Name: Amish Apple Fritter Bread: A Swirl of Cinnamon and Sweet Apple Bliss
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
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)

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There’s something about the scent of sweet cinnamon drifting through a kitchen on a crisp morning. You can almost taste the warmth before a slice even hits your tongue, and suddenly even a Monday feels like a weekend treat.

I once tried buying a bakery’s version, but it never felt quite right. So I sifted flour, stirred diced apples into batter, and tweaked the spice blend until I hit that perfect balance of tender crumb and cinnamon-sugar fruit. That first slice—still warm, with a glossy sugar drizzle—was worth every minute of mixing and waiting. Honestly, I nearly served half the loaf straight from the pan.

Why You’ll Love It

– It’s like biting into a warm hug: buttery loaf meets juicy, cinnamon-spiced apples.
– The swirl of fruit and batter looks fancy—yet it’s shockingly simple.
– One loaf, endless occasions: breakfast toast, lunchbox surprise, or late-night snack.
– Make-ahead friendly: bake it today, slice it tomorrow, and nobody will suspect you’re a kitchen ninja.
– That bakery-style glaze? It’s just powdered sugar and milk (or cream), but it takes this loaf from “nice” to “wow.”

Timing and Servings

Hands-on time is barely 20 minutes: tossing apples in cinnamon sugar, creaming butter and sugar, then whisking dry ingredients with milk. Baking runs 50–60 minutes, plus a 10-minute cooldown before glazing. In about an hour and a half, your house smells like autumn itself. A full 9×5 loaf yields roughly 10 generous slices—thin if you’re being dainty, thick when you need that apple-cinnamon hug.

Ingredients

– 1/3 cup light brown sugar
– 1 teaspoon ground cinnamon
– 2 medium apples (peeled, cored, diced)
– 2/3 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs, room temperature
– 1 1/2 teaspoons vanilla extract
– 1 1/2 cups all-purpose flour
– 1 3/4 teaspoons baking powder
– 1/2 cup milk (dairy or almond-style)
– 1/2 cup powdered sugar
– 2–3 tablespoons milk or cream for the glaze

Directions

1. Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan or line it with parchment.
2. In a small bowl, mix brown sugar and cinnamon. Toss the diced apples until coated; set aside.
3. In a large bowl, beat granulated sugar and softened butter until light and fluffy—about 2 minutes.
4. Add eggs one at a time, mixing fully after each. Stir in vanilla until glossy.
5. Whisk flour and baking powder together. In three additions, alternate adding the flour mixture and milk to the butter-egg mix. Stir gently—no one likes tough bread.
6. Divide batter in half. Spread one portion evenly in the pan, sprinkle with half the apples, then top with remaining batter and apples. Use a thin knife to swirl for that marbled effect.
7. Bake 50–60 minutes. Begin checking at minute 50: a toothpick should come out clean or with a few moist crumbs.
8. Let the loaf rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Whisk powdered sugar with 2–3 tablespoons milk or cream until smooth. Drizzle generously over the cooled loaf. Slice and serve.

Variations

– Add ½ cup chopped pecans or walnuts for crunch.
– Stir in a pinch of nutmeg or cardamom alongside the cinnamon for an exotic spin.
– Fold an extra handful of apples into the batter if you love big fruit pockets.
– Swap half the flour for whole wheat for a heartier, fiber-rich loaf.
– Try a maple glaze: replace milk with real maple syrup for a deeper sweetness.
– Zest it up: a teaspoon of orange or lemon zest brightens the whole loaf.

Storage & Reheating Tips

Keep slices in an airtight container at room temperature for up to three days. If your kitchen is warm, pop the loaf into the fridge—just let it return to room temperature before you slice. For longer life, wrap tightly in plastic and freeze up to two months. Thaw overnight in the fridge or on the counter. Pro tip: a quick press in a panini grill brings back crispy edges, almost like a classic apple fritter without the oil.

FAQs

What apples work best?
Firm, slightly tart varieties—Granny Smith or Honeycrisp—hold their shape and balance sweetness.

Can I use dairy-free milk?
Sure thing. Almond, oat, or soy milk work perfectly in both the loaf and the glaze.

How do I know it’s done?
A toothpick inserted in the center should come out with just a few moist crumbs, never raw batter.

Can I halve the recipe?
Yes—use a mini loaf pan or even a muffin tin. Bake time will be shorter, so start checking at 25 minutes.

Is the glaze necessary?
Not strictly, but it adds that bakery-fresh look and a sweet contrast to the tart apples. You do you.

Conclusion

Amish Apple Fritter Bread is proof that little tweaks—like a cinnamon-sugar swirl and a simple glaze—can turn everyday ingredients into something memorable. It pairs beautifully with coffee, hot cider or just a lazy morning on the porch. Whether you’re hosting friends, fueling a busy family, or treating yourself, this loaf brings cozy charm to any table. Ready for a slice? Your oven is waiting.