Amish Apple Fritter Bread
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I remember the first time I baked this Amish Apple Fritter Bread — the kitchen filled with cinnamon steam and a smell so homey it felt like Sunday morning. This loaf is essentially apple fritters in bread form: a tender, buttery quick bread studded with cinnamon-spiced apples and finished with a sweet glaze. It’s perfect for brunch, a neighborly gift, or any time you want the comfort of an apple treat without frying. If you like slight variations, I also keep another version of this loaf bookmarked for comparison: another version of this loaf.
Why you’ll love this dish
This bread hits a comforting sweet spot. It pairs the soft crumb of a classic quick bread with pockets of cinnamon-coated apple — giving you warmth, texture, and approachable technique. It’s also:
- Quick to mix (no yeast or long rising time).
- Budget-friendly: pantry staples and a couple of apples do most of the work.
- Crowd-pleasing: kids and adults alike reach for seconds.
- Versatile: serve it warm for breakfast or sliced with coffee for an afternoon snack.
"A perfect balance of cinnamon and apples — reminds me of the fritters my grandmother used to make, without the mess." — a happy reader
How this recipe comes together
This loaf is built in layers so you get apple pockets throughout. Here’s the quick process overview so you know what to expect before you begin:
- Cream butter and sugar until light.
- Beat in eggs and vanilla.
- Fold in dry ingredients, then add milk for a tender crumb.
- Layer half the batter, half the apples, remaining batter, then the rest of the apples.
- Top with a cinnamon-brown sugar sprinkle and bake until set.
- Cool, then drizzle a simple powdered sugar glaze.
If you like step-by-step photos while you bake, this guide has a helpful visual companion: step-by-step photos.
Gather these items
What you’ll need (yields one 8.5 x 4.5 x 2.5-inch loaf):
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon (for topping)
- 1/2 cup butter (1 stick, softened)
- 2/3 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup milk
- 2 cups apples, peeled, cored, and chopped (about 2 medium)
- 1 teaspoon ground cinnamon (for apples)
- 1 tablespoon granulated sugar (for apples)
- 1/2 cup powdered sugar (for glaze)
- 1 tablespoon milk (for glaze)
Notes and substitutions:
- Apples: Granny Smith or Honeycrisp work well. Use firmer apples so they hold shape in baking.
- Milk: swap for buttermilk for extra tang or non-dairy milk for a dairy-free option.
- Butter: can substitute equal coconut oil, though flavor and texture will change.
For additional ingredient swaps and measurement notes, see this handy guide: ingredient swaps and measurements.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease an 8.5 x 4.5 x 2.5-inch loaf pan with non-stick spray.
- In a small bowl, whisk 1/3 cup brown sugar with 1 teaspoon cinnamon. Set aside.
- In a large bowl, use an electric mixer to cream 1/2 cup softened butter and 2/3 cup granulated sugar until light and fluffy (about 2–3 minutes).
- Beat in 2 eggs, one at a time. Add 2 teaspoons vanilla and mix until combined.
- In a separate bowl, whisk 1 1/2 cups all-purpose flour with 2 teaspoons baking powder.
- Add the flour mixture to the butter mixture and stir until just combined.
- Pour in 1/2 cup milk and mix until the batter is smooth.
- Pour half the batter into the prepared pan and spread evenly.
- In a small bowl, toss 2 cups chopped apples with 1 teaspoon cinnamon and 1 tablespoon granulated sugar.
- Scatter half the apple mixture over the batter. Spread the remaining batter over the apples.
- Top with the remaining apples and gently press them into the batter.
- Evenly sprinkle the reserved brown sugar–cinnamon mix over the top.
- Bake at 350°F (175°C) for about 1 hour, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil for the last 10–15 minutes.
- Cool in the pan for about 30 minutes, then transfer to a rack.
- Whisk 1/2 cup powdered sugar with 1 tablespoon milk until smooth. Drizzle over the cooled loaf.
- Slice and serve.
How to plate and pair
Serve slightly warm or at room temperature. Pairing ideas:
- Morning: with butter or cream cheese and a mug of coffee or chai.
- Brunch: alongside scrambled eggs and fresh fruit for a balanced spread.
- Dessert: add a scoop of vanilla ice cream and a drizzle of caramel sauce.
- For gifting: wrap cooled slices in parchment and tie with twine — they travel well.
How to store & freeze
- Room temperature: store wrapped in plastic wrap or in an airtight container for up to 48 hours.
