Apple fitter bread is traditionally the recipe of medieval times in England. It is also known by the name Amish apple cinnamon bread. No matter what you call it, the recipe is a must-try. You will love the deliciousness of this bread filled with apples and the cinnamon and brown sugar topping. The glaze is to die for that is also a traditional recipe that goes back to medieval times.
I have traditionally tried this recipe, but sometimes I make it with a different glaze as well. You can do that too and even add some nuts to it. It is the perfect treat for tea time, potlucks, and when you have friends or family come over. You can make it ahead and freeze it in large quantities in your freezer so you do not have to worry about making it again and again.
Can I freeze the apple bread fritters?
Of course, you can. Just make sure to wrap it in aluminum foil when the bread is cool. Keep it in an airtight container to avoid moisture. It is perfect to use for 1-2 months.
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….