Apple Fritter Bread
This Apple Fritter Bread combines tender, fluffy cake with layers of cinnamon sugar apples inside, topped with a crunchy caramelized topping. Finished with a simple icing, it's like biting into a homemade apple fritter in loaf form!
Equipment
- 9x5 loaf pan
Ingredients
Batter
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup buttermilk room temperature
Apple Layer
- 1 ½ cups apples peeled and small diced
- 2 tablespoons light brown sugar packed
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
Cinnamon Sugar
- ½ cup dark brown sugar packed
- 2 teaspoons cinnamon
Simple Icing
- ½ cup powdered sugar
- 1 tablespoon milk
- 1 splash vanilla extract
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
Batter
- Preheat the oven to 350°F. Line the bottom of a 9x5 loaf pan with parchment paper and heavily butter the sides of the pan to prevent sticking.
- Cream butter and sugars in a large bowl until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Apple Layer
- Toss the apples with the brown sugar, cinnamon, and nutmeg.
Cinnamon Sugar
- In another bowl, combine the dark brown sugar and cinnamon.
Assembling & Baking
- Spread half of the batter evenly into the prepared pan. Layer half of the apple mixture on top, then sprinkle half of the cinnamon sugar over the apples.
- Repeat the layers with the remaining batter, apples, and cinnamon sugar.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Finishing Touches
- Remove the bread from the oven and let cool in the pan for 5-6 minutes. Carefully lift the bread out of the pan, remove the parchment paper and place on a cooling rack.
- Whisk together the powdered sugar, milk, and vanilla extract until smooth. Immediately drizzle the icing over the hot bread to create a glaze. Enjoy!
Notes
- I like using Pink Lady or Granny Smith Apples in this recipe.
- Use a metal 9x5 loaf pan for the best results. Glass pans tend to cause uneven baking.
- Using the dark brown sugar in the cinnamon sugar mixture adds a rich layer that enhances the flavor. You can use light brown sugar if that is all you have.
- Drizzling the icing on while the bread is still hot. This allows it to melt and create a glaze like the apple fritters you get from a donut shop. I use this same technique for my cinnamon rolls!
Tried this recipe?Let us know how it was!