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Country Apple Fritter Bread Recipe

Close-up of a moist slice of country apple fritter bread topped with cinnamon streusel and white glaze.
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Bake a moist, tender loaf cake that captures the warm spice and chunky apple filling of a classic apple fritter. This easy quick bread is topped with a simple sweet glaze.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 2 cups peeled, cored, and diced Granny Smith apples (about 2 medium apples)
  • 1/2 cup packed light brown sugar (for apple toss)
  • 1 teaspoon ground cinnamon (for apple toss)
  • 1/4 cup all-purpose flour (for apple toss)
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons milk or cream (for glaze)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a standard 9×5 inch loaf pan.
  2. In a small bowl, toss the diced apples with the brown sugar, 1 teaspoon cinnamon, and 1/4 cup flour until the apples are coated. Set aside.
  3. In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, nutmeg, and allspice.
  4. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. Alternate adding the dry ingredients mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  7. Gently fold the coated apple chunks into the batter using a spatula.
  8. Pour the batter into the prepared loaf pan and spread evenly.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil after 40 minutes.
  10. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
  11. While the bread cools, prepare the glaze: Whisk together the powdered sugar and milk until smooth. Adjust liquid for desired drizzling consistency.
  12. Drizzle the glaze over the cooled loaf before slicing and serving.

Notes

  • Use firm, tart apples like Granny Smith for the best texture and flavor contrast against the sweet bread.
  • For a richer flavor, you can substitute sour cream for the buttermilk.
  • If you prefer a streusel topping instead of a glaze, mix 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 3 tablespoons cold butter until crumbly, then sprinkle over the batter before baking.

Nutrition

Find it online: https://juliameal.com/country-apple-fritter-bread-recipe/