Amish Apple Fritter Bread features fresh apples baked into a quick bread recipe with a cozy cinnamon swirl. It is all topped off with a sticky-sweet glaze for a recipe that is perfect for fall fun. Is your mouth watering yet? Mine sure is!
Unearth this old-fashioned favorite for your next potluck or party, because this Amish Apple Fritter Bread recipe is a timeless dessert that combines the goodness of apples with the warmth of cinnamon
This dessert quick bread recipe is very similar to my Amish Cinnamon Bread recipe, just with added apples. Lots and lots of added apples, so there are chunks of apple running throughout the bread and baked on top, along with the ribbon of cinnamon.
The bread is moist, tender, and bursting with fall flavor. And this vintage recipe is a cinch to make, even if you’re not an experienced baker.
In this post, we’ll walk through the recipe step-by-step, from the apple prep right down to that delicious glaze. We’ll also chat about some tips and tricks I’ve learned along the way that make this recipe even easier.
For exact amounts needed see the recipe card below
When it comes to ingredients, this recipe keeps things simple and straightforward. The ingredients are standard baking staples plus some apples.
- Apples: Almost any apples work well in this recipe. Granny Smith, Honeycrisp and Cortland are some of my favorites for baking. I also like to use Empire in this recipe, even though they aren’t a classic baking apple. Just make sure to peel, core, and chop the fruit into bite-sized pieces.
- Cinnamon: Or apple pie spice.
- Granulated Sugar
- Vanilla extract
- All-purpose flour
- Baking soda
- Baking powder
- Buttermilk: This brings a tangy flavor and a tender crumb structure to your bread. If you don’t have buttermilk at home, don’t panic! Just add a tablespoon of white vinegar or lemon juice to a cup of milk, and there you have it, homemade buttermilk.
- Brown sugar
🥣How to Make Amish Apple Fritter Bread
- Apple prep: Peel, core, and chop your apples. Toss them with cinnamon and sugar. Then set them aside while we move on to the bread batter.
- Creaming butter and sugar: Grab your electric mixer and cream the butter with the white sugar until it’s fluffy. Add the eggs and vanilla, and mix until just combined. Make sure not to overmix.
- Dry ingredients: In a medium bowl, combine the flour, baking soda, baking powder, and salt. These are the building blocks of your bread.
- Mixing it all together: Now, add the dry ingredients to the wet ingredients in the mixer and combine. Pour in the buttermilk and mix until smooth.
- Layering the bread: Pour half of the bread batter into your prepared loaf pan. Layer half of your apple-cinnamon mixture on top, pressing them down into the batter. Spread the remaining batter over the apples, followed by the remaining apple mixture. It’s like building a sweet, delicious lasagna.
- Topping and baking: Mix your brown sugar with cinnamon and spread this sugary goodness on top of the bread. Stick it in the preheated oven and bake for 6-70 minutes. The bread is done when a toothpick inserted in the center comes out clean.
- Cooling: Let the bread cool in the pan for 15 minutes. Then take it out of the pan and let it cool completely.
- Glazing: Then, if you’re feeling fancy, combine powdered sugar and milk, stir until smooth, and drizzle over the loaf.
🍴Serving Up A Slice of Apple Heaven
This bread is a star all on its own, no need to dress it up too much. If you want to make it a bit more indulgent (because why not?), a drizzle of caramel sauce or a scoop of vanilla ice cream can do the trick.
And for my fellow early birds, this bread is a dream come true with your morning coffee. I mean, who wouldn’t love to start their day with apple fritter bread and a good cup of coffee?
💭Storing Your Amish Apple Bread
So, you’ve managed not to devour the entire loaf in one sitting – good for you! Wrap the remaining bread tightly in plastic wrap or put it in an airtight container. This will keep it fresh and prevent it from drying out. Then, you can simply store it at room temperature for up to three days.
But sometimes I find myself with more bread than we can finish. That’s where the freezer comes in. Just wrap it securely and pop it into the freezer. I double wrap to avoid freezer burn.
