Here’s a detailed recipe for Apple Fritter Bread—a moist, sweet, cinnamon‑spiced loaf that captures all the flavors of an apple fritter (without deep frying). I’ll include everything: ingredients, step‑by‑step instructions, tips, variation ideas, and storage. You can scale it, tweak it to your apples, adjust sweetness, etc. If you want metric or gluten‑free version, I can send that too.
What Is Apple Fritter Bread
This is a “quick bread” (meaning no yeast) that combines:
a soft, buttery bread base (vanilla, spices)
chunks of apple throughout
swirls of cinnamon sugar (“fritter” flavor)
often a glaze icing on top
The goal: something like eating an apple fritter donut, but in loaf form. Great for breakfast, snack, dessert.
Ingredients (for one 9×5‑inch loaf, about 8‑10 slices)
Here are ingredients (US customary, but I’ll note metric equivalents where helpful). Adjust quantity if you want two loaves.
Bread Batter
Ingredient Amount Purpose / Notes
Unsalted butter, softened ½ cup (≈113 g) Fat for richness and moisture
Granulated sugar about 2/3 cup (≈135–140 g) Sweetness and structure
Eggs 2 large Structure, moisture, binding
Vanilla extract 1½ tsp Flavor base
All‑purpose flour 1½ cups (≈180–190 g) Base of the bread
Baking powder ~1¾ tsp Leavening (help the loaf rise)
Salt ~½ tsp (or a bit less) Enhances flavors; balance sweetness
Milk or a dairy substitute (room temp) ~½ cup (≈120 ml) Moisture; helps consistency
Apples & Fritter Swirl / Sugar Mixture
Ingredient Amount Purpose
Apples, peeled, cored and diced ~2 medium apples (about 2 cups diced) Texture, flavor, moisture
Granulated sugar + cinnamon for apple toss ~1‑2 Tbsp sugar + ~1 tsp cinnamon Flavor the apple pieces so they carry flavor inside the loaf
Cinnamon‑sugar swirl or “fritter” sugar topping ~⅓ cup brown sugar + ~1 tsp cinnamon (sometimes more, depending on taste) Gives the “fritter” layer/swirls & browned topping flavor
Glaze / Icing (optional but highly recommended)
Ingredient Amount
Confectioners’ (powdered) sugar ~½ cup to 1 cup, depending on how thick glaze you want
Milk or cream ~1‑3 Tbsp to adjust consistency
Vanilla extract (optional) ~½‑1 tsp
Equipment Needed
9×5‑inch loaf pan
Parchment paper or non‑stick spray
Mixing bowls
Electric mixer or hand mixer (or whisk if doing by hand)
Spatula
Knife or small spoon for swirling
Cooling rack
Step‑by‑Step Instructions
Here’s a full procedure. Total time: about 1 hr 10‑80 minutes (including cooling). Hands‑on time less (≈30 min), bake time ≈45‑60 minutes.
Preheat & Prepare Pan
Preheat oven to 350°F (≈175°C). Grease a 9×5‑inch loaf pan. You can line it with parchment paper (with overhang on two sides) so it’s easier to lift out when done.
Prepare Apple Pieces
Peel, core, and dice the apples into small cubes (½‑inch or a little less so they soften well but still retain texture).
Toss them with sugar + cinnamon (and a little flour sometimes) so they carry flavor and don’t all sink to bottom. Some recipes also add a little lemon juice to prevent browning.
Make the Batter
In a mixing bowl, cream together butter and granulated sugar until light, fluffy, and pale in color. This usually takes 3‑5 minutes with electric mixer.
Add eggs, one at a time, mixing after each addition. Then stir in vanilla extract.
In a separate bowl, whisk together dry ingredients: flour, baking powder, salt.
Then alternate adding the dry ingredients and milk to the butter/egg mixture: for example, add about ⅓ of dry mix, then part of milk, then dry, then milk, finishing with dry. Mix just until combined; don’t over‑mix or the bread can be tough.
