Welcome to the delightful world of homemade Amish Apple Fritter Bread! This recipe brings the cozy, comforting flavors of fall right into your kitchen with minimal effort. Imagine biting into a tender, moist loaf swirled with cinnamon-spiced apples and topped with a sweet vanilla glaze. You get all the bakery-style deliciousness without the fuss of frying. This easy-to-follow guide ensures a perfect treat every time.
Table of Contents
Why You’ll Love This Amish Apple Fritter Bread
- Quick and straightforward recipe. You can whip up this delightful bread with basic baking skills.
- Uses simple, wholesome ingredients. Pantry staples come together to create something truly special.
- Perfect for make-ahead baking. Prepare it in advance for breakfast or dessert.
- Delivers comforting autumn taste. Warm spices and sweet apples evoke pure fall bliss.
- Great for gifting or holidays. Share the joy of homemade Amish Apple Fritter Bread with loved ones.
Ingredients
Gather your ingredients to create this incredible Amish Apple Fritter Bread. Fresh apples, warm spices, and a simple glaze come together for an unforgettable treat.
For the Bread Batter:
- 1 large egg, room temperature
- ⅓ cup white granulated sugar
- ¼ cup vegetable oil
- ¼ cup full-fat sour cream, room temperature
- 2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
For the Apple-Cinnamon Mixture:
- 2 medium baking apples, peeled and chopped
- ½ cup light brown sugar
- 2 teaspoon ground cinnamon, heaping spoonfuls
- 1 teaspoon ground ginger
For the Vanilla Glaze:
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 3 tablespoon milk
Notes & Substitutions
- Best apples: Use firm, tart varieties like Granny Smith, Honeycrisp, or Fuji. They hold their shape and provide a good balance to the sweetness in this apple fritter bread.
- Sour cream: Full-fat sour cream adds incredible moisture and tenderness. You can substitute with plain Greek yogurt or buttermilk for a similar result.
- Baking soda: Ensure your baking soda is fresh for proper leavening. Old leavening agents lead to flat, dense bread.
- Brown sugar: Light brown sugar adds a deep, molasses-like flavor. You can make your own by mixing granulated sugar with a touch of molasses.
- Vanilla extract: Use pure vanilla extract for the best flavor in both the bread and the glaze. It makes a significant difference.
- Milk for glaze: Any milk, dairy or non-dairy, works for the glaze. Adjust the amount slightly to achieve your desired consistency.
Equipment
Having the right tools makes baking your Amish Apple Fritter Bread a breeze.
- Medium and large mixing bowls
- 9×5 inch loaf pan (or 8×4 inch for a taller loaf)
- Wire cooling rack
- Nonstick cooking spray or cake release
- Cake tester or instant-read thermometer
How To Make Amish Apple Fritter Bread Recipe
Creating your delicious Amish Apple Fritter Bread is straightforward with these step-by-step instructions.
Prepare Apple Mixture
Preheat your oven to 350 degrees F. Prepare your 9×5 inch loaf pan with nonstick spray or cake release. In a medium mixing bowl, combine the chopped apples, brown sugar, cinnamon, and ginger. Stir everything together well until the apples are fully coated. Set this aromatic mixture aside to macerate slightly while you prepare the batter.
Prepare Wet Ingredients
In a large mixing bowl, whisk together the room temperature egg, granulated sugar, vegetable oil, sour cream, and vanilla extract. Beat these ingredients until they are thoroughly combined and smooth. Using room temperature ingredients helps them emulsify better, creating a more uniform batter for your Amish Apple Fritter Bread.
Combine Wet & Dry
In a separate, medium-sized bowl, whisk together the all-purpose flour, baking soda, and kosher salt. This ensures the leavening agent and salt are evenly distributed. Add the dry ingredient mixture to the bowl of wet ingredients. Use a rubber spatula or wooden spoon to gently mix the dry into the wet until just combined. Avoid overmixing the batter, which can lead to a tough bread. Gently fold in about three-quarters of the apple-cinnamon mixture into the batter.
Bake the Bread
Pour the prepared batter into your loaf pan. Spread it evenly with your spatula. Top the Amish Apple Fritter Bread batter with the remaining apple chunks, scattering them nicely over the surface. Bake for 50-55 minutes, or until the internal temperature reaches 200 degrees F when tested with a cake tester or thermometer. The top should be golden brown and a toothpick inserted into the center of the bread (avoiding apple chunks) should come out clean. Let the bread cool in the pan for at least 30 minutes before removing it. I personally like waiting an hour or until it’s room temperature. Transfer the loaf to a wire rack to cool completely before glazing.
Make the Glaze
While the Amish Apple Fritter Bread cools, prepare your simple vanilla glaze. In a small mixing bowl, whisk together the sifted powdered sugar, vanilla extract, and milk. Stir until it forms a smooth, pourable consistency. If the glaze appears too thin for your liking, sift in a little more powdered sugar, one tablespoon at a time, until it reaches your desired thickness. Drizzle this generous glaze over the completely cooled fritter bread right before serving.
Pro Tips & Troubleshooting
Best Apples for Baking
Always choose firm, tart apples for your apple fritter bread. Varieties like Granny Smith, Honeycrisp, Braeburn, or Fuji maintain their texture during baking. Avoid softer, mealy apples, which can turn to mush. Their slight tartness also balances the sweetness of the bread and glaze. For more information on selecting the perfect fruit, Nielsen-Massey Vanillas provides a guide on best apples for baking.
