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.
Ingredients
- 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)
Instructions
- 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.
- In a medium bowl, toss diced apples with 2 tablespoons sugar and 1 teaspoon cinnamon. Set aside.
- In a small bowl, mix 1/3 cup brown sugar with 2 teaspoons cinnamon for the swirl. Set aside.
- 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.
- Add eggs one at a time, beating well after each. Stir in 1 1/2 teaspoons vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- 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.
- Spoon half the batter into the prepared pan and spread evenly.
- Top with half the cinnamon apples and half the cinnamon sugar mixture. Gently press apples into the batter.
- Repeat with remaining batter, apples, and cinnamon sugar. Swirl gently with a knife for a marbled look.
- 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.
- Let bread cool in the pan for 15 minutes, then lift out and transfer to a wire rack. Cool completely before glazing.
- 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