Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Heat the oven and prep the pan
Preheat your oven to 350F. Grease and flour an 8x4-inch loaf pan (or give it a good coat of floured baking spray) and set it aside. A smaller pan is what gives this loaf its tall, bakery-style look.
- 2
Mix the apples
Peel, core, and dice the apple into small 1/4-inch pieces, about a heaping cup. Toss it in a little bowl with 1 tablespoon of the granulated sugar and 1 heaping teaspoon of the cinnamon. Set aside.
- 3
Stir together the cinnamon brown sugar
In another small bowl, stir the light brown sugar together with the remaining 1 heaping teaspoon of cinnamon. This is the sweet, crackly ribbon that runs through the middle and over the top.
- 4
Start the batter
In a large bowl, whisk the egg and the remaining granulated sugar hard for about a minute, until it looks smooth and a little pale. Whisk in the oil, sour cream, and vanilla until everything is smooth.
- 5
Add the dry ingredients
Add the flour, baking soda, and salt, and stir just until combined. Don't overmix. The batter is on the thin side and there isn't a ton of it, and that's exactly right.
- 6
Layer it up
Spread half the batter into the pan and smooth the top. Scatter half the apples over it in an even layer, then sprinkle with half the cinnamon brown sugar. Spoon on the rest of the batter, nudge it into the corners, and top with the remaining apples and the last of the cinnamon brown sugar.
- 7
Bake
Set the loaf pan on a baking sheet to catch any apple drips and bake for about 40 to 48 minutes, around 43 is the sweet spot, until the top is domed and set and a toothpick in the center comes out clean or with a few moist crumbs. For the last 10 minutes, lay a loose piece of foil over the top so it doesn't brown too fast.
- 8
Cool completely
Let the loaf cool in the pan on a wire rack for at least 30 minutes, then turn it out and let it cool the rest of the way. It needs to be fully cool or the glaze will just slide right off.
- 9
Glaze and serve
Whisk the confectioners' sugar with the milk a spoonful at a time until you have a smooth, pourable glaze. Drizzle it generously over the top and let it set for a few minutes before slicing.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Glazed Apple Fritter Bread
Created by: HomeCooking
Ingredients
- 1 apple
- 1/3 cup granulated sugar
- 2 tsp ground cinnamon
- 1/4 cup light brown sugar
- 1 egg
- 1/4 cup vegetable oil
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup confectioners' sugar
- 3 tbsp milk
Instructions
- Heat the oven and prep the panPreheat your oven to 350F. Grease and flour an 8x4-inch loaf pan (or give it a good coat of floured baking spray) and set it aside. A smaller pan is what gives this loaf its tall, bakery-style look.
- Mix the applesPeel, core, and dice the apple into small 1/4-inch pieces, about a heaping cup. Toss it in a little bowl with 1 tablespoon of the granulated sugar and 1 heaping teaspoon of the cinnamon. Set aside.
- Stir together the cinnamon brown sugarIn another small bowl, stir the light brown sugar together with the remaining 1 heaping teaspoon of cinnamon. This is the sweet, crackly ribbon that runs through the middle and over the top.
- Start the batterIn a large bowl, whisk the egg and the remaining granulated sugar hard for about a minute, until it looks smooth and a little pale. Whisk in the oil, sour cream, and vanilla until everything is smooth.
- Add the dry ingredientsAdd the flour, baking soda, and salt, and stir just until combined. Don't overmix. The batter is on the thin side and there isn't a ton of it, and that's exactly right.
- Layer it upSpread half the batter into the pan and smooth the top. Scatter half the apples over it in an even layer, then sprinkle with half the cinnamon brown sugar. Spoon on the rest of the batter, nudge it into the corners, and top with the remaining apples and the last of the cinnamon brown sugar.
- BakeSet the loaf pan on a baking sheet to catch any apple drips and bake for about 40 to 48 minutes, around 43 is the sweet spot, until the top is domed and set and a toothpick in the center comes out clean or with a few moist crumbs. For the last 10 minutes, lay a loose piece of foil over the top so it doesn't brown too fast.
- Cool completelyLet the loaf cool in the pan on a wire rack for at least 30 minutes, then turn it out and let it cool the rest of the way. It needs to be fully cool or the glaze will just slide right off.
- Glaze and serveWhisk the confectioners' sugar with the milk a spoonful at a time until you have a smooth, pourable glaze. Drizzle it generously over the top and let it set for a few minutes before slicing.