Apple Fritter Bread
This Apple Fritter Bread takes all those amazing flavors and puts them into an easy-to-make loaf. It's perfect for a weekend breakfast, a cozy brunch, or even a sweet dessert. It really captures the essence of those classic doughnut shop flavors without needing to deep fry anything.
Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 1 cup divided
- Baking powder: 2 teaspoons
- Salt: ½ teaspoon
- Ground cinnamon: 2 teaspoons divided
- Milk: ½ cup
- Eggs: 2 large
- Unsalted butter: ½ cup 1 stick, melted and slightly cooled
- Vanilla extract: 1 teaspoon
- Apples: 2 medium peeled, cored, and diced
- Brown Sugar packed: 1/4 Cup
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together the flour, ¾ cup of the granulated sugar, baking powder, salt, and 1 teaspoon of the cinnamon.
- In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix – a few lumps are okay.
- In a small bowl, toss the diced apples with the remaining ¼ cup of granulated sugar.
- In another small bowl, combine the brown sugar and the remaining 1 teaspoon of cinnamon.
- Pour about one-third of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Top with half of the sugared apples.
- Add another one-third of the batter, then the remaining cinnamon-sugar mixture, and the remaining apples. Finish with the final one-third of the batter.
- If you want a pretty swirl throughout the bread, you can use a knife or a skewer to gently swirl the layers together.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached.
- Let the bread cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.