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.
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.
- 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.