Dutch Apple Fritter Bread

Instructions

TO MAKE THE DUTCH APPLE FRITTER BREAD:

Preheat your oven to 350 (or 180) and spray a 9x5 loaf pan with nonstick baking spray (see notes).

In a small bowl, toss brown sugar with 1 teaspoon ground cinnamon. Set aside.

Then in a separate bowl, toss peeled, diced apples with 2 tablespoons of granulated sugar and remaining 2 teaspoons ground cinnamon.

In a mixing bowl, add the butter and remaining 1/2 cup sugar. Mix until smooth and creamy, about 3 minutes.

Add eggs in, one at a time mixing well after each egg. Add vanilla extract and mix until combined.

Combine flour, baking powder and baking soda. Add half of the flour mixture to the egg mixture and mix until just combined. Add half of the kefir and mix until incorporated. Repeat with the remaining flour mixture and kefir.

Add half of the batter to your prepared pan. Top with half the apples and half of the brown sugar cinnamon. Repeat with the last of the batter, apples (pressing them into the batter a little) and top with the last of the brown sugar cinnamon.

Bake on the middle rack for 45 to 55 minutes or until a tester comes out clean with only a few crumbs attached.

Allow the bread to cool for 15 mintues before transfering the bread to a wire rack to finish cooling.

TO MAKE THE GLAZE:

Once cool, prepare the glaze by combining powdered sugar with vanilla kefir yogurt. I started with 2 tablespoons and added a splash until it reached a pourable consistency.

Whisk until smooth and drizzle over bread.

Desserts & Sweet Treats