Apple Fritter Bread

Soft and fluffy Apple Fritter Bread has a spiced apple butter layer and another layer of apples on top. Delicious, warm fall flavours that you can enjoy any time of year.

Do you love apple fritter? Great! Then you'll love this easy Apple Fritter Loaf. With just a few steps to making this loaf, you'll be enjoying apple fritter flavours without the fuss of having to deep fry anything.

With fall just around the corner, I just had to make this recipe. The house smelled so good with the cinnamon and apple with brown sugar wafting through the kitchen.

I discovered this recipe at https://www.thekitchenman.ca. There's a bit of a story that goes along with it.

Our twin boys turn 15 tomorrow and my husband was telling me about when he was younger, there was a restaurant called The Knotty Pine in Cambridge, Ontario. Every year, he requested the Buttered Almond Cake for his birthday.

I thought I might be able to create one from his description but thought by chance, that if I googled it that another lover of this cake might have posted a recipe. I found it on a different website and I can't wait to test it tomorrow for the boys' birthday! More to come on that!

The Kitchen Man has several of the Knotty Pine recipes posted on his blog as he was a chef there!

I was so excited and I thoroughly enjoyed reading all of his posts. This Apple Fritter Bread was one recipe that I couldn't resist trying.

Our family loved this loaf cake and it stores well for a few days - that is, if there's any leftover! Enjoy!

YOU'LL LOVE THIS RECIPE

• no fancy equipment required! You can use a hand or stand mixer but it's not necessary. I mixed this bread entirely by hand. Just be sure to really beat the butter and sugar until it's fluffy.
• delicious apple fritter flavours without having to deep fry!
• it's quick and easy to make!

INGREDIENTS & SUBSTITUTIONS

You can see a full list of ingredients below on the recipe card. Here, you will find a few notes and substitutions.

• apples - are the star of this recipe. I used Honeycrisp apples or you could use any variety.
• apple butter - use your favourite variety. Not sure what to do with the remaining apple butter in the jar? Slather it on barbecued chicken, followed by barbecue sauce, it's delicious!
• milk - I always use 1% milk because that's what we have on hand but you could use any milk.
• brown sugar - I used light brown sugar or you can use dark brown sugar. Firmly packed in the measuring cup!
• eggs - large eggs, brought to room temperature. Take them out of the refrigerator about 30 to 60 minutes before you begin making the recipe.
• butter - softened at room temperature. Same as the eggs, take the butter out of the refrigerator about 30 to 60 minutes before you start making the recipe.

STEP-BY-STEP INSTRUCTIONS

Preheat oven to 350°F. Grease loaf pan.

In a small mixing bowl, combine brown sugar and 1 tsp. of cinnamon. Set aside.

Beat butter and sugar until light and fluffy. You can use a mixer or simply mix by hand. You will need to mix it for about three full minutes by hand or one minute with the mixer.

Add in eggs, one at a time and stir until well-combined.

Add in vanilla extract and stir until combined. I always like to use pure vanilla extract for the best flavour!

In a small mixing bowl, combine all-purpose flour and baking powder.

Add dry ingredients to butter mixture and stir just until combined.

Stir in the milk until smooth. It will have a tendency to splash, so stir it gently.

Peel two large apples into chunks and combine with 1 tsp. of cinnamon, 2 tbsp. of apple butter and 2 tbsp. of granulated sugar. Stir gently to combine.

Spread half of the batter into prepared loaf pan. Next, top with half of the apple mixture and ½ of the brown sugar & cinnamon mixture.

Press down gently on the apples and they will settle into the batter.

Pour the remaining batter over top, followed by the remaining apple mixture and brown sugar and cinnamon mixture. Press down gently on top so the apples settle into the batter a little once again.

Bake in 350°F oven for 50 to 60 minutes. Test with a toothpick for doneness.

Cool bread on wire rack for 30 minutes before glazing.

For glaze: In a small bowl, combine powdered sugar and milk. Drizzle over bread.

A tip for the glaze is to place a sheet of parchment paper of plastic wrap under the wire cooling rack. Drizzle with glaze. Scoop up any glaze that spills below on the parchment paper and drizzle over top.

STORAGE INSTRUCTIONS

Store cooled loaf, wrapped loosely in plastic wrap for up to three days.

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Recipe adapted from https://www.thekitchenman.ca.