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
Scale
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
