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This homestyle apple fritter loaf is a warm and cozy spin on old-school apple sweets. It’s got juicy apple chunks, cinnamon sugar swirls, and a sweet drizzle on top. Perfect on a chilly morning with your favorite drink.
I brought a loaf of this to the block's brunch—people fought over the last piece! Now it’s always requested for autumn potlucks and as gifts.
Dreamy Ingredients
- Salt: Punches up flavor so every bite pops. Don’t leave it out!
- Powdered sugar: Whips up a silky smooth icing that melts right in
- Milk or almond milk: Brings the batter together and lightens things up. Whole milk adds richness, almond milk for subtle nuttiness
- Baking powder: Gets your loaf nice and tall—old baking powder won’t cut it
- All-purpose flour: Keeps everything tender without making the loaf heavy. Give it a quick sift for fluffier texture
- Vanilla extract: Adds yummy warm bakery flavor. Real vanilla makes a difference
- Eggs: Help the bread rise and make it super fluffy
- Butter: Gives a soft bite and rich taste. Real butter is best if you can swing it
- Granulated sugar: Holds in moisture and gives a perfectly sweet crumb
- Apples: Stay juicy and full—we love Granny Smith or Gala. Look for ones that feel firm and heavy
- Ground cinnamon: Brings that signature warm fritter smell. For best flavor, use a fresh jar
- Light brown sugar: Layers in flavor and helps the cinnamon swirl shine
- Nonstick cooking spray: Makes cleanup a breeze and keeps the bread from sticking to the pan
Effortless Step-by-Step Directions
- Serve It Up:
- Slice your warm fritter bread—best enjoyed right away with those cozy smells wafting out.
- Cool Off and Glaze:
- Once baked, keep it in the pan for ten minutes so it holds together. Move to a rack to finish cooling. Blend powdered sugar with a bit of milk to get a smooth glaze. Drizzle all over the cooled loaf for shine.
- Time to Bake:
- Pop your pan into a 350-degree oven. Let it bake for about 50–60 minutes, until golden and a tester pulls out nearly clean. The scent will tell you when it’s close! Start peeking at 50 minutes.
- Layer Up:
- Spoon half your batter in the bottom of your pan. Toss on half your cinnamon sugar and half the sugared apples. Repeat with what’s left. Want extra swirls? Drag a butter knife back and forth through the layers.
- Mix up the Batter:
- Add dry ingredients and milk to the wet bowl a bit at a time, always starting and ending with dry. Be gentle—don’t overmix or you’ll make it tough. Stop mixing once it barely comes together.
- Stir Together Dry Stuff:
- Use a fresh bowl to whisk together flour, baking powder, and salt—this spreads out the rising power and flavor
- Cream Butter and Sugar:
- In a different bowl beat your butter until soft, then blend in the sugar till it’s nice and pale. Drop eggs in one by one and stir in vanilla. You want it really creamy and fluffy—it makes the bread light.
- Mix the Apples and Cinnamon Sugar:
- In a small bowl, stir brown sugar and cinnamon till evenly mixed. In a second bowl, toss apples with two spoons of granulated sugar. Set both aside for when it’s time to layer.
- Grease Your Pan:
- Coat a 9x5 loaf pan with plenty of nonstick spray so your loaf pops right out when you’re done.
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My favorite bite is always the edge where the icing pools and soaks into the cinnamon bits. My family races for the heel slice because it’s the crispiest. Sometimes we make tiny loaves to hand out for holiday cheer.
Storing the Loaf
After it cools down, wrap your bread tight in plastic or foil to keep it soft on the counter for two days. For longer storage, keep slices in a snack container in the fridge and they’ll last a week. Want to freeze some? Wrap pieces by themselves, stash in the freezer, then thaw—or pop right in the toaster!
Easy Substitute Ideas
Swap in pears or peaches if you’re all out of apples. Whole wheat is good for half the flour if you want something a bit nuttier. Vegan? Try plant butter and oat or almond milk. Or give your glaze a twist with some orange zest mixed in.
Serving Suggestions
This loaf is awesome on its own, but it’s also epic as a brunch side with hot coffee. Scoops of vanilla ice cream or a spoon of whipped cream turn it into an easy dessert. Pop slices in a toaster oven for a grab-and-go breakfast. Extras are amazing in bread pudding too.
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A Little History
Apple fritters trace way back, coming from Dutch bakers who brought their love of spiced apples to America long ago. That fairground-style treat inspired this easy loaf—baked instead of fried, but with every bit of nostalgic fall flavor.
Common Questions
- → What's the trick for keeping it moist?
Fresh apples are key, and keep an eye on the baking time—don’t overdo it. Wait for it to cool down before slicing since that locks in the soft texture.
- → Will any apple work?
Totally! Use your favorite—Granny Smith gives a tangy kick, Honeycrisp brings out sweetness. Any kind will taste good in this bread.
- → Can I make this without dairy?
For sure! Swap in oat or almond milk, and grab plant butter if you need. It’ll bake up just fine dairy-free.
- → What's the best way to keep leftovers fresh?
Stick cooled slices in a sealed container, room temp for three days or pop them in the fridge if you want them to last longer.
- → How do I mix up a great glaze?
Add milk to your powdered sugar a bit at a time, stirring till you get a smooth, pourable icing that stays put on your loaf.
- → Can you freeze this?
Absolutely—let it cool, wrap it snug, and pop it in the freezer for up to three months. Put on fresh icing when it thaws for that just-baked taste.