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Moist Amish Apple Fritter Bread

Moist Amish Apple Fritter Bread

This Moist Amish Apple Fritter Bread is tender, buttery, and packed with cinnamon-sugar apples, finished with a sweet vanilla glaze. It tastes just like a classic apple fritter in loaf form.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American, Amish
Ingredients Method Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 0.67 cup granulated sugar
  • 2 large eggs
  • 1.5 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 1.75 tsp baking powder
  • 0.5 cup milk dairy or plant-based
  • 2 medium apples peeled and diced
  • 0.33 cup brown sugar for topping
  • 1 tsp ground cinnamon for topping
  • 0.5 cup powdered sugar for glaze
  • 1-2 tbsp milk for glaze
  • 0.25 tsp vanilla extract for glaze

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan.
  2. In a bowl, toss diced apples with brown sugar and cinnamon until evenly coated. Set aside.
  3. In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
  4. In a separate bowl, whisk together flour and baking powder. Alternate adding dry ingredients and milk to the wet mixture, mixing just until combined.
  5. Pour half of the batter into the prepared pan. Layer with half of the apple mixture. Add remaining batter, then top with remaining apples. Gently swirl with a knife.
  6. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Tent loosely with foil if browning too quickly.
  7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle glaze over cooled loaf before serving.

Notes

Best apples for this recipe are Honeycrisp, Granny Smith, or Fuji. Store covered at room temperature for 2 days or refrigerate for up to 5 days.