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Amish Apple Fritter Bread Recipe

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If you’re looking for a warm, comforting treat that tastes like autumn in every bite, you’ve got to try my Amish Apple Fritter Bread Recipe. This bread is packed with tender chunks of cinnamon-spiced apples, tender crumb, and a sweet glaze that takes it to the next level. I absolutely love how this turns out every time, and I’m excited to share all my tips so you can nail it too!

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Why You’ll Love This Recipe

  • Bursting with Real Apple Chunks: You get the perfect texture contrast between soft bread and tender apple bites in every slice.
  • Simple Yet Flavor-Packed: A few spices and a quick glaze really elevate this humble loaf to something special.
  • Perfect for Breakfast or Snack: It’s moist, filling, and holds up well for days, which means leftovers are just as good.
  • User-Friendly Process: No fancy tools or ingredients—just honest, approachable baking steps.
A loaf cake sits on a wooden board over a white marbled surface, sliced at the front showing its dense, light brown inside with visible chunks of apple. The top layer is a thick, sticky, darker brown glaze that drips down the sides, giving the cake a shiny look. In the background, there is a small orange pumpkin and a wooden bowl with apples that add warm tones to the image. The photo is warm and cozy, focusing tightly on the textures of the cake and glaze, with a soft, light blur in the background. photo taken with an iphone --ar 2:3 --v 7 - Amish Apple Fritter Bread, apple fritter bread, warm apple dessert, cinnamon apple bread, comforting fall bread this …

Ingredients You’ll Need

Each ingredient in this Amish Apple Fritter Bread Recipe plays a special role, creating a moist, flavorful loaf that won’t disappoint. I always recommend using fresh baking apples that hold their shape, and room temperature dairy for that tender crumb.

Flat lay of fresh peeled and chopped medium baking apples, a small mound of light brown sugar, a small white bowl of ground cinnamon powder, a small white bowl of ground ginger powder, a single large uncracked egg with a clean shell, a small mound of white granulated sugar, a small white bowl of vegetable oil, a small white bowl of full-fat sour cream, a small white bowl of vanilla extract, a small mound of all-purpose flour, a small white bowl of baking soda powder, a small white bowl of kosher salt, a small white bowl of sifted powdered sugar, a small white bowl of milk placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Amish Apple Fritter Bread, apple fritter bread, warm apple dessert, cinnamon apple bread, comforting fall bread
  • Medium Baking Apples: Choose firmer baking varieties like Granny Smith or Honeycrisp for the best texture.
  • Light Brown Sugar: Adds a hint of molasses flavor and moisture to the apple mixture.
  • Ground Cinnamon: A classic warming spice that defines the apple fritter flavor.
  • Ground Ginger: Just the right zing to complement the cinnamon without overpowering.
  • Large Egg: Helps bind everything together while keeping the bread light.
  • White Granulated Sugar: Adds sweetness and helps with browning.
  • Vegetable Oil: Keeps the bread moist and soft for days.
  • Full-Fat Sour Cream: Adds richness and a subtle tang that balances the sweetness beautifully.
  • Vanilla Extract: Deepens the overall flavor with its warm, aromatic notes.
  • All-Purpose Flour: The backbone of your bread’s structure.
  • Baking Soda: Gives just enough rise and tenderness.
  • Kosher Salt: Enhances all the other flavors without tasting salty.
  • Powdered Sugar (for Glaze): Creates that iconic sweet coating on top.
  • Milk (for Glaze): Adjust to get the glaze consistency you want—thicker or thinner.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to switch things up occasionally with the Amish Apple Fritter Bread Recipe depending on the season, what I have on hand, or just to surprise my family. Don’t hesitate to make it your own!

  • Apple Varieties: I sometimes use a mix of tart Granny Smith and sweeter Fuji for a more complex flavor.
  • Spices: Adding a pinch of nutmeg or cardamom can add a lovely twist I’ve come to really enjoy.
  • Gluten-Free: I haven’t tried this one myself, but swapping flour for a gluten-free blend definitely deserves a shot if you need it.
  • Nutty Addition: Toss in chopped pecans or walnuts for a delightful crunch—my family goes crazy for that texture!

How to Make Amish Apple Fritter Bread Recipe

Step 1: Prepare Your Apples and Oven

Start by peeling and chopping your baking apples into small chunks. Mixing them with brown sugar, cinnamon, and ginger gets those classic apple fritter flavors working together right away. While this mixture sits, preheat your oven to 350°F and prep your loaf pan with nonstick spray or cake release. Trust me, this little prep makes baking and cleanup a breeze.

