Ya’ll I know I love a good quick bread, and judging from the views of the ones on my blog, I think you do, too. Amirite? I think you guys will like this Apple Fritter Bread just as much.
Who wouldn’t love bread that tastes like cake? I mean really isn’t that the best thing ever? And then you can have the cake, uh, I mean bread, for breakfast, too! This is a nice loaf, not very tall, but with a nicely domed top. It’s well-behaved – you can eat it with a fork or if the slice is a bit thicker, out of hand.
This is a super simple recipe, with just a couple extra special touches that makes it divine. Use a good, tart apple for this, like a Granny Smith. I don’t know who she was, but I’m telling you, she was smart. Granny Smiths are awesome for baking and stay a little distinct and don’t make your batter too wet.
I adapted this bread from a number of recipes, partially from my Cinnamon Swirl Bread and partially from a few recipes floating around the net. To tell the truth, I went through several fails in trying to find a good Apple Bread! I almost gave up on the idea when I thought to give it one more go.
One thing I didn’t do, and have been thinking about all day, is to try the swirl portion of my Cinnamon Swirl Quick Bread for the filling and topping on this Apple Fritter Bread recipe. If I do, I’ll report back! And if you do, let me know what you think.
To make cutting the apples into uniform pieces a little easier I peeled them, then used an apple slicer corer (you know, the round ones that fit over the apple and allow you to press down and cut it in one fell swoop?) and cut the apples, then lined up the slices and sliced away.
This bread is fairly inexpensive to make. It’s also a great way to use up the last couple of apples languishing in the bowl on the counter. Do watch for specials on baking goods, especially around holidays, and stock up. All flour (or goods with flour in them) at my house go straight from the store to my freezer for a three day time out. It helps eliminate any pesky pests.
Apple Fritter Bread
For the Apples Mixture:
- 2 apples, peeled and chopped into about 1/2 inch dice, perhaps a bit smaller
- 1 teaspoon cinnamon
- 1 tablespoon sugar
For the Swirl & Topping mixture:
- 1/2 cup light brown sugar
- 1 1/2 teaspoons ground cinnamon
For the bread:
- 1/2 cup (1 stick of butter) softened to room temperature
- 2/3 cup white sugar
- 2 eggs
- 1 1/2 cups flour
- 1 3/4 teaspoon baking powder
- 1/2 cup milk
Preheat oven to 350 degrees F. Spray or oil a 9 x 5 loaf pan. Set aside.
- Prepare Apple Mixture by tossing in the sugar and cinnamon. Set aside.
- Prepare the Swirl & Topping mixture by mixing together the brown sugar and cinnamon. Set aside.
Proceed with the bread:
In a mixing bowl, cream butter until lightened in color. Add sugar and blend, stopping to scrape down bowl. Add eggs, one at a time, scraping after each. Mixture might seem curdled.
In a smaller bowl, mix together flour and baking powder. On low speed, add to butter mixture. When incorporated, add the milk and mix on low, stopping to scrape, until mixture comes together. It will be quite thick.
Dollop half the batter onto the bottom of the pan and nudge into a somewhat even layer. Add half the Apple Mixture, then top with half the Swirl & Topping mixture. Add the remainder of the batter, again gently dolloping and carefully smoothing. Add the remaining Apple Mixture, gently patting the apples into the batter. Top with the Swirl and Topping mixture.
Using a butter knife, cut through the layers, pushing the knife here and there back and forth through the batter, lifting now and then, several times.
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes. Allow to cool in pan for about 10 minutes before running a knife along the edges of the pan and removing the loaf.
If desired, use the Glaze, below, to drizzle on the completely cooled bread.
For the Glaze:
- 1/2 cup confectioners’ sugar
- 1 tablespoons butter, melted
- enough milk or buttermilk to thin to desired consistency, 1 teaspoon to a tablespoon or so.
Mix all ingredients and put in a Ziploc bag. In judging the amount of liquid, remember that this mixture won’t be fully thickened until cool. Wait until nearly cool then cut off a small corner and squeeze across the top of the cooled loaf.