1 cup small-diced apples, about 1 large Gala (peeled, cored, and diced)
1/4 cup light brown sugar
1 tablespoon all-purpose flour
2 teaspoons apple pie spice blend
For the Batter
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg, room temperature
2 teaspoons vanilla extract
3/4 cup buttermilk
For the Glaze
1 1/2 cups powdered sugar, sifted
2 tablespoons heavy cream (plus a little more as needed)
Step-by-Step Instructions
Make the Apple Filling
In a small bowl, toss together the diced apples, light brown sugar, flour, and apple pie spice until all the apple pieces are coated and the mixture looks a bit syrupy. Set aside while you mix the batter so the flavors can meld.
Prepare the Batter
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling if you’d like easy removal later.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
In a large mixing bowl, beat the room-temperature butter and granulated sugar until light and fluffy, about 2–3 minutes.
Beat in the egg until fully incorporated, then mix in the vanilla extract, scraping down the bowl as needed.
Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk in two additions (dry–buttermilk–dry–buttermilk–dry). Mix on low or by hand just until the flour disappears and the batter is smooth; avoid overmixing so the bread stays tender.
Layer and Bake
Spread about half of the batter into the prepared loaf pan and smooth the top.
Spoon half of the apple mixture evenly over the batter.
Add the remaining batter on top, gently spreading to cover, then scatter the rest of the apple mixture over the surface. If you like, run a knife through the batter once or twice to lightly swirl, but don’t fully mix the layers.
Bake for 50–60 minutes, or until the loaf is golden brown and a toothpick inserted into the center (avoiding big apple chunks) comes out with a few moist crumbs but no wet batter. If the top is browning too quickly, tent it loosely with foil for the last 10–15 minutes.
Let the bread cool in the pan on a rack for about 15 minutes, then lift it out with the parchment or carefully turn it out. Cool until just warm before glazing.
Glaze and Serve
In a small bowl, whisk together the sifted powdered sugar and heavy cream until smooth and thick but pourable, adding tiny splashes of cream if needed to adjust the consistency.
Drizzle or spoon the glaze generously over the warm apple fritter bread, letting it run down the sides and into the crevices on top. Allow the glaze to set for at least 15–20 minutes before slicing.
Slice and serve slightly warm or at room temperature. The bread is even better the next day as the glaze and apple juices soak into the crumb.
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