Apple Fritter Bread

Sweet, buttery apple fritter bread has gooey layers of cinnamon apples in this easy to make quick bread recipe. So good on a chilly afternoon with a cup of hot coffee and makes wonderful gifts during the holidays. Top with glaze or just dust with powdered sugar.

Course Breakfast Quick Bread, Brunch

Cuisine American - Vintage

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 369kcal

Author Marye Audet-White

Equipment

Glass Bread Pans Any loaf pan will do - I prefer glass
Stand mixer
Parchment Paper

Ingredients

Apple Bread Batter

1 ½ cups all-purpose flour
¾ cup white sugar
½ cup buttermilk
½ cup butter softened
2 eggs
2 teaspoons vanilla extract
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Apple Mixture

1 pound apples about 2 cups or so, peeled and diced
¼ cup brown sugar
2 teaspoons cinnamon
½ teaspoon ginger
½ teaspoon kosher salt
⅛ teaspoon cloves optional

Glaze

1 cup Confectioners sugar
¼ cup Melted butter
1 tablespoon cream or milk if needed for consistency

Instructions

Preheat oven to 350 degrees.
Grease a 9x5-inch loaf pan, line with parchment, then grease the parchment.
Mix brown sugar, cinnamon, ginger, and cloves together in a bowl.
Stir into peeled and diced apples until the apples are covered in the spice mixture.
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.
Stir in vanilla.
Combine flour, baking soda, salt, and baking powder together in a bowl.
Stir the flour mixture into the creamy butter mixture.
Stir in the buttermilk.
Spoon half the batter into the pan, evening out the top with the back of your spoon.
Add half the apples that are coated with the cinnamon brown sugar mixture.
Spoon the remaining batter over the apples.
Top with the remaining apples and cinnamon mixture, pressing down lightly.
Sprinkle with a little extra brown sugar if desired.
Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Bread will be about 200℉ in center when done.
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.

Glaze

Mix the confectioner's sugar and butter together. Add cream as needed to make a drizzly glaze
Spoon over the cooled bread.

Notes

Storage:

Room temperature - 2 days wrapped in plastic wrap or placed in an airtight container.

Refrigerate -4 days

Freeze - up to 3 months.

Tips:

I use a mixture of honeycrisp and granny smith apples for best flavor but you could use MacIntosh, Northern Spy, Braeburn, or whatever you like.
You don't need to use parchment if you don't want to but it does help with the removal of the apple fritter bread!
If your parchment paper keeps popping out of the prepared loaf pan, use some chip clips to hold the paper in place. Just remember to remove the clips before baking, of course!

Nutrition