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  • Lucia Borzillo

Apple Fritter Bread

No post last week. Can not believe I even baked this week. Long days at work the past two weeks so I really needed to relax. I knew I would burn out quickly tonight so I kept the baking to just one item.

Apple Fritter Bread. Delicious. Moist. Just sweet enough for breakfast. Super easy to make. And the smell from the oven was intoxicating.

I picked up the cutest bundt pan last week at JoAnn's Fabric. As much as I love to bake there are only 2 of us here. So I like to make 1/2 portions of recipes. And I need smaller pans. I found a 6-inch fluted bundt pan.

Then I found this recipe on Food Talk Daily. If you want the original recipe Click Here.

This is the recipe I used. It made just enough for my 6" bundt pan.



1/3 cup light brown sugar

1 teaspoon cinnamon


1 med. apple, peeled and diced or sliced)

1/2 teaspoon cinnamon

1 tablespoon granulated sugar


1/3 cup granulated sugar

1/4 cup butter (1 stick, 8 tablespoons, room temperature)

1 egg (room temperature)

1 teaspoon vanilla extract

3/4 cups all-purpose flour

1/8 teaspoon salt

1 teaspoon baking powder

1/4 cup milk room temperature


1/4 cup powdered sugar

1/2 tablespoon milk


Begin preheating the oven to 350° F and lightly grease a 6 inch Bundt pan with baking spray or lightly grease and lightly flour or use lightly greased parchment paper.


In a small bowl, mix the brown sugar with 1 teaspoon of cinnamon, breaking up any clumps. Set aside.


In a larger bowl, combine the cut apple with 1 teaspoon of cinnamon and 2 tablespoons of granulated sugar. Set aside.

In the bowl of a mixer, add the 1/3 cup of sugar with the butter, and with the mixer on about medium speed, cream them together for about 2-3 minutes until light and fluffy.

Add the egg and mix well, then add the vanilla. Make sure to scrape the bowl well several times.

With the mixer on low speed, add the flour, baking powder, and salt and combine until barely mixed together. Pour in the milk and stir until just blended enough. Turn off the mixer and scrape the bowl well with a spatula, stirring to mix by hand a couple of times. Do not over-mix. Stir in the apple mixture.

Scoop half of the batter into the greased baking pan and spread it evenly. Add the cinnamon/brown sugar mix. Pour the remaining batter into the pan.

Place the pan in the oven and bake for 45 - 60 minutes, until nicely browned and a toothpick poked in the center comes out clean, with a few moist crumbs.

Remove the pan from the oven and cool on a rack for about 10-15 minutes. Run a knife or spatula around the edges if necessary, flip the loaf out and onto the cooling rack to cool thoroughly.

To make the glaze, stir the powdered sugar and milk together until dissolved and drizzle over the loaf once it has cooled.

This photo was taken on Sunday morning. This bread is not going to be around much longer!!

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