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Easy Small-Batch Apple Fritter Bread with Vanilla Glaze

small-batch apple fritter bread - featured image
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This small-batch apple fritter bread is tender and moist with jammy apple pockets, a buttery streusel topping, and a crackly vanilla glaze. Perfect for a quiet morning or a cozy afternoon treat, it’s easy to make with simple ingredients.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ⅓ cup (65g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ cup (57g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup (80ml) milk, room temperature
  • 1 medium apple (about 150g), peeled, cored, and diced (about 1 cup)
  • 1 tablespoon all-purpose flour (for tossing with apple)
  • For the streusel topping:
  • 2 tablespoons (15g) all-purpose flour
  • 2 tablespoons (25g) packed light brown sugar
  • ½ teaspoon ground cinnamon
  • 1 tablespoon (14g) cold unsalted butter, cut into small cubes
  • For the vanilla glaze:
  • ½ cup (60g) powdered sugar
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons (15-30ml) milk

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment.
  2. Peel, core, and dice the apple into ¼ to ½-inch cubes. Toss with 1 tablespoon flour and set aside.
  3. Make the streusel: In a small bowl, combine 2 tablespoons flour, 2 tablespoons brown sugar, and ½ teaspoon cinnamon. Add cold butter cubes and cut in with a pastry cutter or fingertips until mixture resembles coarse crumbs. Refrigerate until needed.
  4. In a large bowl, whisk together 1 cup flour, ⅓ cup granulated sugar, ¼ cup packed brown sugar, 1 teaspoon baking powder, 1 teaspoon cinnamon, and ¼ teaspoon salt.
  5. In a separate medium bowl, whisk together melted butter, egg, 1 teaspoon vanilla extract, and ⅓ cup milk until smooth and slightly frothy.
  6. Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined (a few lumps are fine). Do not overmix.
  7. Pour half the batter into the prepared loaf pan and spread evenly. Sprinkle half the floured diced apples over the batter. Pour remaining batter on top and spread gently. Top with remaining apples, pressing lightly into the batter.
  8. Sprinkle streusel evenly over the top. Do not press in.
  9. Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 30 minutes.
  10. Cool in pan on a wire rack for 15 minutes. Use parchment to lift bread out and transfer to rack to cool completely.
  11. Make the glaze: In a small bowl, whisk together powdered sugar, ½ teaspoon vanilla extract, and enough milk (1-2 tablespoons) to reach a pourable consistency.
  12. Drizzle glaze over cooled bread. Let set for 10 minutes before slicing.

Notes

Use firm apples like Honeycrisp or Granny Smith. Do not overmix the batter. Let bread cool completely before glazing. Leftovers can be toasted to revive texture. Freeze unglazed loaf for up to 3 months.

Nutrition

Keywords: apple fritter bread, small batch, apple bread, fall baking, easy apple bread, vanilla glaze, streusel topping

Find it online: https://cookyep.com/easy-small-batch-apple-fritter-bread-with-vanilla-glaze/