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Amish Apple Fritter Bread

Amish Apple Fritter Bread

This Amish Apple Fritter Bread recipe creates a wonderfully moist and tender quick bread, packed with sweet, cinnamon-dusted apples and topped with a simple vanilla glaze. Inspired by simple, heartfelt baking traditions, it's a comforting hug in loaf form. This easy-to-make bread is the perfect companion for a morning coffee or a delightful afternoon treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (for batter)
  • 2 large eggs, at room temperature
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract (for batter)
  • 1/2 cup milk, at room temperature
  • 2 medium apples (like Honeycrisp or Granny Smith), peeled, cored, and chopped
  • 1 tablespoon brown sugar (for filling)
  • 1 teaspoon ground cinnamon (for filling)
  • 1/2 cup powdered sugar (for glaze)
  • 1 tablespoon milk (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Equipment

  • 9x5-inch loaf pan
  • Large bowl
  • Medium bowl
  • Small bowl
  • Whisk
  • Spatula
  • Butter knife or skewer
  • Wire rack

Method
 

Instructions
  1. Prepare Your Pan and Oven: First things first, preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray to prevent the bread from sticking.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and 1 teaspoon of ground cinnamon. Whisking helps to combine everything evenly and adds a little airiness.
  3. Mix the Wet Ingredients: In a separate medium bowl, beat the 2 large eggs lightly. Then, stir in the vegetable oil, 1 teaspoon of vanilla extract, and the milk until just combined.
  4. Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently with a spatula until everything is just moistened. Be careful not to overmix; a few lumps are perfectly fine.
  5. Fold in the Apples: Gently fold your chopped apples into the batter until they are evenly distributed.
  6. Prepare the Filling: In a small bowl, mix together the 1 tablespoon of brown sugar and 1 teaspoon of cinnamon. This will be your filling and topping.
  7. Layer the Batter: Pour about half of the batter into your prepared loaf pan and spread it evenly. Sprinkle half of the cinnamon-sugar mixture over the top.
  8. Add the Final Layer: Carefully pour the remaining batter over the cinnamon-sugar layer. Sprinkle the rest of the cinnamon-sugar mixture on top of the batter.
  9. Create the Swirl: Take a butter knife or a skewer and gently run it through the batter a few times in a swirling motion. This creates that beautiful marbled effect inside the bread. Don't overdo it!
  10. Bake the Bread: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. To check for doneness, insert a toothpick into the center of the loaf. If it comes out clean, the bread is ready.
  11. Cool and Glaze: Let the bread cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. While it's cooling, whisk together the powdered sugar, 1 tablespoon of milk, and 1/2 teaspoon of vanilla extract in a small bowl to make the glaze.
  12. Serve and Enjoy: Once the bread is cool, drizzle the glaze over the top. Let the glaze set for a few minutes, then slice and enjoy your delicious homemade bread!

Notes

For the best results, use firm apples that hold their shape, like Granny Smith or Honeycrisp. The secret to a moist loaf is not to overmix the batter; stir only until you no longer see streaks of dry flour. Using room temperature ingredients like eggs and milk will create a more uniform and fluffy texture. You can add 1/2 cup of chopped pecans or walnuts for crunch. The bread can be stored in an airtight container at room temperature for up to 3 days, and it also freezes well for up to 3 months if left unglazed.