Common Mistakes to Avoid
- Overmixing the batter: Mix flour into wet ingredients until just combined. Overmixing develops gluten, leading to a tough, dense Amish Apple Fritter Bread.
- Using cold ingredients: Ensure eggs and sour cream are at room temperature. They combine more easily, creating a smoother, more uniform batter.
- Baking with old leavening agents: Baking soda loses potency over time. Always check the expiration date to ensure your bread rises properly.
- Cutting the bread too early: Let the bread cool completely before slicing and glazing. This allows the internal structure to set, preventing crumbling.
Variations
Get creative with your Amish Apple Fritter Bread!
- Streusel topping: Add a buttery streusel mixture of flour, sugar, butter, and cinnamon on top before baking.
- Bundt cake: Bake the batter in a greased and floured Bundt pan for a beautiful presentation. Adjust baking time as needed.
- Nuts or dried fruit: Fold in chopped walnuts, pecans, or dried cranberries with the apples for added texture and flavor.
- Spice adjustments: Enhance the warmth by adding a pinch of nutmeg, cardamom, or allspice to the apple mixture.
Serving & Storage
Serving Suggestions
Enjoy your delicious Amish Apple Fritter Bread in many ways!
- Serve it warm for breakfast alongside a hot cup of coffee or tea.
- It makes a delightful dessert, especially when paired with a scoop of vanilla bean ice cream.
- A dollop of freshly whipped cream can elevate this simple bread into an elegant treat.
Storage & Reheating
Keep your Amish Apple Fritter Bread fresh and delicious.
- Countertop: Store glazed bread tightly covered at room temperature for up to 3 days.
- Refrigeration: For longer storage, refrigerate for up to a week, though the glaze may become sticky.
- Freezing: Slice the unglazed bread and wrap individual pieces tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw at room temperature and glaze before serving.
Nutrition Information
This Amish Apple Fritter Bread offers a comforting treat. Here’s an estimated breakdown per serving to help you plan your meals. Please note that these values are approximate and can vary based on specific ingredients and serving sizes.
| Nutrient | Amount |
|---|---|
| Serving Size | 1 serving |
| Calories | 315 kcal |
| Carbohydrate Content | 56 g |
| Protein Content | 3 g |
| Fat Content | 9 g |
| Saturated Fat Content | 2 g |
| Cholesterol Content | 25 mg |
| Sodium Content | 300 mg |
| Fiber Content | 2 g |
| Sugar Content | 42 g |
| Trans Fat Content | 0.05 g |
| Unsaturated Fat Content | 6 g |
Frequently Asked Questions (FAQ)
Can I use other types of apples?
Yes, use firm, tart baking apples like Granny Smith, Honeycrisp, or Braeburn for the best results in your apple fritter bread. Softer apples can become mushy.
How long does Amish Apple Fritter Bread last?
This bread stays fresh for 3 days at room temperature when covered. You can also refrigerate it for up to a week or freeze it unglazed for up to 3 months.
Can I make this dairy-free?
Yes, you can substitute the sour cream with a dairy-free plain yogurt or a dairy-free buttermilk alternative. Use a non-dairy milk for the glaze.
Is it really like a fried fritter?
While baked, this bread captures the essence of a fried fritter with its spiced apple swirls and sweet glaze. It delivers similar cozy flavors without the oil and frying process.
Can I double the recipe?
Absolutely! Use two loaf pans and bake them simultaneously, or make a larger batch for a crowd or for gifting.
Final Thoughts
Baking this Amish Apple Fritter Bread brings warmth and incredible aroma to your home with minimal effort. This easy recipe promises bakery-quality results, combining tender bread with sweet, spiced apples and a luscious vanilla glaze. It’s the perfect treat for breakfast, dessert, or a cozy snack. Give this recipe a try and share your delicious homemade Amish Apple Fritter Bread with family and friends. We would love to hear how it turns out!
Amish Apple Fritter Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F and prepare a loaf pan with nonstick spray or cake release.
- In a medium bowl, combine chopped apples, brown sugar, cinnamon, and ginger; set aside.
- In a large bowl, whisk together egg, granulated sugar, vegetable oil, sour cream, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking soda, and kosher salt, then add to the wet ingredients and mix until just combined with a spatula.
- Gently fold three-quarters of the apple mixture into the batter, then pour into the prepared loaf pan.
- Top with the remaining apple chunks and bake for 50-55 minutes, or until the internal temperature reaches 200°F.
- Allow the bread to cool in the pan for at least 30 minutes, or preferably an hour, until it reaches room temperature.
- For the glaze, whisk powdered sugar, vanilla extract, and milk in a small bowl until smooth; add more powdered sugar if needed for thickness.
- Generously pour the glaze over the cooled fritter bread just before serving.
Notes
High-Protein Nutrition Specialist and Wellness Advocate with over a decade of experience.
My human-first approach blends science-backed guidance with real-life empathy, shaped by my own journey through fatigue and muscle loss. Today, I help people reclaim strength, energy, and confidence through high-protein nutrition that’s both practical and empowering.
- Anne Newgent
- Anne Newgent
- Anne Newgent
- Anne Newgent
