Happy first day of fall! While I am a summer-lover to my core, my birthday, football, and cozy desserts definitely get me excited for the new season. I’m not anti-pumpkin, but when it comes to fall foods, I certainly lead towards apple being my flavor of choice- and count me in for anything with a crumb topping. The good news is, this Oatmeal Apple Fritter Bread has BOTH, and I can’t wait to eat this on repeat over the coming months.
Is there anyone who doesn’t love an apple fritter?! I haven’t met one. In fact, one of my parents’ favorite stories to tell about me as a kid was when I was at the pumpkin patch, coated in cinnamon sugar from face to lap from the fritter I was devouring, and then I promptly got stung by a bee and kept crying out, “Bee ‘tung me mommy! Bee ‘tung me!” Needless to say, the pain was nothing a little more cinnamon sugar couldn’t numb 😉
While I don’t fry this Oatmeal Apple Fritter Bread, it has all the warming cinnamon and ooey-gooey sweetness of the traditional treat. Plus, a little bit of healthy-ness added in as well:
- Each bite is bursting with apples (honeycrisp- my favorite!) which are a good source of fiber, vitamin C, and an array of other antioxidants
- Oats replace more than half of the flour in this recipe, boosting the fiber and protein of the nutrient breakdown
- Cinnamon! Hands down one of my favorite spices to bake with, but did you know it can have an anti-inflammatory effect in the body? It also helps to stabilize blood sugar, in addition to being another source of antioxidants, as it’s been used in medicinal practices for hundreds of years. Yep, it offers a lot more than just amazing taste 🙂
I was originally make this recipe in a loaf pan, but I kept struggling to get an aesthetic picture of a loaf slice, so I made it in a bundt pan- purely for show- and I found it works great both ways! The only reason I like the loaf pan method more for this Oatmeal Apple Fritter Bread, is because the crumb topping gets crunchier from being directly exposed to the oven heat. But, the bundt pan makes for a prettier show, and I think it helps you serve more with clean slices!
If I haven’t sold you yet on making this bread (ok, let’s be honest, it’s a cake!) just know that I made it 5 times in 4 days for my family… and there isn’t a crumb left behind! It’s seriously so good- the “bread” is as moist as can be, the apples and brown sugar make the center irresistibly gooey, and the crunchy walnut topping is something I could snack on alone all day long! Sooooo, for the remainder of the season, you can find me curled up in cozy clothes with a warm cup of apple cider in one hand, and a slice of this Oatmeal Apple Fritter Bread in the other. I hope you’ll join me 😉
- Yield: 8-10 slices
- Prep Time: 20 minutes
- Cook Time: 40-65 minutes
Oatmeal Apple Fritter Bread
Ingredients
- Cinnamon Apples:
- 2 medium apples peeled and diced - I used honey crisp
- 2T of white sugar
- 1 tsp cinnamon
- Center Streusel:
- 1/4 cup brown sugar
- 1 tsp cinnamon
- For the bread:
- 1 1/2 cups oat flour
- 1 cup all-purpose flour
- 2 tsps baking soda
- 2 tsps baking powder
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
- 1 cup unsweetened applesauce
- 1/2 cup coconut oil; softened to room temperature
- 3/4 cup white sugar
- 1/3 cup unsweetened non-dairy milk - room temperature; I used cashew
- 1T vanilla extract
- 2T white or apple cider vinegar
- For the crumb topping:
- 1/2 cup oats
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 2 cups walnuts - chopped
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 1/2 cup coconut oil, room temperature or slightly warmer
Instructions
- Preheat oven to 350F.
- Peel and chop the apples. Combine with the sugar and cinnamon and set aside. In a separate small dish, combine the sugar and cinnamon for the center streusel. Set aside.
- In a medium-sized bowl, combine all the ingredients for the crumb topping except the coconut oil. Once evenly mixed, use a large fork to “mash” the coconut oil into the dry ingredients, until it becomes moistened and “crumb like”. Set aside.
- In the bowl of an electric mixer, combine all the dry ingredients for the cake. Add all the wet ingredients, except the vinegar, and mix just until evenly combined. Add the vinegar and stir another 15-30 seconds.
- ASSEMBLY IN BUNDT PAN: Heavily spray the bundt pan with non-stick spray. Evenly distribute the crumb topping in to the bottom. Sprinkle ½ of the apples on top. Add ½ the bread batter on top of the apples. Sprinkle on the streusel, then the remaining apples. Spread the remainder of the bread batter on top, until all the apples are covered. Bake 40-50 minutes, until a toothpick comes out clean. Allow to cool in the pan about 30 minutes, before placing a plate on top and flipping the cake “crumb side up” out of the pan.
- ASSEMBLY IN LOAF PAN (10x5 inch): Heavily grease the bottom of the pan with non-stick spray. Add ½ the bread batter. Sprinkle the streusel topping on top, followed by ½ the apples. Add the remaining bread batter to cover the apples, then spread the remaining apples on top of the batter. Sprinkle the crumb topping over the apples. Bake 55-65 minutes, until a toothpick comes out clean. Allow to cool in the pan about 30 minutes, before turning over on to a plate.
Allergens
