Amish Apple Fritter Bread

A cozy, cinnamon-spiced loaf bursting with tender apples and topped with sweet vanilla glaze.

Celebrate apple season—or any season—with this Amish Apple Fritter Bread, a warmly spiced, moist loaf loaded with fresh apples and finished with a drizzle of creamy glaze. With all the flavors of a traditional apple fritter wrapped into a soft, sliceable bread, this recipe is ideal for gifting, brunch spreads, or a cozy afternoon treat. Whether you serve it warm or at room temperature, every bite delivers a comforting mix of cinnamon, apple, and vanilla.

Why You’ll Love This Recipe

• Quick Prep, Big Flavor: Comes together in just 10 minutes of prep.
• Classic Apple Fritter Flavor: Cinnamon, brown sugar, and ginger highlight the natural sweetness of apples.
• Perfectly Moist Texture: Sour cream and oil keep the crumb soft and tender.
• Make-Ahead Friendly: Tastes just as good the next day—and freezes well too.
• Versatile Format: Works in loaf pans, bundt pans, or as mini loaves.

Ingredients

Apple Filling:

• 2 medium baking apples, peeled and chopped
• ½ cup light brown sugar
• 2 tsp ground cinnamon (heaping)
• 1 tsp ground ginger

Batter:

• 1 large egg, room temperature
• ⅓ cup granulated sugar
• ¼ cup vegetable oil
• ¼ cup full-fat sour cream, room temperature
• 2 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking soda
• ½ tsp kosher salt

Glaze:

• 1 cup powdered sugar, sifted
• 1 tsp vanilla extract
• 3 tbsp milk

Instructions

1. Prep and Preheat:

• Preheat oven to 350°F. Grease and line an 8×4 or 9×5 loaf pan with parchment paper.

2. Make the Apple Mixture:

• In a bowl, mix chopped apples with brown sugar, cinnamon, and ginger. Set aside.

3. Mix the Wet Ingredients:

• In a large bowl, whisk together the egg, granulated sugar, oil, sour cream, and vanilla until smooth.

4. Combine Dry Ingredients:

• In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture and stir until nearly combined.

5. Fold and Layer:

• Fold in ¾ of the apple mixture. Pour batter into the pan and top with the remaining apples.

6. Bake:

• Bake for 50–55 minutes or until a toothpick inserted comes out clean and the internal temp is 200°F.

7. Cool:

• Let cool in the pan for at least 30 minutes before glazing.

8. Make the Glaze:

• Mix powdered sugar, vanilla, and milk until smooth. Drizzle generously over cooled bread before serving.

Tips / Storage / FAQs

Tips:

• Use sturdy baking apples like Honeycrisp, Granny Smith, or Pink Lady.
• Add a pinch of nutmeg for deeper spice flavor.
• Don’t skip lining the pan—this helps remove the loaf cleanly.

Storage:

• Store wrapped at room temp for 2 days or refrigerate for up to 1 week.
• Freeze (unfrosted) for up to 3 months; thaw at room temperature overnight.

FAQs:

Can I use a bundt pan?
Yes! Use a 6-cup bundt pan and bake until internal temp reaches 200°F.

Do I need to peel the apples?
Peeling is recommended for a smooth texture, but you can leave skins on if preferred.

Can I reduce the sugar?
You can slightly reduce both the granulated and brown sugar, but it may change the texture and moisture.

Can I use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt is a great substitute.

Final Thoughts

This Amish Apple Fritter Bread brings together everything you love about fall baking: tender apples, warm spices, and a melt-in-your-mouth glaze. It’s simple to make, incredibly comforting, and bound to be a favorite for breakfasts, brunches, or holiday gifting. One slice won’t be enough.

The Goods