Country Apple Fritter Bread
This soft and tender loaf is packed with juicy apples, buttery cinnamon swirls, and topped with a dreamy glaze.
Servings: 8 servings
Equipment
- Loaf Pan
- Mixing Bowl
- Whisk
Ingredients
Ingredients
- 1/3 cup light brown sugar
- 1 teaspoon ground cinnamon
- 2/3 cup white sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup milk
- 2 apples, peeled and chopped (any kind)
- 1/2 cup powdered sugar
- 2 tablespoons milk or cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
- In a small bowl, combine the light brown sugar and ground cinnamon. Stir together and set aside—this will be your cinnamon swirl layer.
- In a large mixing bowl, cream the softened butter with the white sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour and baking powder. Gradually add this to the wet mixture, mixing just until incorporated.
- Gently fold in the milk until the batter is smooth and no streaks remain.
- Pour half of the batter into the prepared loaf pan. Layer with half of the chopped apples and sprinkle with half of the cinnamon-brown sugar mixture.
- Pour the remaining batter over the apple layer, then top with the rest of the apples and the leftover cinnamon mixture. Lightly press the apples into the batter and use a knife to swirl the brown sugar and cinnamon around for a marbled effect.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the loaf starts browning too quickly, tent with foil for the last 15 minutes.
- While the bread cools, make the glaze by whisking together powdered sugar and milk (or cream) in a small bowl. Once the bread is slightly cool, drizzle the glaze over the top.
- Slice and serve warm or at room temperature.
Notes
Store any leftover slices in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap or foil and refrigerate for up to a week.