If you love cozy autumn flavors and quick breads that feel like a special treat, you’ll appreciate Amish Apple Fritter Bread. This easy-to-make loaf brings the warm, spicy taste of apple fritters into a tender bread with a delightful sour cream glaze on top. It’s perfect for breakfast, snack time, or sharing as a thoughtful gift with friends and family.
Why You’ll Love This Amish Apple Fritter Bread Recipe
You’re going to love this recipe because it captures the essence of a classic apple fritter without the fuss of frying dough. Instead, all the flavors come together in a moist bread that’s easy to slice and serve anytime. It’s a wonderful treat that fits perfectly into your busy day, whether you’re serving it with morning coffee or wrapping it up as a homemade gift.
The combination of fresh apples, cinnamon, and a soft bread base makes it feel like fall in every bite. The sour cream glaze isn’t just pretty—it balances the sweetness with a slight tang that elevates the whole experience. Plus, you don’t have to be a baking expert to get great results. With simple steps and basic ingredients, you’ll have a warm loaf ready in about two hours.
Ingredients for Amish Apple Fritter Bread
Here’s everything you’ll need to make this delicious bread at home. The ingredient list is simple but carefully chosen to bring out the best flavors and textures.
For the Apple Fritter Bread:
- 1 large tart cooking apple, such as Granny Smith
- ⅓ cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon table salt
- 1 cup granulated sugar
- ⅓ cup unsalted butter, softened to room temperature
- 2 large eggs, lightly beaten
- ½ cup whole milk
- 1 teaspoon vanilla extract
For the Sour Cream Glaze:
- 3 tablespoons sour cream
- ½ teaspoon vanilla extract
- ¾ cup powdered sugar
- Whole milk (optional, to thin glaze if needed)
How to Make Amish Apple Fritter Bread
Making this bread is straightforward and enjoyable. You’ll start by preparing your pan and letting the apple mixture macerate to bring out the flavor. Then you’ll mix the batter and layer everything to get those lovely apple swirls inside.
Preheat your oven to 350°F (175°C). Grease an 8 x 4-inch loaf pan well. You can also line it with parchment paper with a couple of inches hanging over the sides for easy bread removal later.
Peel and dice your apple, then mix it with the brown sugar and cinnamon in a bowl. Let this sit for about 15 minutes to allow the flavors to meld and the sugar to draw out the apple’s juices.
In a separate bowl, sift together the flour, baking powder, and salt to ensure a light, even texture.
In a large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, followed by the milk and vanilla extract, mixing until smooth.
Gently stir in the flour mixture until just combined; avoid overmixing to keep the bread tender.
Pour half of the batter into your prepared loaf pan. Spoon half of the apple mixture over the batter. Add the remaining batter on top of the apples, then layer the rest of the apple mixture.
Use a table knife or skewer to swirl the apples into the batter in a serpentine pattern to create beautiful apple ribbons inside the bread once baked.
Bake for about 1 hour or until a toothpick inserted in the center comes out clean. If using smaller pans, start checking for doneness around 30 minutes.
Let the bread cool in the pan on a wire rack for 10 minutes, then carefully lift or remove it and cool completely on the rack.
While the bread cools, prepare the sour cream glaze by mixing sour cream, vanilla, and powdered sugar in a bowl. Add milk a teaspoon at a time if the glaze is too thick to drizzle.
Drizzle the glaze generously over the cooled bread before slicing and serving.
This method gives you a tender, moist bread with rich apple flavor and the perfect touch of cinnamon and sweetness throughout.
How to Serve Amish Apple Fritter Bread
This bread is wonderfully versatile when it comes to serving. You can enjoy it fresh from the oven or store leftovers to enjoy over several days.
Serve it warm or at room temperature. It pairs beautifully with a hot cup of coffee or tea, making it a perfect breakfast or afternoon snack. You can slice it thick or thin depending on your appetite, and it holds up well whether you eat it plain or topped with a little butter or cream cheese.
For a special treat, try toasting slices lightly — the edges crisp up nicely while the inside stays soft and flavorful. It also makes a fantastic base for a light dessert when paired with vanilla yogurt or fresh fruit on the side.
If you’re giving it as a gift, wrap the loaf in parchment and tie with a ribbon for a homemade touch that anyone will appreciate.
Expert Tips for Perfect Amish Apple Fritter Bread
To get the best results every time, keep these simple tips in mind:
- Use a tart cooking apple like Granny Smith because it holds its shape and provides a nice contrast to the sweetness. Avoid very soft or sweet apples that might turn mushy in the bread.
- Letting the apple, brown sugar, and cinnamon mixture sit for 15 minutes before adding it to the batter helps intensify the flavors and create a natural syrup in the bread.
- Don’t overmix the batter once you add the flour. Stir just until the ingredients come together to keep the bread tender and light.
- Swirling the apples into the batter creates that classic apple fritter look. Use a gentle hand to avoid flattening the apple slices completely.
- Bake the bread on the middle rack of your oven for even heat distribution. If you find the top browning too fast, cover it loosely with foil halfway through baking.
