Apple bread deserves more recognition. This apple bread tastes like a warm apple donut. I cut the apples into bigger chunks because I like the bite to them, but feel free to cut them into smaller pieces. I used fresh grated ginger; I feel like it gives more of a punch than the ground ginger. I need everyone to make this bread; it is the perfect fall treat for these gray, cold days ahead of us.

Ingredients

• 2 medium Granny Smith apples, peeled, cored, and chopped
• ½ cup light brown sugar
• 3 teaspoon ground cinnamon
• 1 teaspoon ground ginger (I grated real ginger, but feel free to use pre-ground)
• 1 large egg, room temperature
• ⅓ cup white granulated sugar
• ¼ cup vegetable oil
• ¼ cup full-fat sour cream, room temperature
• 2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon kosher salt

Glaze

• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 3 tablespoons milk

Let’s Get Baking

Preheat your oven to 350F. Prepare your loaf pan with nonstick spray.

In a medium mixing bowl, mix the chopped apples + brown sugar+ cinnamon + ginger together and set aside.

In a large mixing bowl, whisk together the egg + granulated sugar + vegetable oil + sour cream + vanilla extract until well combined.

In a separate bowl, whisk together flour + baking soda + kosher salt, then add it to the bowl of wet ingredients. Mix in the dry ingredients until almost completely mixed in.

Fold in ¾ of the amount of the apple-cinnamon mixture into the batter, then pour it into the prepared loaf pan.

Top the apple fritter bread with the remaining apple chunks and bake for 50-55 minutes.

While the bread is cooking, in a small mixing bowl, whisk together the powdered sugar + vanilla extract + milk until it comes to a smooth consistency.

Let the cake cool in the pan for at least 30 minutes before serving. Pour the glaze over the fritter bread generously right before serving.

Made with Love,

Hannah