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amish apple fritter bread
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amish apple fritter bread

Amish Apple Fritter Bread brings together everything you love about classic apple fritters and turns it into a soft, cinnamon-spiced loaf. Packed with tender apples, swirls of brown sugar, and finished with a sweet glaze, this bread is perfect for breakfast, dessert, or an afternoon snack. Each slice is filled with cozy fall flavors, reminiscent of a bakery-style treat you’d find at a roadside farm stand. What makes this bread special is its layered construction—chunks of cinnamon-coated apples are tucked into the batter, along with generous streaks of brown sugar and spice. Once baked, it’s topped with a vanilla glaze that melts into the warm loaf, locking in flavor and moisture. It’s simple, homestyle baking at its finest
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10
Course: Dessert
Calories: 280
Ingredients Method Notes

Ingredients
  

  • For the Bread:
  • 1/3 cup light brown sugar
  • 1 teaspoon cinnamon
  • 2/3 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk
  • For the Apple Layer:
  • 1 large apple like Granny Smith or Honeycrisp, peeled and chopped
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon cinnamon
  • For the Glaze:
  • 1/2 cup powdered sugar
  • 1 –2 tablespoons milk or cream
  • 1/4 teaspoon vanilla extract

Method
 

  1. In a small bowl, toss chopped apples with 2 tablespoons of sugar and 1/2 teaspoon cinnamon. Set aside to marinate.
  2. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan. In a small bowl, mix together the brown sugar and cinnamon for the swirl.
  3. In a larger mixing bowl, cream together butter and granulated sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
  4. In another bowl, whisk together flour and baking powder. Add dry ingredients to the butter mixture alternately with milk, beginning and ending with flour. Stir just until combined.
  5. Pour half the batter into the prepared loaf pan. Layer half of the apple mixture over the batter, then sprinkle with half the cinnamon-sugar mix. Repeat the layers with the remaining batter, apples, and cinnamon-sugar.
  6. Use a knife to gently swirl the batter a few times for a marbled effect.
  7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool for 15 minutes, then remove from the pan and cool completely on a wire rack.
  8. For the glaze, whisk together powdered sugar, vanilla, and milk until smooth. Drizzle over cooled bread and allow it to set before slicing.

Notes

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigeration: Keeps up to 5 days in the fridge. Warm slices before serving.
Freezing: Freeze glazed or unglazed for up to 2 months. Thaw and reheat as desired.