Tempting Tuesday ~ Apple Fritter Bread


I missed getting this in before Mother's Day, but this is the special recipe I made for my mom this mother's day. It is as tasty and delicious as it looks. I'm not a big glaze person, so I didn't include it making this recipe, but the glaze is included here in the directions and instructions. You will need four separate bowls for this recipe plus your loaf pan. I used the Martha Stewart parchment paper trick to line my loaf pan.

This recipe was adapted from Averie Cooks.


INGREDIENTS:

Apple-Cinnamon Mixture

1 large apple or 2 small peeled, cored, and diced into 1/4-inch pieces
1 tablespoon granulated sugar

1 heaping teaspoon cinnamon

Cinnamon-Brown Sugar Mixture
1/4 cup light brown sugar, packed

1 heaping teaspoon cinnamon

Bread
1 large egg

1/3 cup granulated sugar

1/4 cup canola or vegetable oil

1/4 cup sour cream or Greek yogurt
1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Glaze

1 cup powdered sugar

2 to 3 tablespoons milk, or as necessary for consistency


Preheat oven to 350F. Prepare loaf pan; set aside. This recipe made with a 9x5 loaf pan.


Bowl #1, add apple-cinnamon mixture ingredients and stir to combine; set aside.


Bowl #2, add cinnamon and brown sugar, and stir to combine; set aside.


Bowl #3, add the egg, sugar, and whisk vigorously until smooth and combined, about 1 minute. Add the oil, sour cream, vanilla, and whisk until smooth and combined. Add the flour, baking soda, salt, and stir until just combined.


Turn half the batter out into prepared pan, smoothing the top lightly with a spatula; set remainder aside. Note that there isn't lots of batter so make sure not to add more than half.


Evenly sprinkle half the apples over batter in an even, flat layer; set remainder aside.


Evenly sprinkle half the cinnamon-brown sugar over the apples; set remainder aside.

Add the remaining batter, smoothing the top lightly with a spatula, making sure to push it into all corners. Evenly sprinkle the remaining apples. Evenly sprinkle the remaining cinnamon-brown sugar.

Place loaf pan on a baking sheet as insurance against overflowing apple juice and bake for about 40 to 48 minutes, or until top is domed, set, and toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. The apples on top will be juicy with slight bubbling. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.

Bake until your bread is done. Allow pan to cool on top of a wire rack for at least 30 minutes (I cooled overnight in the pan) before turning out onto rack to cool completely before glazing.

Optional Glaze Bowl #4, add the powdered sugar and slowly drizzle in the milk, whisking until smooth and combined. Add milk as necessary for desired consistency.

Evenly drizzle glaze over bread before slicing and serving. Extra glaze can be spread on the cut surface of the bread like you'd spread butter on toast. Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months.






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