This Amish apple fritter bread is one of the most beautiful quick breads you'll ever see, and you'll have the apple fritter experience without the messy pan frying. If you're having people over for the holidays, bake this loaf in the evening to make your house smell better than any candle, and serve it with coffee the next day.
INGREDIENTS
- 2 large crisp, firm apples
- 1/2 cup light brown sugar
- 2 heaping teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 1/4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 large egg
- 1/2 cup white sugar
- 1/4 cup vegetable oil
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
Glaze
- 1/2 cup sifted confectioners sugar
- 1/2 teaspoon vanilla extract
- 4 teaspoons milk
DIRECTIONS
- Preheat the oven to 350 degrees F (180 degrees C). Generously butter an 8x4-inch loaf pan, and line with parchment.
- Core the apples, and cut into approximately 1/4-inch cubes. The apples do not need to be peeled. Transfer into a mixing bowl and add brown sugar, cinnamon, and ginger. Toss with a spatula until thoroughly combined. Let stand for 5 to 10 minutes to macerate.
- Add flour, salt, and baking soda to a small bowl and whisk until evenly combined. Set aside.
- Combine egg, white sugar, vegetable oil, sour cream, and vanilla in a bowl. Whisk until everything is thoroughly combined, about 1 minute. Use a spatula to toss the apple mixture, and then transfer about 75% of it into the egg-sugar mixture. Stir to combine evenly. Add flour mixture; stir gently with a spatula just until flour disappears.
- Transfer the batter into the prepared loaf pan. Tap the pan a few times on the counter to settle the batter. Spoon remaining apple mixture evenly over the top.
- Bake in the upper center of the preheated oven until a bamboo skewer comes out clean, 55 to 60 minutes. If using an instant-read thermometer, the internal temperature at the center should read 200 degrees F (95 degrees C).
- Remove from the oven, and let cool for 15 to 20 minutes. Remove from the pan to a wire rack to cool completely, about 30 minutes.
- Meanwhile, for glaze, whisk confectioner’s sugar, vanilla, and milk together until smooth; set aside.
- Drizzle icing over cooled bread. Let the loaf sit until icing firms up. Serve immediately, or refrigerate to serve later.
