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Apple Fritter Bread with Maple Glaze

Apple Fritter Bread with Maple Glaze

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Ingredients
  

For the apples

  • 2 medium apples peeled and finely chopped (1/4-inch pieces or smaller)
  • ⅓ c. brown sugar packed
  • 1 tsp. cornstarch
  • 2 tsp. ground cinnamon

For the bread

  • 1½ c. all purpose flour
  • ½ c. granulated sugar
  • 1¾ tsp. baking powder
  • ¼ tsp. salt
  • pinch nutmeg
  • 2 eggs
  • 2 tsp. vanilla extract
  • ½ c. 1 stick unsalted butter, cold
  • ½ c. sour cream
  • 2 tbsp. whole milk

For the glaze

  • ½ c. powdered sugar
  • 1-2 tbsp. half-and-half
  • 2 drops or so of maple extract optional

Instructions
 

  • Preheat oven to 350 degrees.
  • Butter a 9x5-inch loaf pan - or spray with baking spray, and set aside.
  • In a medium size mixing bowl combine the chopped apple, brown sugar, cornstarch, and cinnamon.
  • Toss to evenly coat the apples, set aside.
  • In the bowl of a stand mixer, mix the flour, sugar, baking powder, salt, and nutmeg on low.
  • With mixing speed on low, gradually add the butter one tablespoon at a time.
  • Continue mixing until crumbs form, about 2 minutes.
  • Add the eggs, vanilla, sour cream and milk.
  • Beat on medium-high speed until light and fluffy, about 1-2 minutes, scraping the bottom of the bowl half way through.
  • Pour half of the batter into the prepared pan.
  • Add half the apples mixture. Lightly pat the apples into the batter.
  • Pour the remaining batter over top, then the remaining apples.
  • Use a knife to swirl it together a bit.
  • Place in oven and bake for 45-60 minutes, or until the center is set.
  • Baking time will vary, so watch it at the 45 minute mark & test for doneness.
  • Remove from the oven and allow the bread to cool for 30 minutes in the pan before removing.
  • To prepare the glaze, whisk together the powdered sugar, half-and-half, and maple extract.
  • Add more half-and-half or powdered sugar to reach desired consistency.
  • Drizzle glaze over bread, allow 15 minutes for the glaze to firm up.

Notes

Any good, tart apple will work here - like Honeycrisp or Granny Smith.
You can substitute milk for the half-and-half in the glaze recipe if that's what you have on hand.
I didn't measure the maple extract - I just put about 2 drops in; don't go crazy - you don't need much to get that yummy maple flavor. (This can also be omitted or vanilla extract is a good subsitute if you don't have maple extract on hand.)
Adapted from Life Made Simple Bakes
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