Apple Fritter Loaf (Print-Friendly Version)
# What You'll Need:
→ Apple Bread Base
01 -
Nonstick spray for greasing up your loaf pan
02 -
2 apples, peeled and cut up
03 -
2/3 cup (134 g) white sugar plus 2 extra spoons for apples
04 -
1/2 cup (113 g) soft unsalted butter
05 -
2 big eggs
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1 and 1/2 teaspoons vanilla flavor
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1 and 1/2 cups (190 g) plain flour
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1 and 3/4 teaspoons baking powder
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1/2 cup (120 ml) milk or almond milk, plus 1–3 spoons for the glaze
10 -
Pinch of salt, add as you like
→ Cinnamon Swirl
11 -
1/3 cup (67 g) light brown sugar
12 -
2 teaspoons ground cinnamon
→ Topping Drizzle
13 -
1/2 cup (60 g) powdered sugar
# Step-by-Step Directions:
01 -
Cut into pieces and dig in for a sweet treat.
02 -
Keep the bread in its pan for 10 minutes to cool off, then pop it out onto a rack. Mix powdered sugar with 1 to 3 spoons of milk until it's drizzly. Once your loaf is nice and cool, pour the glaze on top.
03 -
Slide the pan into your hot oven and wait 50 to 60 minutes. It's ready when a toothpick poked in the middle comes out without sticky batter.
04 -
Drop half the batter into your greased loaf pan. Sprinkle with half the cinnamon sugar mix, then spread half those sugared apples on top. Repeat with the rest—batter, cinnamon sugar, then apples.
05 -
Little by little, add the dry mix to your butter bowl, swapping with a bit of the milk each time. Always start and finish with the dry stuff. Mix only until it all looks blended.
06 -
Grab another bowl and whisk up the flour, baking powder, and salt.
07 -
Toss the soft butter and leftover sugar in your biggest bowl and beat 'em together until fluffy. Crack in eggs one at a time—mix after each. Pour the vanilla in too.
08 -
Mix cinnamon and light brown sugar together in a small bowl—put aside. Toss apple chunks in the two spoons of sugar—save for later.
09 -
Set your oven to 175°C. Coat a 23 x 13 cm loaf pan with nonstick spray.
# Helpful Notes:
01 -
Wait for your loaf to cool all the way before glazing—this stops the icing from sliding right off.