Country Apple Fritter Bread is a wonderfully moist and comforting quick bread that captures all the delicious flavors of a classic apple fritter in an easy-to-make loaf. It’s packed with fresh apples and warm cinnamon sugar.
Country Apple Fritter Bread
This recipe creates a dense, moist, cake-like loaf with a sweet cinnamon swirl and a crunchy glaze on top.
Yields: One 9×5 inch loaf (about 10 slices)
Prep time: 20 minutes
Cook time: 55-65 minutes
Ingredients
For the Cinnamon-Sugar Swirl:
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⅓ cup light brown sugar, packed
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1 teaspoon ground cinnamon
For the Bread:
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2 large eggs, at room temperature
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⅓ cup light brown sugar, packed
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⅓ cup granulated sugar
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½ cup vegetable oil or melted coconut oil
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½ cup sour cream or plain Greek yogurt
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2 teaspoons vanilla extract
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1 ½ cups all-purpose flour
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1 ½ teaspoons baking powder
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½ teaspoon salt
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½ teaspoon ground cinnamon
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2 cups peeled and finely chopped apples (about 2 medium apples; Granny Smith or Honeycrisp work well)
For the Simple Glaze (Optional but Recommended):
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½ cup powdered sugar
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1-2 tablespoons milk or apple cider
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¼ teaspoon vanilla extract
Instructions
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Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
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Make the Swirl: In a small bowl, mix the ⅓ cup brown sugar and 1 teaspoon of cinnamon for the swirl. Set aside.
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Make the Batter: In a large bowl, whisk the eggs, both sugars, oil, sour cream (or yogurt), and vanilla extract together until smooth.
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Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, salt, and ½ teaspoon of cinnamon.
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Combine Wet and Dry: Gently fold the dry ingredients into the wet ingredients using a spatula, mixing until just combined. Do not overmix. A few lumps are okay.
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Fold in Apples: Gently fold the chopped apples into the batter.
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Layer the Loaf: Pour half of the batter into the prepared loaf pan and spread it evenly. Sprinkle about three-quarters of the cinnamon-sugar swirl mixture over the batter. Pour the remaining batter over the top and smooth it out. Finally, sprinkle the remaining cinnamon-sugar over the top.
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Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs (but no wet batter).
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Cool: Let the bread cool in the pan for 15-20 minutes before carefully transferring it to a wire rack to cool completely.
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Glaze: Once the bread is completely cool, whisk together the powdered sugar, 1 tablespoon of milk, and vanilla extract for the glaze. Add more milk, a teaspoon at a time, until it reaches a drizzle-able consistency. Drizzle the glaze over the top of the loaf.
Chef’s Notes & Tips:
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The Secret to Moisture: The combination of oil and sour cream/yogurt ensures this bread stays incredibly moist for days.
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Apple Choice: Using a tart apple like Granny Smith provides a nice contrast to the sweet bread, but any baking apple will work.
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Don’t Overmix: Overmixing the batter is the most common cause of a tough, dense bread. Mix until the ingredients are just combined.
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Testing for Doneness: Oven temperatures vary. If the top is browning too quickly but the center isn’t done, tent the loaf loosely with aluminum foil for the last 15-20 minutes of baking.
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Patience is Key: Letting the bread cool completely before slicing is difficult but important! It allows the structure to set and makes for much cleaner slices.
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Storage: Store the glazed or unglazed bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Enjoy a slice of this heavenly bread with a cup of coffee or tea for the perfect cozy treat