This moist apple fritter bread is full of fall flavors and is bursting with real pieces of apple baked inside.
Prep Time15 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr10 minutesmins
Keyword: Apple Fritter Bread Recipe
Apple Cinnamon Filling
1cupsmall-diced apples,approximately 1 large Gala peeled, cored & diced
¼cuplight brown sugar
2teaspoonsapple pie spice blend
½cupunsalted butter,room temperature
Preheat the oven to 350°F. Spray an 8½ x 4½-inch loaf pan with baker’s spray. Set aside
In a small bowl, stir together the small-diced apples, light brown sugar, all-purpose flour, and apple pie spice blend to create the apple cinnamon filling. Set aside.
In a medium bowl, stir together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat together on medium speed with a handheld mixer, the unsalted butter and sugar for 1 minute or until light and fluffy.
Add the egg and vanilla extract to the butter mixture and beat for an additional 30 seconds or just until fully incorporated.
Add half of the dry ingredients to the butter mixture and beat on low until just combined.
Add the buttermilk to the batter and beat again, on low speed, just until fully incorporated. You may need to scrape down the sides and bottom of your bowl with a mixing spoon between additions.
Add the remaining half of the dry ingredients to the batter and beat just until combined. Do not overmix your batter.
Spread half of your batter into the bottom of your prepared loaf pan in an even layer with a mixing spoon. Your batter will be thick.
Spoon about two-thirds of your apple-cinnamon filling onto the first layer of batter in your pan. Spread it out evenly.
Top with the remaining batter and spread it out so that all the apples are covered, and you have an even layer.
Spoon the remaining apple-cinnamon mixture over the top and, using a butter knife or offset spatula, swirl the batter very carefully. You do not want to mix it all completely together. Make sure that all the apple pieces are mostly covered to avoid burning them while baking.
Bake for 30 minutes. You can tent your bread with a piece of aluminum foil after the first 30 minutes of bake time to prevent over-browning. Bake for an additional 25 to 30 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Allow your bread to cool in the pan on the counter for 10 minutes, then transfer it to a cooling rack to cool completely at room temperature.
While your bread is cooling, you can make your glaze by stirring together the sifted powdered sugar and heavy cream until smooth and a pourable consistency. You may need to add a little extra powdered sugar if it is too loose (start with 2 tablespoons) or heavy cream if too thick (start with 1 teaspoon) until you have your desired consistency.
You can spoon, or pour, your glaze over the completely cooled loaf of apple fritter bread. You will want to allow your glaze to set for 15 minutes to firm up before slicing and serving your bread.
Always start and end with the flour mixture when mixing with an additional wet ingredient for your batters.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your bread as the suggested baking time approaches.
Place bread on a wire rack before pouring the glaze on top of the bread so that any excess glaze will run through the rack rather than leaving a puddle around your bread.