Ingredients

2 medium baking apples peeled and chopped
½ cup light brown sugar
2 teaspoon ground cinnamon heaping spoonfuls
1 teaspoon ground ginger
1 large egg room temperature
⅓ cup white granulated sugar
¼ cup vegetable oil
¼ cup full-fat sour cream room temperature
2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt

Glaze

1 cup powdered sugar sifted
1 teaspoon vanilla extract
3 tablespoon milk

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Instructions

Make Apple Fritter Bread

Preheat your oven to 350 degrees F. Prepare your loaf pan with nonstick spray or cake release.
In a medium mixing bowl, mix the chopped apples, brown sugar, cinnamon, and ginger together. Set aside.

2 medium baking apples,½ cup light brown sugar,2 teaspoon ground cinnamon,1 teaspoon ground ginger
In a large mixing bowl, whisk together the egg, granulated sugar, vegetable oil, sour cream, and vanilla extract until well combined.

1 large egg,⅓ cup white granulated sugar,¼ cup vegetable oil,¼ cup full-fat sour cream,2 teaspoon vanilla extract
In a separate bowl, whisk together flour, baking soda, and kosher salt, then add it to the bowl of wet ingredients. Use a rubber spatula or wooden spoon to mix the in dry ingredients until almost completely mixed in.

1 cup all-purpose flour,1 teaspoon baking soda,½ teaspoon kosher salt
Fold in ¾ the amount of the apple-cinnamon mixture into the batter, then pour into your prepared loaf pan.
Top the apple fritter bread with the remaining apple chunks and bake for 50-55 minutes, or until the internal temperature is 200 degrees F.
Let the cake cool in the pan for at least 30 minutes before serving. I personally like waiting an hour or until it’s room temperature.

Make the Powdered Sugar Glaze

In a small mixing bowl, whisk together the powdered sugar, vanilla extract, and milk until it comes to a smooth consistency. If it’s too thin for your liking, sift in a little more powdered sugar.

1 cup powdered sugar,1 teaspoon vanilla extract,3 tablespoon milk
Pour the glaze over the fritter bread generously right before serving.

Notes

Variations and Pro Tips

You can make this an apple cake by using a 6 cup bundt pan, bake until the internal temperature of the cake is 200 degrees F. So make sure you have a thermometer handy.

Use your favorite baking apples. Baking apples are those that can hold up to heat and cooking without turning to mush: my personal faves are Empire, Pink Lady, Granny Smith, and Honeycrisp.

This recipe works in an 8×4 inch loaf pan, a 9×5 inch loaf pan, and in the 10.1×5.7×3.2 loaf pan I used.

Storage, Freezing, and Thawing Instructions

Let the apple fritter bread cool completely to room temperature before wrapping in plastic wrap and placing in a gallon-sized zip top. It’ll last for two days on the countertop or for 1 week in the fridge.

To freeze: Once the bread is completely cooled down, wrap it in many layers of plastic wrap, then put it in a freezer-safe zip-top bag. It’ll stay good for up to 3 months.

To thaw: let the bread thaw on the counter overnight until it is room temperature and ready to eat.