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Lighter Maple Glazed Apple Fritter Bread

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A lighter version of classic apple fritter bread, featuring tender apple chunks, a cinnamon-sugar swirl, and a glossy maple glaze. Made with applesauce and yogurt for a moist, tender crumb without the heaviness.

Ingredients

Scale
  • 2 medium apples, peeled, cored, and diced small (Honeycrisp, Fuji, or Granny Smith)
  • 2 tablespoons light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups all-purpose flour (or 1 cup all-purpose + 1/2 cup whole wheat pastry flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened applesauce
  • 1/4 cup melted coconut oil (or vegetable oil)
  • 1/2 cup maple syrup (real maple syrup)
  • 2 large eggs, room temperature
  • 1/3 cup plain Greek yogurt (full-fat or 2%)
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar, sifted
  • 2 tablespoons maple syrup
  • 1–2 tablespoons milk (any kind)
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.
  2. Make the apple filling: In a small bowl, toss the diced apples with the brown sugar, cinnamon, and nutmeg. Heat a small skillet over medium heat and cook the apples for 3–4 minutes, stirring occasionally, until they soften slightly. Set aside to cool.
  3. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. Mix the wet ingredients: In a larger bowl, whisk together the applesauce, melted coconut oil, maple syrup, eggs, Greek yogurt, and vanilla extract until smooth.
  5. Combine wet and dry: Pour the dry ingredients into the wet mixture. Fold gently with a rubber spatula just until combined. A few streaks of flour are okay.
  6. Layer the batter and apples: Pour half the batter into the prepared loaf pan and spread it evenly. Spoon the cooked apple mixture over the batter, spreading to within 1/2 inch of the edges. Dollop the remaining batter over the apples and carefully spread to cover.
  7. Bake: Place the pan in the center of the oven and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent loosely with foil.
  8. Cool completely: Let the bread cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a cooling rack. Cool completely before glazing—at least 1 hour.
  9. Make the glaze: In a small bowl, whisk together the powdered sugar, maple syrup, and 1 tablespoon of milk. Add more milk, a teaspoon at a time, until the glaze is thick but pourable. Drizzle over the cooled bread. Let the glaze set for 10 minutes before slicing.

Notes

Don’t overmix the batter. Room temperature eggs matter. Check for doneness with a thermometer (200–205°F). Let the glaze set before slicing. Use a serrated knife for clean slices. The bread’s flavor improves on day two.

Nutrition

Keywords: apple fritter bread, maple glaze, fall recipe, lighter, healthy, quick bread, apple bread

Find it online: https://sparklechew.com/lighter-maple-glazed-apple-fritter-bread-easy-fall-recipe/