Description
Amish Apple Fritter Bread is a moist and flavorful quick bread featuring tender cinnamon-spiced apples, a soft, rich crumb, and a sweet vanilla glaze. Perfect as a breakfast treat, snack, or comforting dessert, this delightful loaf combines the nostalgic flavors of classic apple fritters in an easy-to-make, sliceable form.
Ingredients
Units
Scale
Apple Mixture
- 2 medium baking apples, peeled and chopped
- 1/2 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
Batter
- 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
Glaze
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 3 tablespoons milk
Instructions
- Prepare the Pan – Preheat your oven to 350°F (175°C). Prepare your loaf pan by greasing it with nonstick spray or cake release to ensure easy removal after baking.
- Mix the Apple Filling – In a medium mixing bowl, combine the chopped apples, light brown sugar, ground cinnamon, and ground ginger. Mix well to coat the apples, then set aside to let the flavors meld.
- Mix Wet Ingredients – In a large mixing bowl, whisk together the egg, granulated sugar, vegetable oil, sour cream, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients – In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Gradually add this to the wet ingredients and mix with a rubber spatula or wooden spoon until just combined and almost fully incorporated.
- Incorporate Apples – Fold in about 3/4 of the apple-cinnamon mixture into the batter, ensuring even distribution without overmixing.
- Assemble and Bake – Pour the batter into your prepared loaf pan and spread evenly. Scatter the remaining apple mixture over the top. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean and the internal temperature reaches 200°F (93°C).
- Cool the Bread – Let the bread cool in the pan for at least 30 minutes, then remove from the pan. You may wait up to an hour or until the loaf reaches room temperature before serving.
- Make the Glaze – In a small mixing bowl, whisk together the powdered sugar, vanilla extract, and milk until you achieve a smooth, pourable consistency. Adjust the glaze thickness by adding a bit more powdered sugar if desired.
- Finish and Serve – Generously pour the glaze over the cooled apple fritter bread just before serving for the best presentation and texture.
Notes
- You can bake this bread as an apple cake using a 6-cup bundt pan; bake until the internal temperature reaches 200°F (93°C).
- Best apple varieties for baking include Empire, Pink Lady, Granny Smith, and Honeycrisp for their ability to hold shape.
- This recipe fits well in 8×4, 9×5, or 10.1×5.7×3.2 inch loaf pans.
- Let the bread cool completely before wrapping in plastic; it keeps for 2 days at room temperature or up to 1 week refrigerated.
- To freeze, wrap the cooled bread thoroughly and store in a freezer-safe zip-top bag for up to 3 months.
- Thaw overnight at room temperature before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 29g
- Sodium: 260mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg