Years ago before my granddaughters were born, I had the lovely opportunity to spend several days in Connecticut with my dear cousin, Mary, during autumn when the leaves were changing. Sunshine warming our faces in the crisp air, we enjoyed the quaint New England town and it’s spectacular scenery. Apples had recently been harvested and small roadside stands were in abundance offering just about any apple product you could think of. My most memorable apple treats were the small apple fritters that just about every produce stand offered. Cinnamon-y apples encased in a light dough then deep fried and tossed in a vanilla glaze…I can still taste them! Unfortunately, I haven’t found anything even coming close to resembling those delightful fritters once I returned home. That being said, when I saw recipes for apple fritter quick bread all over the internet I knew I wanted to make it with the hopes of capturing some of those tasteful memories without having to utilize a deep-fryer…of which I don’t own.
My family and test tasters gave my version high marks! Lots of cinnamon and vanilla flavors that melded nicely with tart apples. The quick bread stayed moist and flavorful with it’s layers of apples, brown sugar and cinnamon, while the glaze created a slightly crunchy topping reminiscent of the deep-fried apple fritters. The bread comes together quickly and uses pantry staples which I like since I can throw it together at a moment’s notice. It is also easy to adapt for dairy-free diets.
Enjoy and happy autumn!
- 2 apples, peeled, cored, and chopped into small cubes
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter
- 2/3 cup granulated sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 3/4 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon whole milk
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Preheat the oven to 350 degrees F. Grease and flour a 9” x 5” loaf pan or spritz with non-stick cooking spray that contains flour.
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Sprinkle the chopped apples with 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon. Toss to coat the apples then set aside.
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In a small bowl, combine the brown sugar, 1 teaspoon ground cinnamon, and nutmeg together. Set aside.
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In a medium-sized bowl, whisk flour, baking powder, salt, and 1/2 teaspoon ground cinnamon together. Set aside.
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In the bowl of a standing mixer beat the butter with 2/3 cup granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes.
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Add eggs, one at a time, and beat until incorporated. Mix in vanilla extract.
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Add the flour mixture to the mixing bowl and stir until blended on low speed.
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Add the milk to the batter and stir just until it is completely incorporated.
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Drain any liquid from the apple mixture and discard liquid.
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Spread half the batter into the bread pan and top with half the apple mixture. Sprinkle half the brown sugar mixture on top of the apples.
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Layer the remaining batter into the loaf pan, then repeat adding the remaining apples and brown sugar mixture.
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Pat the brown sugar mixture down on top of the batter then, using a butter knife, swirl the brown sugar and apple mixture through the batter.
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Bake for 50 to 60 minutes. Bread should be golden brown and feel fairly firm to the touch. A wooden skewer inserted into the center should come out without any doughy batter clinging to it. Apples may cling to the skewer making it appear that the bread might not be done, so use the touch test as well.
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Allow the bread to cool in the pan for 15 minutes. Invert bread onto a plate and then transfer to a serving platter, right side up.
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Whisk the confectioners’ sugar, vanilla, and milk together until the glaze is smooth. Drizzle over the warm bread.
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Let the bread cool before slicing.
