A few things make this loaf so special: the sweet streusel layer, the cinnamon and nutmeg-scented batter, and a drizzle of butter. The butter helps to form a crispy top, similar to a craggy edge of an apple fritter. And don’t forget the rich vanilla glaze.
What’s the Best Apple for Baking?
I almost always use Granny Smith apples for baking. I love the contrast between tart fruit and sweet batter. Additionally, they hold their shape while cooking and don’t turn to mush, so you can bite into distinct bits of apple in baked goods like apple fritter bread. If you prefer a sweeter, red apple, try Braeburn or Pink Lady apples. Gala and Fuji apples are often too floral for baked goods, so steer clear for this recipe.
Tips for Making Apple Fritter Bread
When assembling quick breads like this one, mix just until combined. Overmixing can result in too much gluten development, yielding a tough rather than tender bread. Toss the apples with flour to help prevent them from sinking to the bottom of the bread. This way you’ll have chunks of apple in every bite. The next time you whip up a berry muffin, try using this technique and tossing the berries in a little flour for even distribution.
Simple Tweaks
Walnuts work well in this recipe and can be substituted for the pecans. Or try mixing it up with your favorite nuts and seeds.Substitute plain Greek yogurt for the sour cream for a lighter version of the decadent loaf.Apple fritter bread can be baked in an 8 x 8 or 8-inch round cake pan. Begin checking for doneness halfway through the bake time as it will take less time than a loaf.
How to Store and Freeze
Store apple fritter bread at room temperature for up to 4 days. Once fully cooled, skip the glaze and line a container or large ziptop bag with a paper towel (to absorb any excess moisture). Place the loaf on top, cover with another paper towel, and seal. The loaf can also be wrapped in plastic wrap and foil and frozen—I like to wrap individual slices for a treat on the go. Freeze for up to 3 months. Defrost and drizzle with glaze before serving.
Apple Sweets for Apple Lovers
Apple Pie Bars With Crumb Topping Apple Crisp Apple Turnovers Caramel Apple Monkey Bread Apple Slab Pie
1/4 cup salted butter, softened 1/2 cup brown sugar 1/2 cup all-purpose flour 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/3 cup finely chopped pecans, optional
For the batter
1 1/2 cups plus 2 tablespoons all-purpose flour, divided 2 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 1/3 cup brown sugar, lightly packed 2 large eggs 1/2 cup sour cream 1/3 cup plus 3 tablespoons unsalted butter, melted, divided 1/4 cup whole milk 2 teaspoons vanilla extract 2 Granny Smith apples, peeled, cored, and chopped into 1/2-inch pieces
For the glaze
1 1/2 cups powdered sugar 1 teaspoon vanilla extract 2 to 3 tablespoons whole milk
In a separate medium bowl, whisk together the brown sugar, eggs, sour cream, 1/3 cup melted butter, milk, and vanilla until well combined. Add the dry mixture to the wet mixture, using a rubber spatula to gently fold together until combined. Bake until a toothpick inserted deep into the center of the bread comes out clean or with a few dry crumbs attached, 45 to 55 minutes. Place on a cooling rack and let sit for 10 minutes before removing the loaf from the pan. Cool before glazing and serving. Drizzle over the cooled loaf. Slice and serve. Love the recipe? Leave us stars below!
