Amish Apple Fritter Bread

This Amish Apple Fritter Bread is one of those recipes that marks the official start of fall in my kitchen. Its tender crumb is studded with tart apples and cinnamon, then finished with a lush sour cream glaze. I make it for gifting during apple season but always end up saving a few slices for myself with a warm mug of tea.

My family begs for this quick bread the moment apples hit the farm stand. We have made it for teachers neighbors and plenty of cozy afternoons at home.

Ingredients

• Tart apple such as Granny Smith: brings fresh fruity tang and holds up when baked choose one that feels heavy and firm
• Brown sugar: gives depth and classic apple fritter flavor be sure it is soft and without clumps
• Ground cinnamon: for warmth and spice buy a fresh jar for the best aroma
• All purpose flour: creates the structure look for unbleached if you want a more hearty crumb
• Baking powder: ensures a light rise check that yours is not expired for maximum lift
• Table salt: balances sweetness and enhances flavors use fine salt for even mixing
• Granulated sugar: adds lift and sweetness in the batter make sure you use fresh sugar for proper creaming
• Unsalted butter: softens and brings richness opt for real butter at room temperature for easy mixing
• Large eggs: bind and add structure bring them to room temperature before baking
• Whole milk: makes the bread moist and tender use full fat for the richest texture
• Vanilla extract: rounds out the flavor real vanilla extract shines through here
• Sour cream for the glaze: adds tang and gets silky buy full fat for the best texture
• Powdered sugar: makes the glaze smooth sift if clumpy for a glossy finish

Step-by-Step Instructions

Prep the Pan

Grease an eight by four inch loaf pan thoroughly and line with parchment if desired for easy removal with at least a two inch overhang on each side

Macerate the Apples

Peel and dice a large tart apple combine with brown sugar and cinnamon in a medium bowl let sit for fifteen minutes until the juices begin to draw out

Mix Dry Ingredients

In another bowl sift together the flour baking powder and salt until no lumps remain

Cream Butter and Sugar

In a large bowl beat granulated sugar and softened butter together until light and fluffy this helps aerate the batter

Add Eggs Milk and Vanilla

Beat in the eggs one at a time into the butter sugar mixture then mix in the milk and vanilla blending well after each

Combine Wet and Dry

Gently fold the flour mixture into the wet ingredients stirring just until no dry streaks remain do not overmix or the bread may become dense

Layer and Swirl

Pour half the batter into the prepared pan top with half the apple mixture spread remaining batter over then add the rest of the apples swirl with a table knife for those signature ribbons in each slice

Bake

Place the pan in the center of a three hundred fifty degree oven bake for around one hour or until a toothpick in the center comes out clean golden brown top means you are nearly there

Cool and Glaze

Let the loaf cool in the pan ten minutes then lift to a wire rack to cool completely for a glossy drizzle combine sour cream vanilla powdered sugar and a bit of milk if necessary then spoon evenly over the cooled bread

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You Must Know

• This bread tastes even better the next day as the flavors meld
• Freezes beautifully just skip the glaze before freezing
• Makes a thoughtful holiday gift or sweet breakfast treat
• My favorite part is swirling the apples through the batter the kitchen always fills with cinnamon and apple and the warm slices disappear fast in my house

Storage Tips

Keep the glazed bread in an airtight container in the refrigerator and it will stay fresh for up to five days. If you know you will not eat it all quickly store the loaf unglazed at room temperature for up to three days. To enjoy later you can freeze the bread before glazing by wrapping tightly and using a freezer safe bag. Thaw overnight at room temperature then finish with the glaze just before serving.

Ingredient Substitutions

If you only have sweet apples on hand add a little lemon juice to bring out the tartness. No sour cream in the fridge use plain Greek yogurt for the glaze. For a dairy free version substitute a plant based butter and milk. Whole wheat pastry flour can replace half the all purpose for a nutty note.

Serving Suggestions

Slice thick for snacks or breakfast add a generous drizzle of the glaze just before serving. I often pack a slice for my kids’ school lunch boxes and tuck another into my morning coffee routine. For an elegant dessert serve slightly warm with a scoop of vanilla ice cream.

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Cultural Roots

This bread takes inspiration from Amish baking traditions which favor simple ingredients and rustic presentation. Apple fritters are a fall market favorite and this recipe captures those flavors in a loaf perfect for sharing around the table through Pennsylvania Dutch country and beyond.

Recipe FAQs

→ What type of apple works best for this bread?

A tart cooking apple like Granny Smith is ideal for balancing sweetness and adding a fresh, tangy bite.

→ How do I achieve the swirl effect with the apples?

Layer half the batter, add half the apple mixture, then alternate remaining batter and apples. Use a knife to gently swirl the apples through the batter before baking.

→ Can I use other types of milk in the glaze?

Yes, whole milk is preferred, but you can adjust with additional milk or cream to reach a drizzle consistency if needed.

→ Is it necessary to refrigerate the bread after glazing?

Storing the glazed bread in an airtight container in the fridge keeps it fresh up to 5 days; unglazed bread can stay at room temperature for 3 days.

→ Can this bread be baked in smaller loaf pans?

Yes, use pans no smaller than 6 x 3 inches and begin checking for doneness at 30 minutes for best results.

→ How long can I freeze unglazed loaves?

Unglazed loaves freeze well for up to 3 months when wrapped tightly or stored in vacuum bags.