Apple Fritter Bread

Made this favorite recipe again, doubled it and baked in six mini loaf pans for gifts.  

The house smells delicious today!

Baker’s Twine

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This is so delicious! I doubled the recipe because it looked so tasty and was glad I did so since it went fast.  Matthew requested his own loaf and then topped the slices with vanilla ice cream.  He knows how to do dessert.

Apple Fritter Bread

Heat oven to 350.  Coat a loaf pan with non-stick spray.

Mix together in a bowl:

1/3 cup light brown sugar

1 teaspoon ground cinnamon

Set aside.

In a different bowl combine:

Two apples, peeled, cored, chopped.

2 TBS white sugar

1 tsp cinnamon

Set aside.

In a mixer bowl combine:

1 stick of butter (1/2 cup)

2 eggs

2/3 cup white sugar

1 1/2 teaspoon of vanilla

1 1/2 cups all purpose flour

1 3/4 tsp of baking powder

1/2 cup milk

Pour half of the batter into loaf pan (or if using mini-loaf pans, just eye the division so it’s pretty equal).  Add half of the apple mixture, and then half of the brown sugar/cinnamon mixture.  Repeat.  Lightly press apples into the cinnamon mixture and swirl through batter gently with a knife (I just made a figure 8 with the knife through the whole loaf pan once).

Bake 55-60 minutes for a normal loaf pan or 45 for the mini-loaf pans, or until toothpick comes out clean.

To make glaze mix 1/2 cup powdered sugar and 2 tablespoons of milk.  Wait for 15 minutes after bread comes out of oven and drizzle on top.  (This is optional, it is sweet enough without this, but it adds a beautiful touch.)