Amish Apple Fritter Bread
A moist and flavorful quick bread loaded with cinnamon-spiced apples, rich brown sugar swirls, and topped with a sweet vanilla glaze. Perfect for fall baking, this Amish-inspired loaf is a cozy treat for breakfast or dessert.
Equipment
- Mixing Bowls For batter and apples
- Loaf pan (9x5 inch) Greased or parchment-lined
- Hand mixer Or stand mixer
- Knife For chopping apples
- Small saucepan Optional, for glazing
Ingredients
Apple Layer
- 2 apples peeled, diced (Granny Smith)
- 2 tbsp sugar
- 1 tsp cinnamon
Cinnamon Swirl
- 1/3 cup brown sugar light packed
- 1 tsp cinnamon
Batter
- 1/2 cup unsalted butter softened
- 2/3 cup sugar
- 2 eggs room temperature
- 2 tsp vanilla extract pure vanilla
- 1 1/2 cup all-purpose flour
- 1 3/4 tsp baking powder
- 1/2 cup milk whole preferred
Glaze
- 1/2 cup powdered sugar
- 1–2 tbsp milk or heavy cream
- 1 tsp vanilla extract optional for flavor
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan.
- Prepare the apples: In a bowl, toss diced apples with 2 tbsp sugar and 1 tsp cinnamon. Set aside.
- Make the cinnamon swirl: In a small bowl, mix 1/3 cup brown sugar and 1 tsp cinnamon. Set aside.
- Prepare the batter: Cream butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla.
- Combine dry ingredients: In another bowl, whisk together flour and baking powder. Gradually add to the wet mix, alternating with milk. Do not overmix.
- Assemble the loaf: Pour half the batter into the pan. Add half the apple mixture and half the cinnamon swirl. Repeat layers. Use a knife to gently swirl.
- Bake for 55–60 minutes, or until a toothpick inserted comes out clean. Cool in pan for 10–15 minutes.
- Make the glaze: Mix powdered sugar with milk and vanilla extract. Drizzle over warm bread.
Notes
Use tart apples like Granny Smith for the best contrast in flavor.
Let the bread cool slightly before glazing for better texture.
Store in an airtight container at room temperature for 2–3 days or refrigerate for longer freshness.