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Bread with Apple Fritters


Recipe Items Filler/Topper

halfway through the bag of light brown sugar

1.5 tablespoons of cinnamon powder

optionally a sprinkle of powdered nutmeg

Sweet treat

0.5 cups of sugar, granulated

Melted and chilled 1/2 cup unsalted butter

half a cup of sour cream, chilled to room temperature

Two huge eggs, uncooked.

2 tablespoons of room-temperature (not heated) milk

a teaspoon of vanilla flavoring

a and a half cups of ordinary flour

Baking powder, 1 teaspoon

Half a teaspoon of soda powder

one-fourth teaspoon of salt

Glaze one Granny Smith apple.

1 to 2 tablespoons of hot water One-third cup of powdered icing sugar

Bread Recipe for Cinnamon Swirl Apple Fritter

Toast the bread at 350˚F. Place parchment paper in a loaf pan and put it aside.

Concoct your filling and garnish. Mix the brown sugar, cinnamon, and nutmeg in a little basin. Blend until well combined and reserve.

Get the cake baked. Put the melted butter, sugar, sour cream, eggs, milk, and vanilla essence in a big basin. To make sure all the ingredients are blended and smooth, mix them by hand (or with an electric mixer). Put aside.

Mix the flour, baking soda, salt, baking powder, and one more bowl. Combine by mixing.

Avoid overmixing the batter by adding the dry ingredients in small batches and combining them with the wet ones.

Cut the apple into half-inch cubes after peeling and coreing it.

Mix in the diced apples (reserving just a handful), then add to the batter.


Even out half of the batter in the loaf pan that you just prepared.

Then, after smoothing out, add half of the cinnamon sugar filling. To make swirls in the batter, use a flat butter knife.

Put the remaining batter on top and spread it out into a single layer once again. Before topping with the remaining cinnamon sugar mixture, add the handful of apples that were set aside. Swirl the batter one more with the butter knife.

Fifty to fifty-five minutes of baking time should be sufficient, or until a toothpick inserted in the center emerges clean.

After 10–20 minutes, transfer to a wire rack to cool.

In the meanwhile, whip up the glaze. Place icing sugar in a bowl and strain it. Add boiling water while whisking until a smooth consistency is achieved. Pour or spoon the glaze over the loaf's surface. Wait 5–10 minutes for the glaze to set before cutting.


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