- The sour cream glaze can be adjusted for thickness by adding milk a teaspoon at a time. It should be pourable but not runny to get the best drizzle effect.
- For easy removal, lining your pan with parchment paper is a helpful trick that prevents sticking and allows you to lift the loaf out cleanly.
These tips ensure your bread turns out moist, flavorful, and beautifully presented every time you bake.
How to Store Amish Apple Fritter Bread
After baking, proper storage will keep your bread fresh and tasty for several days.
If you plan to eat it within a few days, place the glazed bread in an airtight container and store it in the refrigerator. This will keep it fresh up to 5 days. Make sure the container seals well to prevent the bread from drying out.
If you haven’t glazed the bread yet or want to store it at room temperature, keep it wrapped tightly in plastic wrap or foil. The bread should stay good for about 3 days this way, though the flavor and texture are best when eaten sooner.
For longer storage, you can freeze the bread without the glaze. Wrap the loaf tightly in plastic wrap, then place it inside a freezer-safe bag. It will keep well in the freezer for up to 3 months. When you’re ready to eat, thaw the loaf overnight in the refrigerator and add the glaze fresh.
Proper storage helps maintain the bread’s moist texture and delicious flavor for your enjoyment anytime.
Variations of Amish Apple Fritter Bread
If you want to switch up this recipe or experiment with new flavors, here are some variations to try:
- Add Nuts: Chopped walnuts or pecans mixed into the batter or sprinkled on top before baking add a satisfying crunch and earthy flavor that pairs well with apples.
- Use Different Apples: Try sweet apples like Fuji or Honeycrisp for a softer, sweeter taste. Mixing two types of apples can also add a nice texture contrast.
- Spice it Up: Besides cinnamon, add a pinch of nutmeg or ground cloves for a deeper, warm spice profile reminiscent of holiday baking.
- Make it Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend suited for baking. Be sure to check if the blend requires extra binding agents like xanthan gum.
- Swap the Glaze: Replace the sour cream glaze with a simple lemon glaze by mixing powdered sugar with fresh lemon juice for a bright citrus twist.
- Add Dried Fruit: Toss in some raisins, dried cranberries, or chopped dates with the apples for bursts of chewy sweetness throughout the bread.
- Vegan Option: Use plant-based milk and egg replacers, and swap butter for a vegan alternative to create a dairy-free version of this bread.
Feel free to get creative and adapt this recipe to your taste and dietary needs. Each change brings a new twist to this classic favorite.
Frequently Asked Questions About Amish Apple Fritter Bread
What kind of apple is best for Amish Apple Fritter Bread?
Tart cooking apples like Granny Smith are ideal because they hold their shape well and provide a balanced tartness that complements the sweetness of the bread.
Can I use a different type of sugar?
Brown sugar is preferred for the apple mixture to add depth and moisture, but you can substitute with coconut sugar or white sugar if needed.
Is it possible to make this bread gluten-free?
Yes, you can swap all-purpose flour with a gluten-free flour blend designed for baking. Keep in mind you may need to adjust liquid ingredients slightly.
How long will the bread stay fresh?
Glazed bread keeps up to 5 days refrigerated, while unglazed bread stored at room temperature lasts about 3 days.
Can I freeze Amish Apple Fritter Bread?
Absolutely. Freeze the bread without the glaze, wrapped tightly, for up to 3 months. Thaw before glazing and serving.
Do I have to use the sour cream glaze?
No, the bread is delicious on its own. The glaze adds a creamy sweetness, but you can omit it or substitute it with a lemon or vanilla icing.
Can I bake this in smaller pans?
Yes, smaller pans will work. Just reduce baking time and start checking for doneness around 30 minutes.
Amish Apple Fritter Bread
Equipment
- 8×4-Inch Loaf Pan
- Mixing Bowls
Ingredients
- 1 large tart cooking apple such as Granny Smith
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon table salt
- 1 cup granulated sugar
- 1/3 cup unsalted butter softened to room temperature
- 2 large eggs lightly beaten
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 3 tablespoons sour cream for glaze
- 1/2 teaspoon vanilla extract for glaze
- 3/4 cup powdered sugar for glaze
- whole milk optional, to thin glaze if needed
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8 x 4-inch loaf pan or line it with parchment paper.
- Peel and dice the apple, then mix it with brown sugar and cinnamon in a bowl. Let it sit for about 15 minutes.
- In a separate bowl, sift together flour, baking powder, and salt.
- Cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by milk and vanilla extract.
- Gently stir in the flour mixture until just combined.
- Pour half of the batter into the prepared loaf pan. Spoon half of the apple mixture over the batter, then add the remaining batter and layer the rest of the apple mixture on top.
- Use a knife or skewer to create swirls of apple in the batter.
- Bake for about 1 hour or until a toothpick inserted in the center comes out clean. If using smaller pans, start checking around 30 minutes.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While cooling, prepare the sour cream glaze by mixing sour cream, vanilla, and powdered sugar. Add milk as needed to reach desired consistency.
- Drizzle the glaze over the cooled bread before slicing and serving.
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