Go Back

Amish Apple Fritter Bread

Amish apple fritter bread is baked as a dense, moist loaf with a cinnamon-sugar apple swirl. Layered batter and diced apples bake until set, then warm drizzle glaze adds a sweet finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Dry mix
  • 0.3333333 cup brown sugar packed
  • 2 tsp cinnamon
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Wet mix
  • 0.6666667 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 2 eggs
  • 1.5 tsp vanilla extract
  • 0.5 cup whole milk
Apple layer
  • 2 apples peeled and finely diced
For glaze
  • 0.5 cup powdered sugar
  • 2 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Mix the brown sugar with 2 teaspoons cinnamon, then toss half with the finely diced apples.
Make the batter
  1. Beat the softened butter and granulated sugar until fluffy, then add the eggs and vanilla extract and beat again until smooth.
  2. Whisk the all-purpose flour, baking powder, baking soda, and salt together.
  3. Alternate adding the dry mixture with the whole milk to the butter mixture, mixing just until the batter is combined.
Layer and bake
  1. Pour half the batter into the loaf pan, then layer in half the cinnamon-sugar apples.
  2. Sprinkle the remaining plain cinnamon sugar over the apples as a visible top layer.
  3. Pour the remaining batter over the apples, then top with the remaining apples so they peek through.
  4. Bake for 55-60 minutes at 350°F, until a toothpick inserted in the center comes out clean.
Glaze and serve
  1. Stir powdered sugar with 2 tablespoons milk to make a smooth glaze.
  2. Drizzle the glaze over the loaf while it’s warm so it soaks slightly and looks glossy on top.

Notes

Pro tip: keep the apples finely diced so they distribute evenly through the loaf without sinking. Store covered in the refrigerator up to 3-4 days; warm individual slices in the microwave for about 15-25 seconds. Freeze baked slices up to 2 months, thaw overnight in the fridge and rewarm. For a lighter option, swap whole milk for 2% milk without changing the method.