Description

Amish Apple Fritter Bread is a cozy and comforting cinnamon apple swirl sweet bread that combines tender chunks of apple with a rich buttery batter, swirled with cinnamon sugar, and topped with a light vanilla glaze. This quick bread offers the nostalgic flavors of apple fritters in a soft, sliceable loaf perfect for breakfast, brunch, or dessert. It’s easy to make, filled with layers of flavor and texture, and has a rustic homemade charm, making it a delightful treat for any occasion.

Ingredients

Scale

Apple Mixture

2 medium apples, peeled and chopped into small cubes
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Cinnamon Sugar Swirl

1/3 cup light brown sugar
1 teaspoon ground cinnamon

Bread Batter

1/2 cup unsalted butter, softened
2/3 cup granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1/4 teaspoon salt

Glaze

1/2 cup powdered sugar
1 to 2 tablespoons milk
1/4 teaspoon vanilla extract

Instructions

Prepare the Apples: In a small bowl, combine the peeled and chopped apples with granulated sugar and ground cinnamon. Toss until apples are evenly coated and set aside.
Make the Cinnamon Sugar Swirl: In another small bowl, mix light brown sugar and ground cinnamon. Set aside.
Mix the Batter: In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Add eggs one at a time followed by vanilla extract, mixing until smooth. In a separate bowl, whisk flour, baking powder, and salt. Alternately add dry ingredients and milk to the butter mixture, stirring just until combined to avoid overmixing.
Layer the Bread: Grease and line a 9×5-inch loaf pan. Pour half the batter into the pan, then evenly spread half of the apple mixture and half of the cinnamon sugar swirl on top. Lightly press the apples into the batter. Repeat layers with remaining batter, apples, and cinnamon sugar. Use a knife to gently swirl the top layers to create a marbled effect without overmixing.
Bake: Bake the loaf at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted near the center comes out mostly clean. Tent with foil if the top browns too quickly during the last 15 minutes. Let cool in the pan for 15-20 minutes, then transfer to a wire rack to cool completely.
Glaze the Loaf: Whisk powdered sugar, milk, and vanilla extract in a bowl until smooth. Drizzle over the slightly warm or fully cooled bread to finish.

Notes

Use softened butter, not melted, for a lighter crumb.
Measure flour by spooning into the cup and leveling off to avoid a dense loaf.
Do not overmix the batter after adding flour to ensure tender texture.
Chop apples into small, even cubes for consistent baking and texture.
Allow the bread to cool before slicing for neat, stable slices.
You can add 1/3 to 1/2 cup chopped walnuts or pecans for added crunch.
Store in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze up to 2 months.
If freezing, add glaze after thawing for best freshness.
Avoid over-swirling the batter to maintain distinct layers of apple and cinnamon sugar.
Use firm apples like Granny Smith, Honeycrisp, Braeburn, or Fuji for best texture and flavor.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Sweet Bread
Method: Baking
Cuisine: American

Keywords: Amish Apple Fritter Bread, apple bread, cinnamon bread, apple cinnamon loaf, sweet bread, quick bread, homemade apple fritters, fall baking, holiday brunch, apple dessert