Irresistibly Moist Amish Apple Fritter Bread You’ll Adore Recipe
This Irresistibly Moist Amish Apple Fritter Bread combines tender, cinnamon-spiced apples with a rich, buttery batter to create a delightful loaf perfect for breakfast or dessert. Swirled with a luscious apple cinnamon mixture and topped with a simple vanilla glaze, this bread offers a comforting homemade flavor that everyone will adore.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (10-12 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Bread:
- 1/2 cup Unsalted Butter, softened
- 2/3 cup Granulated Sugar
- 2 large Eggs
- 1.5 tsp Vanilla Extract
- 1.5 cups All-Purpose Flour
- 1.75 tsp Baking Powder
- 1/2 cup Milk (or plant-based milk for dairy-free)
- 2 medium Apples, diced
- 1/3 cup Brown Sugar
- 1 tsp Ground Cinnamon
For the Glaze:
- 1/2 cup Powdered Sugar
- 1–2 tbsp Milk
- 1/4 tsp Vanilla Extract
Instructions
- Prepare the oven and pan. Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan to prevent sticking and ensure easy removal of the bread.
- Coat the apples. Toss the diced apples with brown sugar and cinnamon in a bowl until they are evenly coated. Set this mixture aside to let the flavors meld.
- Mix the wet ingredients. In a large mixing bowl, cream the butter and granulated sugar together until fluffy and light. Beat in the eggs one at a time, followed by the vanilla extract, ensuring everything is well combined.
- Combine dry and wet ingredients. In a separate bowl, whisk together the all-purpose flour and baking powder. Alternately add this dry mixture and the milk to the butter mixture, stirring gently until just combined to avoid overmixing.
- Layer the batter and apple mixture. Spoon half of the batter into the prepared loaf pan, then spread half of the apple mixture on top. Add the remaining batter, followed by the rest of the apples. Gently swirl with a knife to create a marbled effect.
- Bake the bread. Place the loaf in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted comes out clean. If the top browns too quickly, loosely tent the loaf with foil to prevent burning.
- Cool and glaze. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack. Whisk together powdered sugar, milk, and vanilla extract to make the glaze, then drizzle it over the cooled loaf for a sweet finishing touch.
Notes
- Use tart apples like Granny Smith for a nice balance of sweetness and tang.
- For a dairy-free version, substitute milk with almond, oat, or soy milk and use dairy-free margarine instead of butter.
- Ensure not to overmix the batter to keep the bread tender and moist.
- The glaze consistency can be adjusted by adding more milk for a thinner glaze or more powdered sugar for a thicker one.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: Amish Apple Fritter Bread, Moist Apple Bread, Cinnamon Apple Bread, Breakfast Bread, Sweet Loaf
