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Baked Apple Fritter Bread with Easy Vanilla Glaze

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This baked apple fritter bread with vanilla glaze is the reason I keep making it. It’s not fancy, it’s not complicated, and it doesn’t need a special occasion. It just tastes like the best version of a cozy morning, no matter what time you actually bake it.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) buttermilk
  • 2 medium apples (about 300g), peeled and diced into ½-inch cubes
  • 1 cup (120g) powdered sugar
  • ½ teaspoon vanilla extract
  • 2 to 3 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (177°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly spray the parchment with nonstick cooking spray.
  2. In a small bowl, toss the diced apples with 2 tablespoons of the brown sugar and 1 teaspoon of the cinnamon. Set aside.
  3. In a medium bowl, whisk together the all-purpose flour, baking powder, salt, remaining ½ teaspoon cinnamon, and the nutmeg.
  4. In a large bowl, whisk together the melted butter, granulated sugar, and remaining brown sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  5. Add half of the flour mixture to the wet ingredients and stir gently with a rubber spatula until just combined. Pour in the buttermilk and stir again. Add the remaining flour mixture and fold until no streaks of flour remain. Do not overmix.
  6. Pour half of the batter into the prepared loaf pan and spread it evenly. Sprinkle half of the cinnamon-sugar apple mixture over the batter. Pour the remaining batter on top and spread gently. Arrange the remaining apples on top of the batter, pressing them in just slightly.
  7. Bake for 50 to 60 minutes. At the 30-minute mark, if the top is browning too quickly, loosely tent a piece of aluminum foil over the pan. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  8. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift the bread out and transfer it to the cooling rack. Let it cool completely—at least 1 hour—before glazing.
  9. In a small bowl, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of milk. Add the remaining milk 1 teaspoon at a time until the glaze is thick but pourable.
  10. Once the bread is completely cool, drizzle the glaze over the top. Let it set for about 10 minutes before slicing. Slice with a serrated knife for clean cuts.

Notes

For extra apple flavor, save a few tablespoons of the diced apples to sprinkle on top of the batter before baking. They’ll caramelize on top and look gorgeous. Let the bread cool completely before glazing to prevent the glaze from melting off.

Nutrition

Keywords: apple fritter bread, baked apple bread, vanilla glaze, fall baking, quick bread, apple cinnamon bread

Find it online: https://recipebelle.com/baked-apple-fritter-bread-with-easy-vanilla-glaze/