Description
This Moist Apple Fritter Bread features tender spiced apples layered in a soft, flavorful bread loaf, topped with a buttery cinnamon crumble and finished with a sweet spiced icing. Perfect for breakfast, brunch, or a cozy dessert, it’s a delightful treat reminiscent of classic apple fritters baked into a moist loaf.
Ingredients
For the Crumble Topping
- 3/4 cup All Purpose Flour
- 1/2 cup Light Brown Sugar, packed
- 1/4 tsp Ground Cinnamon
- 1/8 tsp Salt
- 6 tbsp Unsalted Butter, melted
- 1 tsp Vanilla Extract
For the Spiced Apples
- 1 1/2-2 cups Gala apples, peeled and chopped
- 2 tbsp Granulated Sugar
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
For the Bread
- 1/2 cup Unsalted Butter, room temperature
- 2/3 cup Granulated Sugar
- 2 Large Eggs, room temperature
- 1 1/2 cups All Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Salt
- 1/2 cup Sour Cream
- 2 tbsp Milk
- 1 tbsp Vanilla Extract
For the Spiced Icing
- 1/2 cup Powdered Sugar
- 2 tsp Milk (plus optional additional 1/2 tsp)
- 1/2 tsp Vanilla Extract
- Ground Cinnamon (a pinch)
- Pinch of Nutmeg
Instructions
- Prepare the Crumble Topping: In a medium bowl, combine the flour, light brown sugar, cinnamon, and salt, mixing well to break up clumps. In a separate small bowl, stir together melted butter and vanilla extract, then pour into the dry ingredients. Toss the mixture until crumbs form evenly, then cover and refrigerate to chill.
- Prepare the Spiced Apples: In a medium bowl, toss the peeled and chopped Gala apples with granulated sugar, cinnamon, and nutmeg until well coated. Set aside to let the flavors meld.
- Make the Bread Batter: Preheat your oven to 350°F (175°C). Spray a 9×5 inch loaf pan with baking spray and line it with parchment paper, leaving a 2-inch overhang on the long sides, then lightly spray the parchment as well. In a stand mixer bowl, beat the unsalted butter on medium-high speed, gradually adding granulated sugar and continuing to beat for 3-4 minutes until the mixture is light and fluffy. Add eggs one at a time, beating well after each addition and scraping down the bowl as necessary. Reduce the mixer speed to low and gradually add the all-purpose flour, baking powder, and salt in increments. Finally, mix in sour cream, milk, and vanilla extract until just combined, creating a thick batter.
- Assemble the Bread: Pour half of the batter evenly into the prepared loaf pan and spread gently with a spatula. Layer half of the spiced apples on top and lightly press them into the batter. Break up half of the chilled crumble topping with a fork and sprinkle it evenly over the apples. Spread the remaining batter over the crumble layer and smooth gently. Top with the remaining apples, pressing lightly again, then finish by sprinkling the remaining crumble on top.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the bread starts to brown too quickly, tent it loosely with aluminum foil to prevent over-browning while it finishes baking. Once done, remove from oven and cool for 40-50 minutes before carefully lifting the loaf from the pan by the parchment paper overhang.
- Prepare the Spiced Icing: In a small bowl, whisk together powdered sugar, milk, vanilla extract, a pinch of cinnamon, and a pinch of nutmeg until smooth. If desired, add an additional 1/2 teaspoon of milk to thin the glaze slightly, but use sparingly to maintain color and consistency.
- Serve: Once the bread is completely cooled, drizzle the spiced icing on top, slice, and enjoy this deliciously moist apple fritter bread.
Notes
- Storage for Leftovers: Store cooled bread at room temperature in an airtight container for up to 3 days.
- Refrigeration: Keep in the fridge up to 5 days, but note that it may dry out faster.
- Freezing: Wrap the bread in a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the fridge or 2-3 hours at room temperature before serving.
- Make Ahead: The bread can be baked up to one day in advance. It often tastes better the next day as flavors have time to blend.
