Country Apple Fritter Bread Recipe
This Country Apple Fritter Bread Recipe is a sweet, cinnamon-spiced loaf filled with fresh apples and topped with a vanilla glaze. Perfect for fall mornings, this easy-to-make treat will soon become a family favorite.
Equipment
- 9x5-inch loaf pan
- Mixing bowls
- Electric mixer (optional)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Wire rack for cooling
Ingredients
- For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon optional
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups apples peeled, cored, and chopped (about 2 medium apples)
- For the Cinnamon-Sugar Layer:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
- Prepare the apples: Toss the chopped apples with 1/4 cup granulated sugar and 1 teaspoon cinnamon. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).
- Cream butter and sugar: In a large bowl, beat butter and sugar together until light and fluffy.
- Add eggs and vanilla: Beat in eggs one at a time, followed by the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined.
- Fold in apples: Gently fold the apple mixture into the batter.
- Layer the cinnamon-sugar: Spoon half the batter into the pan, sprinkle with half of the cinnamon-sugar, then add the remaining batter and top with the rest of the cinnamon-sugar.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
- Make the glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled bread.
Notes
Storage: Store the bread in an airtight container for up to 4-5 days at room temperature, or refrigerate for up to 1 week.
Freezing: Wrap the bread tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature or warm in the microwave.
Variations: Add nuts such as walnuts or pecans for extra crunch, or substitute the apples with pears for a different flavor.
