Apple Fritter Bread

 

If you follow along here on this super spiffy blog, you already know I am an apple lover, or really, a baking with apples lover.  So duh of course I’d be captivated by a recipe entitled Apple Fritter Bread.  Duh.

Not a bread, it’s a quick bread.  Well, heh, let’s be honest here, haha, it’s more like a cake than anything else.  Regardless, this thing is bonkers good, like I can’t even begin to formulate words on how bonkers good it is.  It’s an utter triumph.

Back in June (on Flaky Bakers), I joined up on the Bakers Against Racism Virtual Bake Sale because, well, let’s keep going with the honesty, I didn’t know what I could do to help.  I felt a bit paralyzed into inaction and that is very poor, inexcusable form for someone who cares about equity for all.

Feeling at a lack of direction, when I read about the sale event, bingo, done.  I got to bake, I got to share baked goods, and I got to raise money for important causes locally. 

This Apple Fritter Bread is what I baked, anticipating selling individual slices until the requests for whole loaves began rolling in.  Which was magnificent, I was touched!

All told, I raised three hundred dollars in sales and non-sale donations which I split evenly between Black Lives Matter Chicago and My Block My Hood My City.  To maximize my efforts, I donated my ingredients.  And I cannot thank everyone enough who donated and purchased, truly, I am so humbled and so grateful.

That’s not enough to solve these problems though, one participation in a bake sale.  I have plans percolating for another bake sale; at the moment, my goal is to have one quarterly. 

I’m not sure how I stumbled upon this recipe but once I did, I baked this a lot.  And I mean a lot.  Like back to back to back, to back.  Mike and I could not get enough of this tasty little number.  I mean cooommmeee on, what on earth is not to like here, apples, it says fritter, “bread” (cake)…

Watching Mike’s eyes glaze (ahhh ha, glaze, baking pun)  over in sheer joy taking a bite of this was sheer joy for me.

Opening wide and stuffing this entire loaf in my mouth, it is that good.

We’re creeping up on apple season ‘round these Midwestern parts and it’s the second and last reason I’ll allow fall to happen.  

This past week, Mike and I headed to Michigan for a few days of vacation together for the first time in seven years, taking the Finn-monster with us yikes, and though I’m writing this ahead, I hope we survived but also will/have come back with a bushel of apples so I can bake this a thousand times.  It may be too early, I may have to go back.  Boo hoo. 

Once you try this recipe from Cookies and Cups, you will see, you will not be able to stop baking it either.  It’s easy, it’s simple, it’s pretty quick to make, and uuugghhhh so exquisite. Curse me or thank me, I don’t know, but I do know you’ll be very very, and I mean very happy. 

First, mix up some cinnamon and brown sugar.  Yeah I know, we’re off to a great start, amiright?!

Prep the ingredients first and assembly becomes smooth as silk.  Yes, the apples are chunky here but…

Next, mix up the sliced apples with granulated sugar and more cinnamon.  Whew my knees are getting weak.  Do slice up your apples however you prefer but for us, I’ve found slicing them about an eighth inch thin by half inch wide is our jam.  Ha, jam, obtuse baking pun.  Thicker chunks stay chunkier and crisper while thinner spreads more apple love throughout and bake up softer. 

Ok, whip out the mixer* and cream the butter.

Here we are with the creamed butter and sugar.

Add the eggs one at a time, splash in the vanilla.   Or, I see I combined it with the milk.  Eh, whenever. 

It’s important to keep scraping the bowl throughout this mixing process, especially the bottom.

Toss in the flour, salt, and baking powder (I know, this is reading so easy to make, it really is), whirl that around briefly, barely combine as over mixing is a killer.  I always let the paddle turn about ten maybe fifteen seconds then give a few sweeping stirs by hand with a nonstick spatula.*

Dry ingredients, go!

Milk combined, barely mixed.  Check!

Ok, assembly time! 

I’m sitting here trying to come up with something pithy to say about how good this looks and words escape me.

Scoop about half of the batter into a baking spray* greased (or greased and very lightly floured or parchment-lined) loaf pan,* spread it evenly.  Top the batter with half of the apple mix, I know, your anticipation is gonna kick into high gear now, then sprinkle half of the cinnamon sugar atop the apples. 

Add the rest of the batter, the rest of the apples, the rest of the cinnamon sugar.  Feel free to lightly press those goodies into the batter a smidge.

Ready!

Now bake. 

