Description
This Apple Fritter Bread recipe is a delightful quick bread featuring two layers of spiced fresh apples baked into a moist, flavorful batter and topped with a smooth vanilla glaze. Combining warm apple pie spices with tender baking apples, it makes a perfect treat for any time of day.
Ingredients
Apple Pie Spice Sugar + Apple Filling
- ⅔ cup packed light brown sugar
- 2½ teaspoons Apple Pie Spice (or substitute 2½ teaspoons cinnamon mixed with ⅛ teaspoon nutmeg)
- 2 cups peeled, cored, and small-diced (¼”) baking apples (Haralson, Honeycrisp, Granny Smith, or Cosmic Crisp)
Bread
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1¾ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon nutmeg
- ½ teaspoon Morton kosher salt
- ⅓ cup whole milk
- ¼ cup full-fat sour cream
- ½ tablespoon unsalted butter, melted
Glaze
- ½ cup powdered sugar (sifted, if lumpy)
- 2 teaspoons whole milk
- ½ teaspoon pure vanilla extract
- 1 big pinch fine sea salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350° F. Lightly spray an 8.5″ x 4.5″ light-colored metal loaf pan, then add a parchment paper sling for easy removal of the bread later. Set aside.
- Make Apple Pie Spice Sugar: In a small bowl, mix together the packed brown sugar and Apple Pie Spice until combined evenly. This spice sugar will be used multiple times to flavor the apples and bread.
- Prepare Apple Filling: Peel, core, and dice baking apples into small ¼” pieces. Place them in a medium bowl, sprinkle 5 tablespoons of the prepared Apple Pie Spice Sugar over the apples, and gently fold to coat evenly. Set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer, cream the softened butter and granulated sugar on medium-high speed until the mixture is light and fluffy, about 1 minute. Add the eggs one at a time and then beat in the vanilla extract until just combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, nutmeg, and kosher salt.
- Combine Wet and Dry Ingredients: Add the dry flour mixture to the butter mixture and stir to just combine. Then, mix in the milk and sour cream on medium-low speed until everything is just incorporated; do not overmix.
- Assemble Layers: Spread slightly more than half of the batter evenly into the prepared loaf pan. Fold the apple filling once again to redistribute the spices and moisture, then spoon half of the apples over the batter in an even layer, pressing gently. Sprinkle 2 tablespoons of Apple Pie Spice Sugar evenly over the apples.
- Layer Remaining Batter and Apples: Spread the remaining batter evenly over the first apple layer. Spoon the remaining apple filling on top evenly, but do not press down. Sprinkle the remaining Apple Pie Spice Sugar over the apples, also without pressing. Drizzle the melted butter evenly over the top.
- Bake: Place the loaf pan in the oven and bake for about 65 minutes, or until the center is set and a toothpick inserted into the center comes out clean.
- Cool the Bread: Remove the pan from the oven and transfer it to a cooling rack. Let it cool in the pan for 1 hour. Use the parchment sling to lift the bread out of the pan, then let it cool completely on the rack before glazing.
- Prepare Glaze: In a small bowl, mix the powdered sugar, milk, vanilla extract, and a big pinch of fine sea salt until the glaze is smooth and thick but pourable. Adjust consistency by adding more milk or powdered sugar as needed.
- Glaze and Serve: Drizzle the glaze slowly over the cooled bread in thin ribbons. Allow the glaze to set completely before slicing and serving.
Notes
- Use firm baking apples that hold their shape when baked, such as Haralson, Honeycrisp, Granny Smith, or Cosmic Crisp for the best texture and flavor.
- You can substitute Apple Pie Spice with a mix of 2½ teaspoons cinnamon and ⅛ teaspoon nutmeg.
- Ensure apples are diced small (¼”) for even baking and to create the delicate layered texture in the bread.
- Letting the bread cool completely before glazing prevents the glaze from melting and running off.
- The parchment paper sling makes it easy to remove the loaf from the pan without breaking it.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
