Description
This Amish Apple Fritter Bread is a soft, sweet, and perfectly spiced quick bread featuring tender chunks of cinnamon-sugar coated apples swirled throughout a moist vanilla batter. Finished with a smooth powdered sugar glaze, this loaf offers a delightful balance of tart and sweet flavors, making it a comforting treat for breakfast, snack, or dessert.
Ingredients
Scale
Batter
- 1/2 cup (113g) unsalted butter, softened
- 2/3 cup (133g) granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 3/4 tsp baking powder
- 1/2 cup (120ml) milk
Apple Cinnamon Mixture
- 2 medium apples, peeled, cored & diced (mix of tart & sweet)
- 1/3 cup (67g) brown sugar
- 1 tsp ground cinnamon
Glaze
- 1/2 cup (60g) powdered sugar
- 1–2 tbsp milk
- 1/4 tsp vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to prevent sticking and facilitate easy removal of the bread after baking.
- Make cinnamon-apple mixture: In a bowl, combine the diced apples with brown sugar and ground cinnamon, tossing well to ensure the apple pieces are evenly coated. Set this mixture aside to allow the flavors to meld.
- Prepare the batter: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for added aroma and flavor.
- Combine dry and wet ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this dry mixture to the butter mixture, alternating with the milk. Mix gently until just combined to avoid overworking the batter which can lead to toughness.
- Assemble the loaf: Pour half of the prepared batter into the loaf pan, then evenly spread half of the cinnamon-apple mixture over it. Repeat with the remaining batter and apple mixture. Use a knife to lightly swirl through the layers creating a marbled effect for a beautiful presentation.
- Bake: Place the loaf pan in the preheated oven and bake for 50–55 minutes. Check doneness by inserting a toothpick into the center of the bread; it should come out clean or with only a few moist crumbs attached.
- Cool the bread: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents sogginess and helps the bread set properly.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar, milk (start with 1 tbsp and add more if needed), and vanilla extract until smooth and pourable.
- Glaze the bread: Drizzle the glaze evenly over the cooled bread for a sweet finishing touch.
- Serve: Slice the bread and enjoy it warm or at room temperature. It pairs wonderfully with a cup of coffee or tea.
Notes
- Use a mix of tart and sweet apples (like Granny Smith and Fuji) to balance the flavor.
- Be careful not to overmix the batter to keep the bread soft and tender.
- The glaze consistency can be adjusted by adding more milk for a thinner glaze or more powdered sugar for a thicker glaze.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can also be made in muffin tins; reduce baking time to about 20-25 minutes.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: Amish apple fritter bread, apple bread, cinnamon apple bread, sweet quick bread, spiced apple loaf
