I know, I know; I've been making a ton of quick breads lately. They are just so easy to make and they are good for breakfast or snack time or just whenever I need something quick during the day. I've been making them with fruit and nuts, just fruit, and just spices.
When I came across the recipe for Apple Fritter Bread I knew I had to make it. I love apple fritters and turning it into a bread sounded really delicious. I layers the bread, then a sugar and spice mixture, followed by a sprinkle of apples. While I wasn't sure how it would turn it, I was excited to try it!
I had a ton of apples leftover from when my friend went to the orchard and grabbed a peck (or two!) for me. So while we ended up eating a bunch of the apples we still had about 10-15 left and I needed to use them up quickly. Making this bread was a great way to use a few and to make myself a tasty snack.
The bread smelled delicious. It was sweet and spicy. I thought it would be similiar to other bread recipes but it tasted different. The bread was soft and the apples were really good. This is the perfect fall bread and the texture is different enough from traditional quick bread that you won't get bored by yet another bread recipe!
- ⅓ c. brown sugar
- 2 teaspoons cinnamon
- ⅔ c. sugar
- 1 stick butter
- 2 eggs
- 1 teaspoon vanilla
- 1 ½ c. flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ c. milk
- 2 apples, chopped
- Preheat the oven to 350 degrees. Spray a bread pan with cooking spray.
- In a small bowl combine the brown sugar and cinnamon. Set aside.
- In a large bowl cream together the sugar and butter. Stir in the eggs and vanilla and mix well.
- In a medium bowl combine the flour, baking powder, and salt.
- Add half the flour mixture to the butter mixture and mix well. Stir in the milk. Pour in the remaining flour mixture and mix until combined.
- Pour half the bread mixture into the prepared pan. Top with half of the brown sugar mixture and sprinkle with half of the apples. Repeat the layers one more time.
- Bake for 60 minutes.
- Remove from oven and cool 15 minutes. Run a knife around the edge and remove bread from pan. Cool completely on a wire rack.
Adapted from The ChocolaTess