If you’re craving something that tastes like a warm hug on a chilly morning, this Amish Apple Fritter Bread Recipe is the one to try. I absolutely love how it brings that crispy cinnamon-spiced apple goodness right into a simple, tender bread. When I first baked this, my whole kitchen smelled like fall, and my family went crazy for it — trust me, you’ll want to keep a loaf just for yourself!
Why You’ll Love This Recipe
- Authentic Flavor: The blend of cinnamon, ginger, and fresh apples creates the nostalgic taste of classic apple fritters in bread form.
- Simple Ingredients: You probably already have most of what you need in your pantry and fridge, making it easy to whip up anytime.
- Versatile and Moist: This bread stays tender, thanks to sour cream, and works perfectly for breakfast, snack, or dessert.
- Beautiful Presentation: The topping of apple chunks on the loaf adds great texture and visual appeal that always impresses guests.
Ingredients You’ll Need
The beauty of this Amish Apple Fritter Bread Recipe is how the ingredients come together to create a comforting, moist bread with that iconic apple fritter crunch and spice. I always recommend choosing firm, baking apples that hold their shape well during baking.
- Medium baking apples: I like Empire or Granny Smith — firm apples keep their texture after baking without turning mushy.
- Light brown sugar: Adds that deep caramel note essential for an authentic fritter flavor.
- Ground cinnamon: The star spice here, so be generous with it to get that warm, spicy kick.
- Ground ginger: Just a touch balances the cinnamon nicely and adds complexity.
- Large egg: Room temperature eggs blend better, ensuring an even batter.
- Granulated sugar: Sweetens the batter, balancing out the tartness of the apples.
- Vegetable oil: Helps keep the bread moist without adding flavor that competes with the apples and spices.
- Full-fat sour cream: This is my secret for tender crumb — plus it adds slight tanginess that complements the fruit.
- Vanilla extract: Elevates all the flavors, so don’t skip it.
- All-purpose flour: Foundation of the bread; measure carefully.
- Baking soda: For that perfect rise and light texture.
- Kosher salt: Brings out all the flavors and balances the sweetness.
- Powdered sugar (for glaze): Sifted to avoid lumps and create a smooth finish.
- Milk (for glaze): Add little by little to get the desired thickness.
Variations
One of the things I love about this Amish Apple Fritter Bread Recipe is how easy it is to make your own. Here are a few twists I’ve tried over time that you might enjoy too.
- Spiced Up: Adding a pinch of nutmeg or allspice in the batter gives even more fall flavor — my family loved this subtle change on a chilly Sunday morning.
- Apple Walnut: Toss in ½ cup chopped walnuts or pecans with the apples for some nutty crunch.
- Dairy-Free Option: Swap sour cream for coconut yogurt and use olive oil if you want to keep it dairy-free — it still bakes beautifully.
- Apple Cake Style: Bake the batter in a bundt pan for a lovely celebration dessert — just be sure to check the internal temperature to avoid underbaking.
How to Make Amish Apple Fritter Bread Recipe
Step 1: Prep Your Oven and Apples
Start by preheating your oven to 350°F and grease your loaf pan well, either with nonstick spray or butter. While the oven warms up, peel and chop your baking apples into small chunks. I like leaving them a bit chunky so you get surprising bites of apple throughout the bread. Toss the apples with the brown sugar, cinnamon, and ginger in a medium bowl and set aside to let the flavors marry.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the egg, granulated sugar, vegetable oil, sour cream, and vanilla extract until everything is smooth and combined. I always use room temperature ingredients here to avoid lumps and help create a silky batter.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk the flour, baking soda, and kosher salt together so they’re evenly mixed. Slowly fold these dry ingredients into the wet, mixing just until incorporated. I try to avoid overmixing here — the batter should be almost fully combined but still slightly lumpy to keep the bread tender.
Step 4: Fold in the Apples and Bake
Carefully fold about three-quarters of the apple-cinnamon mixture into the batter — save the rest to sprinkle on top so you get that pretty apple-studded look on your loaf. Pour everything into your prepared pan, smooth the top, and bake for 50-55 minutes. If you have a kitchen thermometer, aim for an internal temperature of 200°F to know it’s perfectly cooked through without drying out.
Step 5: Cool and Glaze
Once baked, let the loaf cool in the pan for at least 30 minutes before removing. I personally wait longer — about an hour or until it’s room temperature — so that the glaze won’t melt right off. Whisk together powdered sugar, vanilla, and milk to your desired glazing consistency, then drizzle generously over the bread before slicing and serving.
Pro Tips for Making Amish Apple Fritter Bread Recipe
- Choose Baking Apples: I discovered this trick when trying softer apples that dissolved; using firm apples like Honeycrisp keeps the bread’s texture spot on.
- Don’t Overmix: Mixing dry ingredients in just until combined prevents a tough, dense final bread — I learned this the hard way!
- Test for Doneness: Using a thermometer is a game changer, especially with dense fruit breads where a toothpick can be misleading.
- Cool Before Glazing: To avoid a runny glaze that slides right off, wait until the bread is at least room temp before you drizzle.
How to Serve Amish Apple Fritter Bread Recipe
Garnishes
I love topping my slices with an extra sprinkle of cinnamon sugar or a dollop of whipped cream for a little indulgence. Sometimes, a smear of butter warms up the bread beautifully — perfect for a cozy morning snack.
Side Dishes
This apple fritter bread pairs wonderfully with a hot cup of coffee or chai tea. For a more substantial brunch spread, I like serving it alongside scrambled eggs or a creamy yogurt parfait with granola and fresh berries.
