Amish Apple Fritter Bread Recipe

Of all the scents that can fill a home, the smell of apples and cinnamon baking in the oven has to be one of the most comforting. I remember the first time I made this Amish Apple Fritter Bread. It was a crisp autumn afternoon, the kind where the leaves are just starting to turn brilliant shades of orange and red. The kids were home from school, and the house felt a little too quiet. I wanted to create a moment, a memory wrapped in warmth and sweetness. This recipe, a hand-me-down from a friend who raved about its simplicity and incredible flavor, seemed like the perfect project. As the aroma began to drift from the kitchen, it was like a magnet. First my husband, then the kids, one by one, were drawn in, their faces full of anticipation. When I finally pulled the golden-brown loaf from the oven and drizzled it with that glossy vanilla glaze, it was a work of art. The first slice was pure magic—impossibly moist, studded with tender apple chunks, and swirled with a ribbon of buttery cinnamon sugar. It wasn’t just bread; it was the essence of an apple fritter, transformed into a loaf you could slice and share. That evening, our family sat together, mugs of milk and coffee in hand, devouring slice after slice. It has since become our official “first day of fall” tradition, a recipe that does more than just feed us; it brings us together and marks the changing of the seasons with a delicious, unforgettable taste of home.

The Ultimate Amish Apple Fritter Bread: A Complete Guide

This recipe captures the heart and soul of a classic apple fritter without the fuss of deep-frying. It’s a dense, moist, and incredibly flavorful quick bread with a decadent layer of cinnamon-spiced apples running through the middle and a simple, sweet glaze on top. Perfect for breakfast, dessert, or a cozy afternoon snack.

Ingredients You’ll Need

To make this recipe seamless, we’ve broken down the ingredients into three components: the bread batter, the apple filling, and the simple vanilla glaze.

For the Bread Batter:

• All-Purpose Flour: 2 cups (240g)
• Granulated Sugar: ¾ cup (150g)
• Baking Powder: 2 teaspoons
• Salt: ½ teaspoon
• Ground Cinnamon: ½ teaspoon
• Large Egg: 1, at room temperature
• Unsalted Butter: ½ cup (113g), melted and slightly cooled
• Sour Cream: ½ cup (120g), at room temperature (full-fat recommended)
• Milk: ¼ cup (60ml), at room temperature (any kind works)
• Vanilla Extract: 1 teaspoon

For the Cinnamon-Apple Filling:

• Apples: 2 medium, peeled, cored, and finely diced (about 1 ½ cups)
• Brown Sugar: ⅓ cup (67g), packed
• Ground Cinnamon: 1 tablespoon

For the Vanilla Glaze:

• Powdered Sugar: 1 cup (120g), sifted
• Milk or Heavy Cream: 2-3 tablespoons
• Vanilla Extract: ½ teaspoon

Step-by-Step Baking Instructions

Follow these detailed instructions carefully to ensure a perfectly moist and flavorful loaf every time.

Step 1: Preparation is Key

• Preheat Your Oven: Adjust your oven rack to the middle position and preheat to 350°F (175°C).
• Prepare Your Loaf Pan: Grease and flour a 9×5 inch loaf pan thoroughly. For easy removal, you can also line the pan with parchment paper, leaving some overhang on the longer sides to act as “handles.”

Step 2: Create the Cinnamon-Apple Filling

• In a medium bowl, combine the finely diced apples, packed brown sugar, and 1 tablespoon of ground cinnamon.
• Toss everything together until the apple pieces are evenly and generously coated. The brown sugar will start to dissolve slightly, creating a syrupy coating. Set this bowl aside while you prepare the batter.

Step 3: Mix the Dry Ingredients

• In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and the ½ teaspoon of ground cinnamon. Whisking helps to aerate the flour and ensures the leavening agents are evenly distributed, which is crucial for a good rise.

Step 4: Combine the Wet Ingredients

• In a separate, medium-sized bowl, whisk the room temperature egg until it’s light and frothy.
• Add the melted butter, room temperature sour cream, milk, and vanilla extract to the egg. Whisk until the mixture is smooth and fully combined. Using room temperature ingredients is vital as it allows them to emulsify properly, creating a smoother, more uniform batter.

