As you know, the traditional apple fritter is a fried treat, loaded with fat and oil—everything your doctor advises you to avoid. But this Country Apple Fritter Bread is a baked version. It resembles a cinnamon roll with apples, but in bread form. The flavor is exactly like the apple fritters I remember from grocery store trips with my grandparents.
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This recipe truly evokes fond memories, and I hope everyone enjoys it. You can customize it to your liking: switch up the fruit, add nuts, or substitute chocolate for apples. It’s versatile, but today I’m sticking with the classic apple fritter flavor.
For those who prefer to skip the details and tips (though I wouldn’t recommend it! :)), you can scroll to the bottom of this post and click the NEXT BUTTON for the simple instructions.
Let’s dive in. First, we need apples. Peel, core, and chop two apples roughly. Toss them with a teaspoon of cinnamon and two tablespoons of sugar until they’re well-coated.
Next, prepare the cinnamon-sugar layer. In a bowl, mix 1/3 cup of packed brown sugar with one teaspoon of cinnamon. This mixture will create a swirl effect throughout the top of the bread, giving it that classic apple fritter appearance. The brown sugar helps color the top, preventing the apples from burning and ensuring they remain moist.
In a mixer, cream together 2/3 cup of sugar and one stick of softened butter until smooth. Add two eggs, one at a time, beating well after each addition, and then mix in the vanilla extract.
Incorporate flour and baking powder. Tip: Mix the baking powder with the flour before adding it to the bowl. This ensures even distribution and prevents uneven rising. Add the flour in thirds, mixing well between additions to avoid flour clouds and minimize cleanup. Once mixed, scrape down the bowl’s sides to incorporate any flour pockets, then mix for another 30 seconds.
Pour half of the batter into a greased bread mold, ensuring good coverage and no air pockets. Sprinkle half of the cinnamon-sugar mixture over the batter, followed by the apples. Press the apples down to ensure they are well-distributed.
Add the remaining batter on top, spreading it evenly to cover the apples. Sprinkle the rest of the cinnamon-sugar mixture over this layer. For a decorative touch, you might sprinkle a bit more on top. Place the top apples on, pressing them down to ensure even distribution.
Swirl the batter with a knife to create a donut-like effect. Smooth it out and bake in a preheated oven at 350°F (175°C) for 50-60 minutes. Check for doneness with a toothpick, as baking times may vary; my oven takes about 70 minutes.
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Once baked, let the bread cool for 15 minutes before preparing the glaze. Most apple fritters have a translucent to opaque white glaze, so we’ll stay true to that here.
For the glaze, mix half a cup of powdered sugar with 2 tablespoons of milk. Depending on your environment’s humidity, you may need more milk to achieve the desired consistency. Start with less and add more as needed. In a humid climate, you might use up to 3 tablespoons of milk; in a dry climate, you might need less.
Spread the glaze over the still-warm bread. The heat will help it spread and seep into the nooks and crannies. Allow it to cool completely before cutting and serving.
And there you have it: Country Apple Fritter Bread. Feel free to experiment with different fruits or even chocolate chips. Anything that complements French toast would likely work well in this bread. When slicing, cut thicker pieces for better structure, ensuring a pleasing presentation of the apples inside. Enjoy! If you don’t need too much details you can check our simple direction on the NEXT PAGE.
