Description
This Apple Fritter Bread is a deliciously moist and spiced quick bread featuring tender chunks of Granny Smith apples, a crunchy cinnamon-nutmeg streusel topping, and a sweet vanilla glaze. Perfect for breakfast or an afternoon treat, this loaf combines the flavors of classic apple fritters in a convenient bread form baked to golden perfection.
Ingredients
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For the Streusel
- 1/4 cup salted butter, softened
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/3 cup finely chopped pecans (optional)
For the Batter
- 1 1/2 cups plus 2 tablespoons all-purpose flour, divided
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/3 cup brown sugar, lightly packed
- 2 large eggs
- 1/2 cup sour cream
- 1/3 cup plus 3 tablespoons unsalted butter, melted, divided
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
- 2 Granny Smith apples, peeled, cored, and chopped into 1/2-inch pieces
For the Glaze
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons whole milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper to ensure easy removal of the bread after baking.
- Make Streusel Topping: In a medium bowl, combine softened butter, brown sugar, flour, cinnamon, and nutmeg. Use your hands to mix until it forms a crumbly texture. Stir in chopped pecans if using. Set aside this flavorful topping.
- Mix Dry Ingredients: In another medium bowl, whisk together 1 1/2 cups of flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This will form the dry base for the bread batter.
- Mix Wet Ingredients: In a separate bowl, whisk brown sugar, eggs, sour cream, 1/3 cup melted butter, whole milk, and vanilla extract until smooth and well combined.
- Combine Wet and Dry: Gently fold the dry mixture into the wet mixture using a rubber spatula, mixing just until combined to keep the batter light and tender.
- Prepare Apples: Toss the chopped Granny Smith apples with the remaining 2 tablespoons of flour in a small bowl to coat. This helps prevent the apples from sinking in the batter. Fold the coated apples gently into the batter.
- Assemble the Loaf: Pour half of the batter into the prepared pan and smooth the surface. Sprinkle half of the streusel over the batter. Pour the remaining batter over the streusel layer and smooth it out. Top with the remaining streusel, then drizzle with the remaining 3 tablespoons of melted butter to add richness and promote a golden crust.
- Bake: Bake the loaf in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with just a few dry crumbs attached.
- Cool: Remove the bread from the oven and let it sit in the pan for 10 minutes on a cooling rack. Then remove the loaf from the pan and allow it to cool completely before glazing.
- Prepare and Apply Glaze: In a medium bowl, whisk together powdered sugar and vanilla extract. Gradually add milk one tablespoon at a time, whisking until the glaze reaches the consistency of heavy cream. Drizzle the glaze over the cooled bread.
- Serve: Slice and serve the Apple Fritter Bread, enjoying the combination of moist bread, sweet glaze, and crunchy streusel topping.
Notes
- For added crunch and flavor, include the pecans in the streusel topping or omit for a nut-free version.
- Make sure apples are chopped evenly to ensure consistent texture throughout the bread.
- Coating the apples with flour prevents them from sinking to the bottom during baking.
- Use full-fat sour cream and whole milk for best moisture and flavor.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can be frozen for up to 2 months; thaw at room temperature before glazing and serving.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of loaf)
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 75mg
