APPLE FRITTER BREAD RECIPE RECIPES

Steps:

• Preheat oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray or line with foil and spray with nonstick spray, for easy removal.
• Mix brown sugar and 1 teaspoon cinnamon together in a bowl; set aside. Toss apples with 2 tablespoons granulated sugar and remaining teaspoon cinnamon in another bowl.
• Beat butter and remaining 2/3 cup granulated sugar together in another medium bowl with an electric mixer until smooth and creamy, about 5 minutes. Beat in eggs, 1 at a time, until blended in; add vanilla extract.
• Whisk flour and baking powder together in another bowl, then add to creamed butter mixture and beat until blended. Mix 1/2 cup milk into batter until smooth.
• Pour half the batter into the prepared loaf pan; add half the chopped apple mixture.
• Sprinkle half of the brown sugar/cinnamon mixture on top of apple layer.
• Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.
• Lightly pat apples into batter; swirl brown sugar mixture through apples using a knife or spoon.
• Bake until a toothpick inserted in the center of the loaf comes out clean, approximately 1 hour and 10 minutes.
• Mix powdered sugar with remaining 1 to 3 tablespoons milk for a glaze, depending on preferred thickness.
• Let the loaf cool for about 15 minutes, then drizzle with glaze.

Steps:

• Preheat oven to 375 degrees F. Grease a 9x5” loaf pan with cooking spray or butter. On a cutting board, separate biscuits and cut each biscuit into quarters. Roll each piece into a ball. Dunk each ball in the melted butter than toss in cinnamon-sugar until evenly coated. Lay about half of the biscuit balls in an even layer, touching on both sides, in the bottom of the loaf pan. Toss apples with brown sugar, granulated sugar and cinnamon. Scatter a very thin layer of apples on top of the biscuit balls. (You want the second layer of biscuits to touch the base layer.) Lay the second and final layer of biscuit balls over the apples, and top with remaining apples. Bake for 35-45 minutes, until the biscuits are a deep golden and the apple mixture is bubbling. Let cool for about 15 minutes. Meanwhile, make glaze. Whisk together powdered sugar and milk until smooth. Run a knife around the edges of the pan, and transfer the monkey bread onto a serving platter. Drizzle glaze on top of the loaf. Serve warm.