Soft, fluffy bread that's stuffed AND topped with apples, cinnamon, and sugar!! Like apple fritters in bread form!! Best apple bread EVER!
Prep Time15 minutesmins
Cook Time40 minutesmins
Additional Time35 minutesmins
Total Time1 hourhr30 minutesmins
Course: Bread, Rolls, Muffins & Breakfast
Cuisine: American
Keyword: apple cinnamon bread, apple fritter bread, apple fritter bread recipe, apple loaf cake, apple quick bread
Servings: 12
Calories: 212kcal
Author: Averie Sunshine
Ingredients
Apple-Cinnamon Mixture
1large apple or 2 small peeledcored, and diced into 1/4-inch pieces (about 1 heaping cup when diced; try Fuji, Gala, Envy, Honeycrisp or similar)
1tablespoongranulated sugar
1heaping teaspoon cinnamon
Cinnamon-Brown Sugar Mixture
¼cuplight brown sugarpacked
1heaping teaspoon cinnamon
Bread
1large egg
⅓cupgranulated sugar
¼cupcanola or vegetable oil
¼cupsour cream or Greek yogurtlite okay
1teaspoonvanilla extract
1cupall-purpose flour
1teaspoonbaking soda
½teaspoonsaltor to taste
Glaze
1cupconfectioners’ sugar
about 2 to 3 tablespoons cream or milkor as necessary for consistency
Instructions
Preheat oven to 350F. Spray an 8×4-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
Apple-Cinnamon Mixture:
To a small bowl, add all ingredients, and stir to combine; set aside.
Cinnamon-Brown Sugar Mixture:
To a small bowl, add both ingredients, and stir to combine; set aside.
Bread:
To a large bowl, add the egg, sugar, and whisk vigorously until smooth and combined, about 1 minute.
Add the oil, sour cream, vanilla, and whisk until smooth and combined.
Add the flour, baking soda, salt, and stir until just combined, don’t overmix.
Turn half the batter out into prepared pan, smoothing the top lightly with a spatula; set remainder aside. Note that there isn’t lots of batter so make sure not to add more than half.
Evenly sprinkle half the apples over batter in an even, flat layer; set remainder aside.
Evenly sprinkle half the cinnamon-brown sugar over the apples; set remainder aside.
Add the remaining batter, smoothing the top lightly with a spatula, making sure to push it into all corners.
Evenly sprinkle the remaining apples.
Evenly sprinkle the remaining cinnamon-brown sugar.
Place loaf pan on a baking sheet as insurance against overflowing apple juice and bake for about 40 to 48 minutes (I baked 43 minutes), or until top is domed, set, and toothpick inserted in the center comes out clean or with a few moist crumbs but no batter, noting that if you go down too far you’ll hit juicy apples. The apples on top will be juicy with slight bubbling. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.
Allow pan to cool on top of a wire rack for at least 30 minutes (I cooled overnight in the pan) before turning out onto rack to cool completely before glazing.
Glaze:
In a small bowl, add the confectioner’s sugar and slowly drizzle in the milk, whisking until smooth and combined. Add milk as necessary for desired consistency.
Evenly drizzle glaze over bread before slicing and serving. Extra glaze can be spread on the cut surface of the bread like you’d spread butter on toast; or you can halve the glaze recipe if you’re not a glaze person. I’m comfortable keeping glazed items at room temp, but if you’re not, drizzle glaze only over portion of bread you plan to consume immediately.
Notes
Pan size: Some readers have made this successfully in a 9×5-inch pan, while others who’ve tried using a 9×5-inch haven’t had enough batter. Using an 8×4-inch should guarantee enough batter to properly fill the pan.
Baking time: Baking times could range dramatically based on type of apples used and their juiciness, climate, pan size used, oven variance, etc. Bake until your bread is done.
Storage: Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months; I don’t recommend storing it in the fridge because it’ll dry out.