Country Apple Fritter Bread

Country Apple Fritter Bread is a cozy twist on classic apple desserts This cinnamon-swirled loaf bakes up tender and fragrant with big chunks of apple and a sweet glaze on top It is just the thing to share on a crisp fall day with a cup of coffee or tea

I baked this for a neighborhood brunch and not a crumb was left behind Now it is my most requested fall bake for gatherings and gifts

Ingredients

• Nonstick cooking spray: helps your bread release cleanly every time
• Light brown sugar: brings that warm molasses depth for the cinnamon swirl
• Ground cinnamon: is essential for that signature fritter flavor Use a fresh spice for best aroma
• Apples: get tender but keep their shape Granny Smith or Gala both work nicely Pick apples that are firm and heavy
• Granulated sugar: adds both sweetness and moisture throughout the loaf
• Butter: gives richness and softness to every bite Go for real butter for best taste
• Eggs: provide structure and help make a fluffy texture
• Vanilla extract: rounds out the flavors with cozy bakery notes Pure vanilla is worth it here
• All-purpose flour: keeps things sturdy without being dense Sift before measuring for lightness
• Baking powder: makes sure the bread rises high and stays tender Store new powder to avoid flat loaves
• Milk or almond milk: makes the batter smooth and light Use whole milk for extra richness or almond for a subtle nutty note
• Powdered sugar: makes a glossy glaze that melts right into the crust
• Salt: adds pop and balance so your bread is never bland Never skip it even if it seems like a small detail

Step-by-Step Instructions

Prepare the Pan:

Spray a nine by five inch loaf pan well with nonstick spray Make sure to coat the sides and bottom so the loaf slides out easily after baking

Mix the Cinnamon Sugar and Apples:

In one small bowl stir together your brown sugar and ground cinnamon until completely blended In another toss your peeled chopped apples with two tablespoons of granulated sugar Set both bowls aside so they are ready to layer later

Cream the Butter and Sugar:

In a large mixing bowl beat the softened butter with the remaining granulated sugar Blend until the mixture looks pale and fluffy This step helps your loaf bake up light and moist Add eggs one by one mixing between each until you have a creamy batter Stir in your vanilla extract for extra flavor

Combine Dry Ingredients:

In a separate bowl lightly whisk together flour baking powder and a pinch of salt This helps your leavening and salt distribute evenly for every bite

Make the Batter:

Add the dry mixture to your wet mixture a bit at a time Alternate additions with the milk beginning and ending with dry ingredients Stir gently to avoid overworking your batter which can make the bread tough Mix only until just combined so the crumb stays tender

Layer the Bread:

Spread half your batter evenly into the prepared pan Sprinkle with half the cinnamon sugar mix and scatter half the sugared apples on top Repeat the layers with remaining batter cinnamon sugar and apples For an especially pretty swirl drag a butter knife through the layers gently before baking

Bake:

Slide your pan into a preheated oven at three fifty degrees Fahrenheit Bake fifty to sixty minutes until the loaf is golden a toothpick comes out mostly clean and your kitchen smells like a bakery Start checking the loaf at fifty minutes

Cool and Glaze:

Let the bread cool in the pan for ten minutes so it sets up a bit then transfer to a wire rack In a small bowl stir powdered sugar with just enough milk to form a smooth glaze Drizzle over the cooled bread for a shiny sweet finish

Serve:

Slice and enjoy your apple fritter bread while it is fresh Fill your kitchen with the aroma of apples and cinnamon

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My favorite part is always the top layer where the glaze seeps down into the cinnamon sugar My family loves to fight over the end slices because they are extra sweet and crispy We have even started making mini loaves to give out during the holidays

Storing Your Bread

Once fully cooled wrap the loaf tightly in plastic or foil to keep it fresh at room temperature for two days If you want to keep it longer store slices in an airtight container in the fridge for up to a week For the freshest flavor freeze extra slices individually wrapped then thaw at room temp or toast before serving

Ingredient Swaps

Try pears or firm peaches if you are out of apples Whole wheat flour works for half the flour if you want a heartier option For dairy free swap in vegan butter and use plant based milk Orange zest in the glaze is another nice twist for brightness

How to Serve

This bread shines on its own but I love it as a brunch treat with coffee It pairs well with vanilla ice cream or a dollop of whipped cream for dessert Warm slices in a toaster oven for a quick breakfast Any leftover slices also make a delicious bread pudding

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A Slice of Tradition

Apple fritters have long roots in American baking with origins traced to Dutch settlers bringing spiced apple treats to colonial kitchens This loaf is inspired by the fried fritters at county fairs but baked for an easier and lighter twist It brings all those nostalgic fall flavors home

Frequently Asked Questions

→ How do you keep the bread moist?

Use fresh apples and do not overbake. Allow the loaf to cool before slicing, which helps retain moisture inside.

→ Can you use other types of apples?

Yes! Any variety works, though tart apples like Granny Smith or sweet ones like Honeycrisp both add great flavor and texture.

→ Is it possible to make it dairy-free?

Absolutely! Substitute almond milk for regular milk and use plant-based butter alternatives if needed.

→ What’s the best way to store leftovers?

Store cooled slices in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.

→ How do you achieve the perfect glaze?

Mix powdered sugar with milk a little at a time for a smooth, pourable texture that sets nicely over the cooled loaf.

→ Can this bread be frozen?

Yes, wrap the cooled loaf tightly and freeze up to three months. Thaw overnight and drizzle with fresh glaze before serving.