This Apple Fritter bread recipe has taken over my Facebook feed. Every second post is a photo of a scrumptious looking loaf of scrumptious apple fritter bread.
To be honest, the loaf looks more homely than Insta-worthy and initially, it didn’t look like my kind of thing to bake. (I’m more of a chocolate kind of girl.) But after hearing hundreds of comments stating how AMAZING and how DELICIOUS this was, I knew I had to give it a try.
Every minute, there was a new photo of Apple Fritter bread with comments saying that the bread was polished off in a day. Right, I had to give it a go!
The Apple Fritter Bread is actually more like a cinnamon tea cake than bread – actually I would probably rename it to Apple Fritter Cake and it also comes with a warning. This treat is so moreish that you just can’t stop at only one piece.
I actually doubled the recipe the first time I made this and baked one gigantic Apple Fritter bread loaf. It took forever to bake but turned out just perfect. Moist and delicious with a gorgeous cinnamon-sugar and apple swirl throughout the cake. YUM!
The next time I made the Apple Fritter Bread /cake, I made a single portion and the size and proportions were just perfect. You could probably get away with adding more apple if you prefer a more fruity, moist bread but I think it’s just right exactly as it is.
You can use any kind of apple for this apple fritter bread recipe. If you prefer a more sour/sweet combo, then Granny Smith apples are your go. But we used Fuji apples as that’s all we had at home.
You can also add a glaze after the bread has cooled down. I prefer mixing up a thicker glaze so that this creates a more doughnutty look but you can also keep the drizzle really thin or even leave it off completely.
Other change-ups include adding some chopped walnuts and even chocolate chips to the batter. The variations are only limited to your imagination.
This is a perfect Autumn / Winter loaf and I promise once you’ve tried making it once, it will become a family favourite.
Ingredients (makes 1 Loaf)
- FOR THE APPLE FRITTER BREAD BATTER
- 115g unsalted butter, softened
- 2/3 cup sugar
- 2 eegs, preferably extra-large
- 1 1/2 teaspoons vanilla essence
- 1 1/2 cups flour (all-purpose)
- 1 3/4 teaspoons baking powder
- 1/2 cup milk
- FOR THE SUGAR/CINNAMON TOPPING
- 1/3 cup light brown sugar
- 1 teaspoon ground cinnamon
- FOR THE APPLE MIXTURE
- 2 apples (large), peeled and cored and cut into small pieces
- 2 teaspoons sugar
- 1 teaspoon cinnamon
- 1 cup icing sugar
- 1 - 3 teaspoons milk
- Preheat the oven to 180 degrees C. Line the bottom of a 23 x 13cm (9x5-inch) loaf pan with baking paper and spray all over with non-stick spray.
- Mix 1/3 cup brown sugar and 1 teaspoon cinnamon together in a bowl. Set aside.
- Mix together the flour and baking powder together in another bowl and set aside.
- In another bowl (or use an electric mixer), beat the sugar and softened butter together until smooth and creamy.
- Beat in 2 eggs, one at a time until blended in; add in 1 & 1/2 teaspoons vanilla extract and mix in.
- Add the flour mixture into creamed butter mixture and mix until blended.
- Mix the milk into batter and continue mixing until smooth.
- In a separate bowl, mix the apple pieces in with the sugar and cinammon
- Pour half the batter into the prepared loaf pan; add half the chopped apple mixture with the sugar and cinnamon added in.
- Sprinkle half of the brown sugar/cinnamon mixture you set aside earlier, on top of apple layer.
- Pour the remaining batter over the apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.
- Bake in the oven for about 60 minutes until a toothpick inserted in the center of the loaf comes out clean.
- Let loaf cool in the tin for about 15 minutes and then remove carefully from the pan to let cool off completely on a cooling rack.
- To make glaze, mix 1 cup powdered sugar and 1 to 3 tablespoons milk (depending on how thin or thick you want the glaze to be) and mix together.
- Once the loaf is completely cool, drizzle the glaze over the loaf.
This recipe has been inspired by the wonderful Baking Chocolatess.