Description
A moist, cake-like quick bread infused with spiced Granny Smith apples and ribbons of cinnamon sugar, topped with a sweet vanilla glaze. It offers the indulgent flavor of apple fritters without the need for frying.
Ingredients
- 2 cups (250g) All-Purpose Flour
- 1 tsp (5g) Baking Powder
- ½ tsp (2.5g) Baking Soda
- ½ tsp (3g) Salt
- ½ cup (100g) Granulated Sugar
- 1 cup (200g) Brown Sugar, packed
- ½ cup (115g) Unsalted Butter, melted and slightly cooled
- ¼ cup (60ml) Vegetable Oil
- 2 large Eggs, room temperature
- 1 tsp (5ml) Vanilla Extract
- ½ cup (120ml) Buttermilk
- 2 medium Granny Smith Apples, peeled and diced (approx. 300g)
- 2 tsp (10g) Cinnamon
- 1 cup (120g) Powdered Sugar, sifted (for glaze)
- 2–3 tablespoons Milk (for glaze)
- ½ tsp (2.5ml) Vanilla Extract (for glaze)
- Pinch of Salt (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan generously with butter or non-stick spray, optionally lining the bottom with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until no clumps remain.
- In a separate medium bowl, whisk the melted butter, vegetable oil, granulated sugar, brown sugar, eggs, vanilla extract, and buttermilk until smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined; do not overmix. The batter should be thick and chunky.
- Toss the diced apples in 1 tablespoon of the flour mixture (optional, to prevent sinking), then fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes. Check at 50 minutes by inserting a toothpick into the center; it should come out clean or with moist crumbs. If the top browns too quickly, tent with aluminum foil after 30 minutes.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once completely cool, whisk together powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. Drizzle generously over the top of the bread.
Notes
Tossing apples in flour helps prevent them from sinking. Room temperature ingredients emulsify better. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months. For a gluten-free version, use a 1:1 gluten-free flour blend. For a dairy-free version, substitute butter with coconut oil/vegan butter and buttermilk with plant milk plus lemon juice.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 28
- Sodium: 220
- Fat: 9
- Saturated Fat: 4
- Carbohydrates: 48
- Fiber: 2
- Protein: 4
Keywords: cinnamon apple fritter bread, fall breakfast recipe, quick bread, apple cinnamon bread, easy morning recipe, gluten-free option, dairy-free option