Easy Amish Apple Fritter Bread

This Amish Apple Fritter Bread is a baker’s dream, capturing all the warm, gooey, cinnamon-spiced flavor of a classic apple fritter in a simple, no-yeast quick bread. This incredibly moist and tender loaf features a buttery, cake-like batter, a rich brown sugar and apple swirl through the middle, and is finished with a sweet, crackly vanilla glaze. It’s the ultimate comfort food, perfect for a cozy fall morning.

This recipe is surprisingly easy to make and will have your entire home smelling like an autumn bakery. It’s perfect for a weekend breakfast, an afternoon snack with a cup of coffee, or a thoughtful homemade gift. Get ready to fall in love with your new favorite fall bake.

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Why You’ll Love This Recipe

• Tastes Just Like an Apple Fritter: All the beloved flavor without the fuss of deep-frying.
• Incredibly Moist & Tender: This bread has a soft, cake-like texture that stays moist for days.
• Easy One-Bowl Recipe: The batter comes together quickly and easily with no special equipment needed.
• Perfect for Fall: The ultimate cozy and comforting treat, packed with apples and warm spices.

Ingredients

For the Bread:

• 2 cups All-Purpose Flour
• 1 cup Granulated Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 2 large Eggs
• 1/2 cup Milk
• 1/2 cup Vegetable Oil
• 2 teaspoons Vanilla Extract

For the Apple Swirl:

• 2 medium Granny Smith or Honeycrisp Apples, peeled, cored, and chopped
• 1/2 cup Brown Sugar, packed
• 1 tablespoon Ground Cinnamon

For the Glaze:

• 1 cup Powdered Sugar
• 2-3 tablespoons Milk or Cream
• 1/2 teaspoon Vanilla Extract

Step-by-Step Instructions

1. Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Make the Apple Swirl: In a medium bowl, combine the chopped apples, brown sugar, and cinnamon. Toss to coat evenly and set aside.
3. Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, eggs, milk, oil, and vanilla extract until smooth.
4. Combine Batter: Add the flour, baking powder, and salt to the wet ingredients. Stir with a spatula until just combined. Do not overmix; the batter will be thick.
5. Layer the Bread: Spread half of the batter into the bottom of the prepared loaf pan. Spoon half of the apple mixture evenly over the top. Gently spread the remaining batter over the apples, followed by the rest of the apple mixture on the very top.
6. Bake: Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs, but no wet batter.
7. Cool: Let the bread cool in the pan for 15-20 minutes before carefully inverting it onto a wire rack to cool completely.
8. Glaze and Serve: Once the bread is cool, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. Add more milk if needed to reach a drizzling consistency. Pour the glaze over the top of the loaf. Let the glaze set before slicing and serving.

Tips & Variations

• Pro Tip: For a beautiful swirl, use a knife to gently swirl the top layer of apples into the batter a couple of times before baking.
• Add Nuts: Fold 1/2 cup of chopped, toasted pecans or walnuts into the apple mixture for a delicious crunch.
• Best Apples: A firm, tart apple like a Granny Smith is perfect as it holds its shape and balances the sweetness. A crisp, sweet apple like a Honeycrisp also works well.
• Muffin Version: This recipe can be adapted to make about 12-14 muffins. Layer the batter and apple mixture in a lined muffin tin and bake for 20-25 minutes.

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Frequently Asked Questions (FAQ)

• How do I store apple fritter bread?
  • Once completely cool, store the bread in an airtight container at room temperature. It will stay moist and delicious for up to 4 days.
• Why did my bread sink in the middle?
  • Sinking is often a sign of being underbaked. Quick breads are dense, so they need plenty of time to cook through. Make sure a skewer inserted into the very center comes out clean.
• Can I freeze this bread?
  • Yes, it freezes beautifully. Let the loaf cool completely (it’s best to freeze it before glazing). Wrap it tightly in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 3 months. Thaw at room temperature and glaze before serving.

Serving Suggestions

• This apple fritter bread is a fantastic treat on its own, with a warm slice being the perfect companion to a hot cup of coffee or tea. It’s also delicious with a small spread of butter.

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Amish Apple Fritter Bread

Celebrate apple season with this moist and flavorful Amish Apple Fritter Bread, full of cinnamon-spiced apples and topped with a sweet vanilla glaze. Perfect for breakfast, dessert, or gifting.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 minute min

Servings: 8

Course: Breads, Breakfast, Dessert

Cuisine: American

Calories: 315

Ingredients Equipment Method

Ingredients

  

• 2 medium baking apples, peeled and chopped
• 1/2 cup light brown sugar
• 2 teaspoons ground cinnamon, heaping spoonfuls
• 1 teaspoon ground ginger
• 1 large egg, room temperature
• 1/3 cup white granulated sugar
• 1/4 cup vegetable oil
• 1/4 cup full-fat sour cream, room temperature
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 3 tablespoons milk

Equipment

• Loaf pan (8×4 or 9×5 inches)
• Mixing Bowls
• Whisk
• Rubber spatula
• Cooling rack
• Thermometer (for internal temp check)

Method

 

1. Preheat oven to 350°F. Grease a loaf pan with nonstick spray or cake release.
2. In a medium bowl, combine chopped apples, brown sugar, cinnamon, and ginger. Set aside.
3. In a large bowl, whisk together egg, granulated sugar, vegetable oil, sour cream, and vanilla until well combined.
4. In another bowl, whisk together flour, baking soda, and kosher salt. Add to wet mixture and stir until nearly incorporated.
5. Fold in ¾ of the apple mixture into the batter. Pour into the loaf pan and top with remaining apples. Bake for 50–55 minutes, or until internal temperature reaches 200°F. Cool in pan for 30–60 minutes before glazing.
6. Whisk powdered sugar, vanilla, and milk in a small bowl until smooth. Adjust consistency with more powdered sugar if too thin.
7. Drizzle glaze generously over the cooled bread before serving.