THE INGREDIENTS LIST:
FOR THE BREAD:
2 Cups.Of all-purpose flour.
1 Tsp.Of baking powder.
1/2 Tsp.Of baking soda.
1/2 Tsp.Of salt.
2 Tsp.Of ground cinnamon.
1/2 Tsp.Of ground nutmeg.
1/2 Cup.Of unsalted butter, melted.
1/2 Cup.Of granulated sugar.
1/2 Cup.Of packed brown sugar.
2 large eggs.
1 Tsp.Of vanilla extract.
1 Cup.Of unsweetened applesauce.
1 Cup.Of peeled, cored, and diced apples (preferably tart apples).
FOR THE GLAZE:
1 Cup.Of powdered sugar.
2 Tbsp.Of milk.
1/2 Tsp.Of vanilla extract.
Turn on the oven to 350 degrees Fahrenheit (175 degrees Celsius). Get out a loaf pan that’s 9×5 inches and grease it.
Mix the flour, powders, soda, salt, cinnamon, and nutmeg together in a large basin using a whisk. Place aside.
Melt the butter and then add the sugars (white and brown), eggs, and vanilla to a separate dish. Whisk until all of the ingredients are combined and smooth.
Stirring constantly, and gradually add the liquid components to the dry ones. It’s important not to over-stir. Blend the applesauce into the batter by folding it in. Finally, add the chopped apples and mix gently until they are uniformly distributed.
Spread the batter evenly in the prepared loaf pan. Add to the pan and bake for 50-60 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean.
Make the glaze while the bread bakes. Powdered sugar, milk, and vanilla essence should be whisked together well in a small bowl. Place aside.
Take the bread out of the oven after it’s done baking and let it rest in the pan for ten minutes. The bread should then be moved to a wire rack to cool.
Once the bread has cooled, drizzle the glaze over the top, allowing it to run down the sides. Apple Spice Fritter Bread may be served sliced for breakfast or cut into squares for dessert.
To give the batter an additional flavor boost, stir in some chopped walnuts or pecans.
Along with the cinnamon and nutmeg, add 1/2 teaspoon of apple pie spice for a stronger apple flavor.
Leftover bread may be kept in the fridge for up to a week or at room temperature for up to three days when kept in an airtight container.
By dividing the dough among greased or lined muffin tins and modifying the baking time appropriately, this recipe may also be converted into muffins.