Introduction
Oh, sweet friend, pull up a chair! There’s something truly magical about the smell of apples and cinnamon baking, isn’t there? It just wraps you up in a warm hug and whispers “cozy.” This Amish Apple Fritter Bread? It captures all that magic and then some! It tastes just like your favorite apple fritter from the bakery or fair, but guess what? You make it right here in your own kitchen, no deep frying required. It’s easy, it’s quick compared to yeast breads, and the result is so incredibly moist, flavorful, and utterly unforgettable. One bite, and you’ll be transported to a happy, apple-filled place. Ready to make some kitchen magic together?
Why You’ll Love This Recipe
Seriously, what’s not to love? This bread is a winner for so many reasons:
- Fast: Much quicker than traditional yeast-risen fritters. Mix and bake!
- Easy: Simple ingredients, straightforward steps. Perfect for beginners!
- Giftable: Wrap up a loaf, tie a ribbon, and make someone’s day.
- Crowd-Pleasing: Who can resist warm apple bread with a sweet glaze? It disappears fast!
Ingredients
Gather ’round, let’s get our ingredients ready. Using room temperature ingredients for the wet stuff really makes a difference in the texture, so try not to skip that step if you can help it!
- 2 medium baking apples, peeled and chopped: I love using Honeycrisp, Fuji, or Gala for their sweetness and firmness, but Granny Smith works too if you like a tarter bite!
- ½ cup light brown sugar: Adds that lovely caramel-y depth.
- 2 teaspoons ground cinnamon, heaping spoonfuls: Because can you ever have too much cinnamon with apples? I think not!
- 1 teaspoon ground ginger: A little kick that pairs beautifully with the cinnamon and apples.
- 1 large egg, room temperature: Helps bind everything together and adds richness.
- ⅓ cup white granulated sugar: For sweetness in the batter itself.
- ¼ cup vegetable oil: Keeps the bread wonderfully moist. You could also use canola oil.
- ¼ cup full-fat sour cream, room temperature: This is a secret weapon for moisture and a tender crumb. Don’t skip it!
- 2 teaspoons vanilla extract: Pure vanilla is always best for that warm, inviting flavor.
- 1 cup all-purpose flour: Our basic structure for the bread.
- 1 teaspoon baking soda: The leavening that helps our bread rise beautifully.
- ½ teaspoon kosher salt: Just a little bit to balance out all the sweetness and enhance the flavors.
- For the Glaze:
- 1 cup powdered sugar, sifted: Sifting makes it smooth and lump-free!
- 1 teaspoon vanilla extract: More vanilla goodness!
- 3 tablespoons milk: Start with this amount and add a tiny bit more if needed to get your desired drizzling consistency.
How to Make It
Okay, let’s get baking! While I don’t have the original step-by-step notes for this specific recipe, based on the ingredients and the type of bread, here’s how you’ll typically bring this absolute deliciousness together. It’s super simple, I promise!
First, you’ll want to prep those apples. Peel them, core them, and chop them into nice, bite-sized pieces. Toss those chopped apples in a bowl with your light brown sugar, the heaping spoonfuls of cinnamon, and the ground ginger. Stir it all up until the apples are nicely coated in those warm spices. This is the “fritter” part of our bread, packed with flavor!
Next, in a separate, larger bowl, you’ll likely whisk together your wet ingredients for the batter. Crack in that room temperature egg, add the white granulated sugar, vegetable oil, room temperature sour cream, and the vanilla extract. Whisk it until everything is smooth and well combined. See? Easy peasy!
Now, grab your dry ingredients. In a medium bowl (or you can even just whisk them right into the wet ingredients if you’re feeling brave and your wet ingredient bowl is big enough!), measure out your all-purpose flour, baking soda, and kosher salt. Give them a quick whisk together just to distribute the baking soda and salt evenly throughout the flour.
Add the dry ingredients to the wet ingredients. Now, this is where you want to be gentle. Mix them together just until the dry streaks just disappear. Don’t overmix! Overmixing can lead to a tough bread, and we want it nice and tender.
Here comes the fun part! Gently fold in most of your spiced apple mixture into the batter. You can layer the batter and apples in your prepared loaf pan (usually greased and floured, or lined with parchment paper), swirling them together with a knife or spoon, or just gently mix the apples right into the batter before pouring it into the pan. Save a few apple pieces to sprinkle on top before baking if you like!
Pop that beautiful loaf into a preheated oven (usually around 350°F or 175°C) and bake. Quick breads like this typically bake for 50-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean (avoiding any large chunks of apple!). If the top starts browning too quickly, you can tent it loosely with foil.
Once it’s done, let the bread cool in the pan for about 10-15 minutes before carefully transferring it to a wire rack to cool completely. This helps it hold its shape.
While the bread cools, whip up that glorious glaze! In a small bowl, whisk together the sifted powdered sugar, vanilla extract, and milk. Start with 3 tablespoons of milk and add just a tiny splash more if you need a thinner glaze. Whisk until it’s smooth and pourable.
Once the bread is mostly or completely cool, drizzle that sweet glaze all over the top. Let it set for a few minutes before slicing in. Prepare for your kitchen to smell utterly divine and for everyone to want a slice (or two!).
