Happy Memorial Day! I hope you have the day off and are enjoying a picnic or two with friends and family. We are bounding along on our first adventure with Olivia. I will let you know how it goes. Hopefully we aren't going to be scared for life about going out with her.
Today on the blog is a special Memorial Day post for the May Secret Recipe Club. For those of you who don't know the Secret Recipe Club is a group of bloggers that get together once a month for a special reveal day posting to share a creation from a secretly assigned member of the group. It is a great way to learn about new blogs and find tasty new recipes.
This month I had Julie from Confessions of A Cooking Diva. Julie is my kind of woman. She loves pink and books, especially cookbooks. Too bad she lives so far away otherwise I know we would be sharing our cookbooks.
I choose Apples Fritter Bread for my pick but I was eyeing so many recipes. On the list were the old fashioned meatloaf and guacamole deviled eggs. My husband really wanted me to go with the deviled eggs but my sweet tooth won out. Of course I didn't hear any complaints once the house filled with cinnamon and apple goodness.
This might be more of a Fall recipe but Julie made it in March so I was in good company. After all who doesn't like a good apple fritter from breakfast or dessert for that matter.
We were so impatient to try a piece I might have flipped the loaf before it was cool enough, hence the rip in some of the pictures. Regardless this bread was amazingly good. We had it warmed, room temperature and topped with ice cream as a late night treat. I managed to have enough restraint to keep it for three days before finishing it off. The last slice was just as moist and delicious as the first.
Thanks Julie for such a great recipe. I am keeping it handy for another go around soon and it will definitely make an appearance come Fall.
Apple Fritter Bread
Prep Time: 20 minutes
Cook Time: 1 hour
Keywords: bake bread breakfast dessert apple cinnamon fall
Ingredients (serves 6-8)
- ⅓ cup brown sugar. I used light
- 1 tsp. ground cinnamon
- ⅔ cup granulated white sugar
- ½ cup butter, softened
- 2 eggs
- 1½ tsp. vanilla extract
- 1½ cups flour
- 1¾ tsp. baking powder
- ½ cup milk
- 2 granny smith apples, peeled and chopped
- ½ cup powdered sugar
- 3 tbsp. milk
Preheat oven to 350 degrees. Spray a loaf pan with cooking spray. Set aside.
In a small bowl, mix together the brown sugar and cinnamon. Put to the side.
In a bowl of a stand mixer add the sugar and butter. Beat until creamy and the sugar is well incorporated into the butter.One at a time add each egg. Mix until incorporated and then add the vanilla extract.
In a second medium-sized bowl add the flour and baking powder. Stir until mixed and then add to the stand mixer. On low speed mix until combined.
Finally pour the milk into the batter and mix till incorporated.
Pour half the batter into the loaf pan, spreading until the bottom is completely covered. Top the batter with the chopped apples and then sprinkle with the cinnamon/brown sugar mixture.
Pour the remaining batter over the apple and cinnamon/brown sugar mixture.
Take a knife and gently swirl the cinnamon/brown sugar mixture into the top batter.
Bake the bread for 50-60 minutes or until a knife inserted into the center comes out clean.
In a small bowl combine the powdered sugar and the milk. Mix until well combined. You can vary the amounts of powdered sugar and milk to get the consistency you prefer.
Allow bread to cool at least 20 minutes before glazing.
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