Apple Fritter Bread Recipe
A wonderfully moist loaf cake with tender, spiced apples and a crunchy cinnamon sugar topping.
Ingredients
For the bread
- 3 large eggs at room temperature
- 1/3 cup full-fat sour cream at room temperature
- 3/4 cup plus 2 tablespoons granulated sugar divided
- 3 teaspoons ground cinnamon divided
- 4 tablespoons 1/2 stick unsalted butter
- 1 1/2 pounds sweet-tart apples peeled, cored, and diced (about 4 cups)
- 1/4 cup packed light or dark brown sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 cup neutral oil such as canola or vegetable
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt plus more for the apples
For the glaze
- 1/2 cup powdered sugar
- 1 tablespoon milk apple cider, or unfiltered apple juice, plus more as needed
Instructions
- Make the Bread: Whisk 2 tablespoons sugar and 1 teaspoon cinnamon. Set aside. Cook apples with brown sugar, cinnamon, and salt in a skillet for 5 minutes. In a separate bowl, whisk remaining sugar, oil, vanilla, and salt into melted butter. Whisk in eggs and sour cream. Fold in flour mixture until just combined.
- Assemble: Layer half of the batter in a loaf pan. Top with half of the apple mixture. Dollop remaining batter over the apples and spread to cover. Scatter remaining apples over the top and sprinkle with cinnamon sugar.
- Bake: Bake at 350ºF for 65-70 minutes. Cool in the pan for 15 minutes, then lift onto a wire rack. Cool completely.
- Glaze: Whisk powdered sugar and milk until smooth. Drizzle over the cooled bread and let it set for 15 minutes.