Apple Fritter Bread
Soft, moist vanilla bread layered with cinnamon apples, and brown sugar cinnamon, then finished with a simple vanilla glaze. All the flavors of a classic apple fritter without the hassle of frying.
Makes: 1 9×5-inch loaf I Prep: 20 minutes I Bake: 50-55 minutes
Apple Fritter Bread
Ingredients:
For the Cinnamon Apples
2 medium apples, peeled and diced into small cubes
28 g (2 tbsp) dark brown sugar
1 tsp cinnamon
For the Cinnamon Sugar
71 g dark brown sugar
2 tsp cinnamon
For the Bread
113 g unsalted butter, room temperature
140 g granulated sugar
2 large eggs, room temperature
2 tsp vanilla bean paste
190 g unbleached organic all-purpose flour
2 ½ tsp baking powder
½ tsp fine sea salt
80 g whole milk
80 g sour cream, room temperature
For the Glaze
60 g powdered sugar
20 g whole milk
½ tsp vanilla
pinch of salt
INSTRUCTIONS:
Preheat the oven to 350°F. Line a 9×5-inch loaf pan with parchment paper.
Make the cinnamon apples. In a bowl, toss the diced apples with the dark brown sugar and cinnamon until evenly coated. Set aside.
Make the cinnamon sugar. In a separate small bowl, combine the dark brown sugar and cinnamon. Set aside.
Make the bread. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed until light and fluffy.
Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla bean paste.
In a separate bowl, whisk together the flour, baking powder and salt.
With the mixer on low, add half of the dry ingredients and mix briefly. Add the sour cream and milk and mix until just incorporated. Add the remaining dry ingredients and mix just until combined. Do not overmix.
Spread half of the batter evenly into the prepared loaf pan.
Spoon half of the cinnamon apples over the batter, followed by half of the cinnamon-sugar mixture.
Spread the remaining batter over the apple layer. Top with the remaining cinnamon apples and cinnamon sugar.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly before the center is finished, loosely tent with foil.
Allow loaf to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
Make the glaze. Whisk together the powdered sugar, milk, vanilla, and pinch of salt until smooth. Drizzle over the loaf once completely cooled.
Notes:
Apples: I’d use a firm baking apple such as Honeycrisp, Granny Smith, or Pink Lady so the pieces hold their texture while baking.
Don’t Overmix: Once the flour is added, mix only until the batter comes together for the softest crumb.
Glazing: Make sure the loaf is completely cool before adding the glaze so it stays thick and visible rather than melting into the bread.
Storage: Store tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring refrigerated slices to room temperature before serving.