Description
Apple Fritter Bread is a delightful and moist quick bread bursting with tender chunks of tart Granny Smith apples, swirled with warm cinnamon and nutmeg spices. Topped with a buttery, crumbly streusel and finished with a sweet vanilla glaze, this loaf offers a perfect balance of flavors and textures—ideal for breakfast, brunch, or an afternoon treat.
Ingredients
Scale
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)
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
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 for easy removal of the bread after baking.
- Make the Streusel: In a medium bowl, combine softened butter, brown sugar, flour, cinnamon, and nutmeg. Use your hands to incorporate the butter into the dry ingredients until crumbly. Stir in chopped pecans if using, then set aside.
- Mix Dry Ingredients for Batter: In another medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, cinnamon, nutmeg, and salt to ensure even distribution of leavening and spices.
- Mix Wet Ingredients: In a separate bowl, beat together brown sugar, eggs, sour cream, 1/3 cup melted butter, milk, and vanilla extract until smooth and well combined.
- Combine Wet and Dry: Gently fold the dry ingredient mixture into the wet ingredients using a rubber spatula until just combined to avoid overmixing.
- Add Apples: Toss the chopped apples with the remaining 2 tablespoons flour in a small bowl to coat them and prevent sinking. Fold the apples gently into the batter.
- Assemble Batter and Streusel: Pour half of the batter into the prepared loaf pan and spread evenly. Sprinkle half of the streusel over this layer. Add the remaining batter, smooth the surface, and top with the remaining streusel. Drizzle the remaining 3 tablespoons of melted butter over the streusel topping.
- Bake the Bread: Place the loaf pan in the oven and bake 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 the Bread: Remove the bread from the oven and place it on a cooling rack. Let it cool in the pan for 10 minutes before lifting it out using the parchment paper. Allow it to cool completely before glazing.
- Prepare the Glaze: In a bowl, whisk powdered sugar and vanilla extract. Gradually add milk, one tablespoon at a time, whisking until the glaze reaches the consistency of heavy cream.
- Glaze and Serve: Drizzle the glaze evenly over the cooled bread. Slice and serve as a delicious breakfast or snack treat.
Notes
- Ensure apples are well coated with flour to prevent them from sinking to the bottom of the loaf during baking.
- You can omit pecans if you prefer a nut-free bread or substitute with walnuts for a different nutty flavor.
- For a lighter butter flavor, you can use salted or unsalted butter but reduce added salt accordingly if using salted butter.
- Baking times may vary slightly depending on your oven; start checking at 45 minutes to avoid overbaking.
- The glaze consistency should be thick but pourable; add milk gradually to control thickness.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
