Apple Fritter Bread for #OurFamilyTable
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Christie from A Kitchen Hoor's Adventures said: "It's that time of year again! We're celebrating the simply delicious apples. You can use apples in every course: breakfast, lunch, dinner, side dish, appetizer, dessert."
I have had apple fritter bread on my radar for years probably - I mean look at this loaf!! Crammed full of tender apples, warm spices, and that gooey glaze?! It's a WONDERFUL recipe and it didn't last long at our house at all. If you don't want the extra sweet, you can certainly leave that glaze off and then it becomes a more breakfast friendly loaf. With the glaze it's definitely in the dessert category! Gooey, and warm tastes best!
Come get inspired with all of our apple friendly recipes:
All Things Apples!
- Apple Cupcakes w/ Maple Cream Cheese Icing by That Recipe
- Apple Fritter Bread by Making Miracles
- Cranberry Apple Cole Slaw by Art of Natural Living
- Crock Pot Apple Butter by A Day in the Life on the Farm
- Easy Fried Apples by Palatable Pastime
- Easy Instant Pot Applesauce by Hezzi-D's Books and Cooks
- Romanian Apple Rice Pudding by Pandemonium Noshery
Apple Fritter Bread
1/2 cup brown sugar, packed
1 Tablespoon cinnamon
3 small apples, peeled, cored, and diced small
2/3 cup granulated sugar
1/2 cup butter, room temperature
2 large eggs
2 teaspoons vanilla extract
1/2 cup whole milk room temperature
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup confectioners sugar, sifted
1 - 1/2 Tablespoons milk (depending on the desired consistency)
- Preheat oven to 350 degrees; spray a loaf pan with baking spray and set aside.
- Place brown sugar and cinnamon in a medium sized bowl and stir to combine. Add in the diced apples and toss until apples are well coated with the mixture - set aside.
- In the bowl of a stand mixer, cream the softened butter with the granulated sugar until mixture is light and creamy (a couple minutes).
- Blend in the eggs, one at a time, scraping down the sides and bottom between additions until evenly blended. Add in the vanilla extract and blend in.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, and salt. With speed on low, alternate adding in the milk and the dry ingredients until just combined (do not overmix). Finish scraping down the sides / bottom and blending ingredients by hand with a spatula and then carefully mix in the apples and all of the brown sugar mixture into the batter, stirring to combine.
- Scrape batter into the prepared loaf pan. Bake for 60 minutes, and then check for doneness. If edges / top are browning too quickly but center is not fully done, cover with foil and return to the oven for another 10-20 minutes as needed until a toothpick inserted into the center comes out clean or with crumbs only and no wet batter.
- Cool in the pan on a wire rack for 15-20 minutes, before turning out onto the rack to complete cooling.
- When loaf is mostly cooled, but still slightly warm, prepare glaze by whisking sifted powdered sugar together with enough milk to reach your preferred consistency, and drizzle over the top of the loaf so some can soak into the bread. Reserve a little extra glaze to drizzle over the slices when served if desired.