Apple Fritter Bread – Secret Recipe Club

I’m excited to share today’s recipe with you! It’s a really, really good one and it’s also extra special because I was able to help with a Secret Recipe Club rescue. I jumped at the opportunity since I knew I had some time before this recipe had to be posted. The blog, I was assigned was Cooking with Sara. Sara lives in the Midwest and loves to cook and bake old and new recipes. She also uses every day ingredients and most of her recipes are family-friendly…perfect fro me! I started looking for recipes and immediately knew what I was going to make – Apple Fritter Bread! I had plans to stop at the orchard to pick up apples and knew this would be the perfect recipe to feature them. What was even better – we had new neighbors move in over the weekend and I was able to give them the extra loaf as a welcome gift!

The bread is so good. It’s packed full of apple and the glaze makes it! Seriously, go get some apples and make this today!

2/3 cup brown sugar
2 tsp + 1 1/2 tsp cinnamon
1 1/3 cup + 3 Tbsp sugar
1/2 cup unsalted butter, softened at room temperature
1/2 cup applesauce
4 eggs
1 Tbsp vanilla
3 cups flour (I did a 50/50 mix of white flour and whole wheat flour)
3 1/2 tsp baking powder
1 cup milk
4 apples, cored and chopped

Glaze:
1 cup powdered sugar
2 – 4 Tbsp milk or heavy cream

Preheat oven to 350 degrees. Grease two loaf pans and set aside. In a small bowl, mix together the brown sugar and 2 teaspoons of cinnamon and set aside.In another bowl, combine the chopped apples with 3 tablespoons sugar and 1 1/2 teaspoon of cinnamon; set aside.

In a large bowl, cream together the butter, sugar and applesauce with a hand mixer until light and fluffy. Add in the eggs one at a time and beat after each one. Mix in the vanilla.

Mix together the flour and baking powder in a separate bowl. Add half of the dry mixture to the batter and mix. Add in half of the milk, mix. Continue with the remaining dry ingredients and milk. Mix until the batter is just combined. Spread 1/4 of the batter into the bottom on each prepared loaf pans. Layer each pan with 1/4 of the apple mixture. Top with 1/4 of the brown sugar-cinnamon mixture. Repeat the process using the remaining ingredients. Gently swirl the top layer to mix the topping into the batter.

Bake for 55 to 60 minutes or until a toothpick inserted into the center of the loaves comes out clean. Place the pans on a wire rack to cool and then after 15 minutes, remove from the pans and place back on the wire rack.

Whisk together the glaze ingredients until you get the consistency of glaze you prefer. Drizzle over the warm loaves. Allow to completely cool before slicing.

Check out all the recipes in this week’s SRC reveal!