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country apple fritter bread recipe
- Total Time: 90 minutes
- Yield: 8 servings 1x
- Diet: General
Description
A rustic country apple fritter bread, featuring crispy edges and a tender center, enhanced with a unique salted tahini caramel drizzle for a sophisticated, nutty depth. It’s an easy, family-friendly bake perfect for cozy mornings or Sunday brunch.
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar, firmly packed
- 1 tablespoon baking powder
- 0.5 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1 large egg, room temperature
- 0.5 cup whole milk
- 0.33 cup unsalted butter, melted
- 1 teaspoon alcohol-free vanilla extract
- 2 cups apples, peeled, cored, and diced (Honeycrisp or Granny Smith)
- For the Salted Tahini Caramel Drizzle:
- 0.5 cup granulated sugar
- 0.25 cup water
- 0.25 cup unsalted butter
- 0.5 cup heavy cream
- 0.25 cup tahini
- 0.5 teaspoon alcohol-free vanilla extract
- 0.5 teaspoon flaked sea salt
Instructions
- Prep for Baking: Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, then line it with parchment paper for easy removal.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, ground cinnamon, and fine sea salt until evenly distributed.
- Mix Wet Ingredients: In a separate medium bowl, whisk the large egg, whole milk, melted butter, and alcohol-free vanilla extract until completely smooth and uniform. Ensure the melted butter has cooled slightly before adding.
- Fold Batter and Apples: Pour the wet ingredients into the dry ingredients and stir gently with a spatula only until just combined. Gently fold in the diced apples, distributing them evenly throughout the batter without overmixing.
- Bake the Loaf: Transfer the batter to the prepared loaf pan and spread it evenly. Bake for 55-65 minutes. Check for doneness by inserting a wooden skewer into the center; if it comes out clean, it is ready. If the top browns too quickly, tent loosely with aluminum foil.
- Prepare Salted Tahini Caramel Drizzle (Part 1): While the bread bakes, make the caramel. In a medium saucepan, combine the granulated sugar and water. Stir gently to dissolve the sugar, then bring to a boil over medium-high heat. Cook without stirring until the syrup turns a deep amber color (about 8-10 minutes).
- Prepare Salted Tahini Caramel Drizzle (Part 2): Immediately remove the pan from heat. Carefully whisk in the unsalted butter until melted. Gradually pour in the heavy cream while whisking continuously (mixture will bubble). Stir in the tahini, vanilla extract, and flaked sea salt until completely smooth.
- Cool and Drizzle: Let the finished loaf cool in the pan for 10 minutes. Lift the bread out using the parchment overhang and transfer to a wire rack to cool for 15-20 minutes, or until just warm. Generously drizzle the warm salted tahini caramel over the top before slicing.
Notes
To avoid over-browning, loosely tent the loaf with aluminum foil if needed during baking. Ensure melted butter cools slightly before adding to the wet mixture to avoid cooking the egg. Drizzle the caramel when warm, as it thickens quickly upon cooling.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100 g)
- Calories: 450 calories
- Sugar: 35 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg