Description
Celebrate apple season with this delicious treat: a country apple fritter bread covered in a sweet glaze. It’s a fabulous gift and an absolutely delicious addition to your holiday table!
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Ingredients
Bread:
- 2 medium baking apples, peeled and chopped
- 1/2 cup light brown sugar
- 2 tsp ground cinnamon (heaping spoonfuls)
- 1 tsp ground ginger
- 1 large egg, room temperature
- ⅓ cup white granulated sugar
- ¼ cup vegetable oil
- ¼ cup full-fat sour cream, room temperature
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
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Glaze:
- 1 cup powdered sugar, sifted
- 1 tsp vanilla extract
- 3 tbsp milk
Instructions
Make Apple Fritter Bread
Preheat your oven to 350°F. Prepare your loaf pan with nonstick spray or cake release.
In a medium mixing bowl, mix the chopped apples, brown sugar, cinnamon, and ginger together. Set aside.
In a large mixing bowl, whisk together the egg, granulated sugar, vegetable oil, sour cream, and vanilla extract until well combined.
In a separate bowl, whisk together flour, baking soda, and kosher salt, then add it to the bowl of wet ingredients. Use a rubber spatula or wooden spoon to mix in the dry ingredients until almost completely mixed in.
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Fold in 3/4 of the apple-cinnamon mixture into the batter, then pour into your prepared loaf pan.
Top the apple fritter bread with the remaining apple chunks and bake for 50–55 minutes, or until the internal temperature is 200°F.
Let the cake cool in the pan for at least 30 minutes before serving. (I personally like waiting an hour or until it’s room temperature.)
Make the Powdered Sugar Glaze
In a small mixing bowl, whisk together the powdered sugar, vanilla extract, and milk until it comes to a smooth consistency. If it’s too thin for your liking, sift in a little more powdered sugar.
Pour the glaze over the fritter bread generously right before serving.
Notes
Variations and Pro Tips
– You can make this an apple cake by using a 6-cup bundt pan. Bake until the internal temperature is 200°F.
– Use your favorite baking apples such as Empire, Pink Lady, Granny Smith, or Honeycrisp.
– This recipe works in an 8×4 inch loaf pan, a 9×5 inch loaf pan, and in the 10.1×5.7×3.2 loaf pan I used.
[the_ad id="4669"]Storage, Freezing, and Thawing Instructions
– Let the bread cool completely before wrapping. Store at room temperature for 2 days or in the fridge for up to 1 week.
– To freeze: Wrap in plastic wrap, then a freezer-safe bag. Keeps for up to 3 months.
– To thaw: Leave on the counter overnight until at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 315
- Sugar: 42g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0.05g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg