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