Country Apple Fritter Bread Old-Fashioned Recipe

This country apple fritter bread is an old-fashioned recipe that has graced our fall weekend breakfast table and our Holiday cookie tins. It’s a great way to use your own apples from your trees, the grocery, or farmers market. Quick breads like this are super easy to make and we can’t get enough of the cinnamon swirl apple fritter bread just like the bakery downtown.

Prep Time15

Cook Time55

Total Time1 10

Course: Bread, Snack

Cuisine: American

Keyword: afterschool snack, bread recipe, brunch recipe, fruit recipe, holiday dessert, quick bread

Servings: servings, 1 loaf

Calories: 429kcal

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Kitchen Essentials

Bread Pan

Dessert Plate

Cereal Bowl

Ingredients

1/2 Cup Butter softened
2/3 Cup White Sugar
2 Large Eggs room temperature
1 1/2 Teaspoons Vanilla Extract
1 1/2 Cups All-Purpose Flour
1 3/4 Teaspoons Baking Powder
1/2 Cup Milk whole milk, oat milk, coconut milk
1/2 Cup Sour Cream or Greek yogurt
1/3 Cup Light Brown Sugar
1 Teaspoon Ground Cinnamon
2 Large Granny Smith Apples peeled, cored, and chopped
1 Cup Powdered Sugar
2 Tablespoons Milk

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with non-stick spray or line it with parchment paper for easy removal.
In a large mixing bowl, cream together the butter and white sugar using an electric mixer or stand mixer on medium speed until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
1/2 Cup Butter, 2/3 Cup White Sugar, 2 Large Eggs, 1 1/2 Teaspoons Vanilla Extract
In a medium-sized bowl, whisk the dry ingredients; flour and the baking powder. Gradually add the flour mixture to the butter mixture, alternating with the milk, until just combined. Fold in the sour cream or Greek yogurt until the batter is smooth.
1 1/2 Cups All-Purpose Flour, 1 3/4 Teaspoons Baking Powder, 1/2 Cup Milk, 1/2 Cup Sour Cream
In a small bowl, mix the light brown sugar and ground cinnamon. Pat the chopped apple mixture with a paper towel to remove any excess moisture. Toss the apples in the cinnamon mixture until evenly coated.
1/3 Cup Light Brown Sugar, 1 Teaspoon Ground Cinnamon, 2 Large Granny Smith Apples
Pour half of the bread batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar apple mixture over the batter. Add the remaining batter on top and finish with the remaining apples and any leftover brown sugar mixture. Gently press the apple layer into the batter with the back of a spoon.
Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out with moist crumbs. If the top of the bread browns too quickly, cover it loosely with aluminum foil to prevent burning.
Let the bread cool in the pan for about 15-20 minutes, then transfer it to a wire rack to cool completely. While the bread cools, prepare the sweet glaze by whisking together 1 cup of powdered sugar with 1-3 tablespoons of milk until you reach your desired thickness. Drizzle the glaze over the cooled bread.
1 Cup Powdered Sugar, 2 Tablespoons Milk

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