Amish Apple Fritter Bread

This Amish Apple Fritter Bread is a moist, warmly spiced loaf bursting with tender apple chunks and topped with a sweet vanilla glaze—like apple fritters, but in bread form. Perfect for breakfast treats, coffee breaks, or cozy dessert moments.

Why You’ll Love This Recipe

• Chunky and spiced – Real apple bits mixed with cinnamon and ginger give every slice a delightful, comforting flavor and texture.
• Moist and tender – Sour cream keeps the bread soft and rich, while balanced sweetness and warm spices make it irresistible.
• Easy and rewarding – Simple steps and common ingredients yield a bakery-quality loaf you can enjoy any time.

---

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Apple Fritter Bread

• 2 medium baking apples, peeled and chopped
• ½ cup light brown sugar
• 2 teaspoons ground cinnamon (heaping spoonfuls)
• 1 teaspoon ground ginger
• 1 large egg, room temperature
• ⅓ cup white granulated sugar
• ¼ cup vegetable oil
• ¼ cup full-fat sour cream, room temperature
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon kosher salt

Glaze

• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 3 tablespoons milk

---

Directions

1. Prep

Preheat your oven to 350 °F (175 °C). Grease a loaf pan with nonstick spray or cake release.

2. Apple-Cinnamon Mix

In a medium bowl, toss the chopped apples with light brown sugar, ground cinnamon, and ginger. Set aside.

3. Wet Ingredients

In a large bowl, whisk together the egg, granulated sugar, oil, sour cream, and vanilla until smooth and well combined.

4. Dry Ingredients

In another bowl, whisk the flour, baking soda, and kosher salt. Add this dry mix into the wet mixture and gently stir with a rubber spatula or wooden spoon until nearly just combined.

5. Combine and Bake

Fold three-quarters of the apple-cinnamon mixture into the batter. Pour into the prepared loaf pan. Sprinkle the remaining apple mixture over the top. Bake for 50–55 minutes, or until a thermometer inserted into the center reads 200 °F (93 °C).

6. Cool

Allow the loaf to cool in the pan for at least 30 minutes, though about an hour or until room temperature is ideal for slicing.

---

Glaze

While the bread cools, whisk together sifted powdered sugar, vanilla, and milk in a small bowl until smooth. Adjust consistency by adding more powdered sugar if it’s too thin.

Generously pour the glaze over the cooled loaf just before serving.

---

Servings and Timing

• Serves: About 8–10 slices, depending on thickness
• Prep time: 15 minutes
• Bake time: 50–55 minutes
• Total time: Approx. 1 hour 10 minutes (plus cooling and glazing time)

---

Variations

• Nutty crunch: Stir in ½ cup chopped pecans or walnuts for extra texture.
• Apple variety swap: Pears or dried cranberries work well if apples aren’t available.
• Spice mix-up: Try pumpkin pie spice for a broader spice profile.
• Frosting twist: Replace glaze with cream cheese frosting or a cinnamon sugar swirl.

---

Storage / Reheating

• Room temperature: Store in an airtight container for up to 3 days.
• Fridge: Keeps up to 1 week when covered.
• Freezing: Slice and wrap individually for freezing—store up to 2 months. Thaw and reheat to enjoy.
• Reheat: Warm a slice in the toaster or microwave briefly for a fresh-from-the-oven taste.

---

FAQs

1. Can I use a different apple variety?

Yes—tart apples like Fuji, Honeycrisp, or Granny Smith offer nice texture and balance the sweetness.

2. Can I make this dairy-free?

Yes—substitute coconut yogurt for sour cream and a plant-based milk for the glaze.

3. What if the top browns too quickly?

Tent with foil halfway through baking to prevent excessive browning.

4. How do I check for doneness if I don’t have a thermometer?

Insert a toothpick into the center—it should come out with a few moist crumbs, but not wet batter.

5. Can I double this recipe?

Yes—use two loaf pans and increase bake time by about 5–10 minutes, or until done.

6. Why fold in most apples but reserve some on top?

So the apples cook evenly within the bread while getting a lovely caramelized topping.

7. Can I skip the glaze?

Sure—serve warm with butter or enjoy it plain; the flavor stands well on its own.

8. Any tips for preventing soggy bottom?

Use well-drained apple pieces and ensure your pan is pre-greased to allow even baking.

9. What do the spices enhance?

Cinnamon and ginger highlight the sweet apples and impart a cozy, autumnal flavor.

10. What makes this bread “fritter” style?

The chunky apple-filled texture and spiced-sweet flavor mimic apple fritters but in loaf form.

---

Conclusion

This Amish Apple Fritter Bread brings cozy apple fritter flavors into a moist, easy-to-make loaf—spiced, sweet, and indulgently satisfying with a glossy glaze on top. Great for breakfasts, snacks, or holiday gatherings. Want help transforming it into muffins or adding swirl variations? Just say the word!

Print