Amish Apple Fritter Bread

This Amish apple fritter bread is my secret weapon for cozy weekends and holiday mornings when I crave something homey but quick. With fragrant spiced apples nestled in a tender loaf, it brings the magic of bakery-style apple fritters right to your table without the frying mess. A sweet vanilla glaze drizzled on top finishes every bite with a creamy touch.

Whenever cool weather hits or I need to impress brunch guests fast I rely on this apple fritter bread. The aroma alone brings everyone to the kitchen and I love watching the loaf disappear by the slice.

Gather Your Ingredients

• Baking apples (like Honeycrisp or Granny Smith): Peel and chop for a mix of tart and sweet flavor. Look for firm fruit that holds its shape after baking
• Light brown sugar: This gives the bread its signature caramel undertone and sticky swirl
• Ground cinnamon and ground ginger: Freshly ground spices deliver fragrant warmth and make the apples taste almost candied
• Large egg: Room temperature eggs blend better and add richness
• White granulated sugar: For a delicate crumb and balanced sweetness
• Vegetable oil: Keeps the loaf moist without overpowering the apple taste
• Vanilla extract: A good quality pure vanilla deepens the overall flavor
• All purpose flour: Sifted for a tender uniform crumb
• Baking soda: Ensures a good rise and craggy top
• Kosher salt: Balances the sweetness and enhances all the other flavors
• Full-fat sour cream: Delivers that bakery-style tender texture, do not swap for low-fat
• Powdered sugar: For the classic vanilla glaze, sift out any lumps for a smooth finish
• Milk: Helps thin the glaze to a drizzling consistency

How to Make It

Prepare the Apples:

Peel and chop your baking apples into half-inch cubes. Toss them with brown sugar and one teaspoon cinnamon in a bowl. Let this mix sit while you prep everything else. The sugar draws out juices and infuses the apples with sweet spice.

Mix the Wet Ingredients:

In a large mixing bowl whisk together the egg and granulated sugar until pale and slightly thickened. Slowly stream in vegetable oil while whisking. Stir in vanilla extract and sour cream making sure everything is smooth and creamy.

Combine the Dry Ingredients:

In a separate bowl sift together flour, baking soda, remaining cinnamon, ginger, and salt. Mix until no streaks remain.

Fold the Batter:

Add half the dry ingredients to the wet mixture and gently fold just until combined. Add the remaining dry mix and stir again but do not overmix. Fold in half the apple mixture with their syrupy juices. The batter will be thick.

Layer the Bread:

Spoon half of the batter into a greased and lined loaf pan. Scatter the rest of the apple mixture over the batter then dollop the remaining batter on top and gently swirl with a fork for those classic fritter ripples.

Bake:

Bake in a preheated 350 degree oven for about 45 to 55 minutes. Check with a toothpick inserted in the center. It should come out clean or with moist crumbs not wet batter. Cool in pan for 10 minutes then lift out and cool completely on a rack.

Make the Vanilla Glaze:

Whisk together powdered sugar, vanilla, and milk until smooth. If the glaze is too thick, add drops of milk. Drizzle thick lines of glaze over the cooled loaf letting some drip down the sides.

Serve:

Slice thick pieces of bread and enjoy the mix of spiced apples, tender crumb, and sweet vanilla topping. This bread is best warm but keeps well for a day or two.

Baking this bread always reminds me of crisp autumn walks and Sunday breakfasts with my family. My favorite part is swirling the apples in so you get ribboned pockets of fruit in every slice.

Flavor Boosters

Choose apples that feel heavy for their size and avoid ones with bruises. Sifting powdered sugar and flour prevents clumps and makes mixing easy. Want it extra spiced Add a pinch of nutmeg or swap half the cinnamon for apple pie spice. For gluten-free use a 1 to 1 gluten free flour blend.

Serving Suggestions

Serve thick slices warm with a little butter or spread with extra glaze if you love it sweet. This bread also pairs well with whipped cream or vanilla yogurt for a brunch treat. For dessert, cut pieces into cubes and toast them for a warm bread pudding.

Creative Twists

Try swapping apples for pears or a mix of apples and cranberries in late fall. Use cardamom or cloves for a warmer spiced flavor in winter. In spring, add lemon zest to the glaze for a bright floral note. If you want to freeze, let the loaf cool completely then wrap tightly and freeze. Hold off on glaze until after reheating.

This easy apple fritter bread is a treat for both bakers and eaters. Share a loaf with friends or family—it is guaranteed to disappear quickly.

Common Questions About This Recipe

→ What type of apples work best for this fritter?

Medium baking apples that hold shape well when cooked, such as Granny Smith or Honeycrisp, are ideal for maintaining texture within the fritter.

→ Can I substitute sour cream in the batter?

Yes, full-fat sour cream adds moisture and tenderness, but you can replace it with Greek yogurt or buttermilk for similar results.

→ How does cinnamon and ginger affect the flavor?

Cinnamon provides warm sweetness while ground ginger adds subtle spiciness, creating a balanced spice profile that complements the apples.

→ What is the best way to store the fritter after baking?

Wrap tightly and keep at room temperature for up to two days or refrigerate to extend freshness. Reheat gently before serving.

→ Can I make this fritter ahead of time?

Yes, you can prepare the batter in advance and bake it fresh, or bake completely and store leftovers for later enjoyment.