Amish Apple Fritter Bread Recipe

Introduction

This Amish Apple Fritter Bread is a cozy homemade delight—soft, cinnamon-spiced bread layered with chunks of fresh apples and finished with a sweet glaze. It’s perfect for breakfast, dessert, or an afternoon treat that the whole family will enjoy.

Ingredients

• 1/2 cup (115 g) unsalted butter, softened
• 2/3 cup (130 g) granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups (190 g) all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup (120 ml) milk
• 2 medium apples (about 1 1/2 cups), peeled and chopped
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/3 cup (65 g) light brown sugar, packed
• 1 teaspoon ground cinnamon (for cinnamon-sugar swirl)
• Optional glaze:
  • 1/2 cup (60 g) powdered sugar
  • 1–2 teaspoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper.
2. Step 2: In a small bowl, toss the peeled and chopped apples with 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon. Set aside.
3. Step 3: In another small bowl, mix together 1/3 cup brown sugar and 1 teaspoon cinnamon for the cinnamon-sugar swirl. Set aside.
4. Step 4: In a large mixing bowl, beat the softened butter with the granulated sugar until light and fluffy.
5. Step 5: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
6. Step 6: Whisk the all-purpose flour and baking powder together in a separate bowl, then gradually mix into the wet ingredients.
7. Step 7: Slowly add the milk and mix until the batter is smooth and just combined.
8. Step 8: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture over the batter, then layer half of the apple mixture on top.
9. Step 9: Spread the remaining batter evenly over the apples. Top with the rest of the apples and the remaining cinnamon-sugar mixture.
10. Step 10: Use a knife to gently swirl the layers together, creating a marbled effect.
11. Step 11: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
12. Step 12: Let the bread cool in the pan for about 15 minutes, then transfer to a wire rack.
13. Step 13: To make the glaze, whisk together powdered sugar with milk (start with 1 teaspoon and add more if needed) and vanilla until smooth. Drizzle over the cooled bread before serving.

Tips & Variations

• Use tart, firm apples like Granny Smith or Fuji for the best texture and balanced sweetness.
• For a nutty twist, add chopped walnuts or pecans to the batter.
• Try a caramel drizzle instead of the vanilla glaze for a richer flavor.
• For a healthier loaf, substitute half the all-purpose flour with whole wheat and reduce the sugar slightly.
• To make muffins, divide the batter into a lined muffin tin and bake for 20–25 minutes.
• If you don’t have powdered sugar for the glaze, mix milk and vanilla with a little honey or maple syrup instead.

Storage

Store the bread at room temperature in an airtight container for up to 3 days. For longer freshness, refrigerate for up to 5 days. You can also freeze the bread (without glaze) for up to 2 months; thaw overnight before glazing and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Amish Apple Fritter Bread ahead of time?

Yes, it actually tastes better the next day as the flavors develop. Store at room temperature overnight or refrigerate for up to 5 days.

What apples work best for this bread?

Tart and firm apples like Granny Smith provide a nice balance to the sweetness, while Honeycrisp or Fuji add juiciness. Avoid soft apples like Red Delicious as they tend to become mushy when baked.

Amish Apple Fritter Bread Recipe

Print Recipe

★★★★★

4.5 from 61 reviews

This Amish Apple Fritter Bread is a cozy and comforting homemade treat featuring soft, cinnamon-spiced bread layered with chunks of fresh, slightly tart apples and a cinnamon-sugar swirl. Finished with a sweet vanilla glaze, it’s perfect for breakfast, dessert, or an afternoon snack.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the bread:

• 1/2 cup (115 g) unsalted butter, softened
• 2/3 cup (130 g) granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups (190 g) all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup (120 ml) milk (whole or 2%)

For the apple layer:

• 2 medium apples (about 1 1/2 cups), peeled and chopped (Granny Smith, Honeycrisp, or Fuji recommended)
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

For the cinnamon-sugar swirl:

• 1/3 cup (65 g) light brown sugar, packed
• 1 teaspoon ground cinnamon

Optional glaze:

• 1/2 cup (60 g) powdered sugar
• 1–2 teaspoons milk or cream
• 1/2 teaspoon vanilla extract

Instructions

1. Prep the oven & pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper to ensure the bread releases easily after baking.
2. Mix the apple filling: In a small bowl, combine the peeled and chopped apples with 2 tablespoons of granulated sugar and 1 teaspoon of cinnamon. Toss gently until the apples are evenly coated. Set aside to let the flavors meld.
3. Make the cinnamon swirl: In another small bowl, mix together the light brown sugar and 1 teaspoon of ground cinnamon. This mixture will create a lovely layered swirl in the bread.
4. Prepare the batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for extra flavor.
5. Combine dry ingredients: Whisk together the all-purpose flour and baking powder in a separate bowl. Gradually add this dry mixture to the creamed butter and sugar mixture alternately with the milk, mixing just until smooth and combined to avoid overmixing.
6. Assemble the bread: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar swirl over the batter, then evenly distribute half of the apple mixture on top. Repeat the layering by spreading the remaining batter, topping with the remaining apples and cinnamon-sugar mixture. Use a knife to gently swirl through the layers for a marbled effect.
7. Bake: Place the loaf pan into the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center of the bread; it should come out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with foil to prevent burning.
8. Cool and glaze: Let the bread cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely. For the optional glaze, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle the glaze over the cooled bread before serving for a sweet finishing touch.

Notes

• Use firm, tart apples like Granny Smith to balance sweetness and maintain texture.
• Peeling apples is recommended for a softer bite, but leaving the peel on adds texture if preferred.
• The bread tastes even better the next day as flavors meld; store at room temperature for up to 3 days or refrigerate for up to 5 days.
• You can freeze unglazed bread up to 2 months; thaw overnight before adding glaze.
• For a twist, try adding chopped nuts, dried cranberries, or swapping the vanilla glaze for maple or caramel sauce.
• Muffin option: pour batter into lined muffin tins and bake 20–25 minutes.
• If you don’t have powdered sugar for glaze, substitute with milk, vanilla, and a touch of honey or maple syrup.

Keywords: Amish apple fritter bread, apple bread, cinnamon swirl bread, fall baking, homemade apple bread, sweet bread, breakfast bread