- Refrigerator: keep in an airtight container for up to 5 days. Bring to room temp or warm briefly before serving.
- Freezing: wrap tightly in plastic and foil, or slice and freeze between parchment layers. Freeze up to 3 months. Thaw overnight in the fridge or at room temperature.
Food safety note: once glazed, refrigeration is best if you won’t eat the loaf within two days.
Pro chef tips
- Use room-temperature eggs and butter for better emulsion and a more uniform rise.
- Don’t overmix: fold the flour just until combined to avoid a dense loaf.
- Dry apples slightly: if apples are very juicy, toss them in a little flour (a teaspoon) to prevent sinking or extra moisture.
- Test doneness with a toothpick in the center. If it comes out with a few moist crumbs, it’s ready — under-baking leaves a gummy texture.
- Let the loaf cool before glazing to prevent the glaze from dissolving into the top layer.
- If you like a crunch, briefly toast chopped walnuts or pecans and sprinkle them on top after glazing.
Creative twists
- Streusel top: add a crumb topping made from butter, flour, brown sugar, and cinnamon for extra texture.
- Nuts & dried fruit: fold in 1/2 cup chopped walnuts or raisins with the apples.
- Maple glaze: swap milk for 1 tablespoon pure maple syrup in the glaze for autumnal depth.
- Gluten-free: replace flour with a 1:1 gluten-free baking blend; add a tablespoon of xanthan gum if your blend lacks it.
- Vegan: replace butter with vegan butter, use flax eggs (2 tbsp ground flax + 6 tbsp water, chilled), and non-dairy milk.
FAQ
How long does it take from start to finish?
Active prep is about 15–20 minutes. Baking takes roughly 1 hour. Allow 30 minutes of cooling before glazing and slicing. Plan for about 1 hour 45 minutes total.
Can I use frozen apples?
Yes — but thaw and drain them first to remove excess moisture. Pat dry with paper towels, then toss with cinnamon and sugar before layering.
Can I double the recipe?
You can double the ingredients and bake in a larger pan or two loaf pans. If baking in a single larger pan, monitor baking time — it may increase. Two standard loaf pans usually bake in the same time as one.
Why did my apples sink?
Apples can sink if they’re too heavy or very juicy. Tossing apples with a tablespoon of flour helps them stay suspended in the batter. Also, avoid pouring batter too thinly; the layered method here helps distribute apples evenly.
How do I reheat slices?
Warm slices in a 300°F oven for 8–10 minutes or microwave single slices for 10–15 seconds. For a fresh-baked texture, toast lightly and spread with butter.
Conclusion
If you want a few reference versions for technique and inspiration, these established recipes offer helpful variations and photos: Noble Pig’s Amish Apple Fritter Bread shows a classic cinnamon swirl and glaze, My Incredible Recipes’ take gives a moist cake-like perspective, and Sweet Tea + Thyme’s recipe includes clear step photos and tips.
Enjoy baking — this loaf rewards simple ingredients with big, comforting flavor.
Amish Apple Fritter Bread
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease an 8.5 x 4.5 x 2.5-inch loaf pan with non-stick spray.
- In a small bowl, whisk 1/3 cup brown sugar with 1 teaspoon cinnamon. Set aside.
- In a large bowl, use an electric mixer to cream 1/2 cup softened butter and 2/3 cup granulated sugar until light and fluffy (about 2–3 minutes).
- Beat in 2 eggs, one at a time. Add 2 teaspoons vanilla and mix until combined.
- In a separate bowl, whisk 1 1/2 cups all-purpose flour with 2 teaspoons baking powder.
- Add the flour mixture to the butter mixture and stir until just combined.
- Pour in 1/2 cup milk and mix until the batter is smooth.
- Pour half the batter into the prepared pan and spread evenly.
- In a small bowl, toss 2 cups chopped apples with 1 teaspoon cinnamon and 1 tablespoon granulated sugar.
- Scatter half the apple mixture over the batter. Spread the remaining batter over the apples.
- Top with the remaining apples and gently press them into the batter.
- Evenly sprinkle the reserved brown sugar–cinnamon mix over the top.
- Bake at 350°F (175°C) for about 1 hour, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil for the last 10–15 minutes.
- Cool in the pan for about 30 minutes, then transfer to a rack.
- Whisk 1/2 cup powdered sugar with 1 tablespoon milk until smooth. Drizzle over the cooled loaf.
- Slice and serve.
