Dutch Apple Fritter Bread is the perfect fall treat! Moist, flavorful and loaded with tender apples, brown sugar and cinnamon. Served with a delicious yogurt glaze drizzled over top.
Meet your weekend fall baking plans!
Back when I was little, I was obsessed with dutch apple yogurt. That’s right, back in the 80’s Dannon made a vanilla yogurt with cinnamon apples at the bottom of the cup.
It. was. the. best.
I consumed only a few things back then; oatmeal (with brown sugar), peanut butter and jelly sandwiches and dutch apple yogurt. Sadly, they not longer make it – but if they did… I’d buy all of it. I don’t really even eat yogurt, unless you count Greek Yogurt and that’s usually in something, but I’d be willing to convert back to my roots.
Needless to say, this heavenly fall bread (that I keep wanting to call cake – because isn’t it just that? cake?) is based on my nostalgic love for that yogurt. Cinnamon brown sugar apples layered with a tangy yogurt cake – it’s ridiculously good you guys.
To Make This Dutch Apple Fritter Bread You Will Need:
- dark brown sugar – Adds sweetness and flavor.
- cinnamon (ground) – Lends distinct warm and woodsy flavor.
- apples – I like to use honeycrisp for this recipe.
- granulated sugar (white) – Also lends sweetness.
- unsalted butter (softened at room temperature) – Lends richness and flavor.
- eggs – Lends richness and flavor.
- vanilla extract – Lends warmth and enhances the flavor of the peach filling.
- unbleached all-purpose flour – The base for the cake batter, giving the cake structure.
- baking powder – Will create lightness in the batter, which makes it rise.
- baking soda – Creates a gas while baking which helps the cake rise.
- kefir yogurt – Lends tangy flavor and gives the glaze a creamy consistency. Or use vanilla greek yogurt thinned with a little milk.
- powdered sugar – Will sweeten and thicken the glaze.
Preheat your oven to 350℉ (or 180℃).
Then start by combining 1/3 cup dark brown sugar with 1 teaspoon ground cinnamon. Once combined, set this off to the side.
In a separate bowl, combine 2 peeled and diced (medium sized) apples with 2 tablespoons granulated sugar and 2 teaspoons ground cinnamon.
Set this off to the side once thoroughly combined.
Then in a mixing bowl, combine 1 stick of unsalted butter with 1/2 cup granulated sugar.
Mix until smooth and pale in color – about 4 to 5 minutes. Add eggs in one at a time, mixing well after each egg. Add vanilla extract and mix until combined.
Combine 1-1/2 cups unbleached all-purpose flour with 1-1/2 teaspoons baking powder and 1/2 teaspoon baking soda.
Add half of the dry ingredients to the wet.
Alternate adding the vanilla kefir. Repeat.
Mix until smooth
Pour 1/2 of the batter into a greased standard (9×5) loaf pan.
Top with 1/2 of the apples.
And sprinkle half of the brown sugar over top.
Repeat with the batter, apples and brown sugar cinnamon.
Bake on the middle rack of your preheated oven for 45 to 55 minutes or until a tester comes out with only a few crumbs attached.
And smells like a slice of heaven.
Once the bread cools, make the glaze by combining 1/2 cup powdered sugar and enough kefir until desired pourable consistency – about 2 tablespoons to 1/4 cup.
Drizzle the yogurt glaze over your cooled cake.
Cut and serve. With a drizzle of extra glaze, of course.
HOW TO STORE Dutch Apple Fritter BREAD:
Once the bread has completely cooled, double wrap in plastic wrap and store at room temperature.
HOW LONG WILL Dutch Apple Fritter Bread LAST?
If stored properly, this bread will last 2 to 3 days.
