Amish Apple Fritter Bread – Soft, Sweet, and Perfectly Spiced
This Amish Apple Fritter Bread is packed with juicy apples, warm cinnamon, and swirls of buttery brown sugar. A moist, tender loaf that tastes just like your favorite apple fritter, but in sliceable bread form! Perfect for breakfast, dessert, or a cozy afternoon treat. Easy to make and guaranteed to fill your kitchen with the most delicious aroma!
Equipment
- 9x5-inch loaf pan
- Mixing bowls (medium & large)
- Hand mixer or whisk
- Rubber spatula
- Measuring cups & spoons
- Small saucepan (for glaze)
- Cooling rack
Ingredients
For the Bread:
- 1/2 cup (113g) unsalted butter, softened
- 2/3 cup (133g) granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 3/4 tsp baking powder
- 1/2 cup (120ml) milk
- 2 medium apples, peeled, cored & diced (mix of tart & sweet)
- 1/3 cup (67g) brown sugar
- 1 tsp ground cinnamon
For the Glaze:
- 1/2 cup (60g) powdered sugar
- 1–2 tbsp milk
- 1/4 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Make the cinnamon-apple mixture: In a bowl, toss diced apples with brown sugar and cinnamon. Set aside.
- Prepare the batter: In a large mixing bowl, cream together butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
- In a separate bowl, whisk together flour and baking powder. Gradually add dry ingredients to the butter mixture, alternating with milk, mixing until just combined.
- Assemble the loaf: Pour half of the batter into the loaf pan, top with half of the apple mixture, then repeat with remaining batter and apples. Lightly swirl with a knife for a marbled effect.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled bread.
- Slice and enjoy warm or at room temperature.
Notes
- Use a combination of tart (Granny Smith) and sweet (Honeycrisp) apples for depth of flavor.
- Don’t overmix the batter; this keeps the bread tender.
- For a richer spice profile, add 1/4 tsp nutmeg or allspice to the cinnamon mixture.
- Bread tastes even better the next day after flavors meld.
- Can be frozen (glaze after thawing for best results).