Amish Apple Fritter Bread Recipe

There’s something about the smell of warm apples, cinnamon, and a sweet glaze that instantly turns a regular morning into a cozy memory. Amish Apple Fritter Bread Recipe does exactly that — it’s like biting into a cross between a tender loaf cake and a fried apple fritter, all without the oil splatter. Make it on a crisp weekend morning, bring it to a potluck, or slice it up for a relaxed holiday brunch; you’ll find it disappears fast.

The finished loaf glistens with a thin crackled glaze, the apples inside are soft but still hold a bit of texture, and the cinnamon-ginger spice gives it a comforting warmth. When you pull it from the oven you’ll notice a caramelized edge and a soft center that smells like cinnamon and browned sugar, which is why this Amish Apple Fritter Bread Recipe becomes an instant favorite for anyone who loves classic bakery flavors at home. (If you want to go a little playful with similar flavors later, try this apple fritter waffle mashup I love.)

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Why you’ll love this recipe

• It delivers all the cozy, nostalgic flavors of an apple fritter in the easier-to-eat format of a loaf.
• The texture is tender and moist, with pockets of warm, spiced apples that feel like a hug in every bite.
• It uses pantry-friendly ingredients and doesn’t demand special equipment, so it’s simple to make on a weekday or for company.
• The glaze pulls everything together, adding a sweet finish that isn’t overpowering but perfect for morning coffee.

How to make Amish Apple Fritter Bread Recipe

First, gather everything and preheat your oven so it’s ready when the batter is mixed. Preheating to 350°F makes sure the loaf rises evenly and develops a golden crust. Start by tossing chopped apples with brown sugar and spices, which draws out their juices and creates the fritter-like pockets that make this bread special. Next, whisk the wet ingredients until smooth — this is when the batter looks glossy and starts to smell amazing.

Once the dry ingredients join the wet, you’ll stir until almost combined; don’t overmix or you risk a tough loaf. Fold most of the apple mixture into the batter, pour it into your prepared pan, and top with the rest of the apples for a rustic look and extra texture. While it bakes, the kitchen fills with a scent that’s hard to resist — you’ll find yourself peeking at the oven door. Finally, let the loaf cool so the glaze sets nicely, then drizzle a generous layer over the top right before serving.

For another way to play with apple-filled treats, check out this apple strudel recipe for inspiration.

Ingredients

• 2 medium baking apples, peeled and chopped
• ½ cup light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 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
• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 3 tablespoons milk (whole milk preferred, or substitute with cream or non-dairy milk)

Key ingredients and why they matter:

• Apples: Use firm baking apples like Granny Smith, Honeycrisp, or Jonagold. They hold their shape and give you little pockets of softened fruit rather than a mushy texture.
• Brown sugar: It brings a deeper caramel note than white sugar and helps create those fritter-like pockets when mixed with apples.
• Sour cream: Adds moisture and a subtle tang that keeps the crumb tender. If you skip it, the loaf can turn out drier. You can substitute plain Greek yogurt for similar moisture and tang.
• Vegetable oil: Keeps the loaf moist and soft; butter would change the texture and make the bread denser. Use neutral oil so the spices and apples shine.
• Powdered sugar and milk for glaze: Sifted powdered sugar makes a silky glaze, and a little vanilla brightens it. Adjust the milk to get the glaze consistency you like — thicker for a snowy drizzle, thinner for a pourable shine.
• Spices: Cinnamon is the backbone, while ground ginger adds warmth and a slight bite. If you love ginger, increase it to 1½ teaspoons for more punch.

If you need a dairy-free option, swap sour cream for full-fat coconut yogurt and use a non-dairy milk in the glaze. For gluten-free, use a 1:1 gluten-free flour blend that contains xanthan gum.

Directions

Preheat your oven to 350°F (175°C). Prepare an 8×4 or 9×5 inch loaf pan with nonstick spray or cake release so the bread slides out cleanly after baking.

In a medium bowl, toss the chopped apples with the light brown sugar, cinnamon, and ground ginger until every piece is lightly coated. Set this mixture aside while you make the batter — this step helps the apples soften and their sugars begin to meld with the spices.

In a large mixing bowl, whisk together the egg, white granulated sugar, vegetable oil, sour cream, and vanilla extract until smooth and well combined. This is when the batter smells wonderful and looks silky; whisk well so the egg and sugar integrate.

In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Gradually add this dry mix to the wet ingredients, stirring until almost completely combined. You want the batter homogenous but not overworked; small streaks of flour are fine and will disappear with brief folds.

Fold in ¾ of the apple mixture so the pieces spread evenly through the batter, then pour the mixture into the prepared loaf pan. Scatter the remaining apple mixture on top for a rustic, caramelized finish. You’ll notice the edges start to turn golden in the oven and the apples on top will bubble slightly as they caramelize.

Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for at least 30 minutes before transferring it to a wire rack to cool completely. Giving it time to cool prevents the glaze from sliding off and lets the flavors settle.

