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Amish Apple Fritter Bread: A Slice of Fall Heaven

Amish Apple Fritter Bread: A Slice of Fall Heaven

This comforting bread features a buttery cake-like base layered with sweet spiced apples and finished with a smooth sugar glaze. The recipe captures the classic flavors of an apple fritter in an easy-to-make loaf that fills the kitchen with the scent of cinnamon and butter.
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Ingredients Equipment Method Notes

Ingredients
  

  • ⅓ cup light brown sugar
  • 1 teaspoon ground cinnamon for brown sugar mix
  • ⅔ cup granulated sugar
  • ½ cup unsalted butter softened
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 ¾ teaspoons baking powder
  • ½ cup whole milk
  • 2 large apples peeled and chopped
  • 2 tablespoons granulated sugar for apples
  • 1 teaspoon ground cinnamon for apples
  • ½ cup powdered sugar
  • 2 tablespoons whole milk for glaze
  • ¼ teaspoon vanilla extract for glaze

Equipment

  • 9x5-inch loaf pan
  • Two small mixing bowls
  • Large Mixing Bowl
  • Whisk
  • Knife
  • Wire Rack

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit and grease and flour a 9x5-inch loaf pan.
  2. In a small bowl combine the light brown sugar and 1 teaspoon of ground cinnamon then set it aside.
  3. In another bowl mix together the chopped apples 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon and set aside.
  4. In a large bowl cream the granulated sugar and softened butter until the mixture is light and fluffy.
  5. Beat in the eggs one at a time then stir in the vanilla extract.
  6. In a separate bowl whisk together the flour and baking powder.
  7. Gradually add the dry ingredients to the butter mixture alternating with the milk starting and ending with the flour mixture until just combined.
  8. Pour half of the batter into the prepared loaf pan and sprinkle half of the brown sugar cinnamon mixture over it.
  9. Layer half of the apple mixture on top and gently press the fruit into the batter.
  10. Pour the remaining batter over the apples then repeat the cinnamon sugar and apple layers on top.
  11. Lightly swirl the layers with a knife to create a marbled effect.
  12. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
  13. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  14. Whisk together the powdered sugar milk and vanilla extract in a small bowl until the glaze is smooth.
  15. Drizzle the glaze over the cooled bread and allow it to set before slicing.

Notes

Firm apples like Granny Smith or Honeycrisp are ideal as they maintain their shape and texture during baking.
Be careful not to overmix the batter as this can result in a dense loaf rather than a light cake-like texture.
Ensure the bread is completely cool before applying the glaze so it stays on top instead of melting into the bread.
This loaf stays fresh at room temperature for up to three days or can be frozen for up to two months.
Would you like me to find a recipe for a spiced cider that would pair well with this apple bread?