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
- ground cinnamon
- granulated sugar
- unsalted butter
- vanilla extract
- unbleached all-purpose flour
- baking powder
- baking soda
- kefir yogurt
- powdered sugar
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 350° 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.
For more sweet bread recipes click here!
Dutch Apple Fritter Bread
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 stick (8 tablespoons or 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
TO MAKE THE DUTCH APPLE FRITTER BREAD:
- Preheat your oven to 350° 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.
recipe adapted from food network.
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