Wednesday, April 30, 2014

Apple Fritter Bread


This is one of my new favorite breakfast breads. It’s great with a cup of coffee or tea and it’s not too sweet. I think you could even use it at a dessert. Honestly I would eat it any time of day haha. The bread is moist from the apples, which cooked perfectly. It’s also great making it ahead of time and keeps for a couple of days.

Apple Fritter Bread

(Adapted from Rumbly in my Tumbly)


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1/3 cup brown sugar

1 teaspoon ground cinnamon

2/3 cup white sugar

1/2 cup butter, softened

2 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk

1 apple, peeled and chopped (any kind is fine), mixed with 1 T granulated sugar and 1/2 tsp cinnamon



1 cup of powdered sugar + 1-3 tablespoons of milk or cream, mixed together to a drizzling consistency)


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×5-inch loaf pan. (I greased and then lined with parchment paper for easy removal)



Mix brown sugar and cinnamon together in a bowl.




Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy.




Beat in eggs, 1 at a time, until incorporated; add vanilla extract.




Combine flour and baking powder together in a bowl; stir into creamed butter mixture.




Mix milk into batter until smooth.




Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar mixture.




Lightly pat apple mixture into batter.




Pour the remaining batter over apple layer; top with remaining apples and brown sugar mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.




Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.



Let cool for about 15 minutes before drizzling with glaze. 


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