Step 2: Whisk Wet Ingredients to Perfection

In a large bowl, whisk together the egg, white sugar, vegetable oil, sour cream, and vanilla extract until smooth and fully blended. I like to use a whisk because it helps incorporate air for a lighter texture. Using room temperature egg and sour cream is key—it helps everything combine seamlessly without clumps.

Step 3: Combine Dry Ingredients and Fold Gently

Whisk together the flour, baking soda, and kosher salt in a separate bowl. Then slowly add the dry ingredients to the wet mixture, folding them in with a spatula or wooden spoon just until nearly combined. Overmixing is a common mistake that can lead to a dense loaf, so stop when you still see a few streaks of flour—that’s perfect.

Step 4: Add Apple Mixture and Bake

Fold about three-quarters of your apple-cinnamon mix right into the batter, then pour everything into your prepared loaf pan. Finally, scatter the leftover apple mixture on top—it creates such a beautiful, textured finish after baking. Bake for about 50–55 minutes, or until a thermometer inserted in the center reads 200°F. Remember, ovens vary, so keep an eye on yours around the 50-minute mark.

Step 5: Cool and Glaze

Once out of the oven, let the bread cool in the pan for at least 30 minutes. If you can wait longer, an hour is even better—the flavors settle and the bread firms up, making it easier to slice. While the bread cools, whisk together powdered sugar, vanilla extract, and milk until smooth for the glaze. Pour it generously over your loaf just before serving. The glaze melts slightly into those top apples, creating irresistible gooey sweetness.

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Pro Tips for Making Amish Apple Fritter Bread Recipe

  • Choose Firm Apples: I always pick apples that hold their shape when baked, so you get those delightful bites—soft but not mushy.
  • Don’t Overmix: Mixing the dry into wet ingredients only until nearly combined keeps the bread tender, not tough.
  • Check Internal Temperature: Using a thermometer is a game-changer to avoid under or over baking in different ovens.
  • Wait to Glaze: Pour glaze only when the bread is cool enough so it doesn’t melt away and lose that lovely drizzle effect.

How to Serve Amish Apple Fritter Bread Recipe

Amish Apple Fritter Bread Recipe - Serving

Garnishes

I usually keep it simple—a drizzle of the powdered sugar glaze is enough to add that perfect sweetness. But sometimes, I sprinkle on a bit of extra cinnamon sugar before baking for a crunchy, caramelized top. For a treat, a pat of butter on a warm slice is heavenly too.

Side Dishes

This bread pairs wonderfully with a hot cup of coffee or chai tea. For breakfast, I serve it alongside scrambled eggs or a mild cream cheese spread. It also works well as a sweet complement to a sharp cheddar cheese platter if you want to get fancy.

Creative Ways to Present

For special occasions, I slice the bread thicker and serve it with a scoop of vanilla ice cream or warm caramel sauce. I’ve also wrapped individual slices in parchment paper tied with twine for a lovely homemade gift during the holidays. It always gets rave reviews!

Make Ahead and Storage

Storing Leftovers

Once the bread has cooled completely, I wrap it tightly in plastic wrap, then place it in a zip-top bag. Leftovers keep well for about two days on the countertop or up to a week in the fridge. I’ve found refrigeration actually helps deepen the flavors, but always bring it to room temp before serving.

Freezing

If I want to save some for later, I slice the bread first, wrap individual pieces in plastic wrap, and then put them all into a freezer-safe bag. This way, I only thaw what I need. It freezes beautifully and lasts up to three months without losing flavor or texture.

Reheating

I thaw frozen slices overnight on the counter, then warm them in a toaster oven or microwave for 20–30 seconds. This revives the softness and that fresh-baked feeling I love. Adding a tiny pat of butter while reheating makes it even better.

FAQs

  1. Can I use any type of apples for this Amish Apple Fritter Bread Recipe?

    While you can technically use any apple, baking apples like Granny Smith, Honeycrisp, or Empire are best because they hold their texture during baking and bring a nice balance of tartness and sweetness.

  2. What if I don’t have sour cream—can I substitute something else?

    Yes! Greek yogurt is a great substitute if you don’t have sour cream on hand. It keeps the bread moist and adds a slight tang that complements the apples well.

