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A moist and tender quick bread bursting with fresh baking apples, warm spices, and topped with a caramelized apple layer finished with a powdered sugar glaze. Baked, not fried, capturing the essence of apple fritters in loaf form.

Ingredients

Scale
  • 2 medium baking apples, peeled and chopped
  • ½ cup light brown sugar
  • 2 teaspoons ground cinnamon, heaping spoonfuls
  • 1 teaspoon ground ginger
  • 1 large egg, room temperature
  • ⅓ cup white granulated sugar
  • ¼ cup vegetable oil
  • ¼ cup full-fat sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • Glaze:
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk

Instructions

  1. Preheat oven to 350°F and prepare a loaf pan with nonstick spray or cake release.
  2. Peel and chop the apples.
  3. Toss chopped apples with brown sugar, ground cinnamon, and ground ginger until well coated; set aside.
  4. Whisk the egg, granulated sugar, vegetable oil, sour cream, and vanilla extract in a large bowl until smooth.
  5. Whisk together the flour, baking soda, and kosher salt in a separate bowl, then add to the wet ingredients and stir until the flour is almost blended in.
  6. Fold in three-quarters of the apple-cinnamon mixture into the batter gently, keeping apple pieces chunky and evenly distributed.
  7. Pour the batter into the prepared loaf pan and top with the remaining apple mixture (if using upside-down loaf pan, place apple mixture first, then batter).
  8. Gently drop the pan a few times on the counter to release large air bubbles.
  9. Bake at 350°F for 50–55 minutes, or until a toothpick comes out clean with a few moist crumbs or internal temperature reaches about 200°F.
  10. Let the bread cool in the pan for at least 30 minutes, then remove to a wire rack and cool completely.
  11. Whisk powdered sugar, vanilla extract, and milk until smooth, adjusting thickness if needed.
  12. Drizzle glaze over the completely cooled bread before serving.

Notes

Use baking apples that hold their shape like Empire, Pink Lady, Granny Smith, or Honeycrisp for best results., You can swap sour cream with buttermilk (use ¼ cup more buttermilk) to keep the bread moist., Butter can replace vegetable oil for added richness., The recipe works in various loaf pans (8×4 inch, 9×5 inch, or 10.1×5.7×3.2 inch) and can be made into a bundt cake by baking until internal temperature reaches 200°F., Store completely cooled bread wrapped in plastic wrap at room temperature for up to 2 days, refrigerated up to 1 week, or freeze up to 3 months., Thaw frozen bread overnight at room temperature before serving., Use a reliable nonstick spray or cake release and allow the loaf to cool sufficiently in the pan before removing to avoid sticking.

Nutrition

Find it online: https://gingerbaking.com/amish-apple-fritter-bread-recipe/