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.
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.
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 mixtur 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.
Add the remaining batter in. and top with the remaining apples and cinnamon mixture.
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.
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:Store apple bread at room temperature for 2 days wrapped in plastic wrap or placed in an airtight container.If you refrigerate it, it'll last a few more days—but you'll likely eat it before getting to that point!Apple fritter bread freezes nicely for 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!
Check for doneness with a toothpick—but look closely! Just like in the best Amish apple fritters, the apple mixture will stay gooey once the baking is complete. Don't confuse that good moistness with wet batter, or vice versa.