Apple Fritter Bread
All the goodness of an apple fritter baked into an amazing cake loaf creation; some call it cake, some call if bread, I call it gone!
Growing up my family ate out all of the time, but one of my fondest memories were our Saturday mornings. We would go to Winchell’s (a donut shop) and I would always order a hot tea, with cream, and an apple fritter. Now I had an art to eating it too! Each bite had to be dipped into my tea to give it the just right amount of moisture. Man oh man, I miss those mornings!
Anyhow, several years ago I bought this recipe off of eBay from a lady who said it was a German dish. I wish I still had her contact info because she deserves credit for the Apple Fritter Bread. I’ve been making it for years and it is wonderful each and every time.
Apple Fritter Bread
- 1/3 cup light brown sugar
- 1 tsp ground cinnamon
- 2/3 cup sugar
- 1/2 cup butter softened
- 2 eggs
- 1 ½ tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 ¾ tsp baking powder
- 1/2 cup milk
- 2 apples peeled and chopped (any kind), mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon
- ½ cup of powdered sugar
- 3 Tbsp heavy cream
Preheat oven to 350°F.
Use a 9x5-inch loaf pan and spray with non-stick spray to get out easily for slicing.
Mix brown sugar and cinnamon together in a bowl; set aside.
In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.
Beat in eggs, 1 at a time, until blended in; add in vanilla extract.
In a small bowl, whisk together flour and baking powder; add into creamed butter mixture and stir until blended.
Mix milk into batter and blend until smooth.
Pour half the batter into the prepared loaf pan; add half the apple mixture, then half the brown sugar/cinnamon mixture.
Lightly tap the apple mixture into batter.
Pour the remaining batter over apple layer and top with remaining apple mixture, then the remaining brown sugar/cinnamon mixture.
Lightly pat apples into batter; swirl brown sugar mixture through apples using knife.
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.
Let cool for about 15 minutes before drizzling with glaze.
To make glaze, mix powdered sugar and cream together until well mixed.