Warm, fragrant, and layered with autumn flavor, Amish Apple Fritter Bread brings the cozy comfort of classic apple fritters straight to your kitchen—no deep fryer required. This recipe delivers a moist, cinnamon-laced loaf dotted with juicy apples and finished with a smooth vanilla glaze. Whether you’re after a special breakfast or a sweet snack to share, this bread never fails to impress.
Why Amish Apple Fritter Bread Belongs in Your Recipe Collection
Apple fritters have always held a nostalgic spot in American baking, especially in regions where Amish traditions thrive. Amish Apple Fritter Bread draws on that heritage, turning the much-loved fritter into a simple quick bread. Each slice offers the soft crumb of coffee cake, pockets of tender apple, and a ribbon of cinnamon sugar.
This bread appeals to all ages—kids love the sweet glaze and hidden apple chunks, while adults enjoy its classic flavor and versatility. Enjoy a piece for breakfast, with afternoon tea, or as a late-night treat. It also makes a thoughtful homemade gift, wrapped warm from the oven.
Ingredients
Simple pantry staples come together in this recipe, but the right choices make all the difference. Here’s what you’ll need for one 9×5-inch loaf:
For the Apple Mixture
- 2 medium apples (Granny Smith, Honeycrisp, or Fuji)
- 2 teaspoons lemon juice
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
For the Bread Batter
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup buttermilk, at room temperature
For the Cinnamon Sugar Swirl
- 1/4 cup light brown sugar
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons ground cinnamon
For the Glaze
- 3/4 cup powdered sugar, sifted
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Step-by-Step Preparation
Prepare Your Apples
- Start by peeling, coring, and dicing the apples into 1/2-inch cubes.
- Toss them in a bowl with lemon juice, sugar, and cinnamon.
- Set aside. The lemon juice stops browning and the sugar draws out their natural juice.
Make the Cinnamon Sugar Swirl
- In a separate bowl, mix brown sugar, granulated sugar, and cinnamon.
- This blend will create lovely pockets of cinnamon throughout the loaf.
Mix the Bread Batter
-
Cream the Butter and Sugars
Beat the softened butter, granulated sugar, and brown sugar until pale and fluffy. -
Add Eggs and Vanilla
Beat in eggs, one at a time, scraping the bowl between additions. Stir in vanilla extract. -
Combine Dry Ingredients
Whisk flour, cinnamon, baking powder, baking soda, and salt in another bowl. -
Alternate Dry and Wet
Beat flour mixture into the wet ingredients in two batches, alternating with buttermilk. Start and finish with the flour mixture. The batter should be thick but still spreadable.
Assemble the Loaf
- Spoon half the batter into a parchment-lined loaf pan.
- Sprinkle half the cinnamon sugar swirl over the top, followed by half of the prepared apples.
- Add the remaining batter, smoothing it gently with a spatula.
- Top with the rest of the apples and sprinkle over all the remaining cinnamon sugar.
Tip: Gently press the apples into the batter’s surface. This helps them sink in as the loaf bakes.
Bake
- Bake in a 350°F (175°C) oven for 55–60 minutes, or until a skewer in the center comes out with a few moist crumbs.
- Tent loosely with foil if the top browns too quickly.
- Cool in the pan for 15 minutes, then transfer to a wire rack.
The Finishing Touch: Vanilla Glaze
This bread shines with a simple glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract. Adjust the milk to reach a thick but pourable consistency.
- Drizzle the glaze over the cooled loaf, letting it run down the sides.
- Let it set for at least 15 minutes before slicing.
Tips for Perfect Amish Apple Fritter Bread
Even the best recipes benefit from practical tricks. Here’s how to guarantee bakery-worthy results:
- Even Apple Pieces: Aim for uniform apple chunks for even baking.
- Room Temperature Ingredients: Butter, eggs, and buttermilk mix more smoothly at room temperature, yielding a tender crumb.
- Don’t Overmix: Stir only until the flour disappears. Overmixing toughens the bread.
- Check for Doneness: Ovens vary. Use the toothpick test starting at 50 minutes.
- Rest Before Glazing: Glaze spreads best on a fully cooled loaf.
