Apple Fritter Bread
Servings: 8 slices
Ingredients
Dairy Free Buttermilk
- ½ c dairy free milk suggestion in post
- ½ tbsp vinegar
Cinnamon Sugar Mixture
- ⅓ c brown sugar, packed
- 2 tsp ground cinnamon
Loaf Batter
- ¾ c granulated sugar
- ½ c dairy free butter 1 stick, room temperature, suggestion in post
- 2 tsp vanilla extract
- 2 eggs room temperature
- 1½ c gluten free all purpose flour scooped and leveled, suggestion in post
- ½ tsp xanthan gum omit if all purpose flour blend contains this
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ c dairy free buttermilk
Apple Mixture
- 1½ tsp ground cinnamon
- 3 tbsp granulated sugar
- 1¾ c large apples 1 1/2 apples, peeled, and sliced
Old Fashioned Drizzle
- ½ c powdered sugar use less for a runnier drizzle
- 2 tsp dairy free milk
Instructions
- Preheat oven to 350°F. Spray the inside of a 9x5-inch loaf pan with nonstick spray. Lay a piece of parchment paper inside the loaf pan with some hanging over both sides for you to grab onto and lift out the loaf pan.
- Make the buttermilk by combining both ingredients in a small bowl and placing in the refrigerator for 10 minutes.
- Combine the cinnamon sugar mixture ingredients in a small bowl and set aside.
- In a stand-up mixer, or using a handheld mixer with a large mixing bowl, cream together the sugar and butter well. Scrape down the sides and bottom of the bowl often.
- Add in the vanilla extract and eggs one at a time. Again scrape down the sides and bottom of the bowl.
- In a large bowl combine the flour, xanthan gum if needed, baking soda, baking powder, and salt. Slowly add this to the wet mixture, scraping down the sides and bottom of the bowl often.
- Add in the buttermilk and combine.
- In a medium-sized bowl, mix the cinnamon, sugar, and apples.
- Then add half of the loaf batter to the bottom of the loaf pan.
- Next add in a layer of half the apple mixture, followed by half of the cinnamon sugar mixture.
- Transfer the remaining loaf batter on top of that.
- Then layer again with the apple mixture and remaining cinnamon sugar mixture. Lightly press down apples into the loaf batter.
- Use a knife to gently swirl the mixture together.
- Place in the oven for 60 minutes or until a cake tester inserted into the center of the pan comes out clean.
- Transfer to a cooling rack. Prepare the the old-fashioned drizzle by stirring together the ingredients in a medium-sized bowl.
- Once the quick-bread has cooled enough to be touched, remove from the pan and drizzle the top with the powered sugar mixture.
- Slice and serve. This bread is best the day it's baked.
- Store leftovers in an airtight container on the counter up to 3 days.