This Amish Apple Fritter Bread might just be our new favorite variation on one of our pick-of-the-patch treats, combining soft, buttery loaf bread studded with tender, cinnamon-sugared apples. Layered and swirled with a cinnamon-sugar mixture, every slice is a burst of autumn warmth. With nothing more than a basic powdered sugar glaze on top, this bread is exactly how you’d want a sweet and cozy bread to taste.
Perfect for breakfast, dessert — or an afternoon nibble — this bread is ideal with a steaming cup of coffee or tea. With its moist crumb, rich apple flavor, and sugary glaze, it’s the perfect showstopper for any table, from family gatherings to cozy mornings at home!
Why You’ll Love It:
Apple-Cinnamon Magic: The warm spices and fresh apples make every bite feel cozy and comforting.
Homemade Elegance: Easy to make, the marbled layers and sugary glaze lend this bread a bakery-quality vibe.
Versatile Treat: Serve it warm with coffee for breakfast or enjoy it as dessert; it never fails.
Make-Ahead-Friendly: This bread keeps moist for days, which makes it a great candidate for making ahead.
Key Ingredients:
Apples: Choose firm, slightly tart apples such as Granny Smith or Honeycrisp. They keep their shape while baking and temper the sweetness of the batter.
Cinnamon-Sugar Mixture: The brown sugar plus cinnamon combination both flavors the apples, and creates a gorgeous, caramelized swirl in the bread.
Butter: Use softened but not melted butter for creaming with the best results. When added to the batter at room temperature, butter aerates, which helps give the bread tenderness.
Milk: If desired for extra richness, use whole milk or cream, but any milk (including plant-based types) will do.
Glaze: Thin the glaze by adding more milk or cream. A thicker glaze coats the surface of the bread, while a thinner glaze soaks into the loaf for added sweetness.
Ingredients and exact quantities plus instructions can be found in the recipe card below
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Instructions:
Preparation
Preheat the Oven: 350°F (175°C)
Grease the Loaf Pan: Lightly grease (or line with parchment paper) a 9×5 inch loaf pan. This allows for easy release and a beautiful shaped loaf.
Make the Apple Mixture
Cinnamon and Sugar: In a small bowl mix together:
1/3 cup light brown sugar
1 teaspoon ground cinnamon
Prepare the Apples:
Peel, core, and chop 1-2 medium apples into small chunks.
Add the diced apples to the cinnamon-sugar mixture. Set aside.
Cream the Butter and Sugar
Make the Cream: In a large mixing bowl, cream together:
2/3 cup white sugar
1/2 cup unsalted butter, softened
Method: Beat on medium until light and fluffy, about 2-3 minutes, with electric mixer.
Add Eggs and Vanilla
Add the Eggs: With the mixer on, beat in 2 large eggs, one at a time, waiting until each is fully blended in before continuing.
Weigh in vanilla: Mix in 1 1/2 teaspoons vanilla extract until combined.
Combine Dry Ingredients
Sift Together:
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
Alternate Additions: Slowly add in the flour mixture to the creamed mixture in portions, alternating with:
1/2 cup milk
Tip: Use the flour mixture as the beginning and end of the process. Do not overmix; mix only until combined.
Layer the Batter and Apples
Layer 1: Divide the batter in half and pour into the prepared loaf pan. Smooth it with a spatula.
In with Apples: Sprinkle half of the cinnamon-sugar coated apples on top of the batter and them press them in gently.
Layer 2: Drizzle the remaining batter over the apples, spreading evenly.
Top with Apples: Scatter the rest of the apple mixture on top and lightly press into the batter.
Marble It Up: Swirl the apples into the batter with a knife or skewer for a lovely pattern.
Bake
Bake the Loaf: Transfer the pan to the preheated oven and bake for 50 to 60 minutes. Start checking for doneness at the 50-minute mark.
Cooking Test: Run a skewer through the center. If it comes out clean or with a few crumbs, the bread is done.
Cool and Glaze
Cool the Bread:
Allow the bread to cool in the pan for 10 minutes.
(Transfer to a wire rack to cool completely.)
Prepare the Glaze:
Whisk 1/2 cup powdered sugar and 2–3 tablespoons milk or cream together until smooth.
Add more milk or cream if needed to adjust the consistency.
Drizzle the Glaze: Pour the glaze onto the cooled bread, letting it set slightly before slicing.
Serve and Enjoy
Cut a slice and savour its warm, comforting flavours with a cup of coffee/tea.
Serving Suggestions:
Amish Apple Fritter Bread is a versatile treat that you can eat several different ways:
Great for Breakfast: Serve warm with a dab of butter or cream cheese.
Afternoon Snack: Enjoy it with a piping hot cup of coffee, tea, or cider for a consolation midday to-the-rescue.
Dessert Plate: Add a scoop of vanilla ice cream or a dollop of whipped cream on top for a refined dessert choice.
Holiday Brunch Centerpiece: Serve it on your holiday table with other baked goods such as muffins, croissants or cinnamon rolls.
Gifting option: Wrap it in parchment paper and a decorative ribbon — it makes a nice homemade gift for friends and family.
Storage and Reheating:
Room Temperature: Store the bread in an airtight container at room temperature for up to three days.
Refrigerate for up to 5 days to keep bread fresh Serve at room temperature, or warm briefly before serving.
Freezing: Wrap bread tightly with plastic wrap and freeze for up to 2 months. Defrost overnight in the fridge or on the counter.
Variations:
Nutty Twist: Fold in chopped walnuts or pecans into the batter for texture and flavor.
Spice It Up: Add a pinch of nutmeg or allspice for a more complex spice profile.
Extra Apples: Stir a handful of apple chunks right into the batter for an even fruitier loaf.
Healthier Swap: Replace half the all-purpose flour with whole wheat flour for a more substantial alternative.
Conclusion:
Amish Apple Fritter Bread is all the fresh-out-of-the-fryer goodness of warm apple fritters packaged up inside a simple, easy to slice loaf. The layers of juicy cinnamon-sugar apples, moist tender crumb and a sweet glaze result in a dessert-worthy bread that’s as comforting as it is delicious.
Great for cozy mornings, holiday get-togethers or an indulgent snack, this bread is sure to become a staple in your home. Plus the lovely whirls of apples make it as pretty as it is delicious.
So get your mixing bowl and your oven warmed up and your kitchen filled with that chiffon of apples and cinnamon. Happy baking!
Amish Apple Fritter Bread: A Swirl of Cinnamon and Sweet Apple Bliss
Ingredients
- 1/3 cup light brown sugar
- 2 tsp ground cinnamon
- 2 large apples peeled, cored, and diced
- 2/3 cup white sugar
- 1/2 cup unsalted butter softened
- 2 large eggs at room temperature
- 1 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 tsp baking powder
- 1/2 cup milk
- 1/2 cup powdered sugar
- 2-3 tbsp milk or cream for glaze
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
- Combine 1/3 cup light brown sugar and 1 teaspoon ground cinnamon in a small bowl. Toss the diced apples in the mixture and set aside.
- In a large mixing bowl, cream together 2/3 cup white sugar and 1/2 cup softened unsalted butter until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in 1 1/2 teaspoons of vanilla extract.
- Sift together 1 1/2 cups all-purpose flour and 1 3/4 teaspoons baking powder. Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup milk. Mix just until combined.
- Pour half of the batter into the loaf pan and smooth the top. Add half of the cinnamon-sugar-coated apples and press gently. Repeat with the remaining batter and apples, swirling with a knife for a marbled effect.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
- Mix 1/2 cup powdered sugar with 2-3 tablespoons of milk or cream until smooth. Drizzle over the cooled bread.