Introduction

Hey there, friend! Remember those perfect, slightly crisp, cinnamon-spiced apple fritters? The kind you get from the local bakery or maybe even remember from a childhood trip? They’re pure magic, but making them at home usually means deep frying and a whole lot of messy fuss. Well, what if I told you there’s a way to capture all that incredible flavor and cozy comfort in an easy-peasy loaf cake? Yep, this Easy Amish Apple Fritter Bread is here to make your kitchen smell like heaven without the splatter!

This recipe is a dream come true for apple lovers. It’s incredibly simple to whip up, takes hardly any time, and delivers that perfect balance of tender cake, sweet cinnamon apples, and a dreamy vanilla glaze. It’s perfect for a lazy weekend breakfast, an afternoon snack with a cup of coffee, or even a simple, heartwarming dessert. Trust me, once you try this, it’ll become a regular in your baking rotation!

Why You’ll Love This Recipe

Fast: Quick prep means you’re enjoying a slice in no time.
Easy: Simple steps perfect for beginner bakers (or anyone who loves a simple win!).
Giftable: Makes a beautiful, thoughtful gift for neighbors, teachers, or friends.
Crowd-pleasing: Who doesn’t love the smell and taste of apples and cinnamon? This bread is a guaranteed hit!

Ingredients

2 medium baking apples, peeled and chopped: I like using a mix of tart (like Granny Smith) and sweet (like Honeycrisp or Fuji) for the best flavor contrast, but use your favorite baking apple!
½ cup light brown sugar: Adds a lovely depth and moisture to the apple filling.
2 teaspoons ground cinnamon (heaping spoonfuls): Don’t be shy! Cinnamon is the star with the apples.
1 teaspoon ground ginger: Just a touch adds a wonderful warmth that complements the cinnamon beautifully.
1 large egg, room temperature: Helps bind the batter together. Room temp ingredients mix better!
⅓ cup white granulated sugar: Sweetens the cake base.
¼ cup vegetable oil: Keeps the bread wonderfully moist.
¼ cup full-fat sour cream, room temperature: My secret weapon for a super tender, moist crumb. Full-fat is best here for richness.
2 teaspoons vanilla extract: Pure vanilla is a must for that classic baked goods flavor.
1 cup all-purpose flour: The base of our bread.
1 teaspoon baking soda: Our leavening agent to help it rise beautifully.
½ teaspoon kosher salt: Balances out the sweetness.

For the Glaze:

1 cup powdered sugar, sifted: Sifting makes sure your glaze is smooth and lump-free.
1 teaspoon vanilla extract: More vanilla goodness!
3 tablespoons milk: Start with 2 tablespoons and add more a tiny bit at a time until you get the perfect drizzling consistency. Any milk works!

How to Make It

Let’s get baking! Preheat your oven to 350°F (175°C) and grease and flour a standard loaf pan (about 9×5 inches).

First, get your apples ready. In a medium bowl, toss your peeled and chopped apples with the brown sugar, cinnamon, and ginger. Give it a good stir until the apples are nicely coated. Set this aside for a moment.

Now, let’s work on the batter. In a large bowl, whisk together the room temperature egg and granulated sugar until they’re combined. Pour in the vegetable oil, sour cream, and vanilla extract and whisk until everything is smooth and well-incorporated.

In a separate smaller bowl, whisk together the all-purpose flour, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Mix gently with a spatula or wooden spoon until just combined. Be careful not to overmix – a few small lumps are totally fine and actually preferred for a tender crumb!

Now for the fun part – layering! Pour about half of the batter into the prepared loaf pan and spread it out evenly. Spoon about half of the apple mixture over this first layer of batter. Dollop the remaining batter over the apples, spreading it carefully to cover as much as possible. Top with the rest of the apple mixture.

Now, take a knife or skewer and gently swirl it through the batter and apples a few times. Don’t overdo it, just a few swirls to distribute the apples and create those lovely pockets of flavor.

Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the bread (avoiding a large apple chunk) comes out clean. If the top starts to brown too quickly, you can tent it loosely with foil during the last 15-20 minutes of baking.

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, whip up the glaze. In a small bowl, whisk together the sifted powdered sugar, vanilla extract, and milk until smooth and drizzlable. Once the bread is mostly or completely cool, drizzle the glaze generously all over the top. Let the glaze set for a few minutes before slicing.

Substitutions & Additions

Want to play around with the recipe? Go for it! Here are a few ideas:

Spices: Add a pinch of nutmeg, cardamom, or allspice to the apple mixture for extra warmth.
Nuts: Fold ½ cup of chopped walnuts or pecans into the batter or sprinkle on top of the apple layers for crunch.
Streusel Topping: Instead of a glaze, top the bread with a simple streusel before baking (½ cup flour, ¼ cup brown sugar, ¼ cup cold butter cut in).
Fruit: While it won’t be “apple” fritter bread, you could try this with pears!
Sour Cream Substitute: Plain Greek yogurt (full-fat) can be used in place of sour cream for moisture.

