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Country Apple Fritter Bread

Posted on July 3, 2025 by Musa

Warm, sweet, and bursting with cinnamon-kissed apple chunks, this Country Apple Fritter Bread brings the comfort of a classic fritter into a soft, moist loaf that’s perfect for breakfast, dessert, or a cozy afternoon treat. It’s layered with tender apples and a brown sugar-cinnamon swirl, then drizzled with a simple glaze that takes it over the top. If you love the flavor of apple pie and the nostalgia of county fair fritters, this easy-to-make bread is your dream come true!

Ingredients:

For the Bread Batter:

  • 1/3 cup light brown sugar

  • 1 tsp ground cinnamon

  • 2/3 cup white sugar

  • 1/2 cup butter, softened

  • 2 eggs

  • 1 1/2 tsp vanilla extract

  • 1 1/2 cups all-purpose flour

  • 1 3/4 tsp baking powder

  • 1/2 cup milk

For the Apple Filling:

  • 2 large apples, peeled and chopped (Granny Smith or Honeycrisp)

  • 2 tbsp white sugar

  • 1 tsp ground cinnamon

For the Glaze:

  • 1/2 cup powdered sugar

  • 1–2 tbsp milk or cream

  • 1/4 tsp vanilla extract (optional)

  • Instructions:

    1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper if desired.

    2. Make cinnamon sugar: In a small bowl, mix together the brown sugar and cinnamon. Set aside.

    3. Prepare apples: In another bowl, toss the chopped apples with the white sugar and cinnamon for the filling. Set aside.

    4. Mix batter: In a large bowl, cream together the softened butter and white sugar until fluffy. Beat in the eggs one at a time, then add the vanilla.

    5. Add dry ingredients: Mix in the flour and baking powder until just combined. Stir in the milk until smooth.

    6. Assemble the loaf:

      • Pour half the batter into the loaf pan.

      • Layer half of the apple mixture over the batter.

      • Sprinkle half of the cinnamon sugar over the apples.

      • Repeat with remaining batter, apples, and cinnamon sugar.

      • Gently swirl the top with a knife to marble slightly.

    7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If it browns too quickly, tent with foil during the last 15 minutes.

    8. Cool and glaze: Let the bread cool in the pan for 10–15 minutes before transferring to a wire rack. Once mostly cool, whisk together the glaze ingredients and drizzle over the loaf.

    9. Tips:

      • Add chopped walnuts or pecans for crunch.

      • Best served slightly warm with a cup of coffee or tea.

      • Stores well in the fridge for up to 5 days or can be frozen.

      Would you like a printable version or a gluten-free variation too?

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