apple fritter bread

This flavorful bread is loaded with apples and covered in a sweet old-fashioned glaze!

Apple Fritter Bread

brown sugar, (packed)

cinnamon

sugar

unsalted butter (room temperature)

eggs

vanilla extract

whole milk (room temperature)

all-purpose flour

baking powder

salt

confectioners sugar, (sifted)

milk, (depending on the desired consistency)

Heat oven to 350°F.

In a medium bowl, combine brown sugar and cinnamon and stir to combine.

Add in chopped apples and stir to make sure each piece is coated in the brown sugar mixture. Set aside.

In the bowl of a stand mixer or using a hand-held mixer, combine granulated sugar and butter until lighter in color and fluffier. (About 2-3 minutes.)

Add in eggs, vanilla, and milk and mix on medium until fully incorporated.

Add in flour, baking powder, and salt and mix until just incorporated, scraping the sides of the bowl as needed.

Remove bowl from stand mixer and stir in the 3/4 of the coated apples by hand. (Reserve about 1/2 cup to pour on top.)

Pour into a 9x5in loaf pan that has been sprayed with non-stick spray or prepared with the butter &amp; flour method.

Place remaining apples on top. Tap pan on the counter to settle.

Place in the preheated oven for 60-80 minutes, or the internal temperature of the bread is 200°F. If you insert a toothpick it should be removed with crumbs but no wet batter.

APPLE BREAD

Mix confectioners sugar and milk, 1 tablespoon at a time, in a small bowl until you reach desired consistency. I prefer it on the thicker side.

When the bread is done, remove from oven and cool on wire cooling rack until you can safely remove from pan. Set warm bread on plate or serving platter and pour glaze over top. Be sure to save a bit of the glaze for individual pieces.

GLAZE

Apple Fritter Monkey Bread is an ooey-gooey pull apart bread loaded with sweetened apples, all drizzled with a sweet glaze.

Apple Fritter Monkey Bread

(200 grams) brown sugar, (packed)

(32 ounces) refrigerated biscuits*, (flaky)

(125 grams) confectioners' sugar, (sifted)

Prepare apples.

The first step in this recipe is to peel, core, and dice two granny smith apples.

After you have diced the apples, heat the oven to 350°F and get out a medium bowl.

Prepare Sauce.

In a medium bowl, combine the brown sugar and cinnamon.

Add in the chopped apples and stir to make sure each apple piece is coated in the brown sugar/cinnamon mixture. Set the apples aside as you prepare the bread mixture.

APPLE MIXTURE

Prepare biscuits.

For the bread mixture, first, get out a large bowl and a large bundt pan. Grease the bundt pan or spray it with nonstick spray.

In the large bowl, combine the brown sugar and melted butter.

Remove the biscuits from the tube and cut them each into six pieces.

Coat biscuits.

Add the biscuit pieces to the brown sugar/butter mixture and gently toss them to coat, making sure to get all the pieces coated.

Add apples.

To the prepared bundt pan add 1/3 of the apple mixture. Top with a layer of the coated biscuit pieces.  Add another 1/3 of the apple mixture, followed by a second layer of biscuits, and top with a final layer of the remaining apple mixture.

Bake.

Place in the preheated oven for 45 minutes.

Cool.

When the bread is done, remove it from the oven and let it cool for about 10 minutes while you make the glaze.

BREAD MIXTURE

Prepare glaze.

While the bread is cooling, make the glaze.  In a small bowl, mix the confectioners&#039; sugar and milk, adding just one tablespoon of milk at a time, until you reach desired consistency. I prefer it on the thicker side.

Drizzle.

Invert the cooled bread pan on a plate and drizzle it with the glaze.

This bread is the perfect way to celebrate fall’s apple harvest, but it’s good any time of year! It is truly reminiscent of fried apple fritters with all those chunks of fresh apple in the batter.  You’ll need about 3 large apples to yield the 2 cups of chopped apple required for this recipe. The baker’s stand-by, Granny Smith, is great; however you can use whatever variety you have on hand.  Juicier apples will impart more moisture into the crumb, which is nice. I have used Gala, Pink Lady, and Golden Delicious with success.

Apple Fritter Bread with Boiled Cider Glaze

unsalted butter (softened)

eggs (at room temperature)

fine grain sea salt

milk (at room temperature)

apples (3 large, about 10 oz.)

brown sugar

pecans

confectioners’ sugar

boiled cider (or 2 tablespoons apple cider)

milk

pecans (optional)

Preheat the oven to 350°F. Coat a 9x5 nonstick loaf pan flour-based baking spray (such as Baker’s Joy or Pam). Alternatively, grease and flour the pan.

In the bowl of an electric mixer (I used a hand-held mixer) cream together the butter and sugar. Add the eggs one at a time, mixing well with each addition. Mix in the vanilla extract.

In a separate mixing bowl, whisk together the flour, baking powder, and salt. Add it to the creamed mixture, beating on low speed, alternately with the milk. Begin and end with the flour mixture. Set aside.

Bread batter

Mix the apples, cinnamon, and sugar in a bowl.

Toss to coat.

Apple mixture

Mix the brown sugar, cinnamon, and pecans in a bowl.

Stir well to combine.

Cinnamon-brown sugar mixture

Spread 1/3 of the bread batter into the bottom of the prepared loaf pan. Top with 1/3 of the apples, and sprinkle over 1/3 of the cinnamon-brown sugar mixture. Tamp the mixture down with the back of a spoon.