Tips for Success

Room Temperature Ingredients: Seriously, this makes a difference! Let your egg and sour cream sit out for 30-60 minutes before you start. They combine more smoothly and create a better texture.
Don’t Overmix: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten too much, leading to a tough bread.
Apple Prep: Chop your apples into relatively small, uniform pieces (about ½ inch). This helps them soften evenly and distribute nicely throughout the loaf.
Check for Doneness: Use a wooden skewer and insert it into the thickest part of the bread, making sure you’re not hitting a large apple chunk. It should come out clean or with just a few moist crumbs attached.
Cool Before Glazing: Make sure the bread is cooled down quite a bit before adding the glaze, otherwise it will just melt and run off.

How to Store It

This bread is best enjoyed fresh, but it stores well too!

Room Temperature: Store cooled bread in an airtight container at room temperature for up to 3 days. The glaze might get a little sticky, but it will still be delicious.
Refrigerator: For longer storage, you can keep it in an airtight container in the fridge for up to a week.
Freezer: To freeze, let the bread cool completely and skip the glaze. Wrap the loaf (or individual slices) tightly in plastic wrap, then again in foil. Freeze for up to 3 months. Thaw at room temperature and then add the glaze if desired.

FAQs

Here are a couple of common questions you might have:

Q: Can I make this into muffins?
A: Yes! Line a muffin tin and fill cups about two-thirds full, layering batter and apples just like you would in the loaf pan. Bake at the same temperature for 20-25 minutes, or until a toothpick comes out clean.

Q: My glaze is too thick/thin. What did I do wrong?
A: Glaze consistency is easy to adjust! If it’s too thick, add milk a teaspoon at a time until it’s right. If it’s too thin, whisk in a little more sifted powdered sugar.

Q: Can I use oil instead of sour cream?
A: While you can substitute with more oil or even milk, the sour cream really contributes to the tender texture and richness. I highly recommend sticking to the sour cream if possible for the best result!

Easy Amish Apple Fritter Bread

Capture the cozy flavor of apple fritters in an easy-peasy loaf cake. This recipe is simple to whip up and delivers a perfect balance of tender cake, sweet cinnamon apples, and a dreamy vanilla glaze, ideal for breakfast, snack, or dessert.

Print Recipe Pin Recipe

Cook Time 50

Equipment

Oven
Standard loaf pan about 9x5 inches
Medium bowl for apples
Large bowl for wet ingredients/batter
Smaller bowl for dry ingredients
Whisk
spatula or wooden spoon
Knife or skewer for swirling and checking doneness
Wire rack
Small bowl for glaze

Ingredients

Main Ingredients

2 medium baking apples peeled and chopped
0.5 cup light brown sugar Adds lovely depth and moisture to the apple filling.
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
0.25 cup full-fat sour cream room temperature, full-fat is best
2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
0.5 teaspoon kosher salt

For the Glaze

1 cup powdered sugar sifted
1 teaspoon vanilla extract
3 tablespoons milk Start with 2, add more for perfect drizzling consistency.

Instructions

Preheat your oven to 350°F (175°C) and grease and flour a standard loaf pan (about 9x5 inches).
In a medium bowl, toss your peeled and chopped apples with the brown sugar, cinnamon, and ginger. Give it a good stir until the apples are nicely coated. Set this aside for a moment.
In a large bowl, whisk together the room temperature egg and granulated sugar until they're combined.
Pour in the vegetable oil, sour cream, and vanilla extract and whisk until everything is smooth and well-incorporated.
In a separate smaller bowl, whisk together the all-purpose flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Mix gently with a spatula or wooden spoon until just combined. Be careful not to overmix – a few small lumps are totally fine and actually preferred for a tender crumb!
Pour about half of the batter into the prepared loaf pan and spread it out evenly. Spoon about half of the apple mixture over this first layer of batter.
Dollop the remaining batter over the apples, spreading it carefully to cover as much as possible. Top with the rest of the apple mixture.
Now, take a knife or skewer and gently swirl it through the batter and apples a few times. Don't overdo it, just a few swirls to distribute the apples and create those lovely pockets of flavor.
Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the bread (avoiding a large apple chunk) comes out clean.
If the top starts to brown too quickly, you can tent it loosely with foil during the last 15-20 minutes of baking.
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, whip up the glaze. In a small bowl, whisk together the sifted powdered sugar, vanilla extract, and milk until smooth and drizzlable.
Once the bread is mostly or completely cool, drizzle the glaze generously all over the top.
Let the glaze set for a few minutes before slicing.

Notes

Tips for Success:
- Room Temperature Ingredients: Let egg and sour cream sit out for 30-60 minutes for better texture.
- Don't Overmix: Mix dry into wet until just combined to avoid tough bread.
- Apple Prep: Chop apples into small, uniform pieces (about ½ inch).
- Check for Doneness: Insert skewer into thickest part, avoiding apple chunks. It should come out clean or with moist crumbs.
- Cool Before Glazing: Ensure bread is cooled before glazing to prevent melting.

Storage:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Store in an airtight container for up to a week.
- Freezer: Cool completely, skip glaze. Wrap loaf or slices tightly in plastic wrap, then foil. Freeze up to 3 months. Thaw at room temperature, add glaze if desired.