Variations and Creative Twists
Bake with confidence, but don’t hesitate to experiment. Here are several ideas to make this bread your own:
- Nutty Crunch: Fold in 1/2 cup chopped pecans or walnuts for extra texture.
- Apple Variety: Try tart Granny Smiths or sweet Pink Ladies for subtle flavor shifts.
- Raisin Boost: Add a handful of golden raisins for bursts of chewiness.
- Shortcut Option: Swap fresh apples for 1 1/2 cups of well-drained apple pie filling if you’re low on time.
- Double the Spice: Add a pinch of nutmeg or cardamom to the cinnamon swirl for warming depth.
Amish Apple Fritter Bread at a Glance
Here’s a quick reference to plan your bake:
| Element | Amount | Notes |
|---|---|---|
| Prep Time | 20 minutes | |
| Bake Time | 55–60 minutes | |
| Cooling and Glazing | 30 minutes | |
| Apples | 2 medium | Granny Smiths, Honeycrisp, Fuji |
| Butter | 1/2 cup (1 stick) | Unsalted, softened |
| Yield | 1 loaf (8–10 slices) |
Serving and Storage Suggestions
Fresh from the oven, this bread doesn’t need a thing. Thick, pillowy slices pair well with coffee, tea, or a glass of milk. For a brunch table, serve warm slices with cinnamon butter or alongside a fruit salad.
To Store
– Keep in an airtight container at room temperature for up to 3 days.
– For longer storage, refrigerate for 5 days.
To Freeze
– Wrap unglazed loaf tightly in plastic, then seal in a freezer bag.
– Freeze for up to 3 months.
– Thaw at room temperature and glaze before serving.
To Reheat
– Warm individual slices in the microwave for about 10 seconds.
– For a crisp edge, toast loosely wrapped slices in a toaster oven for 2–3 minutes.
Why You’ll Crave a Second Slice
Amish Apple Fritter Bread is the answer when you want real bakery flavor without fuss. With a sweet crumb, cozy spices, and layers of juicy apples, each bite is pure comfort.
The real beauty? This bread welcomes adaptation. Use whatever apples you have. Mix in nuts. Adjust the glaze to your liking. However you slice it, this loaf brings the humble charm of Amish baking to your table—one sticky-fingered slice at a time.
Amish Apple Fritter Bread
Soft and moist, Amish apple fritter bread is packed with warm, spiced apples. It is the ultimate cozy treat. This bread is topped with a sweet glaze. It is hard to resist.
Ingredients
- 1-2 tablespoons milk
- 2 tablespoons light brown sugar
- 1/2 cup buttermilk
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon fresh lemon juice
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 2-3 Granny Smith apples, peeled, cored, and diced (about 3 cups)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 cup light brown sugar
Instructions
- Preheat the oven to 350°Fahrenheit. Grease a 9x5-inch loaf pan. Line the pan with parchment paper.
- Prep the Apples: Place the chopped apples in a medium bowl. Add the lemon juice, sugar, and cinnamon. Toss until the apples are evenly coated. Set aside.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer. Set the mixer to medium speed. Continue beating until the mixture is light and fluffy, about 3-4 minutes.
- Reduce the speed to low. Blend in the eggs one at a time. Add the vanilla. Mix until smooth.
- In a medium bowl, whisk the flour, cinnamon, baking powder, baking soda, and salt. Add half of the dry ingredients to the wet ingredients. Mix to combine. Add half of the buttermilk and mix again. Before adding the second batch of dry ingredients, toss half of the apples in the flour mixture to coat. Add the remaining dry ingredients and buttermilk, alternating between them. Gently mix everything until just combined.
- Pour the batter into the prepared loaf pan. Spread it evenly. Add the remaining apples on top.
- Bake for 55 to 60 minutes. Insert a toothpick into the center. If it comes out clean, the bread is done. Let the bread cool in the pan for 15 minutes. Then, transfer it to a wire rack to finish cooling.
- Make the Glaze: Whisk the powdered sugar with 1 tablespoon of milk and the vanilla until smooth. Add more milk, a little at a time. Continue until the desired consistency is reached.
- Drizzle the glaze over the slightly warm or cooled bread. Let it set for 10-15 minutes. Slice. Enjoy!
