Country Apple Fritter Bread is a delightful quick bread that captures the essence of a warm apple fritter in every slice. With layers of cinnamon-sugar apples nestled between a buttery vanilla batter and topped with a sweet glaze, this loaf is perfect for breakfast, dessert, or a comforting afternoon treat. It’s easy to make, smells heavenly while baking, and tastes like a hug from the countryside. Whether you’re baking for guests or just indulging in a cozy moment, this bread is a guaranteed crowd-pleaser.
Ingredients:
For the Bread:
- ⅓ cup light brown sugar
- 1 teaspoon ground cinnamon
- 2 large apples (Granny Smith or Honeycrisp), peeled and chopped
- 2 tablespoons granulated sugar
- ½ cup (1 stick) unsalted butter, softened
- ⅔ cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1¾ teaspoons baking powder
- ½ cup milk (or almond milk)
For the Glaze:
- ½ cup powdered sugar
- 1–3 tablespoons milk or cream (adjust for desired consistency)
Instructions:
1. Preheat and Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan with nonstick spray or line with parchment paper for easy removal.
2. Make the Cinnamon Sugar Mixture
- In a small bowl, mix ⅓ cup brown sugar and 1 teaspoon cinnamon. Set aside.
3. Prepare the Apple Mixture
- In another bowl, toss the chopped apples with 2 tablespoons granulated sugar and 1 teaspoon cinnamon. Set aside.
4. Make the Batter
- In a large bowl, cream together ½ cup butter and ⅔ cup granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, until the batter is smooth and well combined.
5. Layer the Bread
- Pour half of the batter into the prepared loaf pan and spread evenly.
- Top with half of the apple mixture, then sprinkle half of the brown sugar-cinnamon mixture over the apples.
- Repeat with the remaining batter, apples, and cinnamon sugar.
- Lightly press the apples into the batter and use a knife to gently swirl the top layer for a marbled effect.
6. Bake
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
7. Make the Glaze
- In a small bowl, whisk together ½ cup powdered sugar with 1–3 tablespoons milk or cream until smooth and pourable.
- Drizzle the glaze over the cooled bread.
Serving Suggestions:
- Serve warm with a pat of butter or a scoop of vanilla ice cream.
- Enjoy with a cup of coffee or spiced tea for a cozy treat.
- Wrap slices individually for a sweet on-the-go snack.
Tips & Variations:
- Apple choice: Tart apples like Granny Smith balance the sweetness, but Honeycrisp adds a juicy crunch.
- Add-ins: Stir in chopped walnuts or pecans for texture.
- Make it mini: Use mini loaf pans and reduce baking time to 30–35 minutes.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Time & Yield:
- Prep Time: 20 minutes
- Bake Time: 50–60 minutes
- Total Time: ~1 hour 20 minutes
- Serves: 8–10 slices
This bread is like autumn in loaf form—warm, spiced, and sweet. Want a version with caramel drizzle or a gluten-free twist? I’d be happy to help!