When I was little, my sister and I would spend the summers with my grandparents. One of the best things about that, among many, is that my grandmother would get us each an apple fritter on Saturdays from the grocery store. Now, I'm not talking about a Dunkin' Donuts wanna be fritter that's all of 3 inches across. This thing was as big as a small salad plate. When I came across the idea, and worked the kinks from the recipe, this is what I got... Grandma would have been proud. You can see me make it step by step here! Country Apple Fritter Bread
Ingredients:
Bread :
1/3 cup light brown sugar
1 tsp. ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 3/4 tsp baking powder
1/2 cup milk
2 apples, peeled and chopped, then mixed with 2 Tbsp white sugar and 1 tsp. cinnamon
Old-Fashioned Creme Glaze:
1/2 cup powdered sugar
1 - 3 Tbsp. milk or cream
Method:
1. Combine cinnamon and brown sugar in a small bowl.
2. In a larger bowl or mixer, add the white sugar and butter, then whip until smooth.
3. Add eggs, one at a time, then the vanilla and milk, mixing after each introduction.
4. Add flour and baking powder slowly, to the mix, and whip.Be sure to scrape the sides of your bowl!
5. In a greased bread mold, add 1/2 batter. Then add 1/2 brown sugar/cinnamon mixture, and then half the apples. Be sure to press them down to make sure they are evenly distributed.
6. Repeat again with remaining batter, brown sugar, and apples. Again, press apples down. (it's ok if they poke out a little. Sprinkle a little extra brown sugar and cinnamon on top.
7. Take a butter knife and swirl through the batter to get that donut effect.
8. Smooth the top again, then put it in a 350 degree oven for about 50 - 60 minutes. Bread is done when it passes the toothpick test.
9. For the glaze, combine the powdered sugar with one Tbsp of the milk/cream, then stir and add another Tbsp as needed. (The amount needed depends on humidity, so start with one and work up from there.)
10. Add the glaze to the still warm bread, it will make its own way into the bread as the heat liquifies it more.
11. Once cool and the frosting hardens, enjoy!