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Enjoy! And if you give this Dutch Apple Fritter Bread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Dutch Apple Fritter Bread
Ingredients
FOR THE DUTCH APPLE FRITTER BREAD:
- 1/3 cup dark brown sugar
- 1 tablespoon ground cinnamon, divided
- 2 medium apples, any, peeled and chopped
- 1/2 cup plus 2 tablespoons granulated sugar, divided
- 1/2 cup unsalted butter, at room temperature
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1½ cups unbleached all-purpose flour
- 1½ teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup vanilla kefir yogurt
FOR THE GLAZE:
- 1/2 cup sifted powdered sugar
- vanilla kefir yogurt, to thin
Instructions
TO MAKE THE DUTCH APPLE FRITTER BREAD:
- Preheat your oven to 350℉ (or 180℃) and spray a 9x5 loaf pan with nonstick baking spray (see notes).
- In a small bowl, toss brown sugar with 1 teaspoon ground cinnamon. Set aside.
- Then in a separate bowl, toss peeled, diced apples with 2 tablespoons of granulated sugar and remaining 2 teaspoons ground cinnamon.
- In a mixing bowl, add the butter and remaining 1/2 cup sugar. Mix until smooth and creamy, about 3 minutes.
- Add eggs in, one at a time mixing well after each egg. Add vanilla extract and mix until combined.
- Combine flour, baking powder and baking soda. Add half of the flour mixture to the egg mixture and mix until just combined. Add half of the kefir and mix until incorporated. Repeat with the remaining flour mixture and kefir.
- Add half of the batter to your prepared pan. Top with half the apples and half of the brown sugar cinnamon. Repeat with the last of the batter, apples (pressing them into the batter a little) and top with the last of the brown sugar cinnamon.
- Bake on the middle rack for 45 to 55 minutes or until a tester comes out clean with only a few crumbs attached.
- Allow the bread to cool for 15 mintues before transfering the bread to a wire rack to finish cooling.
TO MAKE THE GLAZE:
- Once cool, prepare the glaze by combining powdered sugar with vanilla kefir yogurt. I started with 2 tablespoons and added a splash until it reached a pourable consistency.
- Whisk until smooth and drizzle over bread.
Notes
This recipe was originally posted on September 11th, 2020 and has been updated with clear and concise instructions, new photography and helpful information.
This recipe was adapted from food network.
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This looks so scrumptious, I can’t wait to try it. I loved that Dutch apple yogurt too — I used it to make a Waldorf chicken salad (lighter version) without mayo. Brings back memories.
I’m so glad I’m not the only one! They really need to bring it back
So, had to make this today! Soooo good!! Two things…I used Greek yogurt, because that’s what I had and added more vanilla to compensate. The other is that the recipe says 9 x 5 pan, but your picture instructions say 8”. I already had the 9” prepped when I realized, but glad I did because when it baked it really filled the pan. Thanks for the recipe!
Great tips, Denise! And I’ve edited the post to read 9×5 (thanks for kindly pointing that out!). I thought I updated that before the recipe went live, but the save must not have happened
What could I use in place of vanilla Kefir?
Vanilla greek yogurt would most likely work 🙂
This sounds amazing! I love apple fritters.
Enjoy!
Laurie, I forgot to mention that if you’re in Florida or Georgia, Publix Supermarkets has Dutch apple yogurt under their own brand. I got it there a couple of years ago, and I think they still carry it. Now for the logistics of getting it. . . .
Stop it, really?! Ugh… what I wouldn’t give for a cup!
Can you tell me what vanilla Keifer is? Is it in the dairy section, or is it a dry product? I live in Orange County CA and have never heard of it.
If I don’t have vanilla kefir yogurt would I be able to substitute regular yogurt as is or would I need to thin out the yogurt with some milk first?
So good – an instant family favorite!
Made this yesterday and it’s so good! Making an excuse to eat some every chance I get. Thank you for always having the best recipes. You’re one of my favorites!
I made a loaf! I used half the Apple mix, in center only. Instead, I topped my bread with a sprinkle of turbinado sugar and the cinnamon mixture. It came out great! Thx for recipe