Apple Fritter Bread

• servings: 10 servings
• active time: 15 minutes
• total time: 1 hour 10 minutes

Ingredients

1 large tart apple, peeled and diced (I used granny smith)

¼ cup brown sugar

1 tsp cinnamon

1½ cups all-purpose flour

2 tsp baking powder

½ tsp salt

1 cup granulated sugar

6 tbsp butter (room temperature)

2 large eggs (room temperature)

2 tsp vanilla

1/2 cup milk (room temperature)

¼ tsp cinnamon

½ cup powdered sugar

1 tbsp milk

Directions

Preheat oven to 350°F. Coat a 9×5 inch loaf pan with cooking spray. Line the bottom and up the short sides with parchment paper. Spray again. Set aside.

Peel and dice apple, mix in a small bowl with brown sugar and cinnamon. Set aside.

In a medium size bowl whisk together flour, baking powder and salt. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment combine the butter and granulated sugar on medium speed for 2 minutes. Add in the eggs one at a time and vanilla and mix until blended, scraping the sides of the bowl as necessary.

Mix in dry ingredients, being careful not to over mix, and then stir in milk until just combined.

Pour half of the batter into the prepared pan. Distribute half of the apple mixture on top of the batter. Pour remaining batter on top followed by remaining apples.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10-15 minutes, then gently run a knife around the edges of the pan to loosen the loaf. Remove the bread from the pan onto a wire rack to cool completely before glazing.

While the bread is cooling you can make the glaze by combining cinnamon, powdered sugar and milk together with a whisk. Drizzle over bread when cooled.

Nutrition

• Calories: 360 kcal
• Total Fat: 11 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 1 g
• Cholesterol: 71 mg
• Sodium: 355 mg
• Total Carbohydrate: 63 g
• Dietary Fiber: 1 g
• Total Sugars: 43 g
• Protein: 5 g