This delightful Amish apple fritter bread captures all the flavors of the classic breakfast treat in a convenient, sliceable form.
Each bite delivers buttery, cinnamon-kissed sponge cake with plenty of fresh apple chunks.
Better still, it’s crowned with a rich vanilla glaze that drips down the sides, making it luxuriously sweet.
It’s perfect for autumn mornings, afternoon tea, or whenever you need a comforting slice of homemade goodness.
Why You’ll Love This Amish Apple Fritter Bread
Packed with Flavor: The quick bread contains plenty of vanilla and cinnamon, as well as a generous amount of crisp apples.
Easy to Make: There’s no kneading or deep frying here. Just mix and bake!
Beautiful Presentation: The glaze and apple topping make this bread as pretty as it is tasty!
Make-Ahead Magic: This bread tastes even better the next day as the flavors meld. So, it’s ideal for gatherings or gifting.
Ingredients
- Apples: Use Granny Smith or Honeycrisp. They have the best taste and won’t turn to mush after baking.
- Lemon Juice: Just a little to lift the flavors and keep the apples from browning.
- Ground Cinnamon: Adds warm, spicy notes to the apples and the batter.
- Unsalted Butter: Ensures a rich, tender crumb.
- Granulated & Light Brown Sugar: Granulated sugar sweetens the bread. You’ll use brown sugar in the bread and apple filling.
- Eggs: Bind the ingredients and contribute to the bread’s structure and moist texture.
- Salt & Vanilla Extract: Enhance the overall flavor.
- All-Purpose Flour: Provides structure to the bread.
- Leaveners: Baking powder and baking soda give the bread lift.
- Buttermilk & Milk: Buttermilk adds moisture to the batter, while milk makes the glaze smooth.
- Powdered Sugar: In the glaze for sweetness and a smooth finish.
How to Make Amish Apple Fritter Bread
This recipe has been passed down through generations of Amish bakers. And now you can create this simple yet irresistible treat in your own home.
Here are the steps:
1. PREHEAT the oven to 350°F and line a 9×5-inch loaf pan with parchment paper.
2. TOSS the apples with the lemon juice, sugar, and cinnamon in a medium bowl. Set aside.
3. BEAT butter, granulated sugar, and brown sugar until light and fluffy. Blend in the eggs one at a time, then add vanilla until smooth.
4. WHISK the flour, cinnamon, baking powder, baking soda, and salt. Add to the wet ingredients in two batches, alternating with the buttermilk.
5. TOSS half the apples in the flour mixture before adding the second batch. Stir until just combined and pour the batter into the loaf pan. Top with the remaining apples.
6. BAKE for 55-60 minutes or until a toothpick comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack.
7. WHISK the powdered sugar, 1 tablespoon milk, and vanilla until smooth, adding more milk as needed for desired consistency.
8. DRIZZLE the glaze over the bread. Let set for 10-15 minutes before slicing. Enjoy!
Tips For the Best Amish Apple Fritter Bread
Amish apple fritter bread is like a cozy fall day wrapped in a warm hug, and baked into a delicious loaf.
It’s everything I love about baking—sweet, cinnamony, and packed with little bites of tender, juicy apples.
Check out these tips before you start:
- Dice the apples evenly. It will help them cook evenly and distribute throughout the bread.
- Use room-temperature ingredients. Get everything out of the fridge early for easy mixing.
- Avoid overmixing. Mix wet and dry ingredients by hand just until combined to prevent dense bread.
- Add cinnamon sugar swirl. Mix 1/4 cup sugar with 1 tablespoon. Spoon half the batter into the pan, sprinkle half of the cinnamon sugar, then add the rest of the batter. Top with the rest of the cinnamon sugar.
- Try variations. Swap apples for pears, add raisins, or sprinkle in chopped nuts. You can also use apple pie filling as a shortcut.
How to Store
This bread feels like something you’d find at a quaint little bakery tucked away in the countryside, but you can whip it up right in your own kitchen.
Trust me, once you try it, you’ll be making excuses to bake it again and again.
Keep it fresh with these tips:
To Store: Store in an airtight container in the fridge for 4-5 days or at room temperature for 2-3 days.
To Freeze: For the best results, freeze the bread without the glaze. Wrap tightly in plastic wrap and place it in a freezer-safe container for 2-3 months. Thaw and add fresh glaze.
To Reheat: Cover a slice in a damp paper towel and microwave for 10-15 seconds. Or warm the whole loaf in the oven at 350°Fahrenheit for 5 minutes.
More Delicious Apple Desserts to Try
Apple Fritter Cake
Easy Apple Fritters
Apple Fritter Bread
Apple Crumble
Amish Apple Fritter Bread
8
servings25
minutes1
hour398
kcalSoft, moist, and packed with warm, spiced apples, Amish apple fritter bread is the ultimate cozy treat. Topped with sweet glaze, it’s hard to resist.
Ingredients
- For the Apples
2-3 Granny Smith apples, peeled, cored, and diced (about 3 cups)
1 tablespoon fresh lemon juice
2 tablespoons light brown sugar
2 teaspoons ground cinnamon
- For the Bread
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup light brown sugar
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
- For the Glaze
1 cup powdered sugar
1-2 tablespoons milk
1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°Fahrenheit. Grease and line a 9×5-inch loaf pan with parchment paper.
- Prep the Apples: In a medium bowl, toss the chopped apples with the lemon juice, sugar, and cinnamon until evenly coated. Set aside.
- Make the Bread: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Reduce the speed to low and blend in the eggs one at a time, followed by the vanilla, until smooth.
- In a medium bowl, whisk the flour, cinnamon, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients in two batches, alternating with the buttermilk. Before adding the second batch of dry ingredients, toss half of the apples in the flour mixture to coat. Then, gently mix everything until just combined.
- Pour the batter into the prepared loaf pan and spread it evenly. Add the remaining apples on top.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 15 minutes. Then, transfer it to a wire rack to finish cooling.
- Make the Glaze: Whisk the powdered sugar with 1 tablespoon of milk and the vanilla until smooth. Add more milk, a little at a time, until the desired consistency is reached.
- Drizzle the glaze over the slightly warm or cooled bread. Set for 10-15 minutes before slicing. Enjoy!
Notes
- Dice the apples evenly. It will help them cook evenly and distribute throughout the bread.
- Use room-temperature ingredients. Get everything out of the fridge early for easy mixing.