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Amish Apple Fritter Bread

An easy autumn quick bread fabulous for gifting, this Amish Apple Fritter Bread gets a gorgeous sour cream drizzle that is like no other. Warm spices, tart apples, and sweet ribbons make each slice a treat.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American, Amish, Pennsylvania Dutch
Calories: 298
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large tart apple, such as Granny Smith
  • 1/3 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon table salt
  • 1 cup granulated sugar
  • 1/3 cup unsalted butter, softened to room temperature
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons sour cream
  • 1/2 teaspoon vanilla extract (for glaze)
  • 3/4 cup powdered sugar
  • *whole milk, *as needed to thin glaze

Equipment

  • Oven
  • 8×4-inch loaf pan
  • Mixing Bowls
  • Whisk
  • sifter or fine mesh strainer
  • electric mixer (optional)
  • table knife
  • wire cooling rack
  • Parchment Paper

Method
 

  1. Preheat oven to 350°F. Grease an 8×4-inch loaf pan. Optional: line bottom and sides with parchment and leave overhang for lifting.
  2. In a medium bowl, combine chopped apple, brown sugar, and cinnamon. Let sit for 15 minutes to macerate.
  3. In another bowl, sift together flour, baking powder, and salt. Set aside.
  4. In a large bowl, beat granulated sugar and butter until light. Add eggs one at a time. Beat in milk and vanilla. Stir in flour mixture until just combined.
  5. Pour half the batter into prepared pan. Layer with half the apple mixture. Add remaining batter, then top with remaining apples. Swirl gently with a knife.
  6. Bake for 1 hour or until toothpick comes out clean. Cool in pan for 10 minutes, then remove and cool completely on a rack.
  7. For glaze, whisk sour cream, vanilla, and powdered sugar in a bowl. Thin with milk as needed. Drizzle over cooled bread before serving.

Notes

To store, refrigerate glazed bread up to 5 days. Unglazed bread may be stored at room temperature for up to 3 days. To freeze, wrap unglazed loaves and store in airtight bags for up to 3 months. For smaller pans (at least 6×3 inches), begin checking doneness at 30 minutes.