Country Apple Fritter Bread is a nostalgic twist on the classic apple fritter donut—transformed into a moist, cinnamon-laced quick bread. It features layers of chopped apples tossed in sugar and spice, nestled between ribbons of brown sugar and cinnamon, all baked into a buttery loaf. Finished with a drizzle of old-fashioned glaze, this bread is perfect for breakfast, brunch, or dessert. It’s easy to make, smells heavenly while baking, and tastes like autumn in every bite
Ingredients:
For the Cinnamon Sugar Swirl:
- ⅓ cup light brown sugar
- 1 teaspoon ground cinnamon
For the Apple Mixture:
- 2 medium apples (Granny Smith or Honeycrisp), peeled and chopped
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
For the Bread Batter:
- ½ cup 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 (whole or almond milk)
For the Glaze:
- ½ cup powdered sugar
- 1–3 tablespoons milk or cream (adjust for desired thickness)
Instructions:
1. Prep the Oven and Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line with parchment paper for easy removal.
2. Make the Cinnamon Sugar Swirl
- In a small bowl, mix brown sugar and cinnamon. Set aside.
3. Prepare the Apple Mixture
- Toss chopped apples with granulated sugar and cinnamon in a bowl. Set aside.
4. Mix the Batter
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk flour and baking powder.
- Gradually add dry ingredients to the wet mixture, alternating with milk, until smooth.
5. Layer the Bread
- Pour half the batter into the prepared loaf pan and spread evenly.
- Top with half the apple mixture, then sprinkle half the cinnamon sugar swirl.
- Repeat with remaining batter, apples, and cinnamon sugar.
- Lightly press apples into the batter and swirl the top with a knife for a marbled effect.
6. Bake
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 15 minutes, then transfer to a wire rack.
7. Make the Glaze
- In a small bowl, whisk powdered sugar with milk or cream until smooth.
- Drizzle over the cooled bread. For a thinner glaze, add more milk; for thicker, use less.
🍽️ Serving Suggestions:
- Serve warm with coffee or chai for a cozy breakfast.
- Add a scoop of vanilla ice cream for a dessert twist.
- Pair with apple cider or a cinnamon latte for full autumn vibes.
💡 Tips & Variations:
- Apple Choice: Tart apples like Granny Smith balance the sweetness beautifully.
- Extra Crunch: Add chopped walnuts or pecans to the apple layer.
- Sugar-Free Option: Use erythritol and unsweetened applesauce for a lighter version.
- Mini Loaves: Divide batter into mini pans and reduce baking time to 30–35 minutes.
- Storage: Wrap tightly and store at room temp for 3 days or freeze for up to 2 months.
This bread is buttery, spiced, and packed with apple goodness—just the kind of rustic indulgence you love to explore. Want to try a caramel apple version next or maybe a tropical pineapple fritter twist? I’ve got plenty more delicious ideas to share!