Description
Country Apple Fritter Bread is a soft cinnamon apple quick bread layered with chopped cinnamon-sugar apples and finished with a smooth vanilla glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 large apples, peeled, cored, and chopped
- 1/4 cup granulated sugar, for the apples
- 1 teaspoon ground cinnamon, for the apples
- 1 cup powdered sugar
- 2 to 3 tablespoons milk, for the glaze
- 1/2 teaspoon vanilla extract, for the glaze
Instructions
- Preheat the oven to 350°F or 175°C and grease and flour a 9×5-inch loaf pan.
- In a large mixing bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, light brown sugar, salt, baking powder, and 1/2 teaspoon ground cinnamon.
- In a separate bowl, whisk the eggs, melted butter, 1/2 cup milk, and 1 teaspoon vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and fold gently until no visible flour remains.
- In another bowl, toss the chopped apples with 1/4 cup granulated sugar and 1 teaspoon ground cinnamon until evenly coated.
- Spread half of the batter into the prepared loaf pan.
- Scatter half of the cinnamon-sugar apples over the batter in an even layer.
- Spread the remaining batter over the apple layer.
- Top with the remaining cinnamon-sugar apples and press them lightly toward the batter without burying them completely.
- Bake for 50 to 60 minutes, or until the top is set and a tester inserted into the deepest center comes out without raw batter.
- Let the loaf cool in the pan for about 10 minutes, then transfer it to a cooling rack.
- Allow the loaf to cool significantly before glazing so the glaze stays visible on top.
- In a small bowl, whisk together powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract.
- Add more milk a teaspoon at a time if needed until the glaze reaches a smooth drizzle consistency.
- Drizzle the vanilla glaze over the cooled loaf and let it settle before slicing.
- Slice and serve.
Notes
- Measure the flour carefully to avoid a dry or dense loaf.
- Do not overmix the batter after combining the wet and dry ingredients.
- Keep the apple pieces small and evenly chopped so they soften properly and distribute well through the loaf.
- Layer the apples instead of folding all of them into the batter for better visible apple pockets.
- Check the deepest center for doneness, not only the browned top.
- If the top browns before the center is done, loosely tent the loaf with foil and continue baking.
- Cool the loaf before glazing so the vanilla glaze does not melt into the surface.
- Start the glaze with 2 tablespoons milk, then add more gradually for a thinner drizzle.
- Store the cooled bread tightly covered to reduce drying.
- For longer storage, refrigerate for up to 5 days.
- Freeze tightly wrapped bread for up to 3 months.
- Nutrition is estimated and should be recalculated with exact ingredient brands before publication.
- Prep Time: Estimated 20 minutes
- Cook Time: 50 to 60 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Estimated 460 kcal
- Sugar: Estimated 54g
- Sodium: Estimated 200mg
- Fat: Estimated 14g
- Saturated Fat: Estimated 8g
- Unsaturated Fat: Estimated 5g
- Trans Fat: Estimated 0g
- Carbohydrates: Estimated 79g
- Fiber: Estimated 2g
- Protein: Estimated 5g
- Cholesterol: Estimated 80mg