Hey there– When I was back at Laurel School, someone would often plant a big pink box of donuts on the teacher table in the morning to share around. I was OK passing up the glazed donuts or the sprinkle ones, but if there was an apple fritter in that box, I could seldom resist cutting off a wedge to have with my pre-class mug of tea.
So when I ran across this recipe for apple fritter bread, I was on it! Moist and fruity and also good with a big mug of tea.
APPLE FRITTER BREAD
2 large apples, peeled, cored, cut to chunks
2 tab. cinnamon, divided
1/3 cup brown sugar
2/3 cup sugar
1/2 cup canola oil
1 tsp. vanilla
1/2 cup milk
1 1/2 cups flour
1 3/4 tsp. baking powder
1/4 tsp. salt
1/2 cup powdered sugar
1-2 tab. milk
Peel, core and cut the apples to smallish chunks and mix them in a bowl with 1 tablespoon of the cinnamon.
In another small bowl, mix together the 1/3 cup brown sugar and the remaining tablespoon of cinnamon.
Then in a larger mixing bowl stir together the 2/3 cup sugar, oil, vanilla, and eggs.. Next mix in the milk until it’s well blended. Finally stir in the flour, baking powder and salt.
Then in a standard 9″ by 5″ loaf pan that has been sprayed with cooking spray, pouring half of the batter. Spoon half of the apples over this first layer and then sprinkle on half of the brown sugar mixture. Repeat for a second layer– batter, apples & brown sugar.
Put the loaf pan into a 350 degree oven for 50 to 60 minutes until it’s cooked through (test with a sharp knife to see if it comes out clean).
With a fork whisk together the powdered sugar and 1 tablespoon of milk. If it seems too thick for the glaze you want, add another tiny splash of milk. After the bread has cooled for 10 minutes or so, drizzle on the glaze. And enjoy!