Amish Apple Fritter Bread with Sweet Glaze Recipe
Celebrate apple season with this delicious Amish Apple Fritter Bread, a moist and flavorful bread packed with tender baking apples and warm spices, topped with a smooth, sweet vanilla glaze. Perfect for breakfast, snack, or a festive gift, this bread brings a country charm to your table with every bite.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices
- Category: Breads
- Method: Baking
- Cuisine: American
Ingredients
Apple Cinnamon Mixture
- 2 medium baking apples, peeled and chopped
- ½ cup light brown sugar
- 2 teaspoons ground cinnamon (heaping spoonfuls)
- 1 teaspoon ground ginger
Wet Ingredients
- 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
Dry Ingredients
- 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 Oven and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). Grease your loaf pan with nonstick spray or cake release to prevent sticking.
- Mix Apple Cinnamon Mixture: In a medium mixing bowl, combine the peeled and chopped apples, light brown sugar, cinnamon, and ground ginger. Stir until well coated and set aside.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the egg, granulated sugar, vegetable oil, full-fat sour cream, and vanilla extract until the mixture is smooth and thoroughly combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt until evenly distributed. Gradually add this to the wet ingredients and gently fold or stir with a rubber spatula or wooden spoon just until nearly incorporated.
- Fold in Apples: Fold ¾ of the apple cinnamon mixture into the batter carefully, ensuring even distribution without overmixing.
- Assemble and Bake: Pour the batter into your prepared loaf pan. Top the batter evenly with the remaining apple cinnamon mixture to create a delightful topping. Bake for 50 to 55 minutes, or until the internal temperature reaches 200 degrees F and a toothpick inserted in the center comes out clean.
- Cool the Bread: Allow the bread to cool in the pan for at least 30 minutes, preferably up to an hour until it reaches room temperature for the best texture and ease of slicing.
- Prepare the Glaze: In a small bowl, whisk together the sifted powdered sugar, vanilla extract, and milk until smooth and pourable. Adjust consistency by adding more powdered sugar if too thin.
- Glaze and Serve: Generously drizzle the glaze over the cooled apple fritter bread right before serving for a sweet finishing touch.
Notes
- You can transform this bread into an apple cake by using a 6-cup bundt pan, baking until the internal temperature is 200 degrees F.
- Choose baking apples like Empire, Pink Lady, Granny Smith, or Honeycrisp, which hold their shape well when cooked.
- This recipe works well in various loaf pans: 8×4 inch, 9×5 inch, or larger sizes similar to the 10.1×5.7×3.2 inch loaf pan used here.
- Store at room temperature for up to 2 days, or refrigerate for up to 1 week once wrapped tightly in plastic wrap and placed in an airtight container.
- Freeze cooled bread wrapped thoroughly in plastic wrap and placed in a freezer-safe bag for up to 3 months.
- To thaw, leave the bread on the counter overnight until it reaches room temperature.
