Apple Fritter Old-Fashioned Donut Loaf

A 9x5-inch apple loaf with buttery cinnamon streusel, tender apple batter, and a vanilla glaze. Preparation/total time includes an estimate based on the recipe steps; the creator did not specify every timing field.

By @obsessedwithcashews

Original recipe source

Cook time: 90 minutes

Servings: 1

Ingredients

• 115 g all-purpose flour divided between streusel and batter
• 80 g granulated sugar divided between streusel and batter
• 0.5 teaspoons ground cinnamon divided between streusel and batter
• 0.5 teaspoons fine sea salt divided between streusel and batter
• 85 g butter cold, cubed
• 0.5 teaspoons vanilla bean paste divided between streusel, batter, and glaze
• 200 g Granny Smith apple peeled and cut into roughly 1/2-inch pieces
• 130 g dark brown sugar packed
• 90 g granulated sugar divided between streusel and batter
• 120 g neutral oil
• 200 g plain unsweetened yogurt room temperature
• 135 g milk room temperature
• 3 teaspoons vanilla bean paste divided between streusel, batter, and glaze
• 260 g all-purpose flour divided between streusel and batter
• 15 g cornstarch
• 1.75 teaspoons baking powder
• 0.25 teaspoons baking soda
• 0.75 teaspoons fine sea salt divided between streusel and batter
• 0.75 teaspoons ground cinnamon divided between streusel and batter
• 0.25 teaspoons ground nutmeg
• 0 clear coarse sanding sugar (amount not specified) Creator did not specify an amount
• 250 g powdered sugar
• 60 g milk room temperature
• 1 teaspoons vanilla bean paste divided between streusel, batter, and glaze
• 0 fine sea salt (amount not specified) Creator did not specify an amount

Instructions

1. Preheat the oven to 350°F (175°C). Grease and fully line a 9x5-inch loaf pan with parchment paper. Oven heated and pan prepared
2. Make the streusel: whisk together 115 g flour, 80 g granulated sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt. Add 85 g cold cubed butter and 1/2 teaspoon vanilla bean paste, then rub together until crumbly. Refrigerate while you make the batter. Streusel is crumbly and chilled
3. Prepare the apple by peeling it, cutting it into roughly 1/2-inch pieces, and blotting away visible moisture if needed. Apple is ready
4. In a large bowl, whisk together 130 g brown sugar, 90 g granulated sugar, 120 g oil, 200 g yogurt, 135 g milk, and 1 tablespoon vanilla bean paste until smooth. Batter base is smooth
5. Add the remaining 260 g flour, cornstarch, baking powder, baking soda, 3/4 teaspoon salt, 3/4 teaspoon cinnamon, and nutmeg. Whisk just until combined, then fold in the apple pieces. Batter is mixed and apples are distributed
6. Spread just under half of the batter in the pan, sprinkle on half of the streusel, then add the remaining batter without filling the pan more than two-thirds full. Top with the remaining streusel and sprinkle with coarse sanding sugar. Loaf assembled for baking
7. Bake for 50 to 70 minutes, tenting with foil if needed. Begin checking at 50 minutes and bake until a skewer in the center comes out clean or with moist crumbs, with no wet batter. Center tests done
8. Cool in the pan for 20 minutes, then lift out and cool on a wire rack until warm but not hot. Loaf is warm and ready for glaze
9. Whisk together 250 g powdered sugar, 60 g milk, 1 teaspoon vanilla bean paste, and a pinch of fine salt until smooth and pourable. Glaze is smooth
10. Spoon or pour the glaze over the warm loaf and let it set completely before slicing. Glaze is set