Amish Apple Fritter Bread
This remarkable treat combines the homey comfort of traditional Amish baking with the irresistible flavors of apple fritters—all in a convenient loaf form. The magic lies in its perfect balance of tart apple chunks, warm cinnamon swirls, and a sweet vanilla glaze that transforms ordinary ingredients into something extraordinary.
Equipment
- 9×5-inch loaf pan
- Parchment Paper
- Mixing Bowls
- Electric Mixer
- Wire Rack
Ingredients
For the Bread
- 1/3 cup brown sugar packed
- 1 tsp ground cinnamon
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter softened (1 stick)
- 2 large eggs room temperature
- 1 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 tsp baking powder
- 1/2 cup milk
- 2 large Granny Smith apples peeled and chopped (about 1 1/2 cups)
For the Vanilla Glaze
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper, leaving some overhang for easy removal.
- In a small bowl, mix together the brown sugar and cinnamon until well combined.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour and baking powder. Gradually add this dry mixture to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Mix just until incorporated.
- Pour half of the batter into the prepared pan. Spread half of the apples over the batter, then sprinkle with half of the cinnamon-sugar mixture.
- Pour the remaining batter over this layer, then top with remaining apples and cinnamon-sugar. Use a knife to gently swirl the layers together with just 2-3 passes.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. If the top begins browning too quickly, loosely cover with aluminum foil after 30 minutes.
- While the bread is cooling, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth. Start with 2 tablespoons of milk and add more as needed to achieve a pourable consistency.
- Allow the bread to cool in the pan for 10 minutes, then use the parchment paper to lift it out onto a wire rack.
- Drizzle with the vanilla glaze while the bread is still warm. Let it set for at least 5 minutes before slicing.
Notes
- For a healthier version, replace half the butter with unsweetened applesauce.
- Try Honeycrisp or Braeburn apples for different flavor profiles.
- The ideal internal temperature for this bread is 200°F, ensuring the center is fully baked.
- Store at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days.
- Freeze individual slices wrapped in plastic and foil for up to 3 months.
- Try Honeycrisp or Braeburn apples for different flavor profiles.
- The ideal internal temperature for this bread is 200°F, ensuring the center is fully baked.
- Store at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days.
- Freeze individual slices wrapped in plastic and foil for up to 3 months.
Nutrition
Calories: 270kcalCarbohydrates: 42gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 55mgSodium: 75mgFiber: 1gSugar: 28g
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