Apple Fritter Loaf

Moist and flavorful, this Apple Fritter Loaf is a delightful treat that combines the sweetness of caramelized sugar with the warmth of cinnamon and nutmeg. Chunks of fresh apple and crunchy walnuts add texture to this mouthwatering loaf, perfect for a cozy breakfast or brunch gathering.

Ingredients

• 1 1/2 sticks unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup chopped fresh apple (about 1 medium apple)
• 1/2 cup chopped walnuts (optional)
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions

Preheat your oven to 350°F (180°C).

Line a 9×5-inch loaf pan with parchment paper or aluminum foil, leaving some overhang on the sides for easy removal.

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Beat in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Do not overmix.

Fold in the chopped apple and walnuts (if using).

In a small bowl, mix together the brown sugar, cinnamon, and nutmeg.

Add this mixture to the batter and fold until well combined.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Remove the loaf from the oven and let it cool in the pan for 10 minutes.

Then, transfer it to a wire rack to cool completely.

Once cooled, slice and serve!

Notes

Use room temperature butter for a lighter and fluffier texture.

Make sure to not overmix the batter, as it can lead to a dense loaf.

If using walnuts, toast them in a 350°F oven for 5 minutes to enhance their flavor.

Don’t overcrowd the loaf pan, as the batter will rise significantly during baking.

If you’re unsure about the loaf’s doneness, check for a golden brown crust and a clean toothpick test.

To ensure easy removal, spray the loaf pan with cooking spray or line it with parchment paper.

You can replace the apple with other fruits like pears or berries, but adjust the baking time accordingly.

Let the loaf cool completely before slicing to prevent crumbling.

You can store the loaf at room temperature for up to 3 days or freeze it for up to 2 months.

Nutrional Value

• Calories: 420
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 80mg
• Sodium: 250mg
• Total Carbohydrates: 50g
• Dietary Fiber: 2g
• Sugar: 30g
• Protein: 4g