Apple Fritter Cinnamon Bread
Moist and rich with the textures and flavors we love in the classic apple fritter, but so much easier to make. A slice of apple cinnamon heaven!
Apple Fritter Cinnamon Bread
For Apple Filling:
2 medium Honeycrisp or Granny Smith apples, peeled, cored and chopped into small pieces 3 tablespoons granulated sugar 1 tablespoon ground cinnamon ½ teaspoon ground nutmeg
For Cinnamon Sugar:
1 1/2 teaspoons ground cinnamon ½ cup packed brown sugar
For Batter:
½ cup butter, softened ¾ cup granulated sugar 2 large eggs 1 tablespoon vanilla extract 1 ¾ cups flour 2 teaspoons baking powder ½ teaspoon salt ½ cup whole milk or buttermilk 1/3 cup finely chopped walnuts or pecans, optional
For the Glaze:
1 cup powdered sugar 2 -3 tablespoons whole milk 1 teaspoon vanilla extract Pinch of salt
-Preheat the oven to 350 degrees F, then grease a 9 × 5 inch loaf pan or line it with parchment paper to make it easier to remove the loaf from the pan when cooled.
-For Apple Filling: In a small bowl, combine the chopped apples, sugar, cinnamon, and nutmeg, then set aside.
-For the Cinnamon Sugar: In a small bowl, mix the brown sugar with the cinnamon, then set aside.
-For the Batter: In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in vanilla extract.
-In a separate mixing bowl, whisk the flour, baking powder, and salt. Add the dry ingredients to the butter mixture, alternating with the milk/buttermilk, then mix until just combined.
-Pour half the batter into the prepared pan, then top with half of the apple filling and half of the cinnamon sugar. Repeat with the remaining batter, apples and cinnamon sugar.
-Lightly drag a spatula or knife through the layers to create a ribbon of cinnamon throughout. Don't over-swirl it, but leave it with streaks of the cinnamon throughout. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
-Let the bread cool in the pan for 15 minutes, then gently remove from the loaf pan to a wire rack to finish cooling completely. While the loaf is cooling, prepare the glaze by whisking the powdered sugar, milk, vanilla and salt together in a medium bowl until smooth. When the loaf is just a bit warm, drizzle generously with the glaze over the top and down the sides. Serve slightly warm or cooled. Slice carefully with a serrated knife to serve as the bread can easily fall apart. Makes 8 servings.
Prepare the apple filling and the cinnamon sugar in separate bowls, then set aside. Mix the batter according to the directions above.
In a well greased or parchment-lined loaf pan, spread half the butter, then top with half of the apple filling.
Next, sprinkle half of the cinnamon sugar over the apple layer. Repeat the layers one more time.
With a spatula, knife or spoon, gently swiril through the layers.
Swirl the ingredients gently to create a cinnamon ribbon throughout the bread. Do not mix completely.
Bake 55 - 65 minutes, let cool in pan for 15 minutes, then gently remove from pan and let cool until just barely warm.
The top of the bread should be bumpy with apples and glistening with cinnamon sugar.
Mix the glaze and then drizzle over the top of the bread, allowing it to dribble down the sides.
Cut into thick slices with a serrated knife, either completely cooled or slightly warm.
There should be beautiful swirls of cinnamon and apple in the middle.
Cut into thick slices, then place on a plate or platter to serve.
What an easy version of the apple fritter without all the frittering! Bet you can’t take just one bite!
PERSNICKETY NOTES:
**Using firm, tart apples such as Honeycrisp, Granny Smith, Pink Lady, Braeburn or Jonagold are good choices for baking as they don’t break down and keep their shape. They also provide just a touch of tartness to the otherwise sweet loaf.
**This loaf tends to crumble easily, so be careful when slicing to keep each slice in shape. Use a serrated-bladed knife and saw gently, cutting into about 1-inch slices. Even if it should crumble, don’t worry. No one would be averse to eating up the crumbs!
**The use of buttermilk in the batter will create a slightly lighter loaf and add just a touch of tang to the end result.
**Store leftovers, wrapped tightly with plastic wrap, in the refrigerator for up to 5 days. Can be made ahead, wrapped tightly and frozen. Allow to thaw completely before serving or warm it up slightly in the microwave for 1 minute.
