Amish Apple Fritter Bread (Printable Version)
Moist Amish apple fritter bread with tart apples and a luscious sour cream drizzle, perfect for fall gatherings.
# Everything You’ll Need:
→ Apple Fritter Bread
01 -
1 large tart apple (e.g., Granny Smith), peeled and chopped
02 -
⅓ cup packed brown sugar
03 -
1 teaspoon ground cinnamon
04 -
1½ cups all-purpose flour
05 -
2 teaspoons baking powder
06 -
¼ teaspoon table salt
07 -
1 cup granulated sugar
08 -
⅓ cup unsalted butter, softened to room temperature
09 -
2 large eggs, lightly beaten
10 -
½ cup whole milk
11 -
1 teaspoon vanilla extract
→ Sour Cream Glaze
12 -
3 tablespoons sour cream
13 -
½ teaspoon vanilla extract
14 -
¾ cup powdered sugar
15 -
Whole milk, as needed to thin glaze
# Steps to Cook:
01 -
Preheat oven to 350°F. Grease an 8x4-inch non-stick loaf pan. Optionally, line with parchment paper allowing 2-inch overhang for easy removal after baking.
02 -
In a medium bowl, combine chopped apples, brown sugar, and cinnamon. Let the mixture sit for 15 minutes to macerate.
03 -
In a separate medium bowl, sift together all-purpose flour, baking powder, and salt.
04 -
In a large bowl, cream granulated sugar and softened butter until light and fluffy. Beat in eggs, one at a time, followed by milk and vanilla extract. Gradually add the dry ingredients and stir until just combined.
05 -
Pour half of the batter into the prepared pan. Evenly distribute half of the apple mixture over the batter. Spread remaining batter over the apples, then top with remaining apples. Swirl the apples into the batter using a knife in a serpentine pattern to create a marbled effect.
06 -
Bake for approximately 1 hour or until a toothpick inserted in the center comes out clean. Allow to cool in the pan on a wire rack for 10 minutes.
07 -
Remove the bread from the pan and cool completely on a wire rack. Prepare the sour cream glaze and drizzle over the cooled loaf before slicing and serving.
08 -
Combine sour cream, vanilla extract, and powdered sugar in a small bowl. If glaze is too thick, add whole milk one teaspoon at a time until the desired drizzling consistency is achieved.
# Extra Suggestions:
01 -
Store glazed bread in an airtight container in the refrigerator for up to 5 days. Unglazed bread keeps at room temperature for 3 days. For smaller pans, use pans no smaller than 6x3 inches and begin checking doneness at 30 minutes. Freeze loaves without glaze for up to 3 months.