If you love cozy fall flavors, this Amish Apple Fritter Bread will be your new go-to! Soft, moist, and bursting with cinnamon-sugar apples, this quick bread tastes like your favorite apple fritters from the bakery without the frying. It’s simple to make, budget-friendly, and perfect for breakfast, dessert, or a sweet afternoon snack with coffee.
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Easy Amish Apple Fritter Bread
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
Description
If you love cozy fall flavors, this Amish Apple Fritter Bread will be your new go-to! Soft, moist, and bursting with cinnamon-sugar apples, this quick bread tastes like your favorite apple fritters from the bakery—without the frying. It’s simple to make, budget-friendly, and perfect for breakfast, dessert, or a sweet afternoon snack with coffee.
Ingredients
Scale
- 1/3 cup (75 g) light brown sugar
- 1 tsp ground cinnamon
- 2 medium apples, peeled and diced (about 2 cups/250 g, Granny Smith or Honeycrisp)
- 2/3 cup (135 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, softened
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1 3/4 tsp baking powder
- 1/2 cup (120 ml) milk
- Glaze: 1/2 cup (60 g) powdered sugar, 1–2 tbsp milk (adjust for consistency)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a small bowl, combine brown sugar and cinnamon. Toss half with the diced apples and set aside.
- Cream together granulated sugar and butter until light and fluffy. Beat in eggs one at a time, then add vanilla.
- Mix flour and baking powder in a separate bowl. Add to the wet mixture, alternating with milk, until just combined.
- Pour half the batter into the loaf pan. Sprinkle with half the cinnamon-apple mixture. Add remaining batter and top with the rest of the apples and cinnamon mixture. Swirl gently with a knife.
- Bake 50–60 minutes, or until a toothpick inserted comes out clean.
- Cool in pan 10 minutes, then transfer to wire rack. Whisk powdered sugar with milk to make glaze and drizzle over cooled loaf.
Notes
Use coconut oil or plant-based butter for dairy-free. Swap part of the flour for whole wheat for a heartier loaf. Try Fuji or Gala apples for sweeter flavor. Add nuts, make as muffins, or add nutmeg for extra spice.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Bread, Dessert
- Method: Baked
- Cuisine: Amish, American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 20g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: apple bread, fritter bread, fall baking, cinnamon apple bread
At a Glance
- Servings: 10 slices
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Difficulty: Easy
- Estimated Cost: $6
Ingredients
- 1/3 cup (75 g) light brown sugar
- 1 tsp ground cinnamon
- 2 medium apples, peeled and diced (about 2 cups/250 g, Granny Smith or Honeycrisp work best)
- 2/3 cup (135 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, softened
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1 3/4 tsp baking powder
- 1/2 cup (120 ml) milk
Glaze:
- 1/2 cup (60 g) powdered sugar
- 1–2 tbsp milk (adjust for consistency)
Ingredient Notes & Swaps:
- Use coconut oil or plant-based butter for a dairy-free option.
- Swap part of the flour for whole wheat flour for a heartier texture.
- If you prefer sweeter apples, try Fuji or Gala.
Step-by-Step Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Make Cinnamon Apple Mix: In a small bowl, combine brown sugar and cinnamon. Toss half of this mixture with the diced apples and set aside.
- Mix Wet Ingredients: In a large bowl, cream together granulated sugar and butter until light and fluffy. Beat in eggs one at a time, then add vanilla.
- Add Dry Ingredients: Mix flour and baking powder in a separate bowl. Add to the wet mixture, alternating with milk, until just combined. Do not overmix.
- Layer the Batter: Pour half the batter into the loaf pan. Sprinkle with half the cinnamon-apple mixture. Add the remaining batter and top with the rest of the apples and cinnamon mixture. Swirl gently with a knife.
- Bake: Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Glaze: Let bread cool in the pan for 10 minutes, then transfer to a wire rack. Whisk powdered sugar with milk to make glaze and drizzle over the cooled loaf.
Pro Tips & Variations
- For extra crunch, add 1/2 cup chopped walnuts or pecans to the batter.
- Turn this into muffins by baking in a lined muffin tin for 20–25 minutes.
- Add a pinch of nutmeg for a deeper fall spice flavor.
Serving Suggestions
- Enjoy warm with a pat of butter for breakfast.
- Serve with vanilla ice cream for dessert.
- Pair with hot cider or coffee for a cozy afternoon treat.
Storage & Reheating
- Store at room temperature in an airtight container for up to 3 days.
- Refrigerate for up to 6 days.
- Freeze slices individually wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge.
- Reheat in the microwave for 15–20 seconds for a fresh-from-the-oven taste.
Troubleshooting
- Bread sinking in the middle? Batter may have been overmixed.
- Dry texture? Check oven temp—overbaking dries it out. Reduce bake time by 5 minutes and test early.
- Glaze too runny? Add more powdered sugar until it thickens.