Apple Fritter Bread is a full of all of the apple and cinnamon goodness of apple fritters in the form of a quick bread. It’s a delicious addition to breakfast, brunch, or as an afternoon snack. Once cooled it is drizzled with a pecan whiskey glaze.
When I was little we lived near Philadelphia for awhile. There was a restaurant nearby that was absolutely my favorite place to eat, mostly because they set out a big basket of apple fritters when they seated you. They were light, cinnamony, and jam-packed with apple flavor. I have never had anything like them anywhere else.
So when I started seeing apple fritter bread popping up on Pinterest I knew it was only a matter of time until I made it. I looked at several recipes and decided to use the one in Rumbly in my Tumbly as the basic recipe. I used buttermilk to give it a little tang and add a more delicate, fluffy texture.
I used apple pie filling just to save time. The one I use has no corn syrup in it and is really good. The one thing I would do differently is to take a minute to chop the apples up. The bread will slice more easily I think. Also, be sure to let this cool before trying to remove it from the pan. I don’t know if you can tell but I was in a hurry and the warm cake broke in pieces.
I also added Pie Hole Pecan Pie Whiskey for flavor. There isn’t much but it really kicked it up and gave it a little blast of pecan. This is amazing as a breakfast bread, an addition to the brunch table, or an afternoon snack with coffee.
Sweet, buttery quickbread, cinnamon topped apples, and super easy… what’s not to like?