Amish Apple Fritter Bread Recipe | Sweet Apple Cinnamon Quick