Vegan Apple Fritter Loaf Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the apple filling:</li><li class="ingredients-single-item">3 medium apples, peeled and diced (about 400g)</li><li class="ingredients-single-item">60g brown sugar</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">For the loaf:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">250ml plant milk (soy or oat works best)</li><li class="ingredients-single-item">80ml vegetable oil</li><li class="ingredients-single-item">2 tbsp apple cider vinegar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the maple glaze:</li><li class="ingredients-single-item">120g powdered sugar</li><li class="ingredients-single-item">2 tbsp maple syrup</li><li class="ingredients-single-item">1-2 tbsp plant milk</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 13cm (9" x 5") loaf tin</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Medium saucepan</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Line your loaf tin with parchment paper, leaving some overhang on the sides to easily lift the loaf out after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Prepare the apple filling first. In a medium saucepan, combine the diced apples, brown sugar, lemon juice, cinnamon, and nutmeg. Cook over medium heat for 8-10 minutes, stirring occasionally, until the apples have softened slightly but still hold their shape. The mixture should become syrupy as the apples release their juices and the sugar melts. Remove from heat and set aside to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt, ensuring there are no lumps. Creating a well-combined dry mixture now prevents flour pockets in your finished loaf.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, combine the plant milk and apple cider vinegar. Let it sit for 2 minutes to curdle slightly - this creates a vegan "buttermilk" that will help activate the baking soda and create a tender crumb. Add the oil and vanilla extract to this mixture and whisk to combine.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix - a few small lumps are fine. Overmixing will develop gluten and result in a tough loaf.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently fold two-thirds of the cooked apple mixture into the batter, being careful not to crush the apples. The goal is to have distinct pockets of apple throughout the loaf, similar to a traditional fritter.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour half of the batter into the prepared loaf tin. Spoon half of the remaining apple filling over the batter and use a knife to lightly swirl it in. Add the remaining batter on top, followed by the last of the apple filling. Again, use a knife to create a few swirls, creating that signature fritter-like marbling effect.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 55-60 minutes, or until a skewer inserted into the center comes out clean with a few moist crumbs but no wet batter. If the top is browning too quickly, loosely cover with aluminum foil after about 30-35 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Let the loaf cool in the tin for 15 minutes, then use the parchment paper overhang to lift it out onto a wire rack to cool completely. The loaf structure is setting during this time, so resist the temptation to cut into it while hot!</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the loaf is cooling, prepare the maple glaze. In a small bowl, whisk together the powdered sugar and maple syrup. Gradually add the plant milk, one tablespoon at a time, until you reach a pourable but thick consistency. The glaze should coat the back of a spoon but still run off slowly.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once the loaf has completely cooled (this is important, or your glaze will melt!), pour the maple glaze over the top, allowing it to drip down the sides. Let the glaze set for about 30 minutes before slicing. For the cleanest slices, use a serrated knife and gently saw back and forth rather than pressing down.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Store your Vegan Apple Fritter Loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze individual slices wrapped in parchment and foil for up to 3 months - simply thaw at room temperature when ready to enjoy!</li></ol>