Introduction

Easy Amish Apple Fritter Bread is a delightful twist on the classic apple fritter, baked into a moist and flavorful loaf. With layers of tender apples and warm cinnamon, it’s perfect for breakfast or a cozy snack any time of day.

A rectangular cake with scalloped edges sits on a wooden cutting board on a white marbled surface. The cake has a rich, dark brown crumb and is topped with a chunky, glossy glaze that looks sticky and slightly translucent, covering the entire top layer unevenly. The texture of the glaze is rough with clumps that suggest nuts or chunky ingredients mixed within. Around the cake, there are autumn-themed props including a red apple in a wooden bowl, a small orange pumpkin, and a mocca-colored ceramic jug. 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 (combine brown sugar and ground cinnamon), then repeat for layering.
Step 4: Bake for 50-60 minutes or until a toothpick inserted into the center 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 nice contrast to the sweetness.
For extra texture, add chopped nuts such as walnuts or pecans between the layers.
If you prefer a smoother glaze, adjust the milk quantity until you reach your desired consistency.
Make sure not to overmix the batter to keep the bread tender and light.

Storage

Store the apple fritter bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze up to 2 months; thaw before glazing. Reheat slices in the microwave for about 20 seconds if desired.

How to Serve

A loaf of moist cake with a golden-brown crust and a light brown inside is shown on white marble. The top is covered with a glossy, light-colored glaze that drips slightly down the sides. The cake has a few small chunks of fruit or nuts visible inside. Three thick slices are cut and placed in front of the loaf on the surface. In the blurred background, there is an orange pumpkin and a wooden bowl with apples. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

All-purpose flour works best for this bread to achieve the right texture, but you can substitute half with whole wheat flour for a heartier version.

Can I prepare the batter in advance?

Yes, you can mix the batter the night before and refrigerate it overnight. Let it come to room temperature before baking for best results.