There’s nothing like an apple fritter. Crispy, fruity, spicy, and sweet, they’re a real crowd pleaser, and I’m obsessed with them.
Apple fritters are usually fried and loaded with calories. Fortunately, there’s a recipe that gives you all of the apple fritter goodness with a lot fewer calories: country fried apple fritter bread.
Since it’s baked, you don’t have to worry about all of the extra fat from deep frying. It’s still an indulgence, but you can feel way less guilty about it.
Here’s how you make it.
What you need to make the bread:
- 1/3 cup light brown sugar
- 1 tsp ground cinnamon
- 2/3 cup white sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 tsp baking powder
- 1/2 cup milk
- 2 apples, peeled and chopped (any kind)
What you need for the creme glaze:
- 1/2 cup powdered sugar
- 2 tbsp of milk or cream
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 until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.
For the glaze, mix powdered sugar and milk or cream together until combined well.
Let cool for about 15 minutes before drizzling with glaze.
Once the glaze absorbs, you’re all done!