Description
Soft and flavorful Amish Apple Fritter Bread studded with chopped tart apples, swirled with a cinnamon sugar mixture, and topped with a sweet glaze. This bread delivers the delicious taste and texture of a classic apple fritter in an easy-to-make loaf form, perfect for fall baking or a cozy breakfast treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup milk
Fruit
- 1 ½ cups chopped tart apples (such as Granny Smith)
Cinnamon Sugar Swirl
- ⅓ cup packed brown sugar
- 1 tsp ground cinnamon
Glaze
- ½ cup powdered sugar
- 1 tbsp milk
Instructions
- Preheat Oven: Set your oven to 350 °F (175 °C) to ensure it’s ready once your batter is prepared.
- Cream Butter and Sugar: In a large bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for the bread.
- Add Eggs and Milk: Beat in the eggs one at a time, then pour in the milk, mixing thoroughly to combine all wet ingredients into a homogenous mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Mix Dry and Wet Ingredients: Gradually stir the dry ingredient mixture into the wet ingredients. Be careful not to overmix to keep the bread tender.
- Fold in Apples: Gently fold in the chopped tart apples, ensuring they are evenly distributed throughout the batter without bruising them.
- Prepare Cinnamon Sugar Swirl: In a small bowl, mix the brown sugar and ground cinnamon until well combined.
- Layer Batter and Swirl: Pour half of the batter into a greased loaf pan. Sprinkle half of the cinnamon sugar mixture over the batter. Add the remaining batter on top and then sprinkle the rest of the cinnamon sugar. Use a knife or skewer to swirl the cinnamon sugar through the batter for a marbled effect.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 50–55 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the Bread: Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely.
- Prepare and Apply Glaze: While the bread cools, mix ½ cup powdered sugar with 1 tablespoon milk until smooth. Drizzle the glaze over the cooled loaf for added sweetness and a glossy finish.
Notes
- For the glazed topping, use ½ cup powdered sugar combined with 1 tablespoon milk; adjust thickness by adding more powdered sugar if desired.
- Prefer tart apples like Granny Smith to balance the sweetness and keep the bread moist.
- Do not overmix batter to prevent a dense loaf; fold ingredients gently.
- Ensure the bread is fully cooled before glazing to avoid melting the glaze.
- This bread slices well and can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread, Dessert
- Method: Baking
- Cuisine: Amish
