If y'all don't know, I like to do the Oprah thing: I. Love. Bread.
Any type of bread, but I especially love a quick bread recipe around fall and the holidays since they're easy to give out as gifts! We find ourselves lucky to live on the outskirts of a small town, and they are very holiday-forward.
The weekly farmers' market in town square has stall from one of the local Amish communities that makes some absolutely delicious country apple fritter bread for sale this time of year along with the fresh apple cider they pass out to everyone.
After a few tips from a sweet lady over apple cider, I have a seriously great recipe for a delicious and easy apple fritter bread recipe with a gorgeous sweet glaze that everyone will be asking for!
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Easy Amish Apple Fritter Bread
Apple fritter bread is a sweet dessert bread filled with the classic fall flavors of apples and cinnamon...but is also one of the easiest quick breads you'll ever make.
It literally tastes just like fried apple fritters, minus the hot oil. Full of fresh apple chunks, I absolutely love the caramelized apple layer on top of the bread, and we have cinnamon sugar apples swirled throughout the sweet bread itself.
If you are a novice at making homemade bread and want an easy autumn recipe that's also a fabulous hostess gift for Thanksgiving, since it is perfect to make a few days ahead, you're not going to be disappointed in this delicious amish apple fritter bread.
Ingredients Needed
- All Purpose Flour.
- Pure Vanilla Extract - use the good vanilla, as Ina Garten says.
- Light Brown Sugar - brown sugar is made with granulated sugar and molasses, which gives our batter a deeper flavor.
- Fresh Apples - tart apples work really well to balance out the sweetness, but use your favorite baking apple otherwise.
- Vegetable Oil - I don't like using butter in these types of recipes. Why? Butter hardens up when it is refrigerated, and the same happens in baked goods that need to be stored there.
- Ground Ginger and Cinnamon - a little cinnamon and ginger goes a long way in this recipe.
- A Large Egg - just like everything else, you want your egg at room temperature!
- Baking Soda - especially if you're running into the fall/holiday season as you read this: get fresh baking soda (and baking powder!)! They both lose potency over a lifespan of about 6 months. Can't remember the last time you bought that baking soda? Get a new one, that old one may ruin your baked goods.
- Sour Cream - this is what keep the bread (which is more like a cake, really) super moist!
- Powdered Sugar - needed for the glaze.
- Whole Milk - if you don't have whole milk, cream or non-dairy milk will work fine for the glaze.
Ingredient Swaps
- You can use buttermilk instead of sour cream. But use about .25 cup more of it than in the recipe.
- Butter instead of vegetable oil...I've had plenty of readers say that make this with butter and have no issues!
How to Make the Best Homemade Amish Apple Fritter Bread
Step 1
Coat the apples.
stir together ginger, chopped apples, brown sugar and cinnamon in a small bowl.
Step 2
Mix together wet.
Whisk together all the wet ingredients in a large mixing bowl until smooth.
Step 3
Whisk in dry.
whisk in dry ingredients until the flour mixture almost completely combined with the wet ingredients.
Step 4
Fold in the apples.
gently fold in most of the cinnamon and apple mixture until the dry ingredients are completely combined.
Step 5
Apple topping layer.
You're going to take the remaining apple mixture and make a layer on the top of your apple fritter bread. This particular loaf pan (the Nordicware Harvest Bounty Loaf Pan) is upside down, so the top of the bread is under the batter, then flipped once baked.
If you have a regular loaf pan, do this step after you pour in the batter.
Step 6
Pour + bake.
Pour the bread batter into your prepared loaf pan and give a few careful drops onto your countertop to let any big bubble rise to the surface and pop. If you're using a regular loaf pan, top your batter with the remaining chunks of apple now.
Bake in your preheated oven for 50-55 minutes or until a cake taster poked into the center comes out clean with few crumbs, and let cool in the pan for at least 2 hours before removing from the pan onto a wire rack to cool completely.
Step 7
Cool + glaze.
Whisk together the glaze ingredients to a smooth consistency and drizzle over the cooled bread before slicing and serving.
Equipment I Used
If you're afraid of the bread sticking to your pan, try this magic cake release. It's my go-to when I'm baking and it has never failed me, promise!
Chef's Baking Tips for amazing Amish Apple Bread
- You can make this an apple cake by using a 6 cup bundt pan, bake until the internal temperature of the cake is 200ºF (I learned that trick from I Am Baker!). So make sure you have a thermometer handy.
- Use your favorite baking apples. Baking apples are those that can hold up to heat and cooking without turning to mush: my personal faves are Empire, Pink Lady, Granny Smith apples, and Honeycrisp.
- Make a yummy streusel crumble to top your bread instead of the cinnamon sugar apples.
- This recipe works in an 8x4 inch loaf pan, a 9x5 inch loaf pan, and in the 10.1x5.7x3.2 loaf pan I used.
- Ran out of brown sugar? I have a DIY brown sugar recipe that works wonders!
- Make a double batch! From experience and all of the reviews from my wonderful readers': you're going to need it.
Storage, Freezing, and Thawing Instructions
- Let the apple fritter bread cool completely to room temperature before wrapping the cooled bread in plastic wrap and placing in a gallon-sized zip top or airtight container. It'll last for two days on the countertop or for 1 week in the fridge.
- To freeze: Once the bread is completely cooled down, wrap it in many layers of plastic wrap, then put it in a freezer-safe zip-top bag. It'll stay good for up to 3 months.
- To thaw: let the bread thaw on the counter overnight until it is room temperature and ready to eat.
More Delicious Baking Recipes
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Amish Apple Fritter Bread
Equipment
- Harrvest Bounty Loaf Pan this is the one I used
Ingredients
- 2 medium baking apples, peeled and chopped
- ½ cup light brown sugar
- 2 teaspoon ground cinnamon, heaping spoonfuls
- 1 teaspoon ground ginger
- 1 large egg, room temperature
- ⅓ cup white granulated sugar
- ¼ cup vegetable oil
- ¼ cup full-fat sour cream, room temperature
- 2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Glaze
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 3 tablespoon milk
Instructions
Make Apple Fritter Bread
- Preheat your oven to 350 degrees F. Prepare your loaf pan with nonstick spray or cake release.
- In a medium mixing bowl, mix the chopped apples, brown sugar, cinnamon, and ginger together. Set aside.2 medium baking apples, ½ cup light brown sugar, 2 teaspoon ground cinnamon, 1 teaspoon ground ginger
- In a large mixing bowl, whisk together the egg, granulated sugar, vegetable oil, sour cream, and vanilla extract until well combined.1 large egg, ⅓ cup white granulated sugar, ¼ cup vegetable oil, ¼ cup full-fat sour cream, 2 teaspoon vanilla extract
- In a separate bowl, whisk together flour, baking soda, and kosher salt, then add it to the bowl of wet ingredients. Use a rubber spatula or wooden spoon to mix the in dry ingredients until almost completely mixed in.1 cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon kosher salt
- Fold in ¾ the amount of the apple-cinnamon mixture into the batter, then pour into your prepared loaf pan.
- Top the apple fritter bread with the remaining apple chunks and bake for 50-55 minutes, or until the internal temperature is 200 degrees F.
- Let the cake cool in the pan for at least 30 minutes before serving. I personally like waiting an hour or until it's room temperature.
Make the Powdered Sugar Glaze
- In a small mixing bowl, whisk together the powdered sugar, vanilla extract, and milk until it comes to a smooth consistency. If it's too thin for your liking, sift in a little more powdered sugar.1 cup powdered sugar, 1 teaspoon vanilla extract, 3 tablespoon milk
- Pour the glaze over the fritter bread generously right before serving.
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