Country apple fritter bread is the ultimate quick bread recipe bursting with fresh apple flavor and fall spice. This easy one-bowl bread is loaded with juicy chopped apples and a hint of cinnamon sugar for a moist, old-fashioned flavor.
This quick bread has a wonderfully tender crumb thanks to a combo of oil and eggs in the recipe. Granny Smith apples provide tartness to balance the sweetness and cinnamon. The addition of nuts lends crunch and texture.
Country apple fritter bread has a fun fritter-like appearance when baked up with all the apple chunks throughout. The loaf fills your kitchen with the nostalgic smells of autumn. Slices are perfect on their own, with butter, or as an easy holiday bread to gift and share.
This simple recipe requires just 20 minutes of active prep time. The hands-off baking time gives you a chance to whip up apple butter, caramel sauce or spiced cider to enjoy with the bread. Read on for the easy step-by-step method for quintessential fall flavor.
Ingredients Needed for Country Apple Fritter Bread
This easy recipe comes together with pantry staple ingredients:
- All-purpose flour – Provides structure and the base for the bread.
- Baking powder and salt – Leavening agent and seasoning.
- Granulated sugar and brown sugar – For sweetness and flavor. The brown sugar makes it extra moist.
- Cinnamon – Warm spice perfect for fall.
- Eggs – Binds the dough and adds moisture.
- Milk – Adds moisture and tenderness.
- Vegetable oil – Keeps the bread extra moist and tender.
- Vanilla – Brings out the flavors.
- Granny Smith apples – Tart fresh apples that hold their shape when baked.
- Optional nuts – Pecans, walnuts or almonds add crunch.
That’s all you need for this easy, amazing bread loaded with fresh apple flavor. Now let’s get into the simple method.
Step-by-Step Instructions for Country Apple Fritter Bread
- Preheat oven to 350°F. Grease a 9×5″ loaf pan well.
- In a large bowl, whisk together the dry ingredients: flour, sugars, cinnamon, salt, baking powder.
- In a separate bowl, whisk together the wet ingredients: eggs, milk, oil, vanilla.
- Pour the wet ingredients into the dry ingredients and gently fold together just until combined. Avoid over-mixing.
- Fold in the chopped apples and any optional nuts.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 60-70 minutes, until deep golden brown. Test doneness with a toothpick.
- Let the bread cool completely in the pan before removing to a cutting board to slice.
- Serve apple bread slices with butter, jam, or cream cheese spread. Enjoy!
That’s all there is to this easy dump-and-stir bread that’s perfect for fall. Now let’s go over some serving suggestions.
Tasty Serving Ideas for Country Apple Fritter Bread
This versatile quick bread pairs well with all sorts of spreads and can be served at breakfast, snacks or dessert:
- Top slices with butter or cream cheese spread.
- For breakfast, toast slices and top with peanut butter or homemade jam.
- Whip up spiced apple butter or caramel sauce to drizzle over the top.
- Slice bread and serve with hot apple cider or tea for an autumn treat.
- Gift loaves to teachers, neighbors, family and friends.
- Display slices at a holiday potluck or Thanksgiving dinner.
- Kids will love it as an after school snack.
No matter how you serve it, this moist, old-fashioned apple bread makes any day feel like autumn.
Now let’s go over proper storage so you can have slices all week long.
How to Store Country Apple Fritter Bread
Stored properly, apple fritter bread stays fresh for up to a week:
- Let loaf cool completely before tightly wrapping in plastic wrap or bag.
- Store at room temperature up to 4 days. The apples keep the bread moist.
- Refrigerate up to 1 week for maximum freshness.
- Freeze sliced bread up to 3 months. Thaw slices at room temp or toast from frozen.
With proper storage, you’ll be enjoying fall-flavored apple bread morning, noon or night.
Finally, let’s explore the nutrition you’ll gain from this apple-packed bread.
The Nutrition Benefits of Country Apple Fritter Bread
While definitely a treat, this quick bread offers nutrition from real ingredients:
- Apples provide a full serving of fruit, vitamin C, fiber.
- Eggs deliver protein for energy and muscle health.
- Milk contains calcium for strong bones, vitamin D.
- Whole wheat flour option boosts fiber.