When you’re ready to enjoy it again, let it thaw at room temperature. I like to slice it before I freeze it, that way I can just take out one frozen slice and warm it up in the air fryer. It’s like a mini apple pie delight right out of the freezer!
Be sure to check out the step by step instructions
- Consider getting an apple peeler. I use my apple peeler all the time during the fall. It peels, cores, and slices, and gives you nice, even slices. It is great for things like Thanksgiving pies and it is pretty cheap.
- Don’t skimp on the cinnamon. The cinnamon is what gives this bread its signature flavor. It’s like the secret weapon in this recipe. So, don’t be shy with it. You might think, “Anne, that’s too much cinnamon!” But no, it’s not.
- Let the bread cool completely before slicing it. I know, I know. The smell of freshly baked apple fritter bread wafting through your kitchen is enough to make anyone weak in the knees. But resist the temptation to slice into it immediately. If you cut it while it is warm it will make a crumbly mess. If you want to eat it warm, stick a slice in the microwave for 15 seconds before eating it.
Any apples will do. If you are at the store then Granny Smith or Honeycrisp are my favorite baking apples. But if you are standing in front of your fridge just use what you have.
Absolutely! This bread is perfect for making a day ahead. Just wrap it tightly in plastic wrap once it’s cooled, and it will stay fresh for up to 3 days. You can also freeze it for up to a month.
If your bread isn’t cooking in the middle, it might be because your oven temperature is too high. Try reducing the temperature and increasing the baking time slightly. Make sure to use a toothpick to check to see if the center is baked before you take it out. If the bread is browning too fast, cover it with aluminum foil.
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Amish Apple Fritter Bread Recipe
- 2 cups apples peeled, cored and chopped, about 3 apples
- 1 teaspoon cinnamon
- 1 tablespoon white sugar
- ½ cup unsalted butter softened (1 stick)
- ⅔ cup granulated sugar
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ cups flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup buttermilk
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- ½ cup powdered sugar
- 1 tablespoon milk
- Preheat the oven to 350 degrees F.
- Grease a loaf pan that is at least 8 x 4 x 3 inches with nonstick cooking spray.
- Peel, core and chop the apples.2 cups apples
- Toss the apples with the teaspoon of cinnamon and tablespoon of white sugar. Set aside while you make the bread.1 teaspoon cinnamon, 1 tablespoon white sugar
- Use an electric mixer to cream the butter with the white sugar until fluffy. Once it is mixed add the eggs and vanilla mix until just combined.½ cup unsalted butter, ⅔ cup granulated sugar, 2 eggs, 1 ½ teaspoons vanilla extract
- In a separate bowl combine the flour, baking soda, baking powder and salt.1 ½ cups flour, ½ teaspoon baking soda, 1 teaspoon baking powder, ¼ teaspoon salt
- Add the dry ingredients to the mixer and combine. Then pour in the buttermilk and mix until smooth.½ cup buttermilk
- Spread half of the batter in the prepared loaf pan and use a rubber spatula to spread it out. Add half of the apple mixture on top, pressing them down into the layer of batter.
- Spread the remaining bread batter over top of the apples. Top the loaf pan with the remaining apple mixture.
- In a small mixing bowl combine the brown sugar with 2 teaspoons of cinnamon. Spread this streusel mixture on top of the bread.½ cup brown sugar, 2 teaspoons ground cinnamon
- Bake the apple bread at 350 degrees F for 60-70 minutes. It is done when toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 15 minutes. Then carefully remove from the pan.
- Optional: When the bread is cool combine the glaze ingredients and stir until smooth. Drizzle the sweet glaze over the loaf of bread.½ cup powdered sugar, 1 tablespoon milk
- If you don’t have buttermilk just add a teaspoon of white vinegar or lemon juice to the milk and use that instead.
- You can use apple pie spice instead of cinnamon.
- If the bread is browning too rapidly on top, cover it with foil.
- Let the bread cool completely before you slice it so it cuts easily without crumbling.
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Nutrition facts are estimates.