Country Apple Fritter Bread

Do you know how many apples come in a 2.5 Kg bag? Apparently, neither do I. I'm not sure why I felt the need to order the large bag of apples. I guess that's what I get for ordering groceries while the children are still awake...Anyhow, there were no less than 15 apples in this bag. I made applesauce with five of them, that was my original intention. What to do with the rest of the apples became the burning question. I sent a few to school for snack time, but they were starting to get funky (they weren't bad apples to start with considering it's March). Fortunately, while delving deep into Pinterest's black hole, I came across this recipe.

I can't say enough good things about this bread. For starters, it's easy to prepare and insanely moist. Like melt-in-your-mouth moist. The apples are perfectly spiced and the glaze finishes it all off. These can be made as muffins as well! Next time, I will add some chopped pecans, I think. Also, as you can see in the pictures, I didn't get my apples distributed very well. I recommend swirling each layer individually with a knife, rather than once at the end as in the original directions. I changed the directions below to account for this. Who says it has to be fall to make a good apple recipe?!

Country Apple Fritter Bread

one loaf


  • 1/3 cup (67 g) light brown sugar
  • 1 teaspoon ground cinnamon
  • 2/3 cup (133 g) granulated sugar
  • 1/2 cup (113 g) butter, softened
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups (188 g) all purpose flour
  • 1 3/4 teaspoons baking powder
  • pinch of salt
  • 1/2 cup (120 mL) milk
  • 2 apples, peeled, cored, and finely chopped. Mix with 2 Tablespoons (30 mL) granulated sugar and 1 teaspoon (5 mL) cinnamon


  • 1/2 cup (63 g) powdered sugar
  • 1-3 Tablespoons (15-45 mL) milk or cream


Preheat oven to 350 degrees F (180 C). Spray a 9x5-inch loaf pan with baking spray or line it with parchment paper; set aside.

Mix brown sugar and cinnamon together in a small bowl, then set it aside. Prepare the apples (peeling etc., mixing with sugar and cinnamon), then set those aside.

In a medium mixing bowl, beat the granulated sugar and butter together using an electric mixer until smooth and creamy. Beat in the eggs, one at a time, until well combined. Mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Add flour mixture to the creamed butter mixture, stirring until blended. Add milk and stir to make a smooth batter.

Pour half the batter into the prepared loaf pan. Add half the apples and half of the brown sugar/cinnamon mixture. Lightly pat the apples into the batter. Use a knife to swirl the batter. Pour over the remaining batter, repeating the process with the rest of the apples and brown sugar/cinnamon mixture. Again, swirl with a knife.

Bake in the preheated oven until a toothpick inserted comes out clean, about 50-60 minutes. Allow the bread to cool for at least 15 minutes before drizzling over the glaze.

To make the glaze, combine the powdered sugar and milk/cream until well mixed. Drizzle glaze over bread. Serve bread warm or at room temperature.

*These can also be made as muffins, baking them for 15-20 minutes.

Slightly adapted from

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