This Glazed Amish Apple Fritter Bread brings the irresistible taste of your favorite bakery doughnut into a moist, sliceable loaf. Packed with chunks of sweet cinnamon-spiced apples and topped with a rich vanilla glaze, it fills your kitchen with the cozy aroma of fall.
With a tender crumb and pockets of gooey brown sugar apples in every bite, this quick bread is the ultimate comfort food for breakfast or dessert.
Recipe Details
- Flavor Profile: A classic combination of warm cinnamon and ginger spices, caramelized brown sugar apples, and a sweet vanilla glaze that mimics the coating of a traditional fritter.
- Texture: The bread is incredibly soft and moist due to the sour cream and oil, studded with tender apple chunks and topped with a sticky, crackly glaze.
- Time: 15 minutes prep, 55 minutes bake time.
- Difficulty: Easy. It involves mixing a few bowls and baking a loaf no frying required!
What You’ll Need
To make this recipe, you will need a standard 9×5 loaf pan and nonstick spray. You will use three bowls: a medium one for the apple mixture, a large one for the wet batter, and a smaller one for the dry ingredients. A whisk and a rubber spatula are the only tools required. The ingredients rely on fresh baking apples, pantry staples like flour and sugar, and full-fat sour cream for richness.
Ingredient Notes
- Baking Apples – You need 2 medium apples, peeled and chopped. Varieties like Granny Smith, Honeycrisp, or Braeburn hold their shape well during baking.
- Sour Cream – Full-fat sour cream at room temperature is essential. It provides the acidity needed to activate the baking soda and creates a tender, moist crumb.
- Brown Sugar – Light brown sugar coats the apples, creating a syrup that swirls through the bread.
- Spices – A generous amount of ground cinnamon and a hint of ground ginger give this bread its “fritter” flavor profile.
- Vegetable Oil – Keeps the bread moist for days longer than butter would.
- Vanilla Extract – Used in both the batter and the glaze for a warm, bakery-style aroma.
- Glaze Ingredients – Powdered sugar and milk create the simple, sweet finish that is characteristic of an apple fritter.
Add-ins and Substitutions
- Yogurt – Plain Greek yogurt can be substituted for sour cream if you prefer.
- Nuts – Chopped walnuts or pecans added to the apple mixture provide a wonderful crunch.
- Spice – A pinch of nutmeg or cardamom is a great addition to the spice blend.
How to Make Glazed Amish Apple Fritter Bread
- Prep: Preheat your oven to 350 degrees F. Prepare your loaf pan with nonstick spray or cake release.
- Make Apple Filling: In a medium mixing bowl, mix the chopped apples, light brown sugar, cinnamon, and ginger together. Set aside to let the apples release some juices.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the egg, white granulated sugar, vegetable oil, sour cream, and vanilla extract until well combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and kosher salt.
- Combine Batter: Add the dry ingredients to the bowl of wet ingredients. Use a rubber spatula or wooden spoon to mix until almost completely combined (a few flour streaks are fine).
- Fold and Fill: Fold in ¾ of the apple-cinnamon mixture (including the syrupy juices) into the batter. Pour the batter into your prepared loaf pan.
- Top: Top the apple fritter bread with the remaining apple chunks.
- Bake: Bake for 50-55 minutes, or until the internal temperature is 200 degrees F and a toothpick inserted comes out clean.
- Cool: Let the cake cool in the pan for at least 30 minutes before serving. (Ideally, wait an hour or until it is room temperature for the best texture).
- Glaze: In a small mixing bowl, whisk together the powdered sugar, vanilla extract, and milk until it comes to a smooth consistency. Pour the glaze over the fritter bread generously right before serving.
Pro Tip: Don’t skip the step of separating the apple mixture! Reserving 1/4 of the apples to put on top ensures you get that beautiful, caramelized apple crust that looks just like the top of a fritter.
Recipe Tips
- Room Temperature Ingredients: Make sure your egg and sour cream are at room temperature. This ensures they emulsify properly, leading to a lighter loaf.
- Don’t Overmix: When combining the wet and dry ingredients, stop mixing as soon as the flour disappears. Overmixing develops gluten, which can make the bread tough instead of tender.
