I love apple fritters, but I don’t love the idea of the vat of hot oil required to make them myself. This apple fritter bread is the perfect solution!
Today is the fall dishes themed Secret Recipe Club Reveal Day – the last of such events and the final unthemed Secret Recipe Club post is next week. It’s a sad time. In fact I’m not just sad about the ending of the Secret Recipe club, I’m also sad because yesterday my bicycle was stolen. Yup. I rode into work for a quick bit, locked it up as per usual, and 30 minutes later it was gone.
My beloved purple bike that took me to work and went on long bike rides, including the 65 mile ride I did just over a month ago for cystic fibrosis. I only just bought it in April and it to suddenly was taken from me. I know I sound very dramatic right now, but dang it that was my birthday present to myself this year and a lot of money!
First I stared at the empty bike rack in disbelief, trying to convince myself I must have tied it up elsewhere. Then I felt myself fill with dread followed by the realization that it must’ve been stolen which filled me with anger as the jerk who would do this to me. And then after filing a report I accepted that despite my hope that it’ll be found, it will likely not be found. Talk about a bummer way to end the weekend.
While food isn’t going to find my stolen bike, it can at least provide a sad belly with comfort and fall is all about the comfort food. This month I perused Erin’s blog Making Memories with Your Kids for the perfect fall dish to share with you, whether you are also missing something from your life or just wanting to indulge in the glory that is the flavors of fall.
Since today is Halloween I was tempted to recreate her Sloppy Joe Intestines, but I felt like sharing the recipe today would be too late. So then it came down to deciding between her Pumpkin Crumb Coffee Cake and her Apple Fritter Bread recipe. Obviously this one won out mostly because I had a drawer full of apples I picked that needed a purpose, and what a delicious purpose they were given.
One year ago: Chocolate Covered Peanut Brittle
Two years ago: Caramel Apple Oreo Truffles
Five years ago: Root Beer Sloppy Joes
APPLE FRITTER BREAD
Makes 1 loaf
6 apples, peeled, cored, and diced
1 cup brown sugar
2 Tbsp unsalted butter
1 Tbsp lemon juice
1 Tbsp cornstarch
1 tsp vanilla extract
1 tsp ground cinnamon
3/4 cup milk
1/4 cup (1/2 stick) unsalted butter
1/4 cup warm water
1 pkg. (2-1/4 tsp) active dry yeast
4 cups all-purpose flour
1/2 cup brown sugar
1/4 tsp salt
1 egg, beaten
3/4 cup powdered sugar
1 Tbsp half and half (or milk)
1 Tbsp butter, melted and cooled to room temperature
1 tsp vanilla extract
- Preheat oven to 350 degrees. Grease a 9×5 loaf pan and set aside.
- In a large skillet over medium heat, add the apples, brown sugar, butter, lemon juice, cornstarch, vanilla, and cinnamon. Cook for 5-10 minutes or until thickened. Set aside to cool.
- In a small saucepan, heat the milk until it bubbles. Remove from heat and add butter. Stir until melted. Set aside.
- In a small bowl, dissolve the yeast in the warm and let sit for 5 minutes.
- In a mixing bowl whisk together the flour, brown sugar, and salt. Add milk mixture, yeast mixture, and egg and mix until it forms into a ball. Knead for an additional 5 minutes.
- On a generously floured surface, roll dough out into a 20-inch square. Evenly spread apple mixture over dough. Cut into 16 squares. Stack the squares into your pan (turning the pan on it’s end makes this easier).
- Bake for 1 hour, or until golden brown (I recommend placing a cookie sheet in the rack below to catch any drippings). Allow to cool in pan 10 minutes before removing.
- Meanwhile, in a medium mixing bowl, whisk together the powdered sugar, cream, butter, and vanilla until smooth. Pour glaze over the bread and allow it to set for a few minutes. Serve warm.
Source: Adapted slightly from Making Memories With Your Kids.