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This cozy apple fritter loaf is a warm spin on classic apple treats Filled with cinnamon swirls and chunky apples it bakes up soft and smells amazing The sweet glaze on top makes it perfect for sharing on a chilly fall morning with a hot drink
I brought this to a brunch and it vanished instantly Now it's my go-to fall bake for get-togethers and gifts
Ingredients
- Butter: adds richness and a soft texture Use real butter for the best result
- Ground cinnamon: a must-have for that classic fritter taste Fresh spices smell better
- Granulated sugar: sweetens the whole loaf and keeps it moist
- Powdered sugar: creates a smooth glaze that melts into the crust beautifully
- Eggs: give the bread structure and help make it fluffy
- Milk or almond milk: keeps the batter smooth Choose whole milk for extra creaminess or almond for a subtle nutty hint
- Baking powder: helps the loaf rise fluffy Keep fresh for the best lift
- All-purpose flour: provides the right texture Sift it first for a lighter crumb
- Nonstick cooking spray: makes sure the bread pops right out of the pan
- Vanilla extract: adds warm bakery flavors Pure stuff is worth it
- Light brown sugar: gives a deep molasses flavor for the cinnamon swirl
- Salt: balances out sweetness and boosts flavor Never leave it out
- Apples: stay tender but keep their shape Granny Smith or Gala are both great Pick firm heavy ones
Step-by-Step Instructions
- Get Your Pan Ready
- Coat a 9x5-inch loaf pan well with cooking spray Cover all sides so your bread slides out easily when baked
- Mix Apples and Cinnamon Sugar
- Stir the brown sugar and cinnamon together in a small bowl In another bowl toss peeled chopped apples with two tablespoons of granulated sugar Set both aside for layering later
- Cream Butter and Sugar
- Beat softened butter and leftover granulated sugar in a large bowl Mix until pale and fluffy This helps make a soft loaf Add eggs one at a time mixing after each Stir in vanilla extract for flavor
- Mix Dry Ingredients
- In a different bowl whisk flour baking powder and salt gently This spreads out the rising power and salt evenly
- Make the Batter
- Alternate adding dry mix and milk to the wet mix Start and finish with the dry Stir gently to avoid tough bread Stop mixing as soon as it's combined so the inside stays soft
- Layer It Up
- Put half the batter in the pan Sprinkle half the cinnamon sugar mix and half the sugared apples on top Repeat with the rest For a pretty swirl drag a butter knife through the layers carefully before baking
- Bake the Bread
- Put the pan in a 350°F oven Bake for 50-60 minutes until golden and a toothpick comes out mostly clean Your kitchen will smell amazing Check at 50 minutes
- Cool and Glaze
- Let bread rest in the pan for 10 minutes Then move it to a wire rack Mix powdered sugar and a bit of milk for a smooth glaze Drizzle it over the cooled loaf for a shiny finish
- Time to Eat
- Cut into slices and enjoy The smell of apples and cinnamon will fill your kitchen
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My favorite spot is the top where the glaze sinks into the cinnamon mix My family fights over the crunchy end pieces We sometimes bake mini loaves to give away during the holidays
Keeping Your Bread Fresh
Once cooled cover the loaf tightly with foil or plastic wrap Keep it at room temp for two days If you want to store longer keep slices in an airtight container in the fridge up to a week Freeze extra pieces wrapped individually Then thaw or toast before eating for best taste
Ingredient Swaps
Swap in pears or firm peaches if apples aren’t around Use whole wheat flour for half the flour for a heartier touch Use vegan butter and plant milk to make it dairy free Add some orange zest in the glaze for a fresh bright flavor
Serving Ideas
This bread is great on its own but pairs well with coffee for brunch Try it with vanilla ice cream or whipped cream for dessert Warm a slice in the toaster oven for a quick breakfast Leftover pieces make tasty bread pudding too
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A Taste of Tradition
Apple fritters come from old American baking traditions brought by Dutch settlers This loaf is inspired by the fair-fried fritters but baked for an easier, lighter version It brings back those cozy fall flavors you love
Frequently Asked Questions
- → How do you keep the bread moist?
Don’t overbake it and use fresh apples. Let the loaf cool completely before cutting to keep it nice and moist inside.
- → Can you use other types of apples?
Sure! Any kind will do. Tart apples like Granny Smith or sweet ones like Honeycrisp both work beautifully for flavor and texture.
- → Is it possible to make it dairy-free?
Yes! Swap out milk for almond milk and use plant-based butter if you want a dairy-free version.
- → What’s the best way to store leftovers?
Keep cooled slices in a sealed container at room temp for up to three days or pop them in the fridge to keep them fresh longer.
- → How do you achieve the perfect glaze?
Gradually stir powdered sugar with a bit of milk until your glaze is smooth and easy to pour. Spread it over the cooled loaf to set nicely.
- → Can this bread be frozen?
Yes, wrap it up tight once cooled and freeze for up to three months. Thaw overnight and add fresh glaze before you eat it.