Sunday, October 23, 2016
Rustic Country Apple Fritter Bread
Oh my goodness! Apples, cinnamon, and sugar all mixed up in a delicious quick bread. So darn good and easy to do.
When I first saw this recipe floating around on the internet last year, I knew it was something I wanted to try and make my own.
There are lots of variations out there, some with nuts (pecans or walnuts), some without, some with a glaze, some without. I honestly think you could do just about anything with this recipe and have it turn out well. The addition of raisins or cranberries would be amazing (and I'll try that next time). You could also make this with most any fruit, such as cherries or pears, for a delicious twist.
1/3 cup light brown sugar
1 tsp ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 farm fresh eggs
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 3/4 tsp baking powder
1/2 cup milk (full fat)
2 apples, peeled and chopped (any kind), mixed with 2 tbls granulated sugar and 1 tsp cinnamon
Preheat oven to 350 degrees. Use a 9 x 5-inch loaf pan (or 2 mini-loaf pans) and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.
Mix brown sugar and cinnamon together in a bowl. Set aside.
In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until blended in; add in vanilla extract. Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended. Mix milk into batter until smooth.
Pour half the batter into the prepared loaf pan; add half the apple mixture, then half the brown sugar/cinnamon mixture.
Lightly push apple mixture into batter.
Pour the remaining batter over apple layer and top with remaining apple mixture, then the remaining brown sugar/cinnamon mixture.
Lightly push apples into batter; swirl brown sugar mixture through apples using knife or spoon.
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.
Baking options: For 2 mini loaves bake 30-40 minutes; for muffins bake 15-20 minutes; for large 9" loaf bake 50-60 minutes until toothpick inserted in center comes out clean. (I almost always make 2 mini-loaves, one for now and one for later). Baked bread freezes well. Allow to cool, wrap with plastic wrap, and place in zip-top bag to freeze.
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.