- Check Doneness: Apple breads can be tricky because of the moisture. If the top is browning too fast but the center is raw, tent it loosely with foil for the last 15 minutes of baking.
FAQs
- Why did my apples sink? Chopping the apples into small, uniform chunks helps them stay suspended in the batter rather than sinking to the bottom.
- Can I freeze this bread? Yes, you can freeze the unglazed loaf. Wrap tightly in plastic wrap and foil. Thaw and glaze before serving.
- How do I store leftovers? Store the bread in an airtight container at room temperature for up to 3 days.
Serving Suggestions
- Coffee: This sweet bread is the perfect companion to a strong cup of black coffee or a latte.
- Warm with Butter: If eating leftovers, warm a slice in the microwave for 10 seconds and smear with a little salted butter.
- Dessert: Serve a slice with a scoop of vanilla ice cream and caramel sauce.
Make This Recipe in Advance
- Better the Next Day: Like many quick breads, the flavors meld and the moisture distributes evenly if you let it sit overnight. Just wait to glaze it until you serve it.
Glazed Amish Apple Fritter Bread
- Total Time: 1 hour 10 minutes (+ cooling)
- Yield: 1 Loaf (8-10 Slices) 1x
- Diet: Vegetarian
Description
This Glazed Amish Apple Fritter Bread brings the irresistible taste of your favorite bakery doughnut into a moist, sliceable loaf. Packed with chunks of sweet cinnamon-spiced apples and topped with a rich vanilla glaze, it fills your kitchen with the cozy aroma of fall. With a tender crumb and pockets of gooey brown sugar apples in every bite, this quick bread is the ultimate comfort food for breakfast or dessert.
Ingredients
The Apple Filling
- 2 medium baking apples (Granny Smith or Honeycrisp), peeled and chopped
- 1/2 cup light brown sugar
- 2 teaspoons ground cinnamon (heaping spoonfuls)
- 1 teaspoon ground ginger
The Bread Batter
- 1 cup all-purpose flour
- 1/3 cup white granulated sugar
- 1/4 cup vegetable oil
- 1/4 cup full-fat sour cream, room temperature
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
The Vanilla Glaze
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 3 tablespoons milk
Instructions
Prep
Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with nonstick spray.
Make Apple Filling
In a medium bowl, toss the chopped apples with the brown sugar, cinnamon, and ginger. Set aside to let the juices release.
Mix Wet Ingredients
In a large bowl, whisk the egg, granulated sugar, vegetable oil, sour cream, and vanilla until smooth.
Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
Combine
Add the dry ingredients to the wet. Mix with a spatula until almost combined (some flour streaks are okay).
Fold
Stir in 3/4 of the apple mixture (including the syrupy juices) into the batter.
Fill & Top
Pour the batter into the prepared loaf pan. Top: Sprinkle the remaining 1/4 of the apple chunks over the top of the batter.
Bake
Bake for 50–55 minutes. Check: A toothpick inserted into the center should come out clean (internal temp approx. 200°F). If the top browns too fast, tent loosely with foil for the last 15 minutes.
Cool
Let the bread cool in the pan for at least 30 minutes (ideally an hour) to set the structure.
Glaze
Whisk the powdered sugar, milk, and vanilla until smooth. Pour generously over the cooled loaf before serving.
Notes
Room Temp Matters: Ensure your egg and sour cream are at room temperature. This creates a better emulsion and a softer, lighter crumb.
The “Topping” Trick: Don’t mix all the apples inside! Reserving that 1/4 portion for the top creates the caramelized, fritter-like crust that makes this bread special.
Apple Choice: Use firm apples like Granny Smith, Honeycrisp, or Braeburn so they hold their shape and don’t turn into applesauce during the long bake.
Storage: This bread stays moist for days thanks to the oil and apples. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast / Dessert
- Method: Baking
- Cuisine: Amish-Inspired / American
Nutrition
- Serving Size: 1 Slice (1/10 of loaf)
- Calories: 240
- Sugar: 28g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: apple fritter bread, apple cinnamon loaf, glazed apple bread, fall baking recipes, amish bread recipe, quick bread recipes, easy breakfast cake
