Amish Apple Fritter Bread Recipe

There’s something truly magical about the aroma of warm apples and cinnamon wafting through the kitchen, and this Amish Apple Fritter Bread delivers just that—comfort in every bite. This recipe is a personal favorite for its simplicity and irresistibly tender crumb, studded with sweet, spiced apples and finished with a dreamy vanilla glaze. It’s the kind of treat you can whip up on a busy weeknight or for a cozy weekend breakfast, no fancy technique required. Plus, it comes together in just over an hour, with most of that time spent enjoying the heavenly scent as it bakes.

Why You’ll Love This Recipe

• Effortless and Quick: With straightforward steps and everyday ingredients, this bread is as easy as apple pie but with half the fuss. You’re only about 10 minutes away from popping it into the oven!
• Irresistible Flavor: Each slice boasts juicy apples, rich cinnamon, and a touch of ginger, all nestled in a tender, moist bread. The vanilla glaze adds that perfect sweet finish.
• Perfect for Any Time: Whether it’s breakfast, a mid-afternoon snack, or dessert, this bread is welcome at the table anytime.
• Feeds a Crowd—or Just You: It’s great for sharing, but totally acceptable if you don’t feel like sharing at all.

Ingredients You’ll Need

• Baking Apples: Look for apples that keep their shape and add a tart-sweet bite—think Granny Smith, Honeycrisp, or Pink Lady.
• Brown Sugar: Adds depth and a gentle caramel flavor to the spiced apple mixture.
• Ground Cinnamon: Essential for that signature warm coziness in every bite.
• Ground Ginger: Don’t skip this! It gives just the right zing, balancing the sweetness.
• Egg: Binds everything together and helps create a fluffy crumb.
• Granulated Sugar: Sweetens the batter—regular white sugar lets the apples shine.
• Vegetable Oil: Keeps things moist. Coconut oil can work too, just be mindful of the flavor it adds.
• Full-fat Sour Cream: For ultra-tender, rich bread. Greek yogurt is a swap that works well too.
• Vanilla Extract: Infuses both the bread and the glaze with warm, inviting aroma.
• All-purpose Flour: The sturdy structure of your loaf.
• Baking Soda: Helps the bread rise just enough without being cakey.
• Kosher Salt: Balances out the sweetness and enhances the overall flavor.
• Powdered Sugar (for Glaze): Sift it for a smooth, lump-free glaze.
• Milk (for Glaze): Loosens the glaze for that perfect pour-over finish.

Tip: Use room-temperature ingredients for a smoother, more consistent batter and the softest crumb possible.

Variations

Looking to put your own spin on this classic? Here are a few tasty ideas:

• Try Different Apples: Mix up sweet and tart varieties, or toss in a handful of pears for a mellow twist.
• Add Crunch: A sprinkle of chopped walnuts or pecans in the batter or on top before baking is fantastic.
• Spice Swap: Throw in a dash of nutmeg or cloves for even more warmth.
• Go Dairy-Free: Use coconut yogurt and your favorite non-dairy milk for the glaze to make it completely dairy-free.
• Make It a Cake: Use a bundt pan for a show-stopping apple-fritter cake; adjust baking time as needed.

How to Make Amish Apple Fritter Bread

Step 1: Prep and Preheat

Start by preheating your oven to 350°F. Line or generously grease your loaf pan—nonstick spray or a little oil does the trick.

Step 2: Mix the Apples

Toss peeled and chopped apples with brown sugar, cinnamon, and ginger in a bowl. Set aside. This mix will create those juicy, flavorful pockets throughout the bread.

Step 3: Wet Ingredients

In a large bowl, whisk together the egg, granulated sugar, vegetable oil, sour cream, and vanilla until completely smooth and glossy.

Step 4: Dry Ingredients

In another bowl, whisk flour, baking soda, and salt. Gently fold this into your wet ingredients until nearly combined—don’t overmix!

Step 5: Fold in Apples

Fold about three-quarters of your apple mixture into the batter. Pour it all into your prepared loaf pan, then scatter the remaining apples evenly over the top.

Step 6: Bake

Bake for 50–55 minutes, or until a toothpick comes out with just a few crumbs and the internal temperature hits 200°F. The top will be golden and your kitchen will smell amazing.

Step 7: Cool and Glaze

Let the bread cool in the pan for at least 30 minutes—trust me, it’s worth the wait! Whisk together the powdered sugar, more vanilla, and milk until smooth, then drizzle generously over the cooled bread just before serving.

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Pro Tips for Making the Recipe

• Don’t Overmix: Mix the batter until the flour streaks just disappear. Overmixing can make your bread dense.
• Check for Doneness: The bread is done when a tester comes out mostly clean, but with a bit of moist crumb. Or, use a thermometer to hit that 200°F mark.
• Let It Cool: Give your loaf at least 30 minutes (or up to an hour) to set before slicing—this keeps it from falling apart.
• For the Glaze: If it’s too runny, add more powdered sugar. Too thick? Add a splash of milk until it’s pourable but not watery.

How to Serve

This bread truly shines when served slightly warm with the glaze just set. It’s delightful on its own, but you can also:

• Pair with a hot cup of coffee, tea, or mulled cider.
• Add a dollop of whipped cream or vanilla ice cream for dessert.
• Toast a leftover slice and slather it with a little salted butter for a breakfast treat.

It’s irresistible at any time of day—no judgement if you snag a slice before dinner!

Make Ahead and Storage

Storing Leftovers

Let the bread cool completely to room temperature before wrapping snugly in plastic wrap. It stays moist on the counter for two days or up to a week in the fridge.

Freezing

Wrap cooled bread well, first in plastic wrap, then place it in a freezer-safe zip-top bag. It’ll keep for up to three months.

Thawing & Reheating

Thaw overnight on the counter for best texture. If you like it warm, pop a slice in the microwave for 10-15 seconds or toast lightly before enjoying.

FAQs

Can I use a different pan size?
Absolutely! This recipe works beautifully in both 8×4 and 9×5-inch loaf pans, as well as mini loaf pans for personal-size portions. If you’d like, try a 6-cup bundt pan for a lovely presentation, just adjust bake time and keep an eye on doneness.

Which apples are best for baking in this recipe?
Choose firm, tart or sweet-tart apples that won’t turn to mush. Granny Smith, Honeycrisp, Empire, and Pink Lady all work nicely. Mixing two types can add depth of flavor!

Can I skip the glaze?
You can definitely skip it for a slightly less sweet version, but that glossy vanilla glaze truly takes the bread over the top. If you prefer, you can dust with powdered sugar instead.

Is it necessary to peel the apples?
Peeling the apples is recommended for the best texture, but if you love a bit of extra fiber and rustic charm, you’re welcome to leave them on—just make sure to chop finely.

Final Thoughts

This Amish Apple Fritter Bread is comfort food at its absolute best—simple to make, overflowing with juicy apples, and crowned with a sweet glaze that’ll have everyone coming back for seconds. Give this recipe a try and don’t be surprised when it becomes a beloved staple in your kitchen. Happy baking!

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