Step 5: Marry the Wet and Dry

• Pour the wet ingredient mixture into the large bowl with the dry ingredients.
• Using a rubber spatula, gently fold the ingredients together until they are just combined. Be very careful not to overmix! A few small lumps in the batter are perfectly fine. Overmixing develops the gluten in the flour, which can result in a tough, dense bread instead of a tender one.

Step 6: The Art of Layering

This layering technique is what gives the bread its signature swirl and pockets of apple goodness.

• First Layer of Batter: Spoon half of the bread batter into your prepared loaf pan and spread it out evenly to cover the bottom.
• The Filling Layer: Carefully spoon the entire cinnamon-apple mixture over the batter. Try to spread it into an even layer, leaving a small (about ¼-inch) border around the edges. This helps prevent the sugary filling from burning where it touches the sides of the pan.
• Final Layer of Batter: Gently spoon the remaining batter over the apple layer. Use the back of your spoon or a small offset spatula to carefully spread it to the edges, completely covering the filling. The top layer of batter will be a bit thick, so take your time to ensure it’s even.

Step 7: Bake to Perfection

• Place the loaf pan on the middle rack of your preheated oven.
• Bake for 50-60 minutes. Baking times can vary depending on your oven. To check for doneness, insert a long wooden skewer or cake tester into the center of the loaf. If it comes out clean or with a few moist crumbs attached (but no wet batter), the bread is done. If you see wet batter, give it another 5-7 minutes and check again.
• The top of the bread should be a deep golden brown and feel firm to the touch.

Step 8: Cool and Glaze

• Initial Cooling: Let the bread cool in the loaf pan on a wire rack for at least 15-20 minutes. This allows the bread to set, making it easier to remove without breaking.
• Full Cooling: After the initial cooling period, use the parchment paper handles (if you used them) or carefully invert the pan to remove the loaf. Place it directly on the wire rack to cool completely. It’s important to let it cool for at least an hour before glazing; otherwise, the glaze will melt and slide right off.
• Prepare the Glaze: While the bread is cooling, whisk together the sifted powdered sugar, 2 tablespoons of milk, and the vanilla extract in a small bowl. If the glaze is too thick, add more milk, one teaspoon at a time, until you reach a smooth, pourable consistency. If it’s too thin, add a bit more powdered sugar.
• Drizzle and Set: Once the bread is completely cool (or just slightly warm), drizzle the glaze generously over the top, letting it drip down the sides. Allow the glaze to set for about 20-30 minutes before slicing and serving.

Nutrition Facts

• Servings: 1 loaf (approximately 10-12 slices)
• Calories per serving: Approximately 350-400 kcal

Disclaimer: The nutritional information provided is an estimate and can vary based on the specific ingredients and brands used.

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 50-60 minutes
• Cooling & Glazing Time: 1 hour 30 minutes
• Total Time: Approximately 2 hours 45 minutes

How to Serve Amish Apple Fritter Bread

This bread is wonderfully versatile and can be enjoyed in many ways. Here are a few of our favorite serving suggestions:

• The Classic Way: Serve a thick slice while it’s still slightly warm. The warmth softens the glaze and makes the apple filling extra gooey and delicious.
• With a Pat of Butter: For an even richer experience, spread a thin layer of salted butter on a warm slice. The saltiness cuts through the sweetness beautifully.
• Your Morning Coffee Companion: This bread is the perfect partner for a hot cup of coffee, a latte, or a spiced chai. The cinnamon and apple notes complement the brew perfectly.
• As a Decadent Dessert: Elevate it to a dessert by serving a slice with a scoop of high-quality vanilla bean ice cream. For extra flair, add a drizzle of caramel sauce over the top.
• A Brunch Buffet Star: Slice the entire loaf and arrange it on a platter for a weekend brunch. It’s a guaranteed crowd-pleaser alongside other breakfast favorites.
• Toasted for a Second Life: If the bread is a day or two old, pop a slice in the toaster or a toaster oven. It crisps up the edges and revitalizes the crumb, making it taste freshly baked all over again.

