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?
Apple Fritter Bread
- 1/3 cup brown sugar
- 2 teaspoons ground cinnamon
- 2/3 cup white sugar
- 1/2 cup butter , softened
- 2 eggs
- 2 tablespoons Pie Hole Pecan Pie Whiskey
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 21- ounce can apple pie filling ,
- Preheat oven to 350 degrees.
- Grease a 9x5-inch loaf pan, line with parchment, then grease the parchment.
- Mix brown sugar and cinnamon together in a bowl and set aside.
- Beat the white sugar and butter together until light and fluffy.
- Beat in eggs, 1 at a time, and beating about 1 minute after each addition.
- Add the whiskey.
- Combine flour, baking soda, salt, and baking powder together in a bowl.
- Stir the dry ingredients into the creamed mixture.
- Blend in the buttermilk.
- Spoon half the batter into the pan, evening out the top.
- Add half the apples and sprinkle with half the cinnamon sugar mixture.
- Add the remaining batter in and top with the remaining apples and cinnamon mixture.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- If it begins to brown to much on the top just tent it with aluminum foil.
- Let cool completely before removing from pan.
- Drizzle with the glaze.