Wednesday, September 6, 2017

Apple Fritter Bread

Nothing welcomes fall like the smell of fresh apple fritters wafting through the air. Apple Fritter Bread has all the elements of the classic seasonal treat - soft apples, rich cinnamon, and a bit of crunch – drizzled with sweet glaze. The addition of walnuts is optional, but they are such a great complement to the apples. Why wait for the apple-pickin’ festivals? This bread is perfect for brunch, dessert or anytime.

Apple Fritter Bread 
⅓ cup light brown sugar
1 teaspoon ground cinnamon
⅔ cup white sugar
½ cup butter, softened
2 eggs
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
½ cup milk
2 apples any kind, peeled and chopped mixed with 2 tablespoons white sugar and 1 teaspoon cinnamon
⅓ cup chopped walnuts, if desired.

½ cup powdered sugar
2 tablespoons milk

Heat oven to 350 F. Coat a 9x5-inch loaf pan with non-stick spray or line with foil and coat with non-stick spray.

In a small bowl, mix brown sugar and cinnamon together. Set aside.

In the bowl of a stand mixer, beat white sugar and butter together until smooth and creamy.

Beat in eggs, 1 at a time until blended. Add vanilla extract.

In a medium bowl, whisk flour and baking powder together. Add into creamed butter mixture and mix until blended.

Mix milk into batter until smooth.

Pour half the batter into prepared pan. Add half the apple mixture, then half the brown sugar/cinnamon mixture. Lightly pat the apples into batter. If using walnuts, sprinkle the full ⅓ cup over batter/apples.

Repeat layers (except walnuts). Lightly pat the apples into batter. With a knife, swirl brown sugar mixture through apples.

Bake approximately 55 minutes or until a toothpick inserted into the center of the loaf comes out clean.

To make glaze, mix powdered sugar and milk together. Let bread cool for 15 minutes before drizzling with glaze.

(Recipe adapted from