Amish Apple Fritter Bread Recipe – Easy Homemade Fall Dessert

Introduction

The sweet aroma of cinnamon-swirled apples baking in the oven always reminds me of crisp autumn mornings at my grandma’s house. There’s just something magical (and a little nostalgic) about apple fritter bread, isn’t there? The first time I stumbled upon Amish apple fritter bread, I was honestly looking for a quick dessert that didn’t require fancy tools or weird ingredients—just simple, honest flavors that feel like a warm hug.

Let’s face it: fall baking is my happy place, and this Amish apple fritter bread checks every box for an ultimate fall treat. It’s got tender chunks of tart apples, a ribbon of spiced sugar throughout, and a sweet, crackly glaze that soaks into every nook and cranny. If you’re a fan of classic apple fritters but don’t want to fuss with deep frying (I hear you!), this bread is basically a dream come true. I’ve tweaked and tested this recipe more times than I can count—trying different apple varieties, playing with spice levels, and even experimenting with the glaze. Each loaf comes out moist, flavorful, and honestly, it never lasts more than a day in my house.

Whether you’re baking for a cozy family breakfast, a festive brunch, or just need a sweet treat for your coffee break, this easy Amish apple fritter bread fits the bill. And if you’re into recipes that don’t leave you with a mountain of dishes or require a culinary degree, you’ll love how approachable this one is. I promise—you don’t need to be a bread-baking expert to nail this recipe! So, grab those apples, and let’s make some memories (and some seriously good bread) together. Trust me, this Amish apple fritter bread is about to become your new fall favorite.

Why You’ll Love This Amish Apple Fritter Bread Recipe

As someone who’s baked (and tasted!) a lot of fall desserts, I can tell you with total confidence—this Amish apple fritter bread is in a league of its own. Here’s what makes it so special, and why it’s always on repeat in my kitchen:

• Quick & Easy: Comes together in about 20 minutes of prep—no complicated steps or intimidating techniques. You’ll spend more time waiting for the bread to cool than actually making it!
• Simple Ingredients: Stuff you likely have on hand—flour, sugar, eggs, apples, butter, and pantry spices. No random specialty items (I’ve been there, and it’s never fun!).
• Perfect for Any Occasion: Whether it’s a lazy Sunday breakfast, a fall bake sale, or a last-minute dessert for guests, this bread just fits. I’ve even gifted it to neighbors, and they always ask for the recipe.
• Crowd-Pleaser: Kids, adults, apple-lovers, and even those “not sure about fruit in desserts” people—everyone raves about the soft crumb, cinnamon apples, and sweet glaze.
• Unbelievably Delicious: Imagine the best parts of an apple fritter—moist cake, juicy apples, spiced sugar, and a crisp glaze—all in one easy-to-slice loaf. It’s comfort food at its finest.

Here’s the thing: this isn’t just another apple bread recipe. The Amish technique of layering spiced apples and cinnamon sugar right in the batter means every bite is packed with flavor. I love how the apples soften but don’t disappear, and the glaze soaks into the warm loaf creating just the right amount of sweetness. If you’ve ever been disappointed by dry, bland fruit breads (I have!), this recipe will change your mind. It’s my favorite way to welcome fall, and it’s even better the next day—if you have any left!

This Amish apple fritter bread brings people together. It’s low-fuss, big on flavor, and honestly, it just makes you feel good. Give it a try—I think you’ll fall in love after the first slice.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfyingly moist texture—no fuss, no hard-to-find items. Here’s what you’ll need to make your own irresistible Amish apple fritter bread:

• For the Apple Layer:
  • 2 medium Granny Smith apples, peeled, cored, and diced (about 2 cups/230g; tart apples hold up best)
  • 2 tablespoons granulated sugar (to sweeten and draw out the juices)
  • 1 teaspoon ground cinnamon (classic apple fritter flavor!)
• For the Cinnamon Sugar Swirl:
  • 1/3 cup (65g) brown sugar, packed (for that deep, caramel taste)
  • 2 teaspoons ground cinnamon
• For the Bread Batter:
  • 1/2 cup (115g) unsalted butter, softened (adds richness and moisture)
  • 2/3 cup (135g) granulated sugar
  • 2 large eggs, room temperature (for structure and tenderness)
  • 1 1/2 teaspoons pure vanilla extract (use real vanilla for the best flavor)
  • 1 1/2 cups (195g) all-purpose flour (I recommend King Arthur for consistent results)
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (120ml) milk, room temperature (whole milk is best, but 2% works too)
• For the Glaze:
  • 1/2 cup (60g) powdered sugar (confectioners’ sugar)
  • 1–2 tablespoons milk (adjust for desired glaze consistency)
  • 1/4 teaspoon vanilla extract

Ingredient Tips & Swaps:

• Use Honeycrisp or Fuji apples if you prefer a sweeter loaf (I’ve mixed varieties for depth of flavor—so good!).
• For a gluten-free version, swap in a 1:1 gluten-free flour blend.
• Dairy-free? Substitute coconut oil for butter and plant-based milk for regular milk.
• No brown sugar? Use coconut sugar for a subtle caramel note.
• Love nuts? Add a handful of chopped pecans or walnuts to the apple layer for crunch.

