Carl is off in Ottawa doing his oral defense for his PhD exams as we speak, which means I’m home with four kids trying to keep my head above water and, as you might know or guess, survival mode + house hunting + toilet training + paper due for school = recipe for disaster. Since I have only this recipe for disaster to offer, I’m thrilled to have my Mom here with a recipe much better for sharing! I love apple fritters but don’t believe in making donuts at home, so this quick bread is a home run in my books. Does anyone else out there own one of these weirdly long and skinny loaf pans my Mom has? I want my loaves to look like this.
From Mom…. This was an unusual year for me. It is the only year I can remember that I didn’t really look forward to fall. Now if you were to ask me what my favourite season is, I would probably still answer, without hesitation, that it is fall. But after a very long, cold, blizzardy winter last year, and a summer that never really warmed up, fall just came too soon. Instead of thinking, “Yay, it’s finally going to stop being hot and humid, the days will be cool and crisp, the leaves will be beautiful, I can pull out my favourite sweaters…,” I thought, “Oh no, it’s almost winter again already!!”
But then along came a recipe that reminded of another the best things about fall…fresh apples! And not just fresh apples, but fresh apples baking in the oven with cinnamon, making the whole house smell delicious. So I pulled on a favourite sweater, headed to the farmer’s market, admiring the beautiful leaves on the way, bought 3 bushels of apples and lots of delicious kinds of squash, came home and made butternut squash soup and buckets of applesauce with cinnamon. Then I pulled out this recipe for Apple Fritter Bread to give it a try, and all worries of future blizzards, and me driving in them, faded far into the background. I really do love fall :)
I am going to go out on an apple tree limb here and say that this Apple Fritter Quick Bread is the best loaf recipe out there, and I have eaten many a delicious loaf. It is that good! It smells fantastic while it is cooking, it looks beautiful, it tastes absolutely scrumptious, and, when kept in the fridge, it stays moist and fresh tasting for days.
The recipe can be made in your typical 9 x 5-inch loaf pan. I made mine in a 13 x 4 1/2-inch pan. That way, I get smaller slices but more of them. This pan size is great if you can find it, and works with any loaf recipe that fits a 9 x 5-inch pan.
- FILLING/TOPPING #1:
- 2 apples, peeled and chopped into small pieces
- 2 tbsp white sugar
- 1 tsp cinnamon
- FILLING/TOPPING #2:
- ⅓ cup brown sugar
- 1 tsp cinnamon
- ⅔ cup white sugar
- ½ cup butter, softened
- 2 eggs
- 1 ½ tsp vanilla
- 1 ½ cup all-purpose flour
- 1 ¾ tsp baking powder
- ½ cup milk
- ½ cup icing sugar
- 1-2 tbsp milk
- Preheat oven to 350 degrees. Line a 9”X5” pan with foil and spray foil with cooking spray.
- Mix brown sugar and 1 tsp cinnamon together in small bowl. Set aside.
- In another small bowl, combine chopped apples, white sugar and 1 tsp of cinnamon. Set aside.
- In medium mixing bowl, beat together white sugar and butter with electric mixer until smooth and creamy. Beat in eggs and vanilla until well blended.
- In separate bowl, stir together flour and baking powder. Add into creamed mixture and mix on low speed until blended. Mix milk into batter until smooth.
- Spread half of the batter into prepared pan. Add half of the apples, then half of the brown sugar mixture.
- Pour in the remaining batter and top with remaining apples and brown sugar mixture. Lightly pat topping into batter.
- Bake 50-60 minutes, or until a toothpick inserted in the centre of the loaf comes out clean. (I used a long 13x4-inch loaf pan, and it was done in 45 minutes). Let cool for 15 minutes in pan, then lift out by the foil and place on cooling rack.
- Mix together icing sugar and milk, adding enough milk to make a thick, drizzling consistency, and drizzle over loaf.
Source: thebakingchocolatess.com (via Facebook)