Layer / Swirl / Add Apples & Fritter Sugar
Pour about half of the batter into the loaf pan, level it out.
Distribute half of the diced apple pieces over the batter.
Sprinkle half of the cinnamon‑sugar swirl / fritter sugar mixture on top of apples.
Pour remaining batter over that. Smooth top.
Add remaining apples over the top, and finally the rest of the cinnamon‑sugar mixture. If desired, use a knife or skewer to gently swirl the sugar/apple layer into the top batter layer for a marbled effect.
Bake
Bake in the preheated oven for about 45‑60 minutes, depending on your oven and loaf pan. Begin checking at ~45 minutes. Insert a toothpick or skewer into the center: it should come out mostly clean (a few moist crumbs okay, but no wet batter).
If the top is browning too quickly before the center is done, tent loosely with foil for last 10‑15 minutes.
Cool
Remove loaf pan from oven, let cool for about 10 minutes in pan. Then lift loaf (using parchment, if lined) or invert to cooling rack. Let cool completely before slicing. Cooling helps the crumb finish setting so slices are cleaner.
Make & Apply Glaze (if using)
In a small bowl, whisk together powdered sugar, milk (or cream), and vanilla until you reach a desired consistency (thick enough to drizzle, or thinner if you want slightly runnier).
Drizzle over cooled loaf. The glaze may set a bit after 10‑20 minutes.
Serve
Slice and serve at room temperature or slightly warm. Butter is optional. Great with coffee or tea or as dessert.
Flavor & Texture Tips
Apple Type: Use apples that hold shape and have good flavor balance. Granny Smith, Honeycrisp, Braeburn, Cortland are good. Tart + sweet apples are ideal.
Uniform Apple Pieces: Cut apple pieces somewhat even so baking is uniform. Too big and they may remain very chunky; too small and they may lose identity.
Sugar Swirl: Don’t skimp—it gives the signature fritter “crackly” sugar ribbons. Using brown sugar gives deeper flavor; granulated can be used too.
Butter & Eggs at Room Temp: Butter creams better; eggs integrate better; smoother batter.
Don’t Overmix: Once you combine wet + dry, mix until no large streaks of flour remain. Overmixing leads to dense bread (gluten development).
Monitoring Bake: Loaf pans vary; ovens vary. Use toothpick test, watch for over‑browning.
Variation Ideas
Here are ways to tweak or expand:
Spices: Beyond cinnamon, add nutmeg, allspice, cardamom, cloves, or “apple pie spice” blend.
Texture Add‑ins: Nuts (walnuts or pecans) for crunch; raisins or dried cranberries for chewy bits; coconut for extra flavor.
Dairy Variations: Use sour cream or yogurt in place of some (or all) of the milk for extra moist crumb. Some recipes do this.
31 Daily
+2
Celebrating Sweets
+2
Health / Diet Variants: Use less sugar, or alternative sweeteners; use whole wheat flour (may affect texture); gluten‑free flour blends; non‑dairy milk.
Pan Size / Shape Changes: Smaller loaf pans or muffin tins: reduce bake time accordingly. Deeper, larger pans: may need longer bake, lower heat tenting, etc.
Double Glaze / Fritter‑Style Finish: After first glaze layer sets, add another thin one, or use a thicker sugar glaze, even a caramel‑style drizzle.
Full Recipe Example (combining elements from different sources)
Here’s a concrete version, assembling best practices, for one loaf:
Ingredients
½ cup (113 g) unsalted butter, softened
2/3 cup (≈135‑140 g) granulated sugar
2 large eggs, room temperature
1½ tsp pure vanilla extract
1½ cups (≈180‑190 g) all‑purpose flour
1¾ tsp baking powder
½ tsp salt
½ cup (≈120 ml) milk, room temperature
2 medium apples (≈2 cups diced), peeled and cored
1‑2 Tbsp granulated sugar + ~1 tsp cinnamon (for tossing apples)
Cinnamon sugar swirl mix: ⅓ cup (≈70‑75 g) brown sugar + 1 tsp ground cinnamon
Glaze: ~½ cup powdered sugar + ~2 Tbsp milk + ½ tsp vanilla extract
Directions
Preheat oven to 350°F (≈175°C). Grease 9×5‑inch loaf pan; for easy removal line with parchment.
