Mmmm, a recipe for a homemade bread that tastes like an apple fritter donut. As soon as I saw the recipe, I had to make it. Any sort of semi-dessert masquerading around as breakfast is usually not what I’m craving in the morning; I’m more of a salty/savory breakfast girl. But donuts are an exception because, well, I’m not crazy. This apple fritter bread combines all the great tastes of a donut without being overly sweet or fried.
The bread comes together very easily, though it does take a little while to bake (especially in my oven which tends to need more cook time on any recipe). While the original recipe said 50-60 minutes (be sure to check yours after 50), it took 65 in mine. If it’s still wet in the middle, just keep cooking it in 5 minute increments until the tester comes out clean.
The glaze for the apple fritter bread in the original recipe was much too liquidy for my taste so I adjusted the recipe below. The great thing though about a glaze is you can add more powdered sugar if you need to firm it up or more milk if you need to thin it out. You can’t wreck it, I promise. If you really want to tone down the sweetness of this bread, just leave the glaze off entirely.
This bread can easily be served up for breakfast or as a dessert (or both!) Hope you enjoy the recipe for an apple fritter donut reimagined in bread form.
Apple Fritter Bread
Adapted from Life in the Lofthouse
- ⅓ cup dark brown sugar
- 2 teaspoons cinnamon, split
- Freshly grated nutmeg
- 2 apples, peeled, cored and chopped
- ⅔ cup + 2 tablespoons granulated sugar
- 1 stick unsalted butter, softened
- 2 large eggs
- 1 ½ teaspoons vanilla bean paste
- 1 ½ cups flour
- 1 ¾ teaspoons baking powder
- ½ cup milk
- ½ cup confectioner’s sugar
- 1 tablespoon milk (more if you want a thinner glaze)
- Preheat the oven to 350° Fahrenheit. Spray a 9” x 5” loaf pan with nonstick baking spray and set aside.
- In a small bowl, stir together the brown sugar, 1 teaspoon cinnamon, and a pinch of freshly grated nutmeg; set aside.
- In another bowl, stir together the chopped apples with 1 teaspoon cinnamon, a pinch of freshly grated nutmeg and 2 tablespoons granulated sugar. Set aside.
- In the bowl of an electric mixer, beat together ⅔ cup granulated sugar with the stick of butter on medium speed until creamy. Add the eggs one at a time then the vanilla bean paste. Scrape down the sides of the bowl to be sure everything is incorporated.
- In another bowl, whisk together the flour and baking powder. Slowly add to the butter mixture until blended well.
- Slowly pour in the milk while the mixer is on low speed and blend until smooth.
- Pour half of the batter into the loaf pan and smooth with a spatula. Top with half of the apples, then half of the brown sugar mixture. Lightly press the apples down into the batter.
- Pour the remaining batter on top and again smooth out with a spatula. Top with the rest of the apples then the brown sugar mixture. Using a knife or skewer, swirl the brown sugar through the apples.
- Bake for 50-65 minutes (really depends on your oven; it took the full 65 in mine but check after 50!) or until a tester inserted in the center comes out clean.
- Run a knife along the edges of the pan and let the bread cool in the pan for 15 minutes. Remove from the pan onto a serving dish or cutting board.
- Make the glaze – mix the confectioner’s sugar with the milk in a small bowl and stir until smooth. Pour into a resealable plastic bag, cut the tip, and drizzle over the cooled bread.