Description
Made with juicy apples and spiced apple cider, this soft and tender apple fritter bread tastes like apple fritter donuts! Top with vanilla glaze and cinnamon sugar for the perfect fall treat!
Ingredients
Bread
- 1 3/4 cups (245 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1 tsp (5 g) baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 Tbsp (84 g) unsalted butter, melted
- 2 Tbsp (28 g) neutral baking oil
- 1/2 cup (130 g) apple cider
- 1/2 cup (120 g) sour cream, at room temperature
- 1 large egg (50 g), at room temperature
- 1 tsp (4 g) vanilla extract
Apple Mixture
- 1/3 cup (67 g) dark brown sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp ground allspice
- 1 1/4 cups (150 g) peeled and finely chopped apple
Cinnamon Sugar
- 2 Tbsp (25 g) granulated sugar
- 1/4 tsp ground cinnamon
Glaze
- 1 Tbsp (14 g) unsalted butter, melted
- 1/8 tsp salt
- 1 tsp (4 g) vanilla extract
- 1 cup (120 g) powdered sugar
- 2 Tbsp (30 g) milk
Instructions
- Preheat oven to 350°F and spray a 9 x 5-inch loaf pan nonstick spray. Line the pan with parchment paper, leaving a 2-inch overhang around the edges.
- Make bread: Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Combine melted butter, oil, apple cider, sour cream, egg, and vanilla in a medium bowl; add to flour mixture and fold in just until combined.
- Apple mixture: Combine dark brown sugar, cinnamon, and allspice in a small bowl. Add chopped apple, tossing well to combine.
- Cinnamon sugar: Stir together sugar and cinnamon in a small bowl.
- Assemble: Spoon half the batter into prepared pan and smooth with an offset spatula. Top with half of the apple mixture. Repeat layers with remaining batter and apple mixture, pressing apples slightly into the batter. Tap pan sharply to reduce air bubbles and sprinkle the top with 1 tablespoon cinnamon sugar.
- Bake bread for 50 to 55 minutes or until bread is golden, springs back to the touch and a toothpick inserted in the center comes out clean or with a few crumbs attached. Bread is done baking when the internal temperature reaches 210°F. Cool in pan on a wire rack for 10 minutes before using the parchment overhang to carefully lift bread from pan; cool completely on wire rack.
- Make glaze: Whisk together melted butter, salt, vanilla, powdered sugar, and milk in a small bowl. Drizzle glaze over bread and sprinkle the top with remaining cinnamon sugar. Let set before serving.
- Store leftovers tightly wrapped in the refrigerator for up to 2 days. Bring to room temperature or warm slightly before serving.
Notes
Homemade apple cider: Combine 1 cup (240 grams) pure apple juice with 2 teaspoons (10 g) of mulling spices. Bring to a boil, then reduce the heat and let simmer for 10 minutes, until reduced. Pour into a glass bowl or measuring cup and let cool to room temperature before using in the bread.
Apple cider substitute: If you don’t have apple cider, substitute 1/2 cup (120 grams) unsweetened applesauce. Do not use apple cider vinegar.
Bake time: May vary slightly based on the moisture content of the apples. Start testing for doneness after 50 minutes. If bread needs more time, tent the top loosely with foil to prevent overbrowning.