In a small bowl, whisk together the sifted powdered sugar, vanilla extract, and milk until smooth. If it’s too thin, add a little more powdered sugar; if it’s too thick, add a teaspoon of milk at a time until you reach the desired consistency. Drizzle the glaze generously over the cooled apple fritter bread right before serving so it sets with a delicate sheen.

How to serve Amish Apple Fritter Bread Recipe

Serve this loaf slightly warm or at room temperature. Slice it thick for breakfast with a pat of butter, or thin for an elegant tea-time presentation. Pair it with a mug of strong coffee or a spiced latte to balance the sweetness, or offer it alongside whipped cream or vanilla ice cream for a dessert twist.

Visually, the bread should show a golden-brown crust with pockets of caramelized apples peeking through the top, and the glaze adds a glossy white contrast. Texturally, expect a tender crumb with soft apple bits and a slight chew from the cinnamon-sugared apples. It works beautifully on a platter for brunch or tucked into a picnic basket for a weekend outing.

How to store Amish Apple Fritter Bread Recipe

At room temperature, loosely cover the cooled loaf with plastic wrap or place it in an airtight container; it will stay fresh for 2 to 3 days. If your kitchen is warm or humid, refrigerate to preserve texture — refrigerated, it keeps for up to 5 days. Wrap slices individually if you plan to grab-and-go.

To freeze, wrap the fully cooled loaf tightly in plastic wrap and then in foil or a freezer bag; freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours. Reheat slices in a 350°F oven for 8–10 minutes to revive a crisp edge, or microwave a single slice for 12–20 seconds for a quick warm-up.

Tips for perfect Amish Apple Fritter Bread Recipe

• Choose firm apples that won’t collapse during baking. Softer apples turn to mush and change the texture of the loaf.
• Don’t overmix once you add the flour. Overworking the batter develops gluten and yields a tougher loaf. A few streaks of flour are okay.
• Let the bread cool before glazing. If you pour the glaze on a hot loaf it will run off and be absorbed, leaving a dull finish.
• If your apples are very juicy, drain off any excess liquid after tossing with sugar so the batter doesn’t become too thin.
• Use room-temperature egg and sour cream for a smoother batter and more even rise. Cold ingredients can cause the batter to seize up.
• Test doneness with a toothpick in the center; it should come out clean or with a couple of moist crumbs, not wet batter.

For a playful spin on fritter flavors in another form, try this gingerbread waffle recipe as a seasonal variation.

Variations

• Caramel Apple Fritter Bread: Fold in ½ cup chopped soft caramels or swirl in ¼ cup caramel sauce before baking. The caramel caramelizes with the apples and gives a richer, indulgent bite.
• Nuts and Spice: Add ½ cup chopped pecans or walnuts to the batter and sprinkle some on top for crunch. Increase the cinnamon to 2½ teaspoons and add a pinch of nutmeg for deeper spice.
• Maple Glaze: Replace the vanilla in the glaze with 1 tablespoon pure maple syrup and reduce milk slightly for a thicker, maple-forward finish. This pairs beautifully with toasted pecans.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend that includes xanthan gum and follow the recipe as written. The texture will be slightly denser but still delicious.
• Dairy-Free Option: Swap sour cream for full-fat coconut yogurt and use a non-dairy milk in the glaze. The loaf maintains moisture and the flavor stays balanced.

FAQs

Q: Can I use frozen apples for this bread?
A: You can, but thaw and drain frozen apples thoroughly before mixing with the sugar and spices. Excess moisture from frozen apples can thin the batter and affect bake time, so pat them dry and remove any extra juice.

Q: What’s the best way to prevent the apples from sinking?
A: Toss the apples in a little flour or the brown sugar-spice mix before folding them into the batter. This helps suspend them slightly in the batter and reduces sinking during baking.

Q: How can I tell when the bread is fully baked without overbaking?
A: Insert a toothpick into the center; it should come out clean or with a few moist crumbs. Also look for a golden-brown edge and a slight pull-away from the pan. If the top browns too quickly, tent with foil for the remaining bake time.

Q: Can I make the batter ahead of time?
A: You can mix the dry and wet ingredients separately and combine them with the apples shortly before baking. If you fully assemble the batter, bake within a couple of hours; the baking soda reacts over time, which can change the rise.

Q: Is this recipe freezer-friendly after baking?
A: Yes — wrap the cooled loaf tightly and freeze for up to 3 months. Thaw in the fridge overnight and reheat gently in the oven to refresh the crust.

Conclusion

I hope this Amish Apple Fritter Bread Recipe becomes one of those recipes you reach for whenever you want something comforting, a little nostalgic, and easily shareable. It’s straightforward enough for a weekday treat and special enough for holidays, and the glaze adds that finishing touch everyone notices. If you love this loaf, save it for later or share it with someone who’d enjoy it too.

For another take on the classic loaf and to see different presentation ideas, check out this Amish Apple Fritter Bread Recipe | Sweet Tea + Thyme. If you’d like a recipe comparison or an alternate cinnamon-swirl style, this Amish Apple Fritter Bread – Cinnamon Swirl Loaf with Glaze is a great read.