Substitutions & Additions
Want to play around a bit? Great! Here are some ideas:
- Apples: Try different apple varieties or even a mix! Pears could also be interesting.
- Spices: Add a pinch of nutmeg, allspice, or cardamom for extra warmth.
- Oil: Melted butter could be used instead of vegetable oil for a richer flavor.
- Sour Cream: Plain Greek yogurt (full-fat is best for richness) is a good substitute.
- Glaze: You could make a simple cream cheese glaze (softened cream cheese, butter, powdered sugar, milk/vanilla) for extra decadence! Or skip the glaze altogether for a less sweet option.
- Mix-ins: Fold in ½ cup of chopped walnuts or pecans with the apples for some crunch.
Tips for Success
A few little things to keep in mind to make sure your Apple Fritter Bread turns out perfect every time:
- Room Temperature Ingredients: I mentioned it before, but it’s worth repeating! Cold ingredients don’t emulsify as well, leading to a less smooth batter and potentially tougher bread.
- Don’t Overmix: Mix the wet and dry ingredients together just until they are combined. A few small lumps are okay!
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a straight edge. Don’t scoop it directly from the bag, as this can compact it and you’ll end up with too much flour.
- Check for Doneness: Use that toothpick test! If it comes out with wet batter, it needs more time. If it has moist crumbs attached, it’s ready.
- Cooling is Key: Let the bread cool sufficiently before glazing. If it’s too hot, the glaze will just melt right off.
- Prep Ahead: You can chop the apples and mix them with the spices a few hours ahead of time. Keep them covered in the fridge.
How to Store It
If by some miracle you have leftovers (good luck with that!), this bread stores beautifully.
Keep the loaf wrapped tightly in plastic wrap or aluminum foil, or store slices in an airtight container at room temperature for 2-3 days. For longer storage, you can refrigerate it for up to a week.
Want to save some for later? This bread freezes well! Let the loaf cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil or placed in a freezer-safe bag. It will keep in the freezer for up to 3 months. Thaw at room temperature before serving or glazing if you froze it plain.
FAQs
Got questions? I’ve got some quick answers for you!
Q: Can I use apple pie filling instead of fresh apples?
A: I highly recommend using fresh apples for the best texture and flavor. Pie filling can make the bread too wet and sweet.
Q: Why is my bread dense?
A: This is often caused by overmixing the batter or using too much flour (usually from scooping directly from the bag). Make sure to mix just until combined and measure your flour carefully!
Q: Can I make this in muffin tins?
A: Yes, you can! Reduce the baking time significantly (likely 20-25 minutes), keeping an eye on them. The yield might be around 12 muffins.
Q: My glaze is too thick/thin. How do I fix it?
A: If it’s too thick, add milk a tiny bit (like ½ teaspoon) at a time until it’s right. If it’s too thin, whisk in a little more sifted powdered sugar.
Amish Apple Fritter Bread
Equipment
- Mixing bowls
- Whisk
- Loaf pan
- toothpick for checking doneness
- Wire rack for cooling
- Measuring cups and spoons
Ingredients
Bread Ingredients
- 2 medium baking apples peeled and chopped (Honeycrisp, Fuji, Gala, or Granny Smith suggested)
- 0.5 cup light brown sugar
- 2 teaspoons ground cinnamon heaping spoonfuls
- 1 teaspoon ground ginger
- 1 large egg room temperature
- 0.33 cup white granulated sugar
- 0.25 cup vegetable oil Canola oil or melted butter can be used
- 0.25 cup full-fat sour cream room temperature (Plain full-fat Greek yogurt can be used)
- 2 teaspoons vanilla extract pure vanilla best
- 1 cup all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 0.5 teaspoon kosher salt
For the Glaze
- 1 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 3 tablespoons milk plus more if needed for consistency
Instructions
- Prep apples: peel, core, and chop. In a bowl, toss the chopped apples with light brown sugar, heaping cinnamon, and ground ginger until coated. This is your spiced apple mixture.
- In a separate large bowl, whisk together the room temperature egg, white granulated sugar, vegetable oil, room temperature full-fat sour cream, and vanilla extract until smooth and well combined.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt to distribute evenly.
- Add the dry ingredients to the wet ingredients. Mix gently until the dry streaks just disappear. Do not overmix, as this can lead to tough bread.
- Gently fold in most of the spiced apple mixture into the batter. You can either layer and swirl batter and apples in a prepared loaf pan (greased and floured, or lined with parchment paper), or gently mix the apples right into the batter before pouring into the pan. Save a few apple pieces to sprinkle on top before baking if desired.
- Pour the batter into a preheated oven (350°F or 175°C). Bake for 50-65 minutes, or until a toothpick inserted into the center (avoiding any large chunks of apple) comes out clean. If the top starts browning too quickly, you can tent it loosely with foil.
- Once baked, let the bread cool in the pan for about 10-15 minutes before carefully transferring it to a wire rack to cool completely.
- While the bread cools, make the glaze: In a small bowl, whisk together the sifted powdered sugar, vanilla extract, and milk. Start with 3 tablespoons of milk and add just a tiny splash more if you need a thinner glaze. Whisk until it's smooth and pourable.
- Once the bread is mostly or completely cool, drizzle the sweet glaze all over the top. Let it set for a few minutes before slicing.