Cinnamon Swirl Apple Fritter Bread

When the local supermarket was advertising fresh local peaches, I knew this would be the weekend to make peach cobbler cheesecake, a recipe that I spotted in the new Golden Girls Cheesecake and Cocktails Cookbook. Unfortunately, when I got to the store, there wasn’t a peach in sight. Still, I was in the mood for baked goods. Remembering a recipe that I had seen on the Food Network website, I grabbed a couple of Granny Smith apples and headed home. This is delicious! I tweaked it a good bit in order to add to the depth of flavor. It worked. Your home is going to smell like apple pie is baking when this is in the oven. Stock up on apples, you’re going to want to make this again and again.

Cinnamon Swirl Apple Fritter Bread

Inspired by Food Network

 1/3 c. light brown sugar

2 t. ground cinnamon

Few gratings fresh nutmeg

2 medium Granny Smith apples, peeled and chopped

2/3 c. sugar plus 2 tablespoons

½ c. (1 stick) butter, softened

2 large eggs, room temperature

1½ t. vanilla extract

1½ c. flour

1¾ t. baking powder

1-1/8 t. apple pie spice, divided

1 t. kosher salt

½ c. milk plus 1 to 3 tablespoons

1 c. powdered sugar, sifted

 Preheat oven to 350°F. Spray a 9-by-5-inch loaf pan Baker’s Joy; set aside.

 Mix brown sugar, 1 t. cinnamon, and nutmeg together in a bowl; set aside.

 Toss apples with 2 tablespoons granulated sugar and remaining teaspoon cinnamon in another bowl; set aside.

 Beat butter and remaining 2/3 cup granulated sugar until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time; add vanilla extract.

 Whisk flour, baking powder, salt, and 1 teaspoon apple pie spice together in another bowl, then add to creamed butter mixture and beat until blended. Mix 1/2 cup milk into batter until smooth.

 Pour half the batter into the prepared loaf pan; add half the chopped apple mixture. Sprinkle half of the brown sugar/cinnamon mixture on top of apple layer.

 Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a knife.

Bake until a toothpick inserted in the center of the loaf comes out clean, approximately 1 hour and 10 minutes. Let loaf rest in pan for 20 minutes, and then remove to a wire rack to cool completely.

 To make glaze:  Mix powdered sugar with 1/8 teaspoon apple pie spice and remaining 1 to 3 tablespoons milk, thinned to desired consistency. Drizzle bread with glaze.

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