemade loaf, cinnamon sugar bread, baked apple dessert