Apple Fritter Bread with Maple Glaze
Homemade Apple Fritter Bread with Maple Glaze is a yummy Fall recipe. Loaded with fresh fruit, brown sugar, & a sweet topping is delish. Oven-baked, moist, & slice it to enjoy for breakfast, brunch, snack, or dessert.
Equipment
- Standard Loaf Pan
Ingredients
Bread Batter
- ½ cup salted butter 1 stick softened
- ⅔ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ cup whole milk
Sugar & Spice Layer
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
Apple Layer
- 2 large Apples peeled & diced; Granny Smith, Golden Delicious, Fuji or Honeycrisp
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
Maple Glaze
- ⅔ cup powdered sugar
- 2 tablespoons maple syrup
Instructions
- Preheat the oven to 350°F. Prep your standard loaf pan (9x5) with butter &/or a dusting of flour.
Make the Batter
- In a large mixing bowl add the soft butter and sugar. Cream together for 2 minutes with an electric hand mixer.½ cup salted butter, ⅔ cup granulated sugar
- Add the eggs and vanilla to the bowl. Mix again for 2 minutes to combine. Scrape down the sides with a spatula.2 large eggs, 2 teaspoons vanilla extract
- Add the dry ingredients and the milk to the batter. Mix for 2-3 minutes, scraping down the sides as needed. It is ready when there are no dry streaks of flour and everything is smooth.1 ½ cups all-purpose flour, 2 teaspoon baking powder, ½ cup whole milk
Prep the Layers
- In a small bowl combine the brown sugar & spices. Mix and set aside.½ cup brown sugar, ½ teaspoon cinnamon, ¼ teaspoon nutmeg
- In a medium bowl add the diced apples, sugar, & cinnamon. Stir to combine so the apples are all evenly coated. Set aside.2 large Apples, 2 tablespoons granulated sugar, ½ teaspoon cinnamon
Layer & Bake the Fritter Bread
- To the prepared loaf pan add ½ the batter. Top with ½ the apple mixture. Lastly sprinkle on ½ the brown sugar spice mixture over the apples.
- Repeat with remaining batter, apples, & brown sugar mix.
- Bake the bread in the preheated oven for 50-60 minutes. Insert a toothpick & it should come out mostly clean with a lil crumb that is slightly moist attached. Do not over bake or it will be dry - as it rests in the pan it will cook a bit more. NOTE: (streaks of cinnamon/brown sugar are normal just no gooey batter)
- Let the bread rest in the pan for 10 minutes. Then gently remove it from the pan and set on a wire rack to continue cooling.
- Once it is completely cool, whisk together the maple glaze in a small bowl. Adjust with more or less powdered sugar as needed so it is a thick glaze (maple syrup thickness varies)⅔ cup powdered sugar, 2 tablespoons maple syrup
- Drizzle the maple glaze evenly over the top of the bread. Let it set for a few minutes.
- Slice & serve. Enjoy!
Notes
STORING & SERVING:
- Serve while fresh, best enjoyed in the first 2 days.
- Store leftovers in an airtight container on the counter or cool dry place for up to 3 days or in the fridge for up to 5 days.
- I do not recommend freezing the bread once topped with the glaze. Baked fritter bread does freeze well once cooled, wrapped tightly in plastic wrap and sealed in an air-tight ziploc freezer bag. Defrost and top with glaze before slicing and serving.
- Use baking apples for best results - Granny Smith, Fuji, Golden Delicious, or HoneyCrisp (do not use Red Delicious, Gala, McIntosh etc since they become too soft & mealy)
Nutrition
Calories: 342kcalCarbohydrates: 59gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 63mgSodium: 181mgPotassium: 129mgFiber: 2gSugar: 42gVitamin A: 382IUVitamin C: 2mgCalcium: 92mgIron: 1mg
Tried this recipe?Let us know how it was!
