Apple Fritter Bread

Serves: 12

Ingredients:

Apple Filling
2 medium Granny Smith apples
1 tablespoon granulated sugar (15g)
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of kosher salt

Cinnamon Sugar
½ cup brown sugar, packed (100g)
2 teaspoons ground cinnamon

Bread
1½ cups all-purpose flour (180g)
2 teaspoons baking powder
½ teaspoon kosher salt
½ cup unsalted butter, softened (115g)
⅔ cup granulated sugar (135g)
2 large eggs, room temperature
1½ teaspoons pure vanilla extract
⅓ cup Humboldt Organic Sour Cream (80g)
⅓ cup Humboldt Organic Whole Milk (80 mL)

Glaze
½ cup powdered sugar (60g)
1-2 tablespoons Humboldt organic whole milk (15-30 mL)
¼ teaspoon pure vanilla extract

Directions:

Preheat the oven to 350°F. Grease a loaf pan with baking spray, and line the bottom with parchment paper.

Peel and core the apples. Then, dice them into small chunks. You will need 2 cups (200g) of diced apples. Combine the diced apples, granulated sugar, cinnamon, nutmeg, and kosher salt in a medium bowl.

Next, combine the cinnamon and brown sugar in a small bowl, breaking up any clumps. Set aside.

In a small mixing bowl, whisk the all-purpose flour, baking powder, and salt. Then, add the softened butter and granulated sugar to a large mixing bowl. Using a hand mixer or stand mixer, cream the butter and sugar until it’s light and fluffy, 2-3 minutes. Scrape down the sides of the bowl to ensure the mixture is well-combined.

Mix in the eggs one at a time, followed by the vanilla extract and sour cream. Add half of the dry ingredients and mix just until there are a few streaks of flour left. Add the whole milk and mix until the batter is mostly combined. Lastly, add the rest of the dry ingredients, and mix just until the batter is combined and there are no more streaks of flour.

Spread about half of the batter in the bottom of the prepared loaf pan. Top with half of the apple mixture and sprinkle half of the cinnamon sugar on top. Spread the remaining batter over the apple-cinnamon sugar layer. Then, evenly top the bread with the remaining apple mixture and cinnamon sugar.

Bake the bread for 55-60 minutes, until an inserted toothpick has just a few moist crumbs. If the bread is still not done after 1 hour, continue baking it for 3-5 minutes at a time as needed. Cool completely.

Meanwhile, combine the powdered sugar, 1 tablespoon of whole milk, and the pure vanilla extract until smooth. Add ½-1 more tablespoon of milk, if needed. Once the loaf is completely cool, drizzle the glaze over the top and let it set. Slice and enjoy!