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 apple and finished with a sweet glaze. Perfect for breakfast, dessert, or an afternoon treat, it brings the warmth of a bakery right into your kitchen.

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 (for apple layer)
• 1 teaspoon ground cinnamon (for apple layer)
• 1/3 cup (65 g) light brown sugar, packed (for cinnamon-sugar swirl)
• 1 teaspoon ground cinnamon (for cinnamon-sugar swirl)
• Optional glaze:
• 1/2 cup (60 g) powdered sugar
• 1–2 teaspoons milk or cream

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Step 2: In a small bowl, toss the chopped apples with 2 tablespoons granulated sugar and 1 teaspoon cinnamon. Set aside to marinate.
3. Step 3: In another small bowl, mix together the brown sugar and 1 teaspoon cinnamon for the cinnamon-sugar swirl. Set aside.
4. Step 4: In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla extract.
5. Step 5: Whisk together the flour and baking powder in a separate bowl. Gradually add this dry mixture into the butter mixture, alternating with milk, mixing just until combined.
6. Step 6: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture over the batter, then spread half of the apple mixture on top.
7. Step 7: Pour the remaining batter evenly over the apples. Top with the remaining cinnamon-sugar and apple mixture. Use a knife to gently swirl the layers for a marbled effect.
8. Step 8: Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil during the last 15 minutes of baking.
9. Step 9: Let the bread cool in the pan for 15 minutes before transferring to a wire rack. For the glaze, whisk powdered sugar with milk or cream until smooth and drizzle over the cooled bread.

Tips & Variations

• Use firm, tart apples like Granny Smith, Honeycrisp, or Fuji for best flavor and texture.
• To make a caramel apple fritter bread, drizzle caramel sauce instead of glaze.
• Add chopped walnuts or pecans to the batter for a crunchy twist.
• Swap vanilla glaze for a maple-flavored glaze to add a new depth of sweetness.
• For a holiday touch, fold dried cranberries into the apple layer.
• Use half whole-wheat flour and slightly reduce sugar for a healthier loaf.

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 cooled, unglazed bread tightly wrapped in plastic and foil for up to 2 months. Thaw overnight before adding glaze 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! The bread tastes even better the next day as the flavors meld. Store it at room temperature overnight or refrigerate for up to 5 days.

What apples work best?

Tart and firm apples like Granny Smith balance the sweetness beautifully. Honeycrisp and Fuji offer a juicier bite. Avoid softer apples like Red Delicious, which don’t hold up well during baking.

Amish Apple Fritter Bread Recipe

Print Recipe

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5 from 114 reviews

This Amish Apple Fritter Bread is a cozy homemade delight featuring soft, cinnamon-spiced bread layered with chunks of fresh tart apples and finished with a sweet vanilla glaze. Perfect for breakfast, dessert, or an afternoon treat, this bread combines a tender crumb with a warm cinnamon swirl for a comforting, bakery-style experience at home.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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
• 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 oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix the apple filling: In a small bowl, toss the chopped apples with 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon. Set this mixture aside.
3. Make the cinnamon-sugar swirl: In another small bowl, combine 1/3 cup packed light brown sugar with 1 teaspoon ground cinnamon. Set aside.
4. Prepare the batter: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the vanilla extract.
5. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add these dry ingredients to the butter mixture, alternating with milk, and stir gently until just combined to avoid overmixing.
6. Assemble the bread: Pour half of the batter into the prepared loaf pan, spreading it evenly. Sprinkle half of the cinnamon-sugar mixture over the batter, then layer half of the cinnamon-coated apples on top. Repeat the layers with the remaining batter, cinnamon-sugar, and apples. Using a knife, gently swirl the layers together for a marbled effect.
7. Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent the loaf loosely with foil to prevent burning.
8. Cool & glaze: Allow the bread to cool in the pan for about 15 minutes, then remove it to a wire rack. To make the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze evenly over the cooled bread before serving.

Notes

• This bread tastes even better the next day as flavors meld—store at room temperature overnight or refrigerate for up to 5 days.
• You can freeze the cooled, unglazed bread wrapped tightly for up to 2 months; thaw overnight and add glaze before serving.
• To make muffins, divide batter into a lined muffin tin and bake for 20–25 minutes.
• Peeling apples is recommended for a softer texture, but leaving the peel on adds extra texture if preferred.
• If you don’t have powdered sugar for glaze, substitute with milk, vanilla, and a bit of honey or maple syrup.
• Store bread at room temperature in an airtight container for up to 3 days for best texture.
• Variations include adding chopped nuts, using caramel sauce instead of glaze, or folding in dried cranberries for a festive twist.

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