Apple Fritter Bread
- 20m Prep Time
- 1h 0mCook Time
- 1h Ready In
A sweet bread inspired by apple fritters, filled with cinnamon-sugar apples and topped with a simple glaze. Perfect for fall baking.
Ingredients
- 118 ml unsalted butter softened
- butter for greasing
- 473 ml all-purpose flour
- flour for dusting
- 59.1 ml light brown sugar
- 9.86 ml ground cinnamon divided
- 2.46 ml ground nutmeg
- 355 ml granulated sugar divided
- 3 Granny Smith apples peeled, cored, and chopped
- 8.63 ml baking powder
- 4.93 ml kosher salt
- 2 large eggs
- 9.86 ml vanilla extract
- 118 ml buttermilk
- 237 ml powdered sugar
- 29.6 ml half-and-half
Nutrition (per serving, estimated)
Estimated based off 14 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 96 mg
- Iron: 2.16 mg
- Magnesium: 13 mg
- Phosphorus: 97.2 mg
- Potassium: 91.4 mg
- Zinc: 0.49 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml all-purpose flour
- 59.1 ml light brown sugar
- 2.46 ml ground nutmeg
- 8.63 ml baking powder
- 4.93 ml kosher salt
- 2 large eggs
- 9.86 ml vanilla extract
- 118 ml buttermilk
- 237 ml powdered sugar
- 29.6 ml half-and-half
Prepare
- Soften 118 ml unsalted butter
- butter, for greasing
- flour, for dusting
- 9.86 ml ground cinnamon, divided
- 355 ml granulated sugar, divided
- 3 Granny Smith apples, peeled, cored, and chopped
Let's Cook
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Step 1.
Preheat the oven to 350°F. Lightly grease a standard loaf pan with butter, then dust with flour, tapping out the excess.
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Step 2.
In a small bowl, combine ¼ cup light brown sugar, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg. Set aside.
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Step 3.
In another small bowl, combine 1 tablespoon of the granulated sugar with the remaining 1 teaspoon cinnamon. Place the peeled, cored, and chopped Granny Smith apples in a medium bowl, sprinkle with the cinnamon-sugar mixture, and toss until well coated. Set aside.
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Step 4.
In a separate mixing bowl, whisk together 2 cups all-purpose flour, 1¾ teaspoons baking powder, and 1 teaspoon kosher salt.
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Step 5.
In a large mixing bowl, using a handheld mixer, cream together ½ cup softened unsalted butter, 2 large eggs, 2 teaspoons vanilla extract, and the remaining 1½ cups granulated sugar until light and fluffy. Alternately add the flour mixture and ½ cup buttermilk to the egg mixture, mixing after each addition until just combined.
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Step 6.
Spread half of the batter into the prepared loaf pan. Top with half of the cinnamon-sugar apples, then sprinkle with half of the brown sugar mixture. Repeat with the remaining batter, apples, and brown sugar mixture.
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Step 7.
Bake for about 1 hour, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and let cool in the pan for 10 minutes, then turn out onto a wire rack.
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Step 8.
While the bread cools, make the glaze: In a small bowl, whisk 1 cup powdered sugar with 2 tablespoons half-and-half until smooth. Add an additional tablespoon of half-and-half if a thinner glaze is desired.
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Step 9.
Spoon the glaze over the warm bread, letting it drip down the sides. Let sit for about 15 minutes before slicing and serving.