Description
Apple Fritter Loaf is a cozy, bakery style quick bread that layers tender diced apples with warm cinnamon and a sweet cinnamon sugar crust then finishes with a simple glaze. The loaf uses a rich batter made with butter, neutral oil, sour cream, and eggs to keep the crumb moist while cooked apples add pockets of fruit and syrupy sweetness. A powdered sugar glaze drizzled on the cooled loaf highlights the cinnamon aroma and gives the top a classic bakery look.
Ingredients
Cooking spray
3 large eggs, room temperature
1/3 cup full fat sour cream, room temperature
3/4 cup plus 2 tablespoons granulated sugar, divided
3 teaspoons ground cinnamon, divided
4 tablespoons unsalted butter, plus extra for pan if desired
1 1/2 pounds sweet tart apples such as Honeycrisp, Granny Smith, or Pink Lady, 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 alcohol free vanilla flavor such as Watkins Clear Vanilla Flavor or Alcohol Free Simply Organic
1/2 teaspoon kosher salt plus a pinch for the apples
1/2 cup powdered sugar for the glaze
1 tablespoon milk apple cider or unfiltered apple juice for the glaze, plus more as needed
Instructions
1. Preheat the oven to 350°F and coat a 9×5 inch loaf pan with cooking spray then line the bottom and two long sides with a parchment sling so it hangs over the edges for easy removal
2. Whisk 2 tablespoons of the granulated sugar with 1 teaspoon of the ground cinnamon in a small bowl and reserve this cinnamon sugar for the topping
3. Melt 4 tablespoons unsalted butter in a large skillet over medium heat then transfer the melted butter to a large heatproof bowl to cool slightly
4. Add the diced apples brown sugar 1 teaspoon ground cinnamon and a pinch of kosher salt to the now empty skillet and cook over medium heat stirring occasionally until the apples begin to soften and the sugar dissolves into a light syrup about 5 minutes then turn off the heat
5. In a medium bowl whisk together the flour baking powder the remaining teaspoon of ground cinnamon and the baking soda
6. To the cooled melted butter whisk in the remaining 3/4 cup granulated sugar the neutral oil the alcohol free vanilla flavor and 1/2 teaspoon kosher salt until combined
7. Whisk in the eggs one at a time mixing well after each addition then whisk in the sour cream until fully incorporated with no streaks remaining
8. Fold the dry ingredients into the wet mixture just until combined being careful not to overmix the batter
9. Spread half of the batter into the prepared pan smoothing to the edges then top with half of the cooked apple mixture pressing the apples lightly into the batter
10. Dollop and spread the remaining batter over the apples to fully cover them then scatter the remaining apples on top and sprinkle the reserved cinnamon sugar evenly over the surface
11. Bake the loaf in the center of the oven until deeply golden puffed and a tester inserted into the center comes out clean about 65 to 70 minutes
12. Let the loaf cool in the pan on a wire rack for 15 minutes then run a knife around the edges lift using the parchment overhang and transfer to the rack to cool completely about 1 hour
13. For the glaze whisk the powdered sugar with 1 tablespoon of milk apple cider or unfiltered apple juice in a small bowl until smooth then add a few drops more liquid if needed to reach a drizzle consistency
14. Drizzle the glaze evenly over the cooled loaf and let it set about 15 minutes before slicing
Notes
Choose firm apples that hold their shape such as Honeycrisp Granny Smith or Pink Lady and dice them evenly for consistent cooking
Pat the diced apples dry if they seem overly wet to avoid excess moisture in the loaf
Cook the apples only until they turn lightly tender and syrupy they will continue to soften in the oven preventing a mushy texture
Use room temperature eggs and sour cream to ensure a smooth well emulsified batter
Allow the loaf to cool completely before glazing so the glaze stays on the surface and does not run into the crumb
For clean slices use a serrated knife and a gentle sawing motion to keep the loaf intact
If the cinnamon sugar begins to darken too quickly reduce oven temperature slightly and cover loosely with foil if the top browns before the center is fully baked
- Prep Time: 25 minutes
- Cook Time: 65 to 70 minutes
- Category: Baking
- Method: Baked quick bread
- Cuisine: American