Alright, so I finally got around to trying out that country apple fritter bread recipe I saw floating around. Been meaning to bake something cozy, you know? The weather’s got that feel lately.
Getting Started
First thing, I pulled out all the stuff. Flour, sugar, baking powder, salt, cinnamon – the usual suspects. Checked the fridge, thankfully had eggs and milk. Oh, almost forgot the butter, needed to melt some of that. And vanilla, gotta have vanilla.
Mixing the dry stuff was easy enough, just dumped it in a big bowl and gave it a whisk. Then I melted the butter, let it cool a tiny bit so it wouldn’t cook the eggs. Cracked the eggs into the milk, added the vanilla, whisked that together. Poured the wet into the dry. Stirred it up just until it came together. Looked kinda thick, like a muffin batter, really. Seemed about right.
The Apples and Swirl
Next up, the apples. Had a few sitting in the fruit bowl, think they were Honeycrisps? Maybe Fujis. Doesn’t really matter, right? Apple is apple. Anyway, I peeled ’em, cored ’em, and chopped ’em into little cubes. Probably needed like two cups? I just eyeballed it until it looked like enough. Tossed them with a bit of cinnamon and sugar just for good measure.
Then I remembered the swirl! Mixed up brown sugar, more cinnamon, and a little flour in a small bowl. The recipe said flour helps it not sink completely, so okay, sure.
Got my loaf pan ready, greased and floured it like my grandma taught me. Spooned in about half the batter, tried to spread it evenly. Then sprinkled most of that cinnamon-sugar mix over the top. Piled on the chopped apples next. Covered it all up with the rest of the batter. Spread that out too, best I could. Sprinkled the last bit of the cinnamon-sugar on the very top.
Baking and Glazing
Into the oven it went. Think I set it at 350? Yeah, sounds right. The recipe said about an hour, maybe a bit more. Man, after about 30 minutes, the kitchen started smelling insane. Like fall, but better. Sweet, cinnamony, apple goodness.
I checked it around the 50-minute mark with a toothpick. Still a bit gooey. Gave it another 10 minutes. Perfect. Toothpick came out clean. Pulled it out and let it cool in the pan for maybe 15 minutes before I turned it out onto a wire rack. It looked pretty good! Golden brown, puffed up nicely.
While it was cooling the rest of the way, I whipped up a simple glaze. Just powdered sugar, a splash of milk, and a tiny drop of vanilla. Whisked it until it was smooth and drizzly.
The Result
Once the bread was mostly cool – okay, maybe still a little warm, I’m impatient – I drizzled that glaze all over the top. Let it drip down the sides. Looked rustic, you know? Like it’s supposed to.
Cut a slice. Wow. Super moist inside, tons of apple chunks, and that cinnamon swirl running through it? Delicious. The glaze added that extra sweetness. Honestly, tasted just like an apple fritter but way easier to make ’cause no deep frying involved. Definitely making this one again. Simple, straightforward, and seriously tasty.
