Famous Apple Fritter Bread
Indulge in this bakery-style apple fritter bread featuring nutty brown butter, tender cinnamon-sugar apples, and a sweet glaze. It is the perfect cozy treat for crisp mornings, offering a tender crumb and crackly caramelized edges.
Equipment
- 9×5-inch Loaf Pan
- Parchment Paper
- Small saucepan
- Mixing Bowls
- Instant-read thermometer
Ingredients
Brown Sugar/Cinnamon Mixture:
- 1/3 cup light brown sugar
- 1 teaspoon ground cinnamon
Apple Bread Loaf Recipe:
- 1/2 cup butter softened
- 2/3 cup granulated sugar
- 2 eggs room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup milk or almond milk room temp
Chopped Apple Mixture:
- 2 large apples like Granny Smith, peeled and chopped small, but not fine.
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
Old-Fashioned Creme Glaze:
- 1/2 cup powdered sugar
- 1-3 tablespoons of milk or cream
Instructions
Prep the Pan and the Mix-Ins
- Preheat your oven to 350 degrees F. Prepare a 9x5-inch loaf pan by spraying with non-stick spray and lining with a parchment paper sling that hangs over the long sides.
- In a small bowl, stir together the light brown sugar and ground cinnamon until it resembles damp sand; set aside.
- In a separate bowl, whisk together the flour and baking powder. In a third bowl, toss the peeled and chopped apples with granulated sugar and cinnamon until evenly coated.
Build the Batter
- Brown the butter in a small saucepan over medium heat until the milk solids turn golden and it smells nutty. Let it cool until it is softened and spreadable, then beat it with the granulated sugar until creamy and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and scrape down the sides of the bowl.
- Gradually add the flour mixture followed by the milk. Mix just until the batter is smooth and no dry streaks remain, being careful not to overwork it.
Layer and Swirl
- Spoon half of the batter into the pan. Scatter half of the apple mixture and half of the brown sugar cinnamon mixture over the top.
- Add the remaining batter over the first layer, smoothing it gently. Top with the rest of the apples and the remaining cinnamon sugar mixture.
- Drag a butter knife through the batter two or three times in gentle passes to create distinct cinnamon ribbons.
Bake, Rest, and Glaze
- Bake for approximately 60 minutes. If the top browns too quickly, loosely tent the pan with foil for the last 15 minutes. The loaf is done when a toothpick comes out clean or the internal temperature reaches 200 degrees F (93 degrees C).
- Let the loaf sit in the pan for 15 minutes to settle before lifting it out onto a cooling rack.
- Whisk the powdered sugar with milk or cream until smooth. Drizzle over the loaf while it is still slightly warm.
Notes
Uniform Apple Slices: Dice your apples into even 1/4-inch cubes. This ensures they soften at the same rate as the bread bakes without releasing excess moisture that could cause gaps in the crumb.
Temperature Precision: For the most reliable results, use an instant-read thermometer. The center of the loaf should reach 200 degrees F to ensure it is fully baked through and not gummy.
Parchment Sling Tip: Always use a parchment sling. The cinnamon sugar becomes very sticky when baked, and the sling allows you to lift the loaf out cleanly without tearing the sides.
Ingredient Temperature: Use room temperature eggs and milk to prevent the browned butter from seizing, which ensures a smoother batter and a more tender final texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 325kcalCarbohydrates: 48gProtein: 4gFat: 14gSaturated Fat: 8gCholesterol: 65mgSodium: 175mgPotassium: 115mgFiber: 2gSugar: 29gVitamin A: 440IUVitamin C: 2mgCalcium: 55mgIron: 1.4mg
Tried this recipe?Let us know how it was!