Amish Apple Fritter Bread

Short description
I bake a cozy, loaf-style version of an apple fritter—moist bread studded with tender apple pieces, cinnamon swirl, and a sweet icing glaze. It captures all the warm, comforting flavor of a traditional fritter without the frying.

Why You’ll Love This Recipe

I adore how this Amish Apple Fritter Bread brings together soft bread, caramelized apple chunks, and a ribbon of cinnamon sugar. It’s essentially dessert for breakfast or brunch, but simple enough for any day. The icing adds just the right hint of sweetness and shine, making each slice feel indulgent.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Baking powder

• Ground cinnamon

• Salt

• Milk (dairy or non-dairy)

• Vegetable oil or melted butter

• Eggs

• Vanilla extract

• Apples (peeled, cored, and diced)

• Brown sugar

• Powdered sugar (for icing)

directions

1. I preheat the oven to 350 °F (175 °C) and grease a 9×5‑inch loaf pan.

2. I whisk together flour, granulated sugar, baking powder, cinnamon, and salt in a large bowl.

3. In another bowl, I beat eggs with milk, oil (or butter), and vanilla until smooth.

4. I stir the wet ingredients into the dry just until mostly combined—small lumps are fine.

5. I gently fold in the diced apples.

6. I pour half of the batter into the pan.

7. I mix brown sugar with extra cinnamon, then sprinkle half over the batter.

8. I pour in the remaining batter and top with the remaining cinnamon sugar mixture.

9. I run a knife through the batter a couple of times for swirl effect.

10. I bake for 50–60 minutes, until the top is golden and a skewer inserted in the center comes out with moist crumbs.

11. I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack.

12. Once cooled slightly, I whisk powdered sugar with a bit of milk or cream, then drizzle glaze across the top.

Servings and timing

• Servings: Makes about 10–12 slices

• Prep time: ~15 minutes

• Bake time: 50–60 minutes

• Total time: Roughly 1 hour and 15 minutes

storage/reheating

• Storage: I keep chilled, glazed bread in an airtight container at room temperature for up to 3 days or freeze individual slices for up to 2 months.

• Reheating: I rewarm slices in a toaster oven at 325 °F for about 5 minutes or microwave briefly, just long enough to warm the bread without melting the icing completely.

Variations

• Nutty crunch: I stir in chopped pecans or walnuts into the batter or on top.

• Maple twist: I swap the icing for a maple glaze made with powdered sugar and maple syrup.

• Spiced depth: I add a pinch of nutmeg or ground cardamom to the cinnamon mixture.

• Caramel drizzle: I top with warm, store-bought caramel sauce for extra indulgence.

• Fruit blend: I replace half the apples with diced pears or sprinkle in raisins.

FAQs

1. Can I use frozen apples?

Yes—I thaw and drain them thoroughly before folding into the batter to avoid excess moisture.

2. Why didn’t the swirl show up clearly?

I find it helps to use a sharp knife and make only a couple of gentle passes—over-swirl and it disappears into the batter.

3. Can I make muffins instead?

Definitely. I portion the batter into muffin cups, swirl cinnamon sugar on top, and bake for about 20–25 minutes.

4. How do I prevent the bottom from getting soggy?

I ensure the pan is properly greased and avoid shaking it early—letting it cool slightly helps set the crumb.

5. Is it okay to skip the icing?

Absolutely. It’s delicious warm, plain, or lightly dusted with powdered sugar if icing isn’t your thing.

Conclusion

I love how this Amish Apple Fritter Bread brings café-quality flavor to my kitchen without the fuss of frying. With tender apple chunks, warm cinnamon swirl, and optional glaze, every slice feels like a little treat. It’s a recipe I reach for when I want comfort, sweetness, and a touch of homemade charm.