Are you tired of apple recipes? I hope not, I have one more that’s just as good as the previous two I posted recently – Apple Pie Spice Cake & Apple Butterscotch Cookies. Today I am bringing you an Apple Fritter Bread. All the deliciousness of an Apple Fritter without the guilt of it being fried. And just for a quick recap, an Apple Fritter is a deep-fried donut filled with apples and cinnamon.
With this bread, cinnamon coated apple pieces are layered between the batter and then swirled in before baking.
The result, each slice is filled with apple cinnamon goodness. For that final apple fritter touch, the bread is drizzled with a sour cream icing. If you are not a fan of icing though this bread would be just as delicious without it.
Apple Fritter Bread
For the Bread:
1 medium Granny Smith apple, peeled, cored and finely chopped (about 1 1/4 cups)
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1 1/2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 cup sugar
1/3 cup unsalted butter, at room temperature
1/2 cup milk*
1 teaspoon vanilla extract
For the Sour Cream Icing:
3 tablespoons sour cream
1/2 teaspoon vanilla extract
3/4 cup confectioners’ sugar
Milk, if necessary
*I used whole milk
Preheat the oven to 350 F. Spray a 9.25 x 5.25 loaf pan with baking spray. Set aside.
In a medium bowl combine the apples, light brown sugar and cinnamon. Set aside.
In another medium bowl whisk together the flour, baking powder and salt. Set aside.
In a large bowl, using a handheld mixer on medium speed, beat together the sugar and butter until combined. Beat in the eggs one at a time, beating well after each addition. Beat in the milk and vanilla until the mixture in smooth. With the mixer on low, beat in the flour mixture until just combined.
Pour half of the batter into the prepared pan and spread half of the apple mixture on top. Top the apples with the remaining batter and then top with the remaining apple mixture. Gently pat the apples in the batter and use a knife to swirl the apples into the batter.
Bake in the preheated oven for 50-60 minutes, or until a cake tester inserted in the center comes out clean.
Cool in the pan on a wire rack for 10 minutes and then remove from the pan and let cool completely on the wire rack.
Once cooled, make and drizzle with the sour cream icing. In a medium bowl whisk together the sour cream, vanilla extract and confectioners’ sugar until smooth. If you find that the mixture is too thick whisk in 1 teaspoon of milk at a time until it’s a consistency easy to drizzle.
Place the wire rack with the cake over a baking sheet or a piece of wax paper and drizzle with the icing. Let sit for a few minutes to let the icing set before slicing.
Store leftovers in an airtight container at room temperature.
Recipe from Better Homes & Gardens
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