5 Additional Tips for the Perfect Loaf

Unlock the full potential of your Amish Apple Fritter Bread with these expert tips.

1. The Apple Choice Matters: The type of apple you use can significantly impact the final texture and flavor. For the best results, use a firm, crisp apple that holds its shape well during baking.
   • Best Choices: Granny Smith (for a tart flavor that balances the sweetness), Honeycrisp, Braeburn, or Gala (for a sweeter, milder flavor).
   • Avoid: Softer apples like Red Delicious or McIntosh, which can turn to mush during the long baking time.
2. Dice Apples Finely: The size of your apple pieces is crucial. Dice them into small, ¼-inch cubes. If the chunks are too large, they will release more water and can cause the filling to become overly wet, potentially making the bread soggy or causing the entire filling layer to sink to the bottom of the loaf.
3. The Room Temperature Rule: We mentioned this in the instructions, but it bears repeating. Using room temperature egg, sour cream, and milk is non-negotiable for a tender crumb. Cold ingredients don’t mix as evenly and can cause the butter to re-solidify, resulting in a dense, lumpy batter and a less-than-perfect final product.
4. Don’t Let it Burn: Quick breads with a high sugar content, like this one, are prone to over-browning on top before the center is fully cooked. If you notice the top getting too dark around the 40-minute mark, loosely tent a piece of aluminum foil over the loaf pan. This deflects the direct heat, allowing the center to continue baking without the crust burning.
5. Master the Glaze: The consistency of the glaze can make or break the presentation. Always start with less liquid (milk or cream) than you think you need. It’s much easier to thin a thick glaze than to thicken a runny one. For a thicker, more opaque glaze like you see on a donut, use heavy cream instead of milk. For a thinner, more transparent finish, use milk and add a little extra.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making this delicious bread.

1. Can I use yogurt instead of sour cream?
Yes, you absolutely can. Plain, full-fat Greek yogurt is an excellent substitute for sour cream. It provides a similar tangy flavor and moisture content. You can substitute it in a 1:1 ratio. Regular plain yogurt will also work, but since it has a higher water content, the resulting bread might be slightly less dense.

2. My apple filling sank to the bottom of the bread. What did I do wrong?
This is a common issue and usually happens for one of two reasons. First, the batter might have been too thin, unable to support the weight of the apple filling. Ensure your measurements are accurate. Second, and more likely, the apple chunks were too large or released too much moisture. To prevent this, be sure to dice the apples finely (¼-inch pieces) and consider tossing them with a teaspoon of flour along with the cinnamon and sugar. The flour helps absorb some of the excess juice and thickens the filling, making it less likely to sink.

3. How should I store the Amish Apple Fritter Bread?
To maintain its freshness, store the bread in an airtight container at room temperature. It will stay moist and delicious for up to 3-4 days. Storing it in the refrigerator is not recommended, as the cold air can dry out the bread and change its texture. If you must refrigerate it, be sure to warm a slice in the microwave or toaster before serving to restore its softness.

4. Can I freeze this bread for later?
Yes, this bread freezes beautifully! For best results, it’s better to freeze it without the glaze.

• Freezing a Whole Loaf: Let the loaf cool completely, then wrap it tightly in two layers of plastic wrap, followed by a layer of aluminum foil. This prevents freezer burn. It can be frozen for up to 3 months.
• Freezing Slices: For easy, single-serving portions, slice the un-glazed loaf and place small squares of parchment paper between the slices. Place the stack of slices in a freezer-safe zip-top bag.
• Thawing and Glazing: To thaw, leave the loaf (or slices) on the counter at room temperature. Once thawed, you can whip up a fresh batch of glaze and drizzle it over before serving.

5. Can I make this recipe into muffins?
Absolutely! This recipe adapts very well to muffins. To do so:

• Line a standard 12-cup muffin tin with paper liners.
• Fill each liner about ¼ full with batter.
• Add a small spoonful of the apple filling.
• Top with more batter until the liner is about ¾ full.
• For a crunchy top, you can sprinkle a little extra cinnamon-sugar over the batter before baking.
• Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
• Let them cool and then drizzle with the glaze. This will yield approximately 12-14 delicious apple fritter muffins.