A cake with apples and caramel on top. | gracefulflavors.com
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A Taste of Tradition
Apple fritters come from old American baking traditions brought by Dutch settlers This loaf is inspired by the fair-fried fritters but baked for an easier, lighter version It brings back those cozy fall flavors you love
Pro Tips
Start with room temp butter and eggs to mix more easily and get a smooth batter
Don’t overmix after adding flour or the bread will get dense Stir gently to keep it soft
Wait until the bread cools fully before putting on the glaze so it stays set and doesn’t melt away
Frequently Asked Questions
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→ How do you keep the bread moist?
Don’t overbake it and use fresh apples. Let the loaf cool completely before cutting to keep it nice and moist inside.
→ Can you use other types of apples?
Sure! Any kind will do. Tart apples like Granny Smith or sweet ones like Honeycrisp both work beautifully for flavor and texture.
→ Is it possible to make it dairy-free?
Yes! Swap out milk for almond milk and use plant-based butter if you want a dairy-free version.
→ What’s the best way to store leftovers?
Keep cooled slices in a sealed container at room temp for up to three days or pop them in the fridge to keep them fresh longer.
→ How do you achieve the perfect glaze?
Gradually stir powdered sugar with a bit of milk until your glaze is smooth and easy to pour. Spread it over the cooled loaf to set nicely.
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→ Can this bread be frozen?
Yes, wrap it up tight once cooled and freeze for up to three months. Thaw overnight and add fresh glaze before you eat it.
