Country Apple Fritter Bread – Easy Glazed Fall Loaf
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Author:Maria
Total Time:Estimated 1 hour 30 minutes, including cooling and glazing
Yield:About 8 slices 1x
Diet:Vegetarian
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.
