I have always loved apples but I haven’t always been a fan of the way people bake with them, I never got used to enjoying fruit when it’s been put in a pie or baked.
Ixlove hand pies but not when they’re warm. I grew up eating the little hand pies that came in a little box, cherry and apple. They’ve always been my favorite. Then I came across apple fritters and I fell in love with them. My absolute favorite breakfast food. My favorite apple fritter, is at a little local donut shop in wilmington Nc, Wake N Bake. They have the best donuts, but these huge head sized apple fritters. I had a blueberry one over the summer and it was amazing.
So you can imagine how excited I was when I came across apple fritter bread. I’ve tried making my own apple fritters but the inside never cooked all the way before the outside and I haven’t tried since then.
But this apple bread was amazing! So freaking good, this was the perfect blend of apples and spices and bread. Light and fluffy, with tender apples and cinnamon. It was even better the next day when is was cooled.
This bread is so good, you willmlove having it all fall and winter long, along side yoir coffee or tea while reading or watching your TV show for the millionth time.
Apple Fritter Bread
Prep Time10minutes mins
Cook Time55minutes mins
Total Time1hour hr 5minutes mins
Ingredients
- 2 medium baking apples peeled and chopped
- ½ cup light brown sugar
- 2 teaspoon ground cinnamon heaping spoonfuls
- 1 teaspoon ground ginger
- 1 large egg room temperature
- ⅓ cup white granulated sugar
- ¼ cup vegetable oil
- ¼ cup full-fat sour cream room temperature
- 2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Glaze
- 1 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 3 tablespoon milk
Directions
Make Apple Fritter Bread
- Preheat your oven to 350 degrees F. Prepare your loaf pan with nonstick spray or cake release.
- In a medium mixing bowl, mix the chopped apples, brown sugar, cinnamon, and ginger together. Set aside.2 medium baking apples,½ cup light brown sugar,2 teaspoon ground cinnamon,1 teaspoon ground ginger
- In a large mixing bowl, whisk together the egg, granulated sugar, vegetable oil, sour cream, and vanilla extract until well combined.1 large egg,⅓ cup white granulated sugar,¼ cup vegetable oil,¼ cup full-fat sour cream,2 teaspoon vanilla extract
- In a separate bowl, whisk together flour, baking soda, and kosher salt, then add it to the bowl of wet ingredients. Use a rubber spatula or wooden spoon to mix the in dry ingredients until almost completely mixed in.1 cup all-purpose flour,1 teaspoon baking soda,½ teaspoon kosher salt
- Fold in ¾ the amount of the apple-cinnamon mixture into the batter, then pour into your prepared loaf pan.
- Top the apple fritter bread with the remaining apple chunks and bake for 50-55 minutes, or until the internal temperature is 200 degrees F.
- Let the cake cool in the pan for at least 30 minutes before serving. I personally like waiting an hour or until it’s room temperature.
Make the Powdered Sugar Glaze
- In a small mixing bowl, whisk together the powdered sugar, vanilla extract, and milk until it comes to a smooth consistency. If it’s too thin for your liking, sift in a little more powdered sugar.1 cup powdered sugar,1 teaspoon vanilla extract,3 tablespoon milk
- Pour the glaze over the fritter bread generously right before serving.
Notes
Variations and Pro Tips
You can make this an apple cake by using a 6 cup bundt pan, bake until the internal temperature of the cake is 200 degrees F. So make sure you have a thermometer handy.
Use your favorite baking apples. Baking apples are those that can hold up to heat and cooking without turning to mush: my personal faves are Empire, Pink Lady, Granny Smith, and Honeycrisp.
This recipe works in an 8×4 inch loaf pan, a 9×5 inch loaf pan, and in the 10.1×5.7×3.2 loaf pan I used.
Storage, Freezing, and Thawing Instructions
Let the apple fritter bread cool completely to room temperature before wrapping in plastic wrap and placing in a gallon-sized zip top. It’ll last for two days on the countertop or for 1 week in the fridge.
To freeze: Once the bread is completely cooled down, wrap in plastic wrap, then put it in a freezer-safe zip-top bag. It’ll stay good for up to 3 months.
To thaw: let the bread thaw on the counter overnight until it is room temperature and ready to eat.
