Apple Fritter Bread

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This Apple Fritter Bread is the most decadent Fall treat that's perfect for breakfast, as dessert, or for an afternoon snack with a cup of tea. It's rich in warm cinnamon flavor and loaded with fresh apple flavor. Plus, it's much easier than making apple fritters from scratch with no deep frying required.

Prep Time15

Cook Time45

Total Time1

Course: bread, Dessert

Cuisine: American

Keyword: fall, thanksgiving

Servings: servings

Calories: 268kcal

Ingredients

Apple Mixture

1 1/4 cups peeled, cored, and 1/2-inch diced Honeycrisp or Granny Smith apples
1 tablespoon granulated sugar
1 teaspoon ground cinnamon

Brown Sugar Layer

1/3 cup packed dark brown sugar
1 teaspoon ground cinnamon

Bread Loaf

1 large egg
1/3 cup granulated sugar
6 tablespoons melted salted butter slightly cooled
1/3 cup sour cream
1 1/2 teaspoons vanilla extract or paste
1 cup self-rising flour
1/8 teaspoon baking soda
1 teaspoon ground cinnamon

Topping

1/2 cup powdered sugar
1-2 tablespoons milk

Instructions

Preheat oven to 350°F. Spray an 9x5-inch loaf pan with nonstick spray, grease with butter, or line with parchment paper.
In a small bowl, toss together the diced apples, granulated sugar, and cinnamon until the apples are well coated. Set aside.
In another small bowl, stir together the dark brown sugar and cinnamon until combined. Set aside.
In a large bowl, whisk together the egg and granulated sugar until smooth and well combined.
Add the melted butter, sour cream, and vanilla, and whisk until smooth.
Add self-rising flour, baking soda, and cinnamon and stir until just combined.
Pour half the batter into your prepared pan and gently smooth the top with a spatula. Evenly scatter half the apple mixture in a flat layer, then sprinkle half the brown sugar layer on top. Pour the remaining batter over and smooth it all the way to the edges of the pan. Top with the remaining apples and remaining brown sugar mixture.
Bake for 38 to 42 minutes until the top is domed and set and a toothpick inserted in the center comes out clean or with just a few moist crumbs. In the last 10 minutes, loosely tent the pan with a sheet of foil to keep the top and sides from getting too dark before the center is done.
Cool in the pan on a wire rack for at least 30 minutes
In a small bowl, whisk together powdered sugar and milk until smooth and pourable. If you'd like a thinner glaze, add a little more milk, one teaspoon at a time.
Drizzle the glaze evenly over the cooled bread, letting it run down the sides. Allow it to set for a few minutes before slicing.

Notes

Storage:

Store any leftover bread covered with plastic wrap or foil on the counter for up to 3 days or in the fridge for up to 5 days.

While you can freeze this bread, we don't recommend it since it can change the texture once it's thawed.

Tips:

Don't over-bake the bread. You'll want to insert a toothpick when you think it's ready. If the toothpick has just dry crumbs and no moist batter, then it's ready to cool.
Layer the apples and batter. This is what makes for the best bread! The apples become tender and layer nicely into the bread batter.
If your glaze it too thin, add a pinch more powdered sugar. If it's too thick, then add a teaspoon more milk until the desired consistency is reached.
Be sure to cool the bread completely before glazing. The apple layers need to set properly and the glaze will just run off if the bread is too warm.
Chop the apples all the same size. This makes for even cooking and baking so that the bread has the same texture throughout.

Nutrition

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