Apple Fritter Bread

Recipe by Broma Bakery

Yield: 1 9x5” loaf

Apple Fritter Bread

I love apple fritters but not the frying part. This quick bread has all the flavors of apple fritters in loaf form. Try it out!

Cinnamon Apples:

• 2 apples, peeled, cored and chopped

• 2 T (27g) brown sugar

• 1 t ground cinnamon

• Cinnamon Sugar:

• 1⁄2 c (110g) brown sugar

• 2 t ground cinnamon

Bread:

• 1⁄2 c (113g) unsalted butter, room temperature

• 2⁄3 c (134g) granulated sugar

• 2 eggs, room temperature

• 1 t vanilla bean paste or extract

• 11⁄2 c (188g) all-purpose flour

• 21⁄2 t baking powder

• 1⁄2 t kosher salt

• 1⁄3 c (82g) milk

• 1⁄3 c 82g) sour cream

Glaze:

• 1⁄2 c (60g) confectioners’ sugar

• 2 T milk

• 1 t vanilla bean paste or extract

• Pinch salt

Butter a 9x5 loaf pan and line with parchment. Preheat the oven to 350.

Combine all ingredients for the cinnamon apples. Stir and set aside.

Combine sugar and cinnamon for the cinnamon sugar. Set aside.

Make the bread batter: In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugar and beat until light and fluffy. Scrape down sides of the bowl and add eggs one at a time, beating after each addition. Add vanilla and mix well.

Whisk together dry ingredients and add to butter mixture alternating with milk and sour cream.

Mix until just combined. Pour half the batter into the prepared pan and smooth. Top with half the cinnamon apples and sprinkle with half the cinnamon sugar. Spoon remaining batter over the apples and spread into an even layer. Top with remaining apples and cinnamon sugar.

Bake about 40minutes until a cake tester comes out clean. Let cool on a wire rack.

Make glaze by whisking all glaze ingredients in a small bowl until smooth. Drizzle over cooled loaf.