There’s something magical about the aroma of freshly baked apple fritter bread wafting through the house, especially on a crisp autumn morning. Today, I’m sharing a delightful recipe for Country Apple Fritter Bread, a treat that’s sure to become a family favorite.
I remember the first time I made this bread was during a cozy weekend getaway with friends in a quaint cabin nestled in the Smoky Mountains. With no internet or cell service, we spent our days hiking and our evenings around the fireplace, sharing stories and enjoying homemade meals. One particularly chilly evening, I decided to whip up this apple fritter bread, inspired by a local bakery we had visited earlier that day. The smell of cinnamon and apples filled the air, creating a warm and inviting atmosphere that drew everyone into the kitchen.
What makes this recipe special is the layering of flavors and textures. The combination of tart Granny Smith apples, sweet cinnamon, and the moist, buttery bread is simply irresistible. The brown sugar and cinnamon mixture sprinkled between the layers creates a lovely swirl and a bit of caramelization on top, adding to the bread’s appeal.
For those looking to experiment, there are a few variations you might enjoy. If you prefer a nutty crunch, try adding a handful of chopped walnuts or pecans to the batter. For a healthier twist, you can substitute the all-purpose flour with whole wheat flour and use coconut sugar instead of white sugar. Almond milk works wonderfully in this recipe for those who are dairy-free, providing a subtle nutty flavor that complements the apples beautifully.
To make this bread even more decadent, consider adding a streusel topping made from butter, brown sugar, and flour before baking. The crunchy topping pairs perfectly with the soft, tender bread beneath. And if you’re feeling extra indulgent, a scoop of vanilla ice cream alongside a warm slice of apple fritter bread makes for a delightful dessert.
Whether you’re enjoying a quiet morning at home or hosting a brunch with friends, this Country Apple Fritter Bread is sure to be a hit. Its simple ingredients and straightforward steps make it an easy recipe to whip up, even on a busy day. So, gather your ingredients, preheat your oven, and get ready to fill your home with the comforting scent of baked apples and cinnamon. Happy baking!
Making Country Apple Fritter Bread
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Ingredients
- 1/2 cup softened butter
- 1/2 cup milk or almond milk (at room temp)
- 1 1/2 teaspoons vanilla extract
- 1/3 cup light brown sugar
- 2 tablespoons white sugar
- 1 teaspoon cinnamon
- 1 1/2 cups all-purpose flour
- 2 large Granny Smith apples (peeled and chopped)
- 1 1/4 teaspoons baking powder
- 2/3 cup white sugar
- 2 eggs (at room temp)
- 1 teaspoon cinnamon
- 1/2 cup powdered sugar
- 1 to 3 tablespoons milk or cream
Directions
- Preheat your oven to 350°F. Spray a 9×5-inch loaf pan with non-stick spray, line with foil or parchment paper if desired, and spray again.
- Mix 1/3 cup brown sugar and 1 teaspoon cinnamon in a small bowl and set aside.
- In another bowl, combine 1 1/2 cups flour and 1 1/4 teaspoons baking powder. Set aside.
- In a medium bowl, beat 2/3 cup white sugar and 1/2 cup softened butter with an electric mixer until creamy.
- Add 2 eggs one at a time, beating well after each addition. Mix in 1 1/2 teaspoons vanilla extract.
- Gradually add the flour mixture to the butter mixture, then mix in 1/2 cup milk until the batter is smooth.
- In a separate bowl, toss the chopped apples with 2 tablespoons white sugar and 1 teaspoon cinnamon. Set aside.
- Pour half of the batter into the prepared loaf pan, then layer with half of the apple mixture. Sprinkle with half of the brown sugar/cinnamon mix.
- Repeat with the remaining batter and apples, topping with the rest of the brown sugar/cinnamon mixture. Swirl a knife through the batter to create a marbled effect.
- Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
- For the glaze, mix 1/2 cup powdered sugar with 1 to 3 tablespoons milk or cream until smooth. Microwave for 10 seconds if needed for a pourable consistency.
- Let the loaf cool in the pan for 15 minutes, then remove and cool completely on a rack. Drizzle with the glaze.
Storing Suggestions:
Store the apple fritter bread in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week or freeze it for up to 3 months. When freezing, wrap the bread tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
FAQs:
Can I use a different type of apple for this recipe?
Yes, you can use any firm apple variety, such as Honeycrisp or Fuji, but Granny Smith apples are recommended for their tartness, which balances the sweetness of the bread.
How do I know when the apple fritter bread is fully baked?
To ensure the bread is fully baked, insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, the bread is done. Additionally, the top should be golden brown.
Can I substitute almond milk for regular milk in this recipe?
Yes, almond milk can be used as a direct substitute for regular milk in this recipe without any adjustments to the measurements or cooking time.
What can I do if my glaze is too thick or too thin?
If your glaze is too thick, add more milk or cream, a teaspoon at a time, until it reaches the desired consistency. If it’s too thin, add more powdered sugar, a tablespoon at a time, until it thickens up.
Is it necessary to peel the apples before adding them to the batter?
Peeling the apples is recommended to avoid a tough texture in the bread. The peel can also affect the overall flavor and appearance of the final product.
Can I make this recipe into muffins instead of a loaf?
Absolutely! To make apple fritter muffins, divide the batter evenly into a greased or lined muffin tin and reduce the baking time to about 20-25 minutes. Check for doneness with a toothpick.
Country Apple Fritter Bread
Ingredients
- 1/3 cup light brown sugar
- 1 teaspoon cinnamon
- 1/2 cup softened butter
- 2/3 cup white sugar
- 2 eggs at room temp
- 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 at room temp
- 2 large apples Granny Smith, peeled and chopped
- 2 tablespoons white sugar
- 1 teaspoon cinnamon
- 1/2 cup powdered sugar
- 1-3 tablespoons milk or cream
Instructions
- Preheat your oven to 350°F. Use a 9x5-inch loaf pan, spray it with non-stick spray, and optionally line with foil or parchment paper for easy removal, then spray again.
- Brown Sugar/Cinnamon Mixture:
- Combine 1/3 cup brown sugar and 1 teaspoon cinnamon in a bowl. Set aside.
- Apple Bread Loaf:
- Whisk together 1 1/2 cups flour and 1 3/4 teaspoons baking powder in another bowl. Set aside.
- In a medium bowl, use an electric mixer to beat 2/3 cup white sugar and 1/2 cup softened butter until creamy.
- Add 2 eggs, one at a time, beating well after each addition, then mix in 1 1/2 teaspoons vanilla extract.
- Gradually blend in the flour mixture, then mix in 1/2 cup milk until smooth.
- Chopped Apple Mixture:
- Toss the chopped apples with 2 tablespoons white sugar and 1 teaspoon cinnamon. Set aside for layering.
- Assembling the Layers:
- Pour half the batter into the prepared loaf pan, then top with half the apple mixture.
- Sprinkle with half the brown sugar/cinnamon mix. Repeat with remaining batter and apples, and top with the rest of the brown sugar/cinnamon mixture.
- Swirl a knife through the batter for a marbled effect.
- Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
- Old-Fashioned Creme Glaze:
- Mix 1/2 cup powdered sugar with 1 to 3 tablespoons milk or cream until smooth. Microwave for 10 seconds if needed for a pourable consistency.
- Let the loaf cool in the pan for 15 minutes, then remove and cool completely on a rack. Drizzle with the glaze.
