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
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: Preheat your oven to 350 degrees Fahrenheit. Grease a loaf pan with nonstick spray or cake release to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