Peel and dice apples. Toss with 1‑2 Tbsp granulated sugar + ~1 tsp cinnamon. Set aside.
In bowl, cream butter + granulated sugar until light and pale (3‑5 min). Add eggs one at a time, beating well after each. Mix in vanilla.
In separate bowl, whisk flour + baking powder + salt.
Alternate adding dry mix and milk to butter mixture: e.g., 1/3 dry, then milk, then dry, then milk, ending with dry. Mix until just combined.
Fold in half of the apple pieces.
Pour half the batter into loaf pan, level. Sprinkle half of cinnamon sugar swirl over batter. Top with the rest of apple pieces. Then pour remaining batter, smooth. Top with remaining cinnamon sugar swirl. Use a knife to gently swirl the top sugar layer a little.
Bake for about 50‑60 minutes, checking around 45 min with toothpick. If top browning too much, cover lightly with foil.
Once baked (toothpick comes clean), remove from oven. Let rest in pan about 10 minutes. Then remove from pan to cooling rack. Let cool completely (or at least until warm).
Prepare glaze: whisk powdered sugar + milk + vanilla until smooth. Drizzle over cooled or slightly warm loaf. Let glaze set ~10‑20 min.
Yield and Timing
Makes one 9×5 loaf, ~8‑10 generous slices.
Prep: ~25‑30 min hands‑on, plus tossing apples, lining pan, etc.
Bake: 50‑60 min.
Cool: at least 30 min before slicing (though full flavor and texture best after cooling).
Storage & Serving Suggestions
Storing: Once completely cool, wrap loaf in plastic wrap or store in airtight container. At room temperature, it stays good ~2 days; in fridge ~3‑5 days.
Freezing: You can slice and freeze; wrap slices individually or the whole loaf (double wrap). Thaw overnight in fridge or gently reheat.
Serving:
Slightly warm is great (microwave a slice 5‑10 seconds or warm in oven).
Butter, honey butter, or fruit preserves paired nicely.
With coffee, tea. Also good dessert with a scoop of vanilla ice cream.
Troubleshooting Common Issues
Problem Likely Cause Fix / Prevention
Loaf dense or heavy Overmixing; too many apples; apples too large; wrong pan size or too low leavening Mix just until dry and wet incorporated; cut apples to uniform small size; check baking powder freshness; use correct pan; don’t overload batter
Top browning too fast, center undercooked Oven too hot; pan too dark; middle thick; baking time insufficient Use foil tent; reduce oven temp slightly; bake longer; ensure batter evenly distributed
Apples sink to bottom Batter too thin; apple pieces heavy and not tossed in flour; layering incorrect Toss apples in flour or sugar; use thicker batter; layer apples rather than mixing all in; pour some batter first, then apples, then rest
Glaze doesn’t set or is too runny Too much liquid; glaze applied while loaf too warm; wrong sugar ratio Let loaf cool more; reduce milk in glaze; add more powdered sugar; allow set time
Approximate Nutritional / Caloric Note
This kind of quick bread is rich in butter, sugar, apples; the glaze adds extra sweetness. A slice (1/8‑1/10 of the loaf) will be moderately high in sugar and calories—good for occasional treats. Not a low‑sugar bread. If you need to reduce sugar or fat, use smaller amounts or substitute some with alternatives (e.g. applesauce, less sugar, lighter milk, etc.).
If you like, I can give you a metric version (grams / Celsius) or a version using local ingredients (apples common in Morocco, maybe olive oil instead of butter). Want me to adapt?
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