  3. How can I tell when my Amish Apple Fritter Bread is done baking?

    The best way is to check the internal temperature with a thermometer; it should read about 200°F. If you don’t have one, insert a toothpick near the center—if it comes out mostly clean with a few moist crumbs, it’s done.

  4. Can I make this bread into muffins instead?

    Absolutely! Use a muffin tin and bake for about 20–25 minutes, keeping an eye on them and checking doneness with a toothpick.

  5. Is this Amish Apple Fritter Bread Recipe suitable for freezing?

    Yes, it freezes really well! Just wrap tightly and freeze for up to 3 months. Thaw overnight before reheating or serving.

Final Thoughts

When I first tried this Amish Apple Fritter Bread Recipe, it quickly became one of my go-to cozy bakes. It’s that kind of recipe you want to make again and again—not just for the taste, but because it brings a little warmth and happiness to your day. I hope you enjoy baking and sharing it as much as I do. Grab those apples and get started—you won’t regret it!

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Amish Apple Fritter Bread Recipe

4.7 from 119 reviews
  • Author: Mia
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 slices
  • Category: Baking
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Amish Apple Fritter Bread is a moist, spiced loaf bursting with tender chunks of baking apples coated in cinnamon and ginger, topped with a luscious powdered sugar glaze. Perfect for breakfast, a snack, or dessert, this bread combines warm autumnal flavors with a rich, tender crumb that is sure to delight apple lovers and bake enthusiasts.

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

  1. Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit. Grease a loaf pan with nonstick spray or cake release to prevent sticking.
  2. Make the Apple Mixture: In a medium mixing bowl, combine the peeled and chopped apples with the light brown sugar, ground cinnamon, and ground ginger. Stir well to evenly coat the apple pieces and set aside.
  3. Mix Wet Ingredients: In a large mixing bowl, whisk together the large egg, white granulated sugar, vegetable oil, full-fat sour cream, and vanilla extract until well combined and smooth.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Gradually add this dry mixture to the wet ingredients bowl, stirring with a rubber spatula or wooden spoon until the flour is almost fully incorporated without overmixing.
  5. Fold in Apples: Gently fold about three-quarters of the apple-cinnamon mixture into the batter, distributing it evenly without breaking up the apples too much.
  6. Fill the Pan and Top: Pour the batter into the prepared loaf pan, smoothing the surface. Top with the remaining apple-cinnamon mixture for a decorative and flavorful finish.
  7. Bake: Place the loaf pan in the preheated oven and bake for 50-55 minutes, or until the internal temperature reaches 200 degrees Fahrenheit when tested with a thermometer.
  8. Cool: Remove the bread from the oven and allow it to cool in the pan for at least 30 minutes, preferably about an hour, until it reaches room temperature before glazing.
  9. Prepare the Glaze: In a small mixing bowl, whisk together the sifted powdered sugar, vanilla extract, and milk until smooth. Adjust the consistency by adding more powdered sugar if the glaze is too thin.
  10. Glaze the Bread: Generously pour the glaze over the cooled apple fritter bread to finish. Slice and serve.

Notes

  • You can transform this loaf into an apple cake by baking in a 6-cup bundt pan and baking until the internal temperature reaches 200°F; use a thermometer to check doneness.
  • Baking apples that hold their shape well in cooking are best, such as Empire, Pink Lady, Granny Smith, or Honeycrisp.
  • This recipe fits well in standard loaf pans sized 8×4 inches, 9×5 inches, or the 10.1×5.7×3.2 inch pan referenced.
  • Storage: Let the bread cool completely before wrapping in plastic wrap and storing in a gallon-sized zip-top bag. Keeps 2 days at room temperature, or 1 week in the refrigerator.
  • Freezing: Wrap cooled bread tightly in multiple layers of plastic wrap and place in a freezer-safe bag. Lasts up to 3 months frozen.
  • Thawing: Thaw on the counter overnight until fully at room temperature before serving.

Nutrition

  • Serving Size: 1 slice (1/8th of loaf)
  • Calories: 260 kcal
  • Sugar: 18 g
  • Sodium: 200 mg
  • Fat: 10 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 35 mg
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Hey there, I’m Mia Miller, the foodie behind MealsByMia.com! I’m on a mission to make cooking COOOL and GOOOOD for everyone, sharing easy, fun, and totally scrumptious recipes, so grab your apron and let’s get cooking!

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