I've always had a weakness for apple fritters. I get it from my dad who also loves them. If I'm given a choice of a bunch of donuts, I will pick the apple fritter every time. So..... when I came across this Apple Fritter Bread, I knew I had to try it! The perfect fall bread full of apples and cinnamon and topped with a simple glaze. A true showstopper!
Apple Fritter Bread
Makes one 9x5 loaf
Bread batter:
1/2 cup butter, softened
2/3 cup sugar
2 eggs
1 1/2 teaspoons vanilla
1 1/2 cups gluten free 1:1 flour (Bob's Red Mill 1:1 works great)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Apple Mixture:
2 large apples, peeled and chopped small
2 tablespoons sugar
1 teaspoon cinnamon
Sugar/Cinnamon Mixture:
1/3 cup light brown sugar
1 teaspoon cinnamon
Glaze:
1/2 cup powdered sugar
1-3 tablespoons milk (depending on thickness desired)
Preheat oven to 350°F. Prepare a 9x5" loaf pan by spring with non-stick cooking spray. In a mixing bowl, cream together the butter and 2/3 cup sugar until smooth. Add the eggs and vanilla and beat well. Add the flour, baking powder, and salt and beat until combined. Add the milk and beat until a smooth batter.
Prepare the apple mixture by combining the chopped apples with 2 tablespoons sugar and 1 teaspoon cinnamon.
Prepare the sugar/cinnamon mixture by combining the brown sugar and 1 teaspoon cinnamon.
Pour half of the batter into the loaf pan and smooth out. Top with half of the apple mixture and half of the sugar/cinnamon mixture. Repeat layers. Using a knife, swirl through the mixture a few times. Bake for about 60 minutes or until toothpick inserted in center comes out clean. Let the bread rest on a wire rack for 15 minutes, then carefully remove from the pan and cool completely. Combine glaze ingredients and drizzle over the bread. You can make a double batch if you like or make it thicker like a frosting.
Step-by-step tutorial:
Gather your ingredients. You will need butter, sugar, eggs, vanilla, gluten free flour, baking powder, salt, milk, apples, cinnamon and brown sugar.
Preheat your oven to 350°F. In a mixing bowl, beat together 1 stick of butter (1/2 cup) with 2/3 cup sugar. Add 2 eggs and 1 1/2 teaspoons vanilla. Beat until smooth. Add your dry ingredients (1 1/2 cups flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt). Beat until thick and mixed.
While beating, slowly add 1/2 cup milk. Beat until you have a nice smooth batter. Set aside.
In a bowl, combine 1 teaspoon cinnamon with 2 tablespoons sugar. Add the chopped apples and stir to coat. In another bowl, combine 1 teaspoon cinnamon with 1/3 cup brown sugar. Now you have the three layers of the bread ready.
In a greased 9x5" loaf pan, spread half of the bread batter on the bottom with a spatula. Top with half of the apples and half of the cinnamon/brown sugar mixture. Repeat layers again.
Using a knife, gently swirl through the bread a few times.
Bake for 60 minutes or until center is set and toothpick inserted comes out clean. Allow to cool on a wire rack for 15 minutes.
Carefully remove the bread from the pan and allow to cool completely on a wire rack. It will smell amazing!
Prepare your glaze, getting desired thickness, then pour over the cooled loaf. I like to do a thin glaze, so it resembles an apple fritter donut. So delicious!
Slice and enjoy! The perfect fall dessert (or breakfast.... I won't judge!) with fresh apples in season.
The tender baked apples, cinnamon and brown sugar swirl, and glaze make this quite incredible.
Recipe Source: Recipe adapted from a recipe at The Baking ChocolaTess