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Loaf of Apple Cider Fritter Bread on a wooden table from overhead with a glass of apple cider and apples.
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Apple Cider Fritter Bread

Apple Cider Fritter Bread takes everything I love about my apple fritter bread and adds plenty of apple cider flavor! Tender cinnamon apples are baked into a soft loaf, brushed with cider, and finished with a sweet cider glaze. It is a delicious way to bring a little fall baking to the table.
Prep Time25 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 30 minutes
Course: Bread
Keyword: Apple Cider Fritter Bread
Servings: 8 slices
Calories: 433kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Cider Reduction

Apple Bread

  • 3 small Granny Smith apples, peeled, cored, finely diced (about 2 cups)
  • ½ cup (100 g) light brown sugar, packed
  • 1 tablespoon ground cinnamon
  • ⅔ cup (133 g) granulated sugar
  • ½ cup (1 stick / 113 g) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup cider reduction
  • 1 ½ cups (187.5 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt

Cider Soak

  • 2 tablespoons cider reduction

Cider Glaze

  • 1 cup (125 g) confectioners' sugar
  • 2 to 3 tablespoons cider reduction

Instructions

Cider Reduction

  • Add the apple cider to a small saucepan. Bring to a simmer over medium heat.
  • Cook, stirring occasionally, until reduced to ¾ cup, about 15 to 25 minutes. The cider should be slightly syrupy.
  • Let the cider reduction cool completely before using.

Apple Bread

  • Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with nonstick cooking spray.
  • In a medium bowl, toss the diced apples with the brown sugar and cinnamon. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar and butter until light and fluffy, 2 to 3 minutes.
  • Add the eggs, vanilla, and ½ cup cooled cider reduction. Mix until combined.
  • Add the flour, baking powder, and salt. Mix until just incorporated, scraping down the sides of the bowl as needed.
  • Gently fold in about 1 ½ cups of the apple mixture, reserving about ½ cup for the top.
  • Pour the batter into the prepared loaf pan. Spoon the reserved apples evenly over the top.
  • Bake for 65 to 70 minutes, or until the internal temperature reaches 200°F and a toothpick inserted into the center comes out with a few moist crumbs, but no wet batter. If the top begins to brown too quickly, loosely tent the loaf with foil.
  • Let the bread cool in the pan for 10 minutes, then carefully turn it out onto a wire rack.

Cider Soak

  • While the loaf is still warm, brush the cider reduction over the top and sides. Do not pour it over the bread.
  • Let it sit for about 5 minutes to absorb the cider.

Cider Glaze

  • In a small bowl, whisk the confectioners' sugar with 2 tablespoons cider reduction.
  • Add more cider reduction, 1 teaspoon at a time, until the glaze is thick but pourable.
  • Let the loaf cool for at least 20 minutes before drizzling with the glaze. If the bread is too hot, the glaze will melt into the crumb.

Nutrition

Serving: 1slice with glaze | Calories: 433kcal