As the leaves start to turn and the air becomes crisp here in the South, I start thinking about all those apple orchard field trips I used to go on when my boys were in elementary school. We always came home with a big bag of apples, a jug of fresh cider and some apple fritters. Yum! Now my boys are in high school and there are no apple orchard feild trips to accompany them on, but I still crave everything apple, and spiced this time of year. There’s nothing quite like indulging in the warm, comforting flavors of fall. Apple fritter bread, a wonderful blend of the classic apple fritter and traditional quick bread, is a treat that really hits the spot this season and brings back so many good memories. One of my husbands very favorite treats are apple fritters, and he LOVES this bread that tastes so similar but without any deep frying.
Trust me, apple fritter bread is a delightful way to welcome the fall season into your kitchen. Its sweet, spiced aroma and the delicious combination of apples and cinnamon make it the perfect treat for breakfast, an after school snack, or dessert. Whether you’re making it for a cozy family gathering, a special occasion, or simply to enjoy a taste of fall, apple fritter bread is sure to become a seasonal favorite. So, grab your apron, some crisp apples, a few spices, and get ready to bake your way into autumn!
Other Apple Recipes to Try:
Applesauce Snickerdoodle Muffins
Fuji Apple Chicken Salad (like Panera Bread)
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Apple Fritter Bread
Description
Apple fritter bread, a wonderful blend of the classic apple fritter and traditional quick bread, is a treat that really hits the spot this time of year.
Ingredients
APPLE-CINNAMON MIXTURE
- 1 large apple or 2 small peeled, cored, and diced into 1/4-inch pieces (about 1 heaping cup when diced; try Fuji, Gala, Envy, Honeycrisp or similar)
- 1 tablespoon granulated sugar
- 1 –1 1 /2 teaspoon cinnamon (according to your tastes, I like 1 1/2 tsp)
CINNAMON-BROWN SUGAR MIXTURE
- 1/4 cup light brown sugar, packed
- 1 – 1 1/2 teaspoon cinnamon (according to your tastes–I like 1 1/2 tsp)
BREAD
- 1 large egg
- 1/3 cup granulated sugar
- 1/4 cup canola or melted coconut oil.
- 1/4 cup sour cream or Greek yogurt (lite works)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt, or to taste
GLAZE
- 1 cup confectioners’ sugar
- about 2 to 3 tablespoons cream or milk, or more for consistency you desire
Instructions
Preheat oven to 350F. Spray an 8×4-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
APPLE-CINNAMON MIXTURE:
- To a small bowl, add all ingredients, and stir to combine; set aside.
CINNAMON-BROWN SUGAR MIXTURE:
- To a small bowl, add both ingredients, and stir to combine; set aside.
BREAD:
- To a large bowl, add the egg, sugar, and whisk vigorously until smooth and combined, about 1 minute.
- Add the oil, sour cream, vanilla, and whisk until smooth and combined.
- Add the flour, baking soda, salt, and stir until just combined, don’t overmix.
- Turn half the batter out into prepared pan, smoothing the top lightly with a spatula; set remainder aside. Note that there isn’t lots of batter so make sure not to add more than half.
- Evenly sprinkle half the apples over batter in an even, flat layer; set remainder aside.
- Evenly sprinkle half the cinnamon-brown sugar over the apples; set remainder aside.
- Add the remaining batter, smoothing the top lightly with a spatula, making sure to push it into all corners.
- Evenly sprinkle the remaining apples.
- Evenly sprinkle the remaining cinnamon-brown sugar. *If the apple is large and the pan is full, place it on a cookie sheet to bake (to catch overflowing juice from the apples) I do not normally need to do this, But some people do.
- Bake for about 40 to 48 minutes, or until top is domed, set, and toothpick inserted in the center comes out clean or with a few moist crumbs but no batter, noting that if you go down too far you’ll hit juicy apples. The apples on top will be juicy with slight bubbling. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.
- Allow pan to cool on top of a wire rack for at least 30 minutes before turning out onto rack to cool completely before glazing.
GLAZE:
- In a small bowl, add the confectioner’s sugar and slowly drizzle in the milk, whisking until smooth and combined. Add milk as necessary for desired consistency.
- Evenly drizzle glaze over bread before slicing and serving. There is lots of glaze, if you want less simply half the glaze ingredients.
Notes
Baking time: Baking times could range dramatically based on type of apples used and their juiciness, climate, pan size used, oven variance, etc. Bake until your bread is done.
Storage: Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months; I don’t recommend storing it in the fridge because it’ll dry out.
Recipe Source: Averie Cooks
Ohh I bet that was fantastic! More apple sounds wonderful!! Thank you for rating the recipe and leaving a comment!!xo
This was a delicious treat! We added one more apple than the recipe called for.
Hi Linda–thank you for rating the recipe and leaving feedback! I do agree this one is a bit fussy with three bowls to wash after, but since my husband loves fritters so much, I go to the trouble every once in a while for him. Personally, I think more apple sounds wonderful buy my boys like less. Ha! Have a great day! xoxo
I made this according to directions but without heaping teaspoons of cinnamon. I used one apple but would have liked more in the bread. It doesn’t sound complicated to make but uses three bowls so clean up does add more time. Not sure if I would make again. Really like your recipes.