Apple Fritter Bread

Apple fritter bread features the flavors of an apple fritter donut made into a quick bread! This autumn loaf is packed with chunks of fresh apple, swirls of cinnamon sugar, and finished with a thick layer of vanilla icing. This comforting treat is perfect for breakfast, dessert, or snacking.

Course Breakfast, Dessert

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 333kcal

Author Allison Mattina

Ingredients

Cinnamon sugar:

⅓ cup (62g) granulated sugar
1 teaspoon ground cinnamon
½ teaspoon pie spice or cake spice see note

Batter:

1½ cups (187g) all purpose flour spooned and leveled
1 teaspoon baking soda
½ teaspoon salt
⅓ cup (72g) vegetable or canola oil
⅔ cup (124g) granulated sugar
2 large eggs
⅓ cup (80g) sour cream or plain yogurt not nonfat
1 teaspoon pure vanilla extract

Apples:

2 cups (250g) diced peeled Granny Smith or Honeycrisp apple* about 2 apples
1 tablespoon lemon juice
1 tablespoon granulated sugar
½ teaspoon pie spice or cake spice
1 teaspoon cinnamon
½ tablespoon all purpose flour

Icing:

1 cup (113g) powdered sugar
2 tablespoons milk
couple drops vanilla extract

Instructions

Cinnamon sugar:

Combine sugar and spices and set aside.

Batter:

Preheat oven to 350°F with a rack in the center of the oven.
Combine flour, baking soda, and salt and set aside. In a large bowl, whisk together oil, sugar, eggs, sour cream, and vanilla. Sprinkle the flour mixture in and whisk until just a few streaks of flour remain. Tap the excess batter off the whisk and remove it from the bowl. Set the batter aside (at room temp) while your prep the apples.

Apples:

Combine all ingredients. Scoop a little more than half of the apple mixture into the bread batter and stir with a rubber spatula or wooden spoon until combined.

Assembly:

Grease a 9x5 loaf pan. Scoop half of the batter into the pan and spread into an even layer. Sprinkle half the cinnamon sugar over the batter in the pan. Top with the remaining batter, smoothing into an even layer. Take the tip of a thin sharp knife and swirl it through the batter to distribute the cinnamon sugar layer in the middle. Add the remaining apples on top of the batter and sprinkle with the remaining cinnamon sugar.
Bake for 55-65 minutes, until a toothpick inserted into the center comes out without raw batter on it. Place the pan on a rack to cool completely before adding the icing.

Icing:

Whisk together all icing ingredients. You can easily adjust the consistency by adding more powdered sugar to thicken or more milk to thin. Remove the bread from the pan and place it on a serving platter. Drizzle with icing. Give the icing 20 minutes or so to set.

Notes

Pie spice/cake spice:

You can use apple pie spice, pumpkin pie spice, or cake spice.

Apples:

Apple pieces should be small enough that they soften while baking but large enough that there are noticeable pieces throughout the bread. I recommend just under ½ inch chunks.

Serving and storage:

Serving: Serve warm or at room temperature. This bread can be served on its own or with coffee or tea. It’s also delicious with a smear of honey butter.

Storage: Store refrigerated for up to 4 days. This bread is very moist and the icing will thin out in the days after baking.

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