And dance happily as your house swims in glorious scents.  It’s heady and wondrous and everything happy.  Yeah.

[Homer Simpson drooling noises here]

Ahem, ok, so yeah, take the bread out, let it cool a few minutes in the pan, then pop it out to cool completely.

The glaze, totally optional, I’ve gone with and without.  With, you definitely hop into fritter territory but even without, what an exuberant mouthful.  If ever you’ve wondered if heaven on earth exists, it does, right here, right here with this Apple Fritter Bread.

Totally the wrong plate. Who cares.  Look at how divine that loaf is, my goodness.

Slice off a hunk (cough, half), savor it, then stash the rest in a reliable hiding place if you want any to be left next time you swing by.   Apple Fritter Bread.  Whooie.

Note:  This content originally appeared on Flaky Bakers.

Apple Fritter Bread

Yield

12

Prep time

25 Min

Cook time

1 Hour

Total time

1 H & 25 M

Reminiscent of a fritter, this is a masterpiece of an apple quick bread. What more needs to be said?

Ingredients

Cinnamon Sprinkle

• 1/3 cup (71 g) light brown sugar
• 1 teaspoon (2.6 g) ground cinnamon

Apples

• 2 cups (226 g) apples, peeled and diced or sliced ( about 2 med./large apples)
• 1 teaspoon (2.6 g) cinnamon
• 2 tablespoons (25 g) granulated sugar

Fritter Bread

• 2/3 cup (132 g) granulated sugar
• 1/2 cup (113 g) butter, room temperature (1 stick, 8 tablespoons)
• 2 eggs, room temperature
• 2 teaspoons (10 g) vanilla extract
• 1 1/2 cups (180 g) all-purpose flour
• 1/4 teaspoon (1.5 g) fine sea salt
• 2 teaspoons (8 g) baking powder
• 1/2 cup (118 ml) milk, room temperature

Glaze

• 1/2 cup (57 g) powdered sugar
• 1 tablespoon (15 ml) milk

Instructions

1. Begin preheating the oven to 350° F (176° C) and lightly grease a 9x5 loaf pan with baking spray or lightly grease and lightly flour or use lightly greased parchment paper.

Cinnamon Sprinkle

1. In a small bowl, mix the brown sugar with the 1 teaspoon of cinnamon, breaking up any clumps. Set aside.

Apples

1. In a larger bowl, combine the cut apples with 1 teaspoon of cinnamon and the 2 tablespoons of granulated sugar. Set aside.

Fritter Bread

1. In the bowl of a mixer, add the 2/3 cup of sugar with the butter and cream together for about 2-3 minutes until light and fluffy.
2. Add the eggs one at a time and mix well, then add the vanilla. Make sure to scrape the bowl well several times.
3. With the mixer on low speed, add the flour, baking powder, and salt and combine until barely mixed together. Pour in the milk and stir until just blended enough. Turn off the mixer and scrape the bowl well with a spatula, stirring to mix by hand a couple times. Do not over mix.
4. Scoop half of the batter into the greased baking pan and spread it evenly. Add half of the apple mixture atop the batter and sprinkle half of the cinnamon/brown sugar mix atop the apples. Pour the remaining batter into the pan and repeat with the apples and cinnamon/brown sugar. Lightly press the apples and brown sugar mix into the top.
5. Place the pan in the oven and bake for 50-60 minutes, until nicely browned and a toothpick poked in the center comes out clean, with a few moist crumbs. Bypass piercing any apples to avoid confusion.
6. Remove the pan from the oven and cool on a rack for about 10-15 minutes. Run a knife or spatula around the edges if necessary, flip the loaf out and onto the cooling rack to cool thoroughly.
7. To make the glaze, stir the powdered sugar and milk together until dissolved and drizzle over the loaf once it has cooled.

Notes:

Adapted from Cookies and Cups.

Nutrition Facts

Calories

221.33

Fat (grams)

8.88

Sat. Fat (grams)

5.29

Carbs (grams)

32.59

Fiber (grams)

1.01

Net carbs

31.59

Sugar (grams)

19.52

Protein (grams)

3.18

Sodium (milligrams)

164.94

Cholesterol (grams)

52.25

Please see the "info" section for nutrition details and information about gram weights.

apple, fritter, quick bread

recipes

American

*The mixers, spatulas, baking spray, and loaf pans are Amazon affiliate links.  Happy baking, thanks!  Please see the "info" tab for more, well, info.