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Apple Fritter Bread Recipe

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4.1 from 3 reviews

This Apple Fritter Bread is a moist, cinnamon-spiced loaf filled with small diced Granny Smith apples and topped with a sweet glaze. Perfect for breakfast or an afternoon treat, it combines the flavors of classic apple fritters in a convenient bread form.

Ingredients

For the Bread:

  • 3 small Granny Smith apples, peeled, cored, and diced small (about 2 cups)
  • ½ cup (100 g) light brown sugar, packed
  • 1 tablespoon ground cinnamon
  • ⅔ cup (133 g) granulated sugar
  • ½ cup (1 stick / 113 g) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (122.5 g) whole milk, room temperature
  • 1 ½ cups (187.5 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt

For the Glaze:

  • 1 cup (125 g) confectioners’ sugar
  • 2–3 tablespoons whole milk

Instructions

  1. Preheat and Prepare Pan. Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with nonstick cooking spray to prevent sticking and set it aside.
  2. Mix Apple Coating. In a medium bowl, combine the light brown sugar and ground cinnamon. Add the diced apples to this mixture and toss well until all apple pieces are coated evenly. Set aside.
  3. Cream Butter and Sugar. In the bowl of a stand mixer, beat together the granulated sugar and unsalted butter until the mixture is light and fluffy, about 2 to 3 minutes, which helps to incorporate air for a tender texture.
  4. Add Wet Ingredients. Add the eggs, vanilla extract, and whole milk to the creamed mixture. Mix on medium speed until all ingredients are fully incorporated and the batter is smooth.
  5. Add Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Gradually add these dry ingredients to the wet mixture, mixing just until combined. Avoid over-mixing to keep the bread tender.
  6. Fold in Apples. Remove the bowl from the mixer and fold in three-quarters of the coated apples gently by hand to distribute them evenly without crushing.
  7. Prepare for Baking. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Next, scatter the reserved diced apples on top of the batter for a nice textured finish.
  8. Bake. Bake the bread in the preheated oven for 65 to 70 minutes, or until a toothpick inserted into the center comes out with crumbs but no wet batter, and the internal temperature reaches 200°F (93°C).
  9. Cool. Carefully remove the bread from the oven and the pan. Place it on a wire rack to cool completely before glazing to avoid melting the glaze.
  10. Prepare Glaze. In a small bowl, whisk together the confectioners’ sugar with 2 to 3 tablespoons of whole milk, adding milk one tablespoon at a time until the glaze reaches your desired drizzling consistency.
  11. Glaze the Bread. Drizzle the prepared glaze evenly over the cooled bread. Allow the glaze to set for a few minutes before slicing and serving.

Notes

  • Use Granny Smith apples for their tartness and firmness, which hold up well in baking.
  • Ensure all wet ingredients are at room temperature to achieve a smooth batter.
  • Do not overmix the batter after adding flour to keep the bread from becoming dense.
  • If you like a stronger cinnamon flavor, feel free to increase the cinnamon to 1½ tablespoons.
  • The glaze consistency can be adjusted by adding more or less milk depending on how thick or runny you prefer.
  • Let the bread cool completely before glazing to prevent the glaze from melting.
  • Store leftovers tightly wrapped at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://lauracooks.com/apple-fritter-bread-recipe/