Does anyone else think September 1st is officially the first day of fall?
I am really having a hard time this year since I know I won’t be able to decorate my house for fall OR Halloween. Our stuff will be in transit to Germany and I am really sad about it.
Instead, we are fully embracing fall foods before the movers come pick up my kitchen supplies!
This apple fritter bread is so so good!! I love the apple fritters from the donut shop, which always reminds me of my mom, but this bread is a perfect fall treat!
- 1/3 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 2 medium apples, peeled and chopped
- 2/3 cup plus 2 tablespoons granulated sugar
- 1/2 cup (1 stick) butter, softened
- 2 large eggs, room temperature
- 1-1/2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 1-3/4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup whole milk, plus 1-3 tablespoons for glaze
- 1 cup powdered sugar, sifted
- Preheat oven to 350ºF. Spray 9×5 loaf pan with non-stick cooking spray and line with parchment paper, make sure to have the ends hanging over the edge of the pan. Spray parchment with another coat of non-stick spray, set aside.
- Mix brown sugar and 1 teaspoon of the cinnamon in a bowl. Set aside.
- Toss apples with 2 tablespoons of the granulated sugar and the remaining 1 teaspoon cinnamon in another bowl, set aside.
- In the bowl of a mixer, beat butter and remaining 2/3 cup granulated sugar until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs in 1 at a time, and then mix in the vanilla extract.
- Whisk flour, baking powder, and salt together in another bowl, then add to the creamed butter mixture and beat until blended. Mix 1/2 cup of the milk into the batter until smooth.
- Pour half of the batter into prepared loaf pan. Place half of the apple mixture on top of the batter and then sprinkle half of the sugar cinnamon mixture on top of the apples. Repeat with the other half of the batter, apples, and sugar cinnamon mixture.
- Lightly press the apples into the top of the batter and swirl the sugar mixture through the apples using a butter knife.
- Bake until toothpick inserted in the center of the bread comes out clean, about 1 hour and 10 minutes. Cover with foil during last 10 minutes to prevent over-browning.
- Remove from oven and let bread rest in loaf pan for 15 minutes, then remove from pan using the edge of the parchment, then place on wire rack to cool completely.
- Meanwhile, make the glaze. Sift and mix the powdered sugar in a small bowl. Add 1 to 3 tablespoons of the remaining milk, thinning glaze to desired consistency.
- Remove the parchment from the bread and drizzle bread with the glaze to your liking.
- Slice and serve! Enjoy!
Apple Fritter Bread
Preheat oven to 350ºF. Spray a 9×5 loaf pan with non-stick cooking spray and line with parchment paper, making sure ends are hanging over the edge of the pan. Spray parchment with spray and set aside.
Mix some brown sugar and cinnamon in a bowl for the topping and set aside. Toss some apples that have been peeled and diced into a bowl with granulated sugar and cinnamon. Set aside.
In the bowl of a mixer, add some softened butter and some more granulated sugar.
Beat until light and fluffy, about 5 minutes. With the mixer on medium, add the eggs in one at a time, beating well between each addition. Add vanilla extract and beat until completely combined.
In a separate bowl, whisk flour, baking powder, and salt together. Add the flour mixture to to the creamed butter mixture and mix until combined.
Mix some whole milk until the batter until smooth.
Pour half of the batter into prepared loaf pan.
Sprinkle half of the apples on top of the batter.
Then, sprinkle half of the sugar cinnamon mixture on top of the apples.
Spread remaining half of the batter across the top of the sugar cinnamon mixture.
Then the rest of the apples.
And the rest of the sugar cinnamon topping.
Lightly press the apples into the batter and swirl brown sugar mixture through the apples using a butter knife.
Bake until toothpick inserted in the center of the loaf comes out clean, about an hour and 10 minutes. *I made a double batch to share with my neighbor.*
Cover with foil during last 10 minutes to prevent over-browning.
Let bread rest in loaf pans for 15 minutes on a wire cooling rack.
Remove from pan using the edge of parchment and place back on the wire rack to cool completely.
While cooling, make the glaze.
Sift powdered sugar into a small bowl. Add some whole milk.
And whisk until thinned to desired consistency.
Now that the bread is cooled and removed from parchment.
Drizzle the bread with the glaze, to your liking.
Slice into pieces and enjoy!