Apple Fritter Bread

adapted from a recipe at The Baking Chocola Tess
recipe from Lisa@The Cutting Edge of Ordinary

1/3 cup light brown sugar

1 teaspoon ground cinnamon

2/3 cup white sugar

1/2 cup butter, softened

2 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk

2 apples, peeled and chopped (any kind), mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon


For the glaze:

1/2 cup confectioners sugar

2 - 3 tablespoons of milk or maple sugar


Preheat oven to 350 degrees. Use a 9x5-inch loaf pan and spray with non-stick spray or line with parchment and spray with non-stick spray for easy release.


Mix brown sugar and cinnamon together in a bowl. Set aside. In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, add in vanilla. Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar/cinnamon mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer and top with remaining apples and brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl the top a little using knife or spoon. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes. Let cool for 15 minutes before adding the glaze.


For the glaze

Add a half cup of confectioners sugar in a bowl. I like to add pure maple syrup to my sugar for a mapley flavor. You can also use milk. Just add enough to get it to the right consistency for drizzling.

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