Apple Fritter Bread is crammed with chunks of recent apple, ribbons of cinnamon-sugar, and topped with boiled cider glaze. Almost dessert, but breakfast-appropriate. A loaf makes a beautiful homespun reward for a deserving buddy or neighbor.
Confession: I can’t cease making and consuming this Apple Fritter Bread. It holds all the most effective issues about baking season. It’s hearty and candy; uncomplicated to make and it fills your house with scrumptious aromas. It’s jam-packed with chunks of recent apple and ribbons of cinnamon sugar. I’ve plans to make a number of extra loaves simply to present to buddies and neighbors. I can’t consider anybody who wouldn’t love a hefty loaf coated with cider glaze and chopped pecans.
The primary layer.
First, combine up the easy batter. It’s the buttery, vanilla-scented base that can assist and maintain all of these tasty additions all through the loaf. You need to use a hand mixer for this job. Layer 1/3 of the batter into the underside of a 9×5 inch greased loaf pan.
Subsequent, toss some chopped apples in cinnamon-sugar. You’ll want 3 giant or 4 small apples for this recipe. Use virtually any apple you might have readily available. This bread may be very forgiving. Granny Smith is my choice for baking, Gala, Honeycrisp, and Pink Woman work properly, too.
Subsequent, sprinkle brown sugar and cinnamon over the apples. I added some chopped pecans, which might be non-compulsory. Nonetheless, the nutty, candy taste of pecans is so good on this bread!
Proceed the layering course of two extra occasions with the remaining batter and components. Doing this creates ribbons of brown sugar all through the loaf.
The ultimate layer shall be apples and cinnamon-sugar. The highest bakes to deep golden and sugar crusted whereas the inside turns into moist with the juices from the baked apple chunks.
Let the bread cool within the pan for about 10 minutes earlier than turning it out. Cool on a wire rack earlier than including the glaze.
A magic ingredient.
Right here’s one among my favourite fall components of all time! Boiled cider imparts tart apple taste. It’s pure concentrated apple in a bottle. You’ll find it for buy on-line from King Arthur Baking. Combined with powdered sugar, it makes an extremely flavorful glaze. Nonetheless, you possibly can nonetheless make a cider glaze with out it. Use common bottled apple cider or apple juice instead.
High it off.
Drizzle the glaze over the bread. This loaf gained’t crown a lot on prime, as a result of it’s dense with all these apples, pecans, and sugar. This inhibits the center from puffing up, however doesn’t have an effect on the tenderness of the crumb.
Add just a few extra pecans on prime, in case you’re feeling a bit of further.
This Apple Fritter Bread will get its inspiration from – you guessed it! – fried apple fritters. That are completely scrumptious however barely extra concerned with all that frying. (Discover my Selfmade Apple Fritter Bread proper right here – they’re definitely worth the effort!) Nonetheless, this bread doesn’t require a lot consideration, and it’s well-suited to those that need to cozy up with a guide for an hour whereas it bakes.
Apple Fritter Bread with Boiled Cider Glaze
This bread is the right approach to rejoice fall’s apple harvest, however it’s good any time of 12 months! It’s really harking back to fried apple fritters with all these chunks of recent apple within the batter. You’ll want about 3 giant apples to yield the two cups of chopped apple required for this recipe. The baker’s stand-by, Granny Smith, is nice; nevertheless you should utilize no matter selection you might have readily available. Juicier apples will impart extra moisture into the crumb, which is good. I’ve used Gala, Pink Woman, and Golden Scrumptious with success.
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3 eggs at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon high-quality grain sea salt
- 1/2 cup milk at room temperature
- 2 cups chopped apples 3 giant, about 10 oz.
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
Cinnamon-brown sugar combination
- 1/3 cup brown sugar
- 1 teaspoon floor cinnamon
- 1/3 cup chopped pecans
Glaze and toppings
- 1 cup confectioners’ sugar
- 1 tablespoon boiled cider or 2 tablespoons apple cider
- 1 tablespoon milk or cream
- 1/3 cup chopped pecans non-compulsory
Within the bowl of an electrical mixer (I used a hand-held mixer) cream collectively the butter and sugar. Add the eggs separately, mixing properly with every addition. Combine within the vanilla extract.
In a separate mixing bowl, whisk collectively the flour, baking powder, and salt. Add it to the creamed combination, beating on low velocity, alternately with the milk. Start and finish with the flour combination. Put aside.
Cinnamon-brown sugar combination
Unfold 1/3 of the bread batter into the underside of the ready loaf pan. High with 1/3 of the apples, and sprinkle over 1/3 of the cinnamon-brown sugar combination.
Unfold one other 1/3 of the batter over the apples and brown sugar combination. Do that with two spoons, putting dollops of batter over the sugared floor (see picture in weblog submit), after which unfold evenly. High with one other 1/3 of apples and one other 1/3 of the brown sugar combination.
Lastly, unfold the final 1/3 of batter during the last layer (dolloping as earlier than) and end with the ultimate 1/3 of apples and 1/3 of brown sugar combination.
Bake for 1 hour, or till the highest is deeply browned and crusty and a toothpick tester inserted close to the middle comes out clear.
Let the bread loaf stand for about 10 minutes earlier than turning it out to a cooling rack.
Glaze and toppings
In a medium bowl, whisk collectively the confectioners’ sugar and 1 tablespoon of boiled cider (or apple cider, if utilizing). Add the milk and blend till a thick pourable glaze is shaped (chances are you’ll want roughly milk, add it a bit of at a time). Drizzle or pour the glaze over the loaf and sprinkle the middle with chopped pecans.
Retailer the bread coated in plastic wrap at room temperature for as much as 2 days. Refrigerate for longevity, as much as every week. Convey bread slices to room temperature earlier than serving.
Thaw bread within the fridge in a single day. Glaze earlier than serving.