Apple Fritter Bread

Apple Fritter Bread Recipe

Ingredients:

For the Bread Batter:

• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt

For the Apple Mixture:

• 2 medium apples, peeled, cored, and diced (e.g., Granny Smith or Fuji)
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

For the Cinnamon Sugar Swirl:

• 1/3 cup brown sugar
• 1 teaspoon ground cinnamon

For the Glaze:

• 1/2 cup powdered sugar
• 1–2 tablespoons milk (adjust for consistency)
• 1/4 teaspoon vanilla extract

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Instructions:

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
2. Prepare the Apple Mixture:
   • In a small bowl, toss the diced apples with granulated sugar and cinnamon. Set aside.
3. Make the Bread Batter:
   • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
   • Beat in the eggs, one at a time, followed by the vanilla extract and milk.
   • In a separate bowl, whisk together the flour, baking powder, and salt.
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Prepare the Cinnamon Sugar Swirl:
   • In a small bowl, mix the brown sugar and cinnamon.
5. Assemble the Bread:
   • Spread half of the batter into the prepared loaf pan.
   • Layer half of the apple mixture over the batter, followed by half of the cinnamon sugar mixture.
   • Repeat with the remaining batter, apples, and cinnamon sugar.
   • Use a knife to gently swirl the layers together.
6. Bake:
   • Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
7. Add the Glaze:
   • In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled bread.

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Tips:

• Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• For a richer flavor, use browned butter in the batter.
• This bread freezes well; wrap it tightly in plastic wrap and store it for up to 3 months.