Apple Fritter Bread Recipe
A deliciously spiced apple fritter bread drizzled with a sweet glaze, perfect for apple season or holiday gatherings. Its rich flavors and tender crumb make it an excellent choice for gifting or serving at family celebrations.
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Servings: 8 slices
Ingredients
- 2 medium baking apples peeled and chopped
- 1 large egg room temperature
- ½ cup light brown sugar
- ⅓ cup white granulated sugar
- ¼ cup full-fat sour cream room temperature
- ¼ cup vegetable oil
- 1 cup all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract divided
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon heaping spoonfuls
Glaze
- 1 cup powdered sugar sifted
- 3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Making the Apple Fritter Bread
- Preheat the oven to 350°F (175°C). Lightly coat a loaf pan with nonstick spray or cake release.
- In a medium bowl, combine the chopped apples with the brown sugar, cinnamon, and ginger. Set the mixture aside.
- In a large mixing bowl, whisk together the egg, granulated sugar, vegetable oil, sour cream, and one teaspoon of vanilla extract until smooth and well blended.
- In a separate bowl, mix the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until nearly combined.
- Fold three-quarters of the apple mixture into the batter, then pour the batter into the prepared loaf pan. Spread the remaining apple mixture over the top.
- Bake for 50-55 minutes or until the internal temperature of the bread reaches 200°F. Allow the loaf to cool in the pan for at least 30 minutes before removing.
Making the Powdered Sugar Glaze
- In a small bowl, whisk together the powdered sugar, remaining vanilla extract, and milk until smooth. Adjust consistency by adding more powdered sugar if needed.
- Generously pour the glaze over the cooled bread before serving.
Notes
Tips & Variations
- For a cake-like version, bake in a 6-cup bundt pan until the internal temperature reaches 200°F.
- Choose firm baking apples like Empire, Pink Lady, Granny Smith, or Honeycrisp to prevent them from breaking down during baking.
- Suitable loaf pan sizes include 8x4 inches, 9x5 inches, or the 10.1x5.7x3.2 pan.
- Storage: Wrap cooled bread in plastic wrap and store at room temperature for up to 2 days, or refrigerate for up to 1 week.
- Freezing: Wrap the bread in several layers of plastic, then place in a freezer-safe bag. Freeze for up to 3 months.
- Thawing: Defrost the bread on the countertop overnight until it reaches room temperature.