Do you love apple fritters? Then you’ll love Apple Fritter Bread! This decadent quick bread is reminiscent of your favorite apple fritters but in a sliceable, shareable form.
1 ½cupspeeled, cored, and small-diced granny smith or honeycrisp apples
2tablespoonsgranulated sugar
½teaspoonhomemade apple pie spice
For the Batter
¼cupunsalted buttermelted
½cupgranulated sugar
½cuplightly packed light brown sugar
½cupunsweetened applesauce
2eggs
1 ½teaspoonvanilla
2cupsall-purpose flour
2teaspoonsbaking powder
2teaspoonshomemade apple pie spice
½teaspoonsalt
1cuppeeled, cored, and finely shredded granny smith or honeycrisp apples
For the Glaze
¾cuppowdered sugarsifted
1-2tablespoonsvanilla coffee creamer or milk
Instructions
Preheat oven to 350°F. Spray a 9x5x3-inch loaf pan with nonstick cooking spray; set aside.
Prepare the Streusel
In a bowl, stir together the flour, brown sugar and apple pie spice. Add the butter, and combine with a fork until it resembles coarse crumbs. Set aside.
Prepare the Filling
In a medium bowl, stir together the diced apples, 2 tablespoons granulated sugar and ½ teaspoon apple pie spice. Set aside.
Prepare the Batter
In a large bowl, whisk together the butter and sugars until combined. Add the applesauce, eggs, and vanilla. Whisk until smooth.
In a medium bowl, combine flour, baking powder, apple pie spice and salt, whisk until combined.
Add the flour mixture to the wet ingredients and mix with a spatula until just incorporated. Fold in the 1 cup of finely shredded apples.
Spoon half the batter into the prepared pan. Top evenly with half of the diced apples, leaving behind most of the juices that may have accumulated. Sprinkle evenly with half of the streusel crumbs.
Add the remaining batter and spread into an even layer, add the remaining diced apple mixture (leaving behind the juices), followed by the remaining streusel mixture.
Bake in preheated oven for 65-70 minutes. Remove pan from the oven to a wire rack and cool completely.
Prepare to Glaze
In a medium bowl, stir together the powdered sugar and 1 tablespoon of vanilla creamer or milk. Gradually add more cream or milk, 1 teaspoon at a time until you reach the desired consistency. Drizzle the glaze over the cooled bread and allow to harden before serving.
Notes
Makes 1 9x5-inch loaf.
If using milk, you can add up to ½ teaspoon of vanilla extract to the glaze if desired.