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Amish Apple Fritter Bread 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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/amish-apple-fritter-bread-recipe/