Apple Fritter Bread Recipe

Ingredients

• 2 large apples, peeled and chopped
• 1/3 cup light brown sugar, packed
• 2 teaspoons ground cinnamon
• 2/3 cup granulated sugar
• 1/2 cup (1 stick) butter, softened
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup plus 1 to 3 tablespoons milk or almond milk
• 1/2 cup powdered sugar

Instructions

1. First up, preheat that oven to 350 degrees Fahrenheit. Grab a 9-by-5-inch loaf pan and give it a good spray with nonstick cooking spray, or line it with foil and then spray it down.
2. In a small bowl, combine the packed light brown sugar with 1 teaspoon of ground cinnamon. Just set that aside for now.
3. Take another bowl and give those chopped apples a little toss with 2 tablespoons of granulated sugar and the last teaspoon of cinnamon until they’re all nicely coated.
4. In a medium bowl, beat the softened butter and 2/3 cup of granulated sugar together using an electric mixer until the mixture is smooth and creamy, which should take about 5 minutes. Add the eggs one at a time, mixing until fully incorporated, and then add the vanilla extract.
5. In a different bowl, whisk together the all-purpose flour and baking powder. Gradually mix the into the butter mixture until it’s just combined. Next, fold in 1/2 cup of milk, which should help create a smooth batter.
6. Pour half of the batter into the loaf pan and smooth it out evenly. Next, layer half of the apple mixture on top, followed by half of the brown sugar and cinnamon mix. Do the same with the remaining batter, apples, and cinnamon.
7. Gently press those apples into the batter, then take a knife to swirl the brown sugar mixture through the apples for a lovely marbled look.
8. Slide that pan into the preheated oven and bake for about 1 hour and 10 minutes, or until a toothpick poked into the center comes out clean. Make sure it’s nice and golden brown for doneness.
9. When it’s baked, let the loaf cool in the pan for about 15 minutes. In the meantime, mix the powdered sugar with the leftover milk to whip up a glaze. Once the loaf has cooled, drizzle that glaze over it before slicing it up.

Tips

• You can prepare the batter ahead of time and store it in the refrigerator for up to a day before baking.
• Store any leftovers in an airtight container at room temperature for up to three days, or in the refrigerator for a week.
• The bread freezes well; slice it first, then wrap it tightly in plastic wrap and foil before freezing for up to three months.