Apple Fritter Recipe
Loaded with fresh apples and cinnamon then topped with a sugary glaze, this easy to make quick bread tastes amazingly like a bakery case apple fritter. Studded with apples this cake-like bread is moist and tender, and the glaze gives the perfect balance to the tart apples. The heavenly aroma of this bread in the oven is reason enough to make it, but one taste and you will see it is every bit as delicious as you imagined it was going to be.
A delicious buttery cake-like bread is loaded with apples and cinnamon. Topped with a sugary glaze this amazing loaf tastes just like a classic favorite apple fritter.
- ½ cup unsalted butter softened
- 2/3 cup granulated sugar
- 2 large eggs room temp
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 ¾ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk room temp
- Apple Filling
- 2 large apples peeled, cored, and small dice
- 2 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon cinnamon
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon cardamom
- 1/3 cup confectioners’ sugar
- ½ teaspoon vanilla extract
- 1 - 2 tablespoons milk as needed for consistency
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Position rack in the center of the oven and heat to 350°F. Grease a 9” x 5” loaf pan. I line the pan with parchment paper for ease.
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In a medium-sized mixing bowl cream together the butter and sugar. Add eggs one at a time mixing well. Add vanilla and beat until completely incorporated.
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In a separate bowl sift together all dry ingredients. Add to the butter about a third at a time mixing well. Add milk and beat until smooth.
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Peel, core and dice apples. In a bowl toss apples with sugar, flour and cinnamon.
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In a small bowl mix together brown sugar and spices.
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Pour half of the batter into the prepared loaf pan and level out with a spatula or offset knife.
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Sprinkle half of the brown sugar mixture over the batter followed by half of the apples.
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Spread the remaining batter into the loaf pan, followed by the rest of the brown sugar and apples. Using a knife, swirl the apples and sugar into the loaf. Tap pan on the counter to remove air pockets and to level the bread.
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Place in the oven for 60 – 70 minutes or until a chopstick inserted in the center comes out clean.
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Let bread cool in the pan for 15 minutes before removing and placing on a wire rack to cool.
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Mix the powdered sugar and vanilla in a small bowl. Add milk a teaspoon at a time until you have a pourable glaze. Place the wire rack holding the loaf over a pan or wax paper and pour the glaze over the still slightly warmed bread. Allow to cool completely.
If desired mix a second batch of the glaze only thicker to decorate the top. Chopped walnuts would be a nice addition.
Store left over bread loosely wrapped for several days. If you wrap it tightly the moisture from the apples will make it wet and soggy.
