Description

Celebrate apple season with this delicious treat: a country apple fritter bread covered in a sweet glaze. It’s a fabulous gift and an absolutely delicious addition to your holiday table!

Ingredients

Scale

2 medium baking apples, peeled and chopped
½ cup light brown sugar
2 teaspoon ground cinnamon, heaping spoonfuls
1 teaspoon ground ginger
1 large egg, room temperature
cup white granulated sugar
¼ cup vegetable oil
¼ cup full-fat sour cream, room temperature
2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt

Instructions

Preheat your oven to 350 degrees F. Prepare your loaf pan with nonstick spray or cake release.
In a medium mixing bowl, mix the chopped apples, brown sugar, cinnamon, and ginger together. Set aside.2 medium baking apples, ½ cup light brown sugar, 2 teaspoon ground cinnamon, 1 teaspoon ground ginger
In a large mixing bowl, whisk together the egg, granulated sugar, vegetable oil, sour cream, and vanilla extract until well combined.1 large egg, cup white granulated sugar, ¼ cup vegetable oil, ¼ cup full-fat sour cream, 2 teaspoon vanilla extract
In a separate bowl, whisk together flour, baking soda, and kosher salt, then add it to the bowl of wet ingredients. Use a rubber spatula or wooden spoon to mix the in dry ingredients until almost completely mixed in.1 cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon kosher salt
Fold in ¾ the amount of the apple-cinnamon mixture into the batter, then pour into your prepared loaf pan.
Top the apple fritter bread with the remaining apple chunks and bake for 50-55 minutes, or until the internal temperature is 200 degrees F.
Let the cake cool in the pan for at least 30 minutes before serving. I personally like waiting an hour or until it's room temperature.
In a small mixing bowl, whisk together the powdered sugar, vanilla extract, and milk until it comes to a smooth consistency. If it's too thin for your liking, sift in a little more powdered sugar.1 cup powdered sugar, 1 teaspoon vanilla extract, 3 tablespoon milk
Pour the glaze over the fritter bread generously right before serving.

Notes

You can make this an apple cake by using a 6 cup bundt pan, bake until the internal temperature of the cake is 200 degrees F. So make sure you have a thermometer handy.
Use your favorite baking apples. Baking apples are those that can hold up to heat and cooking without turning to mush: my personal faves are Empire, Pink Lady, Granny Smith, and Honeycrisp.
This recipe works in an 8×4 inch loaf pan, a 9×5 inch loaf pan, and in the 10.1×5.7×3.2 loaf pan I used.
Let the apple fritter bread cool completely to room temperature before wrapping in plastic wrap and placing in a gallon-sized zip top. It’ll last for two days on the countertop or for 1 week in the fridge.
To freeze: Once the bread is completely cooled down, wrap it in many layers of plastic wrap, then put it in a freezer-safe zip-top bag. It’ll stay good for up to 3 months.
To thaw: let the bread thaw on the counter overnight until it is room temperature and ready to eat.

Nutrition

Calories: 315kcal
Sugar: 42g
Protein: 3g