If you’re craving the warm, comforting flavors of a classic apple fritter but want something easier to bake at home, Amish Apple Fritter Bread is your new go-to recipe. This quick bread captures the essence of those crispy, glazed treats from Amish markets-tender chunks of apple, a gooey cinnamon swirl, and a sweet vanilla glaze-all baked into a soft, sliceable loaf. Perfect for breakfast, brunch, or as a hostess gift during the holidays, this easy Amish Apple Fritter Bread recipe comes together in under an hour of active time.
Ingredients :
For the Bread:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened (or browned for extra depth)
3/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup buttermilk (or milk with 1 tsp lemon juice)
2 medium apples (about 2 cups diced, peeled and chopped into 1/2-inch pieces)
For the Cinnamon Swirl:
1/3 cup brown sugar, packed
2 tablespoons unsalted butter, melted
1 tablespoon ground cinnamon
1/4 cup all-purpose flour (for thickening the swirl)
For the Vanilla Glaze:
1 cup powdered sugar
2-3 tablespoons heavy cream or milk
1/2 teaspoon vanilla extract
Method :
Preheat & Prep:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
Make the Swirl (Optional):
Combine 1½ tsp cinnamon and ¼ cup sugar in a small bowl. Put aside.
Mix Dry Ingredients:
Mix the flour, baking soda, baking powder, 1 tsp cinnamon, and salt in a big bowl.
Combine Wet Ingredients:
Beat eggs, sugar, oil, buttermilk, and vanilla until blended in a separate dish.
Combine Wet & Dry:
Pour the wet mixture into the dry ingredients. Stir just until combined-do not overmix.
Fold in Apples:
Gently fold in the diced apples.
Layer & Swirl (If Using):
Fill the loaf pan with half of the batter. Over the top, scatter half of the cinnamon-sugar mixture. After adding the remaining batter, sprinkle the remaining cinnamon-sugar on top. Gently stir the sugar into the batter with a knife.
Bake:
Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay, but no wet batter). Tent loosely with foil if the top browns too rapidly.
Cool & Glaze:
After ten minutes of cooling in the pan, move the bread to a wire rack. Once completely cool, drizzle with glaze (if desired) by whisking powdered sugar, milk, and vanilla until smooth.
Serve & Store:
Slice and enjoy! Store leftovers wrapped tightly at room temperature for up to 3 days or freeze for up to 3 months.