Country-Style Apple Fritter Bread

Mother’s Day 2020. I’ve been craving apple fritters. Like the ones I get on Friday mornings at Shady Maple Bakery in our wonderful Central Market.

Photo by Cheffzilla

But alas, it’s still “stay-at-home” here in south central PA.

And I don’t deep-fry (it’s a choice, not an inability).

So I spent an hour cruising Pinterest for an apple-fritter recipe I could love, that my family would appreciate, and that would make a perfect Mother’s Day treat for my favorite mother—my wife, Ellen.

Apple fritters hold a very special place in my heart (there are a couple of different takes on apple fritters further on down this site), as a special southern cook from my childhood whipped up a batch in her cast-iron skillet every Sunday morning. Never had better fritters in my life, but the general desire for them is stamped into my DNA.

Okay, I know that for a seventy-something like me they are probably poison, but still…there isn’t much better on a Sunday morning than a still-warm apple (or as I grow older, blueberry) fritter. To be fair, I used almond milk instead of whole milk, Earth Balance instead of butter, and I skipped the glaze (the ingredients for which are in the recipe–mix them up and glaze the top of the bread–I won’t tell). But please feel free to make the full-rich version if you wish.

Still, the craving is strong, and with the current lock down I’m fast walking close to four miles a day (rationalization, I know, I know…).

So, how do I satisfy that craving, stay within my dietary lane, and make everyone in the house happy? I give you…

Country-style Apple Fritter Bread

Ingredients:

  • 1/3 cup light brown sugar
  • 2 teaspoons ground cinnamon, divided
  • 2 large apples any kind, peeled and diced small, but not fine
  • 2/3 cup plus 2 Tablespoons granulated sugar, divided
  • 1/2 cup (1 stick) butter or butter substitute, softened
  • 2 large eggs, room temp
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup whole, almond, or soy milk, room temp
  • For the glaze:
  • 1/2 cup of powdered sugar
  • 1-3 tablespoons milk, half-and-half, or cream, depending on thickness of glaze wanted. For more apple fritter-style—like apple fritter donuts—use more milk for a thinner glaze that you can pour over the whole loaf.

Preparation:

  • Preheat oven to 350 degrees. Use a 9×5-inch loaf pan and spray with non-stick spray or line with parchment and spray with non-stick spray to lift the bread out of the pan to cool.
  • Mix 1/3 cup brown sugar and 1 teaspoon cinnamon together in a small bowl, and set aside.
  • In another small bowl toss the apples with 2 tablespoons granulated sugar and 1 teaspoon cinnamon. Set aside.
  • Combine & whisk 1 & 1/2 cups flour and 1 & 3/4 teaspoons baking powder together in a medium bowl and set aside.
  • In large bowl, beat 2/3 cup granulated sugar and 1/2 cup softened butter together using an electric mixer until smooth and creamy.
  • Beat in 2 eggs, one at a time until blended; add the vanilla extract and mix in.
  • Add the flour mixture into creamed butter mixture and mix until blended.
  • Mix 1/2 cup milk into batter and continue mixing until smooth.
  • Pour half the batter into the prepared loaf pan; add half the chopped apple mixture.
  • Sprinkle 1/2 of the brown sugar/cinnamon mixture you set aside earlier, on top of apple layer.
  • Pour the remaining batter over apple layer and top with remaining chopped apples, then sprinkle the remaining brown sugar/cinnamon mixture over the top.
  • 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 60-70 minutes.
  • To make glaze, mix 1/2 cup powdered sugar and 1 to 3 tablespoons milk or cream together until well mixed. (Place mixture in microwave for 10 seconds to make it easier to pour, if necessary).
  • Let loaf rest in pan for about 15 minutes before removing from the pan; then let it cool completely (OR NOT!) on a cooling rack. Drizzle with glaze.
  • If you want more glaze, make a double batch. 🙂

About Jeffrey Thal

Lancaster Food Styles highlights the best resources our community has to offer. From farmers to markets to vendors to retailers, we highlight those members of our wonderful food community who are striving to improve the presence of the commercial and retail food industry for all the citizens of Lancaster. The food we eat and drink is important to every single one of us, and we believe that everyone is entitled to safe and healthy food and drink. We hope to engage the citizens of our city and county who care about the food we eat and the environment in which we live. We know there are many people in the community who are doing wonderful things that benefit the people of Lancaster, as customers and consumers. We hope you will let us know who they are so that we can learn and inform those who eat and drink. That, as we know, is all of us. We are all in this together. Let's build a community.

Posted on May 10, 2020, in Recommendations and tagged , , , . Bookmark the permalink. Leave a comment.

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