These ingredients are all about balance—sweet, tart, spiced, and buttery. Nothing fancy, just pure fall comfort in every bite!

Equipment Needed

You don’t need a bunch of fancy gadgets to make Amish apple fritter bread—just a few basics and maybe a favorite mixing spoon. Here’s what I use (and what you can swap in if needed):

• 9×5-inch loaf pan (standard size; metal or glass both work—just check for doneness earlier with glass)
• Mixing bowls (one medium for apples, one large for batter, and a small one for glaze)
• Electric hand mixer or stand mixer (a sturdy whisk and some elbow grease work in a pinch!)
• Measuring cups and spoons (accuracy matters—especially for baking powder and flour)
• Rubber spatula or wooden spoon (for folding in apples and scraping every bit of batter)
• Small knife and cutting board (for dicing apples—my favorite part!)
• Wire rack (for cooling; a clean kitchen towel works if you don’t have one)

If you bake a lot, invest in a good nonstick loaf pan (I love USA Pan for easy release). And here’s a little tip: line your pan with parchment for extra insurance—cleanup is a breeze! If your mixer is on its last leg (been there), just take your time creaming the butter and sugar by hand. It’s doable, I promise!

Preparation Method

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray. For extra easy removal, line with a parchment sling, leaving overhang on the sides.
2. Prepare the Apple Layer: In a medium bowl, toss 2 cups (230g) diced Granny Smith apples with 2 tablespoons sugar and 1 teaspoon cinnamon. Let them sit while you prep everything else—this helps the apples release a little juice and amps up their flavor.
3. Make the Cinnamon Sugar Swirl: In a small bowl, mix 1/3 cup (65g) brown sugar with 2 teaspoons cinnamon. Set aside for layering later.
4. Mix the Batter:
   1. In a large bowl, cream 1/2 cup (115g) softened butter and 2/3 cup (135g) sugar with an electric mixer (or by hand) until light and fluffy—about 2-3 minutes.
   2. Add 2 eggs, one at a time, beating well after each. Stir in 1 1/2 teaspoons vanilla extract.
   3. In a separate bowl, whisk together 1 1/2 cups (195g) flour, 1 3/4 teaspoons baking powder, and 1/2 teaspoon salt.
   4. Add half the dry ingredients to the butter mixture, then half the milk (1/4 cup/60ml). Repeat with the remaining flour and milk, mixing just until combined. Don’t overmix—stop as soon as you see the flour disappear for the most tender crumb.
5. Layer the Bread:
   1. Spoon half the batter into your prepared pan and spread evenly (it will be thick).
   2. Top with half the cinnamon apples and half the cinnamon sugar mixture. Gently press the apples into the batter with the back of a spoon.
   3. Repeat with the remaining batter, apples, and cinnamon sugar. Swirl gently with a knife if you want a marbled look—don’t overdo it or it’ll blend together too much.
6. Bake:
   1. Bake for 50–60 minutes, or until a skewer inserted in the center comes out clean (a few moist crumbs are okay, but no wet batter).
   2. If your loaf is browning too quickly, tent with foil at the 40-minute mark.
7. Cool: Let the bread cool in the pan for 15 minutes, then lift out using the parchment and transfer to a wire rack. Cool completely before glazing (it’s tough, but worth it—otherwise the glaze melts right off!).
8. Make the Glaze: In a small bowl, whisk 1/2 cup (60g) powdered sugar, 1–2 tablespoons milk, and 1/4 teaspoon vanilla until smooth. Drizzle over the cooled bread. Let set before slicing—if you can wait!

Troubleshooting Tips:

• If your apples sink, chop them a bit smaller next time or toss with a tablespoon of flour before layering.
• Bread gummy in the middle? Give it 5–10 more minutes and check again—every oven runs a little differently.
• Loaf stuck in the pan? Run a thin knife around the edges and use parchment to lift it out gently.

My favorite part? That first slice, still warm, with the glaze just barely set. So good!