- Cinnamon has antioxidant and anti-inflammatory benefits.
- Walnuts or pecans add healthy fats, vitamin E.
Enjoy slices of this nostalgic bread occasionally as part of a balanced diet and active lifestyle.
Country apple fritter bread is the perfect quick bread recipe for fall and the holidays. Juicy apple chunks and warm cinnamon spice make it irresistible.
The simple preparation is easy enough for beginner bakers. Bake up a loaf and fill your home with the nostalgic aromas of autumn. Enjoy slices on their own or topped with all sorts of yummy accompaniments.
Gift loaves to family, teachers and neighbors to spread the love. Be sure to store leftovers properly so you can savor moist apple bread anytime. Make this easy treat for a delightful taste of fall.
Country apple fritter bread recipe
Ingredients
- Non-stick cooking spray for greasing the pan
- 1/3 cup of light brown sugar
- 2 teaspoons of cinnamon powder
- 2 apples of any variety peeled and diced
- 2/3 cup plus 2 tablespoons of white sugar
- 1/2 cup 8 tablespoons of unsalted butter, at room temperature
- 2 large eggs
- 1 1/2 teaspoons of vanilla essence
- 1 1/2 cups of all-purpose flour
- 1 3/4 teaspoons of baking powder
- 1/2 cup plus 1 to 3 tablespoons of milk or almond milk
- 1/2 cup of icing sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with non-stick cooking spray or line it with foil and spray with non-stick cooking spray to ensure easy removal.
- In one bowl, combine 1/3 cup of light brown sugar and 1 teaspoon of cinnamon. In another bowl, mix 2 chopped apples with 2 tablespoons of granulated sugar and the remaining teaspoon of cinnamon.
- In a medium bowl, beat 1/2 cup of softened butter and the remaining 2/3 cup of granulated sugar together with an electric mixer until the mixture is smooth and creamy, which takes about 5 minutes. Add the eggs one at a time and blend in, followed by 1 1/2 teaspoons of vanilla extract.
- In another bowl, whisk 1 1/2 cups of all-purpose flour and 1 3/4 teaspoons of baking powder together. Add this mixture to the creamed butter mixture and beat until well blended. Stir in 1/2 cup of milk or almond milk until the batter is smooth.
- Pour half of the batter into the prepared loaf pan, followed by half of the apple mixture. Sprinkle half of the brown sugar and cinnamon mixture on top of the apples. Repeat with the remaining batter, apples, and brown sugar and cinnamon mixture. Swirl the brown sugar mixture through the apples using a knife or spoon.
- Bake the loaf in the oven until a toothpick inserted in the center comes out clean, which takes approximately 1 hour and 10 minutes.
- For the glaze, mix 1/2 cup of powdered sugar with 1 to 3 tablespoons of milk depending on the desired thickness. Let the loaf cool for about 15 minutes, then drizzle the glaze over it.
Nutrition
Recipe 2 From Collard Valley Cooks:
2and 1/2 cups sugar???
I was wondering the same thing about the amount of sugar, an awful lot for the amount of flour????
Might be wrong, but think it should be maybe 2/3 cup white sugar instead of 2 1/2 cups. Did not turn out well.
This recipe was so promising. And, so disappointing. First, the milk was left out of the ingredients list. Mildly irritating. Next, the loaf pan wasn’t big enough. Cooked all up over the top. Had to stop mid baking and clean the oven. Perhaps the milk wasn’t supposed to be part of the plan? Anyhow, thought I should forewarn future bakers. The premise is worth trying with the drawbacks forewarned.
This recipe was so promising and so disappointing. First, the milk was left off the ingredients list. Mild irritation. Next, the standard loaf pan had the cake cooking up over the top and made it necessary to stop and clean the bottom of the oven. Then, the sugar and milk measure was way off. Despite my decreasing the milk, I ended up using waaay too much sugar to make it thicker. Am trying to salvage the cake. But it doesn’t seem it’s gonna survive….
It does say 2/3 cups sugar plus 2 tbl.
I’ve been making this a long time. The 2/3 goes in the batter and the 2 tbl. Is mixed in the apples and cinnamon mixture. Is really good! It’s the same recipe as in the Betty Crocker Cookbook