Apple Fritter Bread

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This glazed Apple Fritter Bread has the same cozy fall flavors of the donut shop favorite. Its sweet, tender, and layered with cinnamon-spiced apples.

Prep Time20

Cook Time50

Total Time1 10

Course: Bread

Cuisine: American

Servings: slices

Calories: 345kcal

Author: Valerie Brunmeier

Equipment

8- x 4-inch loaf pan

Ingredients

1 large or 2 small crisp-sweet apples like Gala, Envy, or Honey Crisp, peeled, cored, and finely chopped (about 1¼ cups)
¼ cup packed brown sugar
1 teaspoon ground cinnamon
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup granulated sugar
⅓ cup butter softened
2 large eggs
½ cup milk
1 ½ teaspoons vanilla

For the Glaze

½ cup powdered sugar
2 to 3 teaspoons half-and-half or whole milk or as needed to reach desired consistency
¼ teaspoon pure vanilla extract

Instructions

Preheat oven to 350 degrees F. Coat the bottom and sides of an 8- x 4-inch loaf pan with nonstick cooking spray.
In a medium bowl combine the apples, brown sugar, and cinnamon. In a separate medium bowl whisk together the flour, baking powder, and salt.
In a large mixing bowl using an electric mixer, beat the granulated sugar and butter until light and fluffy. Beat in the eggs, one at a time. Beat in the milk and vanilla. Add the flour mixture and using a wooden spoon, stir just until combined.
Pour half of the batter into the prepared loaf pan. Scatter half of the apple mixture and accumulated juices evenly over the top. Spoon the remaining batter over the apples and lightly spread it out over the top. Top with the remaining apple mixture and juices. Use a knife with a sharp tip to lightly swirl the apples into the batter.
Bake for 50 to 60 minutes. or until a toothpick inserted in the center comes out clean. Lay a sheet of foil over the top for the last 10 to 15 minutes to prevent overbrowning, if necessary. Remove from the oven and cool in the pan on a wire rack for 10 minutes. Then, turn the bread out onto the wire rack to cool completely before icing.

Make the Glaze

Combine the ingredients for the icing in a small mixing bowl, using 2 teaspoons half and half. Add just enough of the remaining half and half to reach a consistency that is somewhat thick but allows the glaze to run off the tip of a spoon.
Drizzle over the completely cooled bread.

Notes

You can bake the bread in a 9- x 5-inch loaf pan but the profile will be a bit lower than the loaf pictured in this post. The baking time should still be within the same range.

Total time does not include time needed to completely cool the bread before glazing, so plan accordingly.

Storage Tips

Before Glazing: If you're storing the bread before adding the glaze, you'll want to be sure it has cooled completely before wrapping in foil or plastic wrap. Warm bread will create condensation and too much moisture can cause the bread to become soggy.

Storing Glazed Apple Fritter Bread: Once glazed, you can transfer the bread to a container with a lid and store at room temperature for 4 to 5 days. It can help to set the loaf on a layer of paper towels to absorb any excess moisture.

Freezer Instructions: If freezing, I recommend wrapping the unglazed Apple Fritter Bread in a layer of plastic wrap and then a layer of aluminum foil or tuck the wrapped bread in a freezer-safe plastic storage bag. Freeze for up to 2 months. Thaw at room temperature and glaze as directed in the recipe.

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