Amish Apple Fritter Bread Recipe
This Amish Apple Fritter Bread is a soft, moist apple dessert filled with warm cinnamon and topped with a sweet vanilla glaze. It’s easy to make, full of apple flavor, and perfect for fall mornings or family gatherings.
Equipment
- Mixing bowls
- Whisk
- Loaf pan (8x4 or 9x5 inch)
- Spatula or wooden spoon
- Wire cooling rack
- Small bowl for glaze
Ingredients
- For the Bread:
- 2 medium apples peeled and chopped
- ½ cup light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 large egg room temperature
- ⅓ cup white sugar
- ¼ cup vegetable oil
- ¼ cup sour cream
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- For the Glaze:
- 1 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 3 tablespoons milk
Instructions
- Preheat the oven to 350°F (175°C). Grease your loaf pan with nonstick spray or butter.
- Mix Apples: In a bowl, combine chopped apples, brown sugar, cinnamon, and ginger. Set aside.
- Wet Ingredients: In another bowl, whisk together egg, white sugar, oil, sour cream, and vanilla until smooth.
- Dry Ingredients: Mix flour, baking soda, and salt in a separate bowl. Gradually add to the wet ingredients and stir until just combined.
- Fold In Apples: Stir in most of the apple mixture, saving a few spoonfuls for topping.
- Bake: Pour batter into the loaf pan. Add the remaining apples on top. Bake for 50–55 minutes or until a toothpick comes out clean.
- Cool: Let the bread cool in the pan for 15 minutes, then move to a wire rack.
- Glaze: Whisk powdered sugar, milk, and vanilla. Drizzle over cooled bread before slicing.
Notes
Use firm apples like Granny Smith or Honeycrisp for best results.
Don’t overmix the batter; this keeps the bread soft and moist.
The glaze sets best when drizzled over warm (not hot) bread.
Store leftovers in an airtight container for up to 3 days or freeze for 3 months.