Amish Apple Fritter Bread
A delicious and comforting treat perfect for any occasion, combining the flavors of cinnamon and sugar with fresh apples in a fluffy loaf.
Ingredients
Dry Ingredients
- 1 cup All-purpose flour
- 1.75 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
Wet Ingredients
- ½ cup Unsalted butter, softened
- 2 large Eggs
- 1.5 teaspoons Vanilla extract
- ½ cup Milk
Filling
- 1 large Apple, peeled and chopped
- ⅓ cup Light brown sugar
Glaze
- ½ cup Powdered sugar
- 1-2 tablespoons Milk (Adjust for desired consistency)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a small bowl, mix the brown sugar and cinnamon. Set aside for layering.
- In a large bowl, cream the granulated sugar and softened butter until light and fluffy (2–3 minutes with a mixer).
- Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In another bowl, whisk together flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix just until combined—don’t overdo it.
Baking
- Pour half the batter into the loaf pan and smooth into an even layer.
- Sprinkle half of the chopped apple over the batter, followed by half the cinnamon-sugar mixture.
- Add the remaining batter on top, then finish with the remaining apples and cinnamon-sugar.
- Use a sharp knife to gently swirl the top layer, creating a marbled effect.
- Bake for 50–60 minutes, or until a toothpick comes out clean. If browning too fast, tent with foil for the last 10 minutes.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Mix the glaze ingredients until smooth and drizzle over the cooled bread before serving.
Notes
Serve warm or at room temperature with a simple drizzle of glaze. It pairs well with coffee or tea. Store wrapped in plastic wrap at room temperature for up to three days, or freeze for up to three months. Use tart apples for a nice balance of sweetness and add nuts for added crunch.