Spread another 1/3 of the batter over the apples and brown sugar mixture. Do this with two spoons, placing dollops of batter over the sugared surface (see image in blog post), and spread using a mini spatula if you have one. Top with another 1/3 of apples and another 1/3 of the brown sugar mixture. Tamp down.

Finally, spread the last 1/3 of batter over the last layer (dolloping as before) and finish with the final 1/3 of apples and 1/3 of brown sugar mixture.

Bake for 1 hour, or until the top is deeply browned and crusty and a toothpick tester inserted near the center comes out clean. If the top starts to overbrown, tent with aluminum foil.

Let the bread loaf stand for about 10 minutes before turning it out to a cooling rack.

Assembly

In a medium bowl, whisk together the confectioners’ sugar and 1 tablespoon of boiled cider (or apple cider, if using). Add the milk and mix until a thick pourable glaze is formed (you may need more or less milk, add it a little at a time). Drizzle or pour the glaze over the loaf and sprinkle the center with chopped pecans.

Store the bread covered in plastic wrap at room temperature for up to 2 days. Refrigerate for longevity, up to a week. Bring bread slices to room temperature before serving.

Glaze and toppings

This Apple Fritter Bread captures the magic of crunchy and sweet vegan apple fritters in one easy quick bread. It’s packed with fresh apples, cinnamon, and all kinds of fall goodness!

soy milk

flaxseeds

vegan butter

all purpose flour

apples, peeled, cored, and chopped

Preheat the oven to 350 degrees F and grease a standard loaf pan (9x5 inches). I also like to line the pan with parchment paper for easy removal after baking.

In a large bowl, combine the soy milk and ground flaxseeds. Stir, then let sit for 2 minutes to thicken a bit. Now add the sugar, melted vegan butter and vanilla and whisk until well combined.

Add the flour on top of the wet ingredients, then the baking powder and salt. Use a wooden spoon or spatula and mix until just combined. Do not over mix or the bread will be dense.

Pour half of the batter into the prepared pan, reserving the other half in the bowl.

In a small bowl, combine the brown sugar and cinnamon. Set aside.

In a medium sized bowl, combine the apple filling ingredients. Spoon half of the apples on top of the batter in the pan.

Pour the rest of the batter on top of the apples, then top with the remaining apples. Push the apples down into the batter a bit with your hands.

Sprinkle the brown sugar cinnamon on top of the apples.

Place the bread in the oven with a pan in the rack below in case any apple juices drip. Bake for 1 hour and 15 minutes or a little longer, until a toothpick inserted in the middle comes out mostly clean.

Let cool in the pan for 30 minutes, then transfer to a cooling rack.

In a small bowl (optional), stir the powdered sugar and milk together to form the glaze. Drizzle over the top of the bread. Slice, serve immediately and enjoy!

Apple Cinnamon Swirl Bread has fresh apples, a cinnamon sugar swirl, and an apple caramel glaze.

Apple Cinnamon Swirl Bread with Caramel Apple Glaze

apples,

lemon juice

nutmeg

butter, room temp

eggs, room temp

milk, room temp

soft caramel candies, unwrapped

heavy cream, room temp

apple flavoring

preheat oven and prepare pan

Preheat oven to 350°F and prepare a 9&quot;x5&quot; bread pan with butter and parchment paper.

peel and cut apples and add sugar, cinnamon and lemon juice in med bowl

Peel the apples and cut them into cubes, trying to keep them similar-sized. Don&#39;t worry if there is a little peel or they aren&#39;t exactly the same size, they don&#39;t have to be perfect. Add the apples to a bowl and add the lemon juice, sugar, and cinnamon stir and set aside.

Prep the Apples

mix together brown sugar, cinnamon and nutmeg in small bowl

In another small bowl, add the brown sugar, cinnamon, and nutmeg and mix together with a fork (I found this works best). Set the bowl aside with the apples.

Brown Sugar Mixture

mix together flour and baking powder in another med bowl

In a medium mixing bowl, add the flour and baking powder and whisk to mix together. Set aside with the other bowls.

cream together butter and sugar in large mixing bowl then add eggs and vanilla

Add the butter and sugar to a large mixing bowl and beat with a mixer until creamed together, about 3-4 minutes. Beat in the eggs, one at a time, mixing each one individually. Add the vanilla and fully mix everything together.

add flour mixture to butter mixture and stir in, add milk and fully mix in

Add the flour mixture to the butter mixture and stir in with a spatula. After everything is combined, add the milk and fully incorporate it. The mixture will be nice and thick and creamy.

pour half the batter in the prepared pan, half the apples and half the cinnamon sugar mixture

Pour half of the batter into the prepared bread pan, add half of the apples, and then half of the cinnamon brown sugar mixture on top.

repeat the layers and press the top lightly with spatula

Repeat with the rest of the batter, apples, and sugar mixture. Lightly press everything on the top with your spatula.

bake and remove to cool

Bake for 50-55 minutes. Check it with a toothpick and when it comes out clean, the bread is done! Remove from the oven and allow the bread to cool for 10 minutes in the pan. Remove the pan from the oven and allow it to cool for 10 minutes in the pan. Remove the loaf from the pan and cool on a wire rack.

Bread Batter

melt caramel, add cream and apple flavoring and drizzle over cooled bread

While the bread is cooling, make the caramel glaze. In a microwave-safe bowl, add the caramel candies and melt in the microwave for 30 seconds, stir, and microwave for 15 more seconds. Once the caramel is fully melted, stir in the heavy cream and apple flavoring. Immediately drizzle the glaze over the top of the cooled bread and enjoy!

Caramel Glaze

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