Well this turned out to be a hot mess, literally. I laughed really hard as I tried to gently remove it from the loaf pan. As you can see… it didn’t work.
The recipe suggested lining a pan with foil so that you can pull the bread out easily. I thought this was a great idea! Yeah, not so much. The foil completely tore with the weight of the heavy bread. Rather than chalking this one up to a flop and tossing it into the garbage, I decided to rock this mistake and finish it off with the glaze. Why not?
The bread is seriously delicious! My kitchen smells like a sweet bite of fall with the apples and cinnamon and the taste is a little piece of heaven. Give this one a go!
Awesome Country Apple Fritter Bread (recipe care of thebakingchocolatess.com)
INGREDIENTS: 1/3 cup light brown sugar, 1 teaspoon ground cinnamon, 2/3 cup white sugar, 1/2 cup butter softened, 2 eggs, 1 1/2 teaspoons vanilla extract, 1 1/2 cups all-purpose flour, 1 3/4 teaspoons baking powder, 1/2 cup milk or almond milk, 2 apples any kind (peeled and chopped and mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon)
Old-Fashioned Creme Glaze: 1/2 cup of powdered sugar, 1–3 tablespoons of milk or cream – depending on thickness of glaze wanted
DIRECTIONS: Preheat oven to 350 degrees. Use a 9×5-inch loaf pan 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 pat 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 pat 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. To make glaze, mix powdered sugar and milk or cream together until well mixed. Let cool for about 15 minutes before drizzling with glaze.
Next time I think I would add in walnuts. You can always use other fruit, or you could add in chocolate chips too! (Of course!)
Substitutions: I’ve also substituted this with 1/2 cup Greek Yogurt, 1/3 cup milk and add 1/4 teaspoon baking soda instead of 1/2 cup milk as called out in the bread loaf ingredients.
Baking options: Bake 30-40 min. for 2 loaf recipe, 15-20 minutes for muffins or 50 -60 minutes for one full loaf recipe or until toothpick inserted in center comes out clean.