Cooking Tips & Techniques

Over the years, a few tricks have made my Amish apple fritter bread turn out perfectly every time. Here’s what I’ve learned (sometimes the hard way):

• Room Temperature Ingredients: Don’t skip this! Butter, eggs, and milk blend more smoothly at room temp, giving you a fluffier, more even crumb.
• Correct Apple Size: Dice apples small (about 1/2-inch cubes) so they cook through and don’t weigh down the bread. I once left the pieces too big, and the bread was a little soggy in spots.
• Don’t Overmix: Once you add the flour, mix just until combined. Overmixing leads to tough, dense bread—not the tender crumb you want.
• Layering Matters: Press the apples lightly into the batter so they’re scattered throughout, not just sitting on top. A gentle swirl with a knife gives you that pretty marbled look.
• Watch Your Oven: Bread can go from perfect to overdone in just a few minutes. Start checking at 50 minutes, and remember that glass pans may need a little less time than metal.
• Glaze Timing: Let the bread cool fully before glazing. If you’re impatient (like me sometimes!), the glaze will melt and disappear. I’ve learned this the hard way—patience pays off.

If you want to multitask, prep your apple and cinnamon sugar layers first before starting the batter. And honestly, don’t stress about getting it perfect—this bread is super forgiving. Even when I’ve rushed or gotten distracted, it’s always been delicious!

Variations & Adaptations

One of the best things about Amish apple fritter bread is how easy it is to adapt for different diets, seasons, and cravings. Here are some fun twists I’ve tried (and loved):

• Gluten-Free: Use a 1:1 gluten-free flour blend—just check the texture, as some blends can be drier. I like to add a tablespoon of applesauce for extra moisture.
• Vegan: Swap butter for vegan margarine, use a plant-based milk, and replace eggs with two flax eggs (2 tablespoons ground flax + 5 tablespoons water, mixed and rested for 5 minutes).
• Seasonal Swaps: Try pears or peaches instead of apples in summer. In winter, add dried cranberries or a sprinkle of chopped candied ginger to the apple layer for warmth.
• Nutty Crunch: Add 1/2 cup (60g) chopped walnuts or pecans to the batter or sprinkle on top before baking. My family loves the texture contrast!
• Spice it Up: Don’t be shy with spices. Add a pinch of nutmeg, allspice, or cardamom to the cinnamon sugar swirl for extra depth.
• No Glaze? If you want to cut back on sugar, dust the cooled loaf with powdered sugar instead of glazing. Still sweet, just a bit lighter.

My favorite variation? Swapping half the apples for diced pears and adding a handful of chopped pecans—so cozy and just a little unexpected! Don’t be afraid to make this bread your own.

Serving & Storage Suggestions

This bread is at its best served slightly warm, with the glaze just set and the aroma of apples and cinnamon wafting through the air. Slice it thick (trust me, you’ll want every bite) and serve with a mug of coffee, hot cider, or even a scoop of vanilla ice cream for dessert.

• Serving Temperature: Enjoy just warm from the oven, at room temp, or even lightly toasted. I love it for breakfast, snack time, or a cozy dessert.
• Pairings: Pair with a dollop of whipped cream, a drizzle of caramel sauce, or a sprinkle of extra cinnamon. Goes great with strong coffee or black tea.
• Storage: Keep leftovers tightly wrapped in plastic or in an airtight container at room temp for up to 2 days. For longer storage, refrigerate for up to 5 days (bring to room temp or warm gently before eating for best flavor).
• Freezing: Slice and wrap individual pieces in parchment, then place in a freezer bag for up to 2 months. Thaw at room temperature or microwave for 20–30 seconds to bring back that fresh-baked taste.
• Flavor Note: The flavors get even richer after a day—so if you can resist, save a slice for tomorrow!

Whether you’re serving a crowd or just sneaking a late-night treat, this Amish apple fritter bread never disappoints.

Nutritional Information & Benefits

Each slice of Amish apple fritter bread is a satisfying blend of sweet, tart, and spice. Estimated nutrition per slice (1 of 10):

• Calories: ~220
• Fat: 8g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 3g
• Sugar: 18g

Healthful Highlights:

• Apples bring fiber, antioxidants, and natural sweetness (plus, they just make you feel good).
• Butter and eggs add richness and keep you full longer—no empty calories here.
• Easy to adapt: Swap for gluten-free flour, plant-based butter, or less sugar as needed.
• Contains wheat, dairy, and eggs (allergens)—always check your labels if you have dietary restrictions.

Honestly, I love that this bread strikes a balance—indulgent, but not over the top. It’s a treat that actually feels like food, not just sugar.

Conclusion

If you’re searching for the ultimate fall treat, this Amish apple fritter bread recipe is it—easy, cozy, and packed with nostalgic flavor. It’s the kind of recipe you’ll end up making on repeat, whether you’re sharing with friends, impressing guests, or just treating yourself. There’s room to riff: change up the fruit, add nuts, or tweak the spices to suit your mood. The real magic? That moment when you slice into the loaf and see the swirls of apple and cinnamon—pure comfort food (with no frying required!).

