beanBaking: Apple Fritter Loaf

When the air cools down, I find myself in leggings and a tunic, watching Hocus Pocus while something warm and spiced bakes in the oven.

This Apple Fritter Loaf is tender, moist, and filled with little bits of cinnamon and butter-kissed apples. It's a simple recipe, the kind of treat you can make on a weekend afternoon with a cup of tea. I don’t usually add a glaze because I don’t have a huge sweet tooth, but if you love a little extra indulgence, it’s there for you.

Either way, this loaf slices beautifully and keeps well, making it a nice treat to share (or not)!

Apple Fritter Loaf Ingredients

• ⅓ cup brown sugar

• 3 tsp cinnamon, divided

• 2–3 apples, peeled, cored & chopped

• ⅔ cup + 3 tbsp granulated sugar

• ½ cup softened butter

• 2 eggs

• 1½ tsp vanilla

• 1½ cups all-purpose flour

• 1¾ tsp baking powder

• 1 tsp salt

• ½ cup whole milk

  

  Peeled Apples

  

  Peeled and chopped apples

  

  chopped apples in a baking pan tossed in brown sugar and cinnamon
  
  

Optional glaze:

• 3 tbsp whole milk

• 1 cup powdered sugar

  
  

Directions

Prep the oven & pan

Preheat oven to 350°F (175°C). Line a 9x5” loaf pan with parchment paper or spray with non-stick spray. I like to create a little blanket out of parchment for the loaf to bake in.

Mix sugars & apples

In one bowl, stir together the brown sugar and 2 tsp cinnamon. In another, toss the chopped apples with 2 tbsp granulated sugar and the remaining 1 tsp cinnamon. Set both aside.

Make the batter

With a mixer, cream together the softened butter and ⅔ cup granulated sugar until light and fluffy (about 2 minutes). Add eggs and vanilla, mixing until combined. In a separate bowl, whisk the flour, baking powder, and salt. Slowly add the dry mix into the creamed butter mixture, alternating with the milk, until smooth.

Assemble the apple fritter loaf

Pour half the batter into the prepared pan. Layer half of the apples on top, then sprinkle with half of the brown sugar-cinnamon mix. Repeat with the remaining batter, apples, and sugar mix. Use a knife or toothpick to gently swirl through the top layer, pressing the apples slightly into the batter.

Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Cool in the pan briefly, then transfer to a wire rack.

Optional glaze

Whisk together powdered sugar and 3 tbsp milk, adjusting until pourable. Drizzle over the cooled loaf before slicing. I prefer more butter.

This apple fritter loaf smells like autumn while it bakes and fills the kitchen with cinnamon warmth. The apples make it moist without being heavy, and it’s just sweet enough on its own.

Add the glaze if you’re in the mood for something a little extra, but honestly, it’s delicious either way.