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Amish Apple Fritter Bread

This easy and quick baked bread captures the delicious flavor of apple fritters without deep frying. It's moist, flavorful, and perfect for sharing.
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Cook Time 1 hour
Servings 10 slices

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.

Notes

Use room temperature wet ingredients for best texture. Do not overmix the batter; mix just until dry streaks disappear. Measure flour by spooning and leveling. Use the toothpick test for doneness (avoiding apple chunks). Ensure bread is mostly cool before glazing. Apples can be prepped a few hours ahead and refrigerated. Store airtight at room temperature for 2-3 days, refrigerated for up to a week, or frozen for up to 3 months. Thaw at room temperature. Avoid apple pie filling; use fresh apples. Dense bread is often due to overmixing or too much flour. Can be made into muffins (reduce bake time). Adjust glaze consistency with milk or powdered sugar.