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Amish Apple Fritter Bread Recipe

Amish Apple Fritter Bread Recipe
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★★★★★

5.1 from 21 reviews

This Amish Apple Fritter Bread is a moist, spiced loaf bursting with tender chunks of sweet baking apples, cinnamon, and ginger. Topped with a smooth vanilla glaze, it’s a delightful twist on classic apple fritters baked into an easy-to-make quick bread perfect for breakfast, snack, or dessert.

Ingredients

Scale

Apple Mixture

  • 2 medium baking apples, peeled and chopped
  • ½ cup light brown sugar
  • 2 teaspoons ground cinnamon, heaping spoonfuls
  • 1 teaspoon ground ginger

Batter

  • 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

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a loaf pan with nonstick spray or cake release to prevent sticking.
  2. Mix apple filling: In a medium bowl, combine the peeled and chopped apples, light brown sugar, ground cinnamon, and ground ginger. Stir well and set aside to let the flavors meld.
  3. Make wet batter: In a large mixing bowl, whisk together the egg, white granulated sugar, vegetable oil, full-fat sour cream, and vanilla extract until the mixture is smooth and well combined.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt to evenly distribute the leavening and salt.
  5. Incorporate dry into wet: Add the dry ingredients to the wet ingredients bowl and gently mix using a rubber spatula or wooden spoon until almost combined. Be careful not to overmix to keep the bread tender.
  6. Fold in apples: Fold in about three-quarters of the apple-cinnamon mixture carefully into the batter, reserving the rest for topping.
  7. Assemble and bake: Pour the batter into the prepared loaf pan and evenly spread. Top with the remaining apple mixture pieces.
  8. Bake the bread: Bake for 50-55 minutes, or until a thermometer inserted into the center reads 200°F (93°C) or a toothpick comes out clean except for moist crumbs.
  9. Cool the bread: Let the bread cool in the pan for at least 30 minutes, then remove and cool completely on a wire rack for about an hour or until room temperature.
  10. Prepare the glaze: Whisk together sifted powdered sugar, vanilla extract, and milk until smooth. Drizzle over the cooled bread before serving for a glossy vanilla finish.

Notes

  • Use firm baking apples like Granny Smith or Honeycrisp for the best texture.
  • Ensure the sour cream and egg are at room temperature for a smooth batter.
  • Do not overmix the batter to avoid a dense loaf.
  • Check doneness with an internal temperature of 200°F or a toothpick test.
  • For a dairy-free version, substitute sour cream with a plant-based alternative and use a vegan egg replacer.
  • Store leftover bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days.

Nutrition

Keywords: Amish apple fritter bread, apple bread, quick bread, cinnamon apple bread, fall recipes, spiced bread

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