Apple Fritter Quick Bread
Indulge in Apple Fritter Quick Bread: a moist loaf with fresh apples and a delicious vanilla glaze to satisfy your cravings.
Servings: 12
Calories: 284kcal
Equipment
- 9x5 Loaf Pan
- Parchment Paper
- Mixing Bowls
- Measuring Cups and Spoons
Ingredients
CINNAMON SUGAR:
- 50 grams brown sugar about ¼ cup, packed
- 50 grams white sugar about ¼ cup
- 1 ½ teaspoon ground cinnamon
BREAD:
- 250 grams all-purpose flour about 2 cups
- 2 teaspoon baking powder
- 2 teaspoon ground cinnamon
- ½ teaspoon sea salt
- ¼ teaspoon ground nutmeg
- 150 grams brown sugar about ¾ cup, packed
- 50 grams granulated sugar about ¼ cup
- ½ cup plain Greek yogurt
- 6 tablespoon vegetable oil
- ¼ cup milk
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 160 grams apples small dice (about 1 ½ cups, 3 small apples)
GLAZE:
- ½ cup icing sugar
- 1 tablespoon milk
- ½ teaspoon pure vanilla extract
Instructions
- Preheat oven to 325F, and prepare a 9x5 loaf pan with parchment paper, then set aside.
- Make the cinnamon sugar mixture in a small bowl, then set aside.
- In a large mixing bowl, whisk flour, baking powder, ground cinnamon, salt and ground nutmeg. Put this aside while you mix up your wet ingredients.
- In a medium bowl, whisk together brown sugar, white sugar, Greek yogurt, oil, eggs and vanilla extract. Once well incorporated, transfer to the large bowl, mixing until no dry streaks.
- Fold in the apples, then transfer about half of the batter in your prepared 9x5 pan.
- Evenly sprinkle ½ to ¾ of the cinnamon sugar, followed by the rest of the batter. I like to use the back of a spoon or an offset spatula to even out the batter as best as I can, then take a knife and give it a swirl.
- Top with the remaining cinnamon sugar, and bake for about 60 minutes, or until a toothpick comes out clean (aim for 202F if using an instant thermometer).
- Set on a wire rack and allow it to cool for about 20 minutes then make your glaze by whisk ingredients into a small bowl.
- Drizzle over as desired, and slice.
Notes
- Apple Tip: I like to chop the apples right before folding them into the batter, so I don’t have to soak them in water to prevent browning. That way, I’m not adding any unnecessary moisture to the bread.
- Don't Overmix: Once you combine the wet and dry ingredients, mix only until there are no dry streaks before folding in the chopped apples.
- Don't Skip the Cinnamon Sugar Layer: Adding most of the brown sugar mixture between the layers of batter gives you that cinnamon swirl through the center of the loaf.
- Check the Center: A toothpick inserted into the center of the loaf should come out clean or with a few moist crumbs. If you're using an instant-read thermometer, aim for 202F.
- Watch the Top: If the top of the bread is golden brown before the center is finished baking, loosely tent it with aluminum foil for the remaining bake time.
- Let It Cool Before Glazing: Give the bread at least 20 minutes on a wire rack before adding the glaze so it doesn't immediately melt into the loaf.
- Dice the Apples Small: Small, even pieces of apple become tender during the bake time and distribute more evenly throughout the loaf.
Nutrition
Calories: 284kcal | Carbohydrates: 49g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 190mg | Potassium: 96mg | Fiber: 1g | Sugar: 32g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg
