Apple Fritter Mini-Loaves

The taste of an apple fritter baked into cute and portable mini-loaves! Perfect for breakfast or for a midday treat. Grab a cup of tea, watch the leaves fall and enjoy!

Directions


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1. In a medium saucepan, add the apples, sugar, lemon juice, cinnamon, nutmeg, ginger and allspice.

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2. Heat over medium for 5-7 minutes stirring occasionally until apples begin to soften and mixture has a caramel consistency. Set aside.

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3. Pre-heat oven to 350 degrees and grease an 8 count mini-loaf pan.

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4. Mix together brown sugar and cinnamon. Set aside.

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5. In a medium bowl add flour, cornstarch, baking powder, baking soda and salt. Whisk until incorporated. Set aside.

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6. Add oil, sugar, eggs and vanilla to a large bowl. Whisk until completely combined.

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7. Add half of the flour mixture and mix until just combined.

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8. Stir in the sour cream and buttermilk. Mix until combined.

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9. Add remaining flour mixture. Mix until all ingredients are incorporated.

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10. Spoon or pipe half of the batter into the greased mini-loaf pan filling.

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11. Add a teaspoon of the apple filling to each loaf.

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12. Add a teaspoon of the cinnamon-brown sugar mixture to each loaf.

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13. Repeat with remaining batter, apples and cinnamon-brown sugar mixture.

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14. Bake for 22-24 minutes or until a toothpick inserted into the center comes out mostly clean.

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15. Remove from oven and let cool in pan for 5 minutes before releasing. Let loaves finish cooling on a wire rack.

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16. In a medium bowl, add the powdered sugar, corn syrup and half of the water.

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17. Whisk together until glaze reaches a honey-like consistency adding more water if necessary.

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18. Evenly drizzle glaze over loaves. Wait until glaze hardens before storing.

Apple Fritter Mini-Loaves

Yield: 8 mini loaves
Author:
prep time: cook time: total time:
The taste of an apple fritter baked into cute and portable mini-loaves! Perfect for breakfast or for a midday treat. Grab a cup of tea, watch the leaves fall and enjoy!

ingredients:

For the bread:
  • 1 3/4 cups flour
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/3 cup sour cream
  • 1/3 cup buttermilk
For the apple filling:
  • 2 medium apples, peeled, cored and diced
  • 2 tablespoon sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
For the cinnamon-brown sugar mixture:
  • 1/3 cup brown sugar, packed
  • 2 teaspoons cinnamon
For the glaze:
  • 1 cup powdered sugar
  • 1 tablespoon corn syrup
  • 1-2 teaspoons water

instructions:

How to cook Apple Fritter Mini-Loaves

  1. In a medium saucepan, add the apples, sugar, lemon juice, cinnamon, nutmeg, ginger and allspice.
  2. Heat over medium for 5-7 minutes stirring occasionally until apples begin to soften and mixture has a caramel consistency. Set aside.
  3. Pre-heat oven to 350 degrees and grease an 8 count mini-loaf pan.
  4. Mix together brown sugar and cinnamon. Set aside.
  5. In a medium bowl add flour, cornstarch, baking powder, baking soda and salt. Whisk until incorporated. Set aside.
  6. Add oil, sugar, eggs and vanilla to a large bowl. Whisk until completely combined.
  7. Add half of the flour mixture and mix until just combined.
  8. Stir in the sour cream and buttermilk. Mix until combined.
  9. Add remaining flour mixture. Mix until all ingredients are incorporated.
  10. Spoon or pipe half of the batter into the greased mini-loaf pan filling.
  11. Add a teaspoon of the apple filling to each loaf.
  12. Add a teaspoon of the cinnamon-brown sugar mixture to each loaf.
  13. Repeat with remaining batter, apples and cinnamon-brown sugar mixture.
  14. Bake for 22-24 minutes or until a toothpick inserted into the center comes out mostly clean.
  15. Remove from oven and let cool in pan for 5 minutes before releasing. Let loaves finish cooling on a wire rack.
  16. In a medium bowl, add the powdered sugar, corn syrup and half of the water.
  17. Whisk together until glaze reaches a honey-like consistency adding more water if necessary.
  18. Evenly drizzle glaze over loaves. Wait until glaze hardens before storing.

NOTES:

Store loaves at room temperature in an airtight container. You can make this recipe with a 9x5 loaf pan. Just increase cooking time to 45-50 minutes.

Calories

525.66

Fat (grams)

17.11

Sat. Fat (grams)

2.49

Carbs (grams)

90.63

Fiber (grams)

2.28

Net carbs

88.35

Sugar (grams)

66.60

Protein (grams)

4.86

Sodium (milligrams)

234.66

Cholesterol (grams)

52.10
Created using The Recipes Generator