country apple fritter bread
I LOVE apple fritters but hate deep frying. The solution? Why, an apple fritter loaf!
I adore this little guy and am so hyped to share the recipe, as sort of a goodbye to fall and before a full-on plunge into Christmas cookie territory. Sorta like how last week’s pumpkin butter bars were my kiss farewell to pumpkin. Today, the last apple falls from the tree.
This beautiful Country Apple Fritter Bread is rustic, hearty, and EASY, much more palatable than heating a buttload of oil and hoping you don’t fuck up the fritter batter. Or splatter yourself in the face. In its stead, we have here a soft vanilla cake rippled with chopped cinnamon sugar apples, more cinny sugar, and baked until perfectly fluffy with a caramelized apple cap atop.
Serve him for breakfast this weekend or bookmark for Christmas morning. In any case, slow wintry mornings call for a warm loaf and a pat of butter, like any ole cottage sunrise regimen demands. Simple ingredients that yield a happy burst of comfort and joy.
(Comfort and jooooy.)
Fritter Patter
You will need to enlist a few bowls to help you out here. Three, to be exact.
In the first, throw together two chopped apples, brown sugar, and cinnamon. Dice the apples pretty small, about 1/2 inch.
In the second, combine brown sugar and cinnamon.
And the third? Your batter. Mix vegetable oil with sugar until combined, then beat in two eggs, some vanilla, and plain Greek yogurt. Whisk in flour, baking powder, baking soda, and salt.
Grease a 9 x 5 inch loaf pan with butter or oil. Pour in half of the batter, then half of the chopped apples and half of the cinnamon sugar. Finish with the remaining batter, apples, and cinnamon sugar. Easy enough, right?
Bake at 350 for 60-70 minutes. I always start checking my loaves at 50 minutes, poking through the center with a wooden skewer (toothpick doesn’t reach quite far enough) and timing by 5 minute increments until the dough is completely set. You may or may not accidentally poke loose an apple piece while you’re checking for doneness. Been there, done that, sister.
When the loaf is done, let cool in the pan about 20 minutes. Then, run a knife around the edges to loosen the loaf, invert onto a wire rack, and quickly flip upright. Let cool an additional 30 minutes at least – an hour preferably, but 30 is okay if you’re impatient like me.
To finish, whisk together powdered sugar, vanilla, and a little milk to thin for a nice little glaze to pour atop. Drizzle all over your loaf (use all of it!) before slicing, slathering with butter, and dishing it out.
If storing this bad boy for later, cool the loaf completely before sealing in an airtight container. It will last up to 5 days in the fridge, but keep in mind the cinnamon sugar will start to dissolve and alter the texture of the bread. It’ll more or less become more gooey.
Slices keep great in the freezer for up to 3 months.
Who’s ready for some Christmas treat action from here forth? I’ve many to share before I launch my 2025 cookie box, which will probably be up sometime next week. Can’t wait to show you what I’ve dreamed up AND can’t wait to see a few of your fritter breads pop up in my DMs.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Apples to apples:
Gooey Fluffy Apple Pie Cinnamon Rolls
Maple Glazed Cinnamon Apple Scones
Salted Caramel Apple Layer Cake
Baked Bourbon Apple Cider Doughnuts
country apple fritter bread
Ingredients
- 2 medium honeycrisp apples, diced
- 1/2 cup + 2 tbsp dark brown sugar
- 3 tsp cinnamon
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 1/2 cup plain whole milk Greek yogurt, at room temperature
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
vanilla glaze
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp milk
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 5 inch loaf pan with butter or oil.
- In a bowl, toss the chopped apples with 2 tbsp brown sugar and 1 tsp cinnamon. Set aside.
- In a separate bowl, toss the remaining 1/2 cup of brown sugar and the remaining 2 tsp cinnamon. Set aside.
- In a third bowl, beat the oil with the sugar until combined, then whip in the eggs, one at a time, the vanilla, and the yogurt. Add the flour, baking powder, baking soda, and salt. Mix until just combined.
- Pour half of the batter into the loaf pan in an even layer. Sprinkle on half of the apples then half of the cinnamon sugar. Spread the remaining half of the batter, the remaining apples, and the remaining sugar.
- Bake for 60-70 minutes. Start checking the bread at 50 minutes and every 5 minutes thereafter, until an inserted skewer emerges with just a few moist crumbs. Remove the loaf from the oven and cool in the pan for 20 minutes, then invert onto a wire rack, flip upright, and cool at least another 30 minutes.
- For the glaze, combine the powdered sugar, vanilla, and milk until a glaze forms. Pour or drizzle over the loaf. Let set for 5-10 minutes, then slice and serve.
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