Honestly, this is one of my favorite ways to bake with apples. I hope it brings as much joy to your kitchen as it does to mine! If you give this Amish apple fritter bread a try, let me know how it turns out—leave a comment, share your twist, or tag me on social media. Happy baking, and may your fall be extra delicious!

FAQs

What kind of apples work best for Amish apple fritter bread?

Granny Smith apples are my favorite because they hold their shape and add a nice tartness, but Honeycrisp, Fuji, or even Gala work too. Mixing varieties gives great depth of flavor.

Can I make this bread gluten-free?

Yes! Use a 1:1 gluten-free flour blend. I recommend adding a tablespoon of applesauce for extra moisture, as gluten-free flours can be a bit drier.

How do I store leftover apple fritter bread?

Wrap tightly or keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze individual slices and thaw as needed.

Can I double the recipe for a crowd?

Absolutely! Double all ingredients and bake in two loaf pans. Baking time stays about the same—just check both loaves for doneness.

Is it okay to skip the glaze?

Yep—if you want a less sweet loaf, just dust with powdered sugar or leave it plain. The bread is plenty flavorful on its own, though the glaze adds that classic fritter touch!

Amish Apple Fritter Bread

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• Author: Tailor Madison
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf (about 10 slices) 1x

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Description

This easy Amish apple fritter bread is a cozy fall dessert featuring tender chunks of tart apples, a cinnamon sugar swirl, and a sweet vanilla glaze. It’s moist, flavorful, and perfect for breakfast, brunch, or a comforting treat.

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Ingredients

Scale 1x2x3x

• 2 medium Granny Smith apples, peeled, cored, and diced (about 2 cups/230g)
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/3 cup (65g) brown sugar, packed
• 2 teaspoons ground cinnamon
• 1/2 cup (115g) unsalted butter, softened
• 2/3 cup (135g) granulated sugar
• 2 large eggs, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 cups (195g) all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup (120ml) milk, room temperature (whole milk or 2%)
• 1/2 cup (60g) powdered sugar (confectioners’ sugar)
• 1–2 tablespoons milk (for glaze)
• 1/4 teaspoon vanilla extract (for glaze)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray. Line with parchment for easy removal if desired.
2. In a medium bowl, toss diced apples with 2 tablespoons sugar and 1 teaspoon cinnamon. Set aside.
3. In a small bowl, mix 1/3 cup brown sugar with 2 teaspoons cinnamon for the swirl. Set aside.
4. In a large bowl, cream softened butter and 2/3 cup sugar with an electric mixer (or by hand) until light and fluffy, about 2-3 minutes.
5. Add eggs one at a time, beating well after each. Stir in 1 1/2 teaspoons vanilla extract.
6. In a separate bowl, whisk together flour, baking powder, and salt.
7. Add half the dry ingredients to the butter mixture, then half the milk. Repeat with remaining flour and milk, mixing just until combined. Do not overmix.
8. Spoon half the batter into the prepared pan and spread evenly.
9. Top with half the cinnamon apples and half the cinnamon sugar mixture. Gently press apples into the batter.
10. Repeat with remaining batter, apples, and cinnamon sugar. Swirl gently with a knife for a marbled look.
11. Bake for 50–60 minutes, or until a skewer inserted in the center comes out clean (a few moist crumbs are okay). Tent with foil at 40 minutes if browning too quickly.
12. Let bread cool in the pan for 15 minutes, then lift out and transfer to a wire rack. Cool completely before glazing.
13. For the glaze: In a small bowl, whisk powdered sugar, 1–2 tablespoons milk, and 1/4 teaspoon vanilla until smooth. Drizzle over cooled bread and let set before slicing.

Notes

For best results, use room temperature ingredients and dice apples small (about 1/2-inch cubes). Don’t overmix the batter for a tender crumb. If apples tend to sink, toss them with a tablespoon of flour before layering. Let bread cool fully before glazing to prevent the glaze from melting. Store tightly wrapped at room temperature for up to 2 days, or freeze individual slices for longer storage.

• Prep Time: 20 minutes
• Cook Time: 50-60 minutes
• Category: Dessert
• Cuisine: Amish, American

Nutrition

• Serving Size: 1 slice (1/10 of loaf)
• Calories: 220
• Sugar: 18
• Sodium: 180
• Fat: 8
• Saturated Fat: 5
• Carbohydrates: 35
• Fiber: 1
• Protein: 3

Keywords: apple fritter bread, Amish apple bread, fall dessert, cinnamon apple bread, easy apple bread, glazed apple bread, quick bread, homemade apple fritter, autumn baking