Introduction

This Easy Amish Apple Fritter Bread combines the comforting flavors of warm cinnamon and fresh apples in a moist, tender loaf. It’s perfect for breakfast, a snack, or a cozy dessert. With a simple glaze on top, it’s sure to become a family favorite.

The image shows a close-up of a single rectangular loaf of crumb cake with a thick, crumbly top layer made of dark brown, caramelized streusel that looks crunchy and irregular, covering the entire surface. On top of the crumb layer, there is a shiny, slightly translucent white glaze that drips down the sides in small streams, adding a glossy texture. The bottom part of the loaf is a dense, golden brown cake, visible only at the edges under the crumb topping. The whole loaf rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (240g) all-purpose flour, sifted for lightness
1 tablespoon (12g) baking powder, to help it rise
1/2 teaspoon (3g) salt, for balance
1 teaspoon (2g) ground cinnamon, for that warm spice kick
2/3 cup (133g) granulated sugar, for sweetness
1/3 cup (75g) unsalted butter, softened to room temp
2 large eggs, at room temperature for easier mixing
1/2 cup (120ml) whole milk, for moisture
1 teaspoon (5ml) vanilla extract, for depth of flavor
2 medium apples, peeled, cored, and diced (about 2 cups)
1/3 cup (67g) brown sugar, packed tight
1 teaspoon (2g) ground cinnamon, for that fritter vibe
1 cup (120g) powdered sugar, for a smooth finish
2-3 tablespoons (30-45ml) milk, adjust for desired thickness
1/2 teaspoon (2.5ml) vanilla extract, for a hint of sweetness

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line it with parchment paper for easy lifting. Peel and dice the apples and set aside.
Step 2: In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. In a larger bowl, beat the butter and granulated sugar until fluffy. Add eggs one at a time, then mix in the milk and vanilla. Scrape down the sides for even blending.
Step 3: Slowly mix the dry ingredients into the wet until just combined. Pour half the batter into the loaf pan, sprinkle with half the apples and cinnamon-sugar mix, then repeat for layering.
Step 4: Bake for 50-60 minutes or until a toothpick comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
Step 5: Whisk together powdered sugar, milk, and vanilla for the glaze. Drizzle the glaze over the cooled loaf. Slice and serve the Easy Amish Apple Fritter Bread.

Tips & Variations

Use tart apples like Granny Smith for a balanced sweet-tart flavor and firmer texture.
You can substitute whole milk with buttermilk for a richer taste and slight tanginess.
For a nutty crunch, add 1/2 cup chopped walnuts or pecans to the apple layers.
If using mini loaf pans, reduce baking time to about 30-40 minutes and check doneness early.

Storage

Store the apple fritter bread wrapped tightly in plastic wrap or an airtight container at room temperature for up to 3 days. It also freezes well—wrap in plastic and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before glazing and serving. Reheat slices gently in a microwave or toaster oven for a warm treat.

How to Serve

The image shows a rectangular cinnamon roll bread with a rough and chunky top layer made of dark brown cinnamon bits that are unevenly spread. The top is covered in a shiny white glaze that drips down slightly on the sides, making the bread look sticky and sweet. The bread sits on a wooden textured surface with some glaze dripped around it. The top has a bumpy texture with golden and darker brown spots, showing a mix of soft dough and crispy cinnamon bits. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples for this bread?

Yes, feel free to substitute any firm apple variety. Tart apples like Granny Smith hold their shape well and add a nice contrast to the sweet batter, but sweeter apples such as Fuji or Honeycrisp also work beautifully.

How do I know when the bread is fully baked?

The best test is to insert a toothpick or skewer into the center of the loaf. If it comes out clean or with only a few moist crumbs, the bread is done. If batter sticks to the toothpick, bake for an additional 5-10 minutes and check again.

Easy Amish Apple Fritter Bread Recipe

Print Recipe

★★★★★

4.9 from 50 reviews

This Easy Amish Apple Fritter Bread is a moist and tender loaf packed with warm cinnamon-spiced apples and topped with a luscious vanilla glaze. Inspired by traditional Amish baking, this bread combines the flavors of apple fritters in a simple bread form perfect for breakfast, brunch, or a cozy snack.

Author: Kai
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 10–12 slices) 1x
Category: Bread
Method: Baking
Cuisine: Amish / American

Ingredients

Scale

Dry Ingredients

2 cups (240g) all-purpose flour, sifted for lightness
1 tablespoon (12g) baking powder, to help it rise
1/2 teaspoon (3g) salt, for balance
1 teaspoon (2g) ground cinnamon, for that warm spice kick

Wet Ingredients

2/3 cup (133g) granulated sugar, for sweetness
1/3 cup (75g) unsalted butter, softened to room temp
2 large eggs, at room temperature for easier mixing
1/2 cup (120ml) whole milk, for moisture
1 teaspoon (5ml) vanilla extract, for depth of flavor

Apple Filling

2 medium apples, peeled, cored, and diced (about 2 cups)
1/3 cup (67g) brown sugar, packed tight
1 teaspoon (2g) ground cinnamon, for that fritter vibe

Glaze

1 cup (120g) powdered sugar, for a smooth finish
2–3 tablespoons (30-45ml) milk, adjust for desired thickness
1/2 teaspoon (2.5ml) vanilla extract, for a hint of sweetness

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line it with parchment paper to make it easy to lift the bread out once baked. Peel, core, and dice the apples and set them aside for the filling.
Mix Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking powder, salt, and 1 teaspoon ground cinnamon. This ensures even distribution and helps the bread rise well.
Combine Wet Ingredients: In a larger bowl, beat the softened unsalted butter with granulated sugar until the mixture is fluffy and light. Add eggs one at a time, beating well after each addition. Then mix in the whole milk and vanilla extract. Scrape down the sides of the bowl to incorporate all ingredients evenly.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the batter which can lead to a dense bread.
Layer Batter and Apples: Pour half of the batter into the prepared loaf pan. Sprinkle half of the diced apples combined with the brown sugar and cinnamon over the batter. Repeat by adding the remaining batter and then the remaining apple-cinnamon sugar mixture to create layers of apple in the bread.
Bake the Bread: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the bread cool in the pan for about 10 minutes.
Cool and Glaze: Transfer the bread to a wire rack to cool completely. Whisk together powdered sugar, milk, and vanilla extract to form the glaze. Drizzle the glaze evenly over the cooled loaf before slicing and serving.

Notes

For mini loaf pans, reduce baking time to approximately 30-40 minutes and check doneness early to avoid overbaking.
Use tart apples like Granny Smith for a nice balance of tartness against the sweet glaze.
Make sure the butter and eggs are at room temperature to ensure smooth mixing and a tender crumb.
Adjust the glaze consistency by adding more milk for a thinner drizzle or more powdered sugar for a thicker glaze.
This bread keeps well wrapped at room temperature for up to 3 days and can be frozen for up to 2 months.

Keywords: easy amish apple fritter bread, apple bread, cinnamon apple bread, homemade apple bread, fall baking, glazed apple bread