Creative Ways to Present
For special occasions, I’ve turned this bread into mini loaves baked in muffin tins, each drizzled with glaze and a tiny apple slice on top — they disappeared fast! You could also cut it into cubes and serve it as part of a dessert platter with assorted cheeses and nuts.
Make Ahead and Storage
Storing Leftovers
I recommend letting the bread cool completely before wrapping it tightly in plastic wrap and storing it in an airtight container or zip-top bag. I usually keep mine on the counter for up to two days or in the fridge for about a week — it remains moist and flavorful through that time.
Freezing
When I want to save some for later, I freeze slices individually wrapped in plastic and then placed in a freezer-safe bag. It freezes really well for up to three months and quickly thaws overnight on the counter without losing its great texture.
Reheating
To warm up leftover slices, I pop them in the toaster oven for a few minutes or microwave them for 15-20 seconds. This restores their soft, fresh-baked feel beautifully, especially with a little butter melted right on top.
FAQs
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Can I use other types of apples for this Amish Apple Fritter Bread Recipe?
Absolutely! While baking apples like Granny Smith or Honeycrisp hold their texture best, you can use other varieties — just expect a softer texture if you use very soft apples. It’s all about your texture preference!
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Can I make this Amish Apple Fritter Bread Recipe gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Just make sure it contains xanthan gum or another binder to help with structure, as the bread relies on that for rise and texture.
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How do I know when the Amish Apple Fritter Bread is done baking?
The best way is to use a kitchen thermometer and check that the internal temperature reaches 200°F. If you don’t have one, insert a toothpick in the middle: it should come out with just a few moist crumbs, not wet batter.
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Can I make this recipe dairy-free?
You sure can! Swap the sour cream for a plant-based yogurt or vegan sour cream alternative, and use vegetable or coconut oil instead of butter or oils with dairy additives. The bread will still have great flavor and moisture.
Final Thoughts
This Amish Apple Fritter Bread Recipe has become one of my cherished go-to recipes whenever I want to share something truly comforting and flavorful with family or friends. It’s the kind of recipe that’s easy enough for a weekday treat but special enough to pull out for company. Give it a try—you’ll be amazed at how a few simple ingredients turn into a loaf that tastes like a slice of homemade happiness.
Print
Amish Apple Fritter Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Amish Apple Fritter Bread is a moist, flavorful loaf packed with cinnamon-spiced apples and finished with a smooth powdered sugar glaze. Perfect for breakfast, snack, or dessert, it combines tender chunks of baking apples with warm spices like cinnamon and ginger to create a comforting treat reminiscent of classic apple fritters in bread form.
Ingredients
Apple Mixture
- 2 medium baking apples, peeled and chopped
- ½ cup light brown sugar
- 2 teaspoons ground cinnamon (heaping spoonfuls)
- 1 teaspoon ground ginger
Batter
- 1 large egg, room temperature
- ⅓ cup white granulated sugar
- ¼ cup vegetable oil
- ¼ cup full-fat sour cream, room temperature
- 2 teaspoons 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 tablespoons milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). Grease your loaf pan with nonstick spray or cake release to ensure easy removal after baking.
- Mix Apple Mixture: In a medium mixing bowl, combine the peeled and chopped apples, light brown sugar, ground cinnamon, and ground ginger. Stir well to evenly coat the apples with the spices and sugar, then set this mixture aside.
- Whisk Wet Ingredients: In a large mixing bowl, whisk together the egg, white granulated sugar, vegetable oil, sour cream, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Then gradually add the dry ingredients into the wet ingredients, stirring with a rubber spatula or wooden spoon until just combined and no dry flour streaks remain.
- Fold in Apples: Fold about three-quarters of the apple-cinnamon mixture into the batter gently so the apples are evenly distributed without overmixing.
- Pour Batter into Pan and Top with Remaining Apples: Pour the batter into the prepared loaf pan and spread evenly. Top the batter with the remaining apple chunks reserved from the mixture.
- Bake: Bake the apple fritter bread in the preheated oven for 50-55 minutes, or until a thermometer inserted into the center registers 200 degrees F (93 degrees C).
- Cool: Let the bread cool in the pan for at least 30 minutes, although waiting until it reaches room temperature (about 1 hour) enhances the flavor and texture.
- Prepare Glaze: In a small bowl, whisk together powdered sugar, vanilla extract, and milk until a smooth, pourable glaze forms. Adjust thickness by adding more powdered sugar if too thin.
- Glaze and Serve: Drizzle the glaze generously over the cooled apple fritter bread just before serving for a sweet finishing touch.
Notes
- You can bake this recipe in a 6-cup bundt pan to create an apple cake; bake until the internal temperature reaches 200 degrees F. Having a thermometer is recommended.
- Use baking apples that hold their texture well, such as Empire, Pink Lady, Granny Smith, or Honeycrisp for the best results.
- The recipe is adaptable to various loaf pans including 8×4 inch, 9×5 inch, and 10.1×5.7×3.2 inch sizes.
- Storage: Wrap completely cooled bread in plastic wrap and store in a zip-top bag. Keeps for 2 days at room temperature or 1 week refrigerated.
- Freezing: Wrap cooled bread tightly in multiple layers of plastic wrap and place in a freezer-safe zip-top bag. Freeze for up to 3 months.
- Thawing: Thaw frozen bread overnight at room temperature before serving.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of loaf)
- Calories: 250
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 35 mg
