Amish Apple Fritter Bread Recipe

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The Comfort of Amish Apple Fritter Bread Recipe

I always find something so deeply soothing about Amish Apple Fritter Bread. It’s the kind of recipe that wraps you in warm nostalgia, like a calm weekend morning filled with the comforting aroma of cinnamon and spiced apples slowly baking. When I make this bread, I love how the house fills with a golden, velvety scent that invites everyone to gather around.

You’ll notice the tender crumb contrasts beautifully with the lightly crisped apple topping, making every slice an experience of layers—soft, spiced, and just sweet enough without being overpowering. It’s genuinely one of those recipes that’s as satisfying to bake as it is to eat, perfect for sharing or savoring with a quiet cup of coffee or tea.

This Amish Apple Fritter Bread Recipe holds a special place in my kitchen lineup. It’s simple enough for busy weekends but has enough personality to impress when you’re feeding friends or family. Let’s dive into what makes this classic so irresistible.

Ingredient Guide

• Medium baking apples: I recommend something tart like Granny Smith or Honeycrisp — they hold their shape well and complement the spices perfectly.
• Light brown sugar: Adds gentle molasses notes that deepen the sweet-spice profile.
• Ground cinnamon and ginger: The aromatic backbone — feel free to adjust cinnamon up or down to your taste.
• Egg: Provides structure and a tender crumb.
• Granulated sugar: Balances the richer brown sugar in the apple filling.
• Vegetable oil: Keeps the bread moist without overpowering flavors.
• Full-fat sour cream: This is my favorite secret for creamy, tender bread — adds subtle tang and richness.
• Vanilla extract: Elevates the overall warmth and aroma.
• All-purpose flour: The base for structure; you can substitute some whole wheat flour for a nuttier touch, but stay within 20% to keep texture light.
• Baking soda: Works with sour cream to help the bread rise beautifully.
• Kosher salt: Enhances all the flavors and balances sweetness.
• Powdered sugar glaze: Just the right finish to add a glossy, sweet touch that melts into each slice.

Prep Before You Begin

When making this Amish Apple Fritter Bread Recipe, it pays to do a little mise en place before you start mixing. Peeling and chopping the apples first ensures they’re ready to be flavored with spices, so the sugar and cinnamon coat each piece perfectly. Set your oven to 350°F (175°C) ahead of time to ensure a consistent baking environment for that golden crust and tender crumb.

How to Make Amish Apple Fritter Bread Recipe

1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Coat a loaf pan lightly with nonstick spray or cake release. This step ensures easy removal and preserves the bread’s tender edges.
2. Mix the apple filling: In a medium bowl, toss the peeled and chopped apples with light brown sugar, ground cinnamon, and ground ginger. I like to make sure each apple chunk is well-enveloped, so the flavors infuse while baking.
3. Combine wet ingredients: Whisk together the egg, granulated sugar, vegetable oil, full-fat sour cream, and vanilla extract until smooth. This silky base keeps the bread moist and flavorful.
4. Mix dry ingredients: In another bowl, whisk the flour, baking soda, and kosher salt. This helps distribute your leavening and seasoning evenly.
5. Form the batter: Slowly fold the dry into the wet mixture using a rubber spatula or wooden spoon. Mix gently, only until incorporated—this gentle touch keeps the bread tender and soft, never dense.
6. Fold in apples: Stir about three-quarters of the apple mixture into the batter, reserving the rest to scatter on top later. This layering creates that delightful, textural contrast that makes each bite interesting.

7. Fill pan and top: Pour the batter into your prepared pan and spread evenly. Scatter the reserved apple topping across the surface—these bits caramelize beautifully and add a slightly crisp, fruity top layer.
8. Bake the bread: Place the loaf pan in the oven and bake for 50 to 55 minutes. Use a thermometer to check for an internal temperature of 200°F—this guarantees a fully baked loaf without drying it out.
9. Cool the bread: Once baked, let the bread cool in the pan for at least 30 minutes. This helps it set so that when you remove it, the slices won’t crumble apart. Then, allow it to reach room temperature before glazing.
10. Make the glaze: Whisk powdered sugar, vanilla extract, and milk until smooth and pourable. Adjust the texture to your liking—thicker if you want a more pronounced drizzle, or thinner for gentle sweetness.
11. Glaze and serve: Pour the glaze over the cooled bread, letting it drip down the sides. The glossy coat seals in moisture and elevates each bite with a soft vanilla sweetness. Trust me, this step is worth the wait!

Creative Variations for Amish Apple Fritter Bread Recipe

• Swap in pears for apples to create a subtly sweeter, juicy crumb.
• Add chopped toasted walnuts or pecans to the batter for a delightful crunch.
• Mix a teaspoon of cardamom into the spices for a warm, exotic twist.
• For a richer bread, try swapping vegetable oil for melted butter.
• Top with a cinnamon-sugar crumble before baking for an extra crisp topping.
• Use maple syrup in the glaze instead of vanilla milk for a cozy autumn flavor.

Storage, Freezing & Reheating

• Room Temperature: Store wrapped tightly in plastic or foil for up to 3 days to keep moist.
• Refrigeration: Keeps well for up to a week but bring to room temp before glazing or serving for best taste.
• Freezing: Wrap loaf or slices securely to freeze for up to 3 months. Thaw overnight in fridge or at room temp.
• Reheat: Warm slices gently in a toaster oven or microwave for 20-30 seconds to refresh that tender, soft texture.

Amish Apple Fritter Bread Recipe FAQs

Can I use other types of apples? Absolutely! Just pick a firm variety like Fuji, Gala, or Braeburn to maintain texture during baking.

Why sour cream in the recipe? It lends moistness and a subtle tang that balances the sweet, spiced apples perfectly — it’s a game-changer for tender crumb.

Does the glaze need to be refrigerated? Not necessarily. If you don’t plan to eat the bread right away, refrigerate it after glazing, but bring back to room temp before serving.

Can I make this bread gluten-free? You can swap the flour for a gluten-free blend, but be sure it contains xanthan gum or a binder to help with structure. Texture might be slightly different but still delicious.