Go Back
+ servings

Dutch Apple Fritter Bread

Print Recipe
Dutch Apple Fritter Bread is the perfect fall treat! Moist and loaded with tender apples, brown sugar and cinnamon. Served with a delicious yogurt glaze drizzled over top
Course Desserts & Sweet Treats
Cuisine American
Keyword apples, baking, dessert, fall baking, quick bread
Prep Time 15 mins
Additional Time 50 mins
Servings 8 servings
Calories 280
Author Laurie McNamara

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 stick (8 tablespoons or 1/2 cup) unsalted butter at room temperature
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • cups unbleached all-purpose flour
  • 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° 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

For this recipe, I used Baker's Joy with flour nonstick spray.

Nutrition

Serving: 1g | Calories: 280kcal | Carbohydrates: 54g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 54mg | Sodium: 337mg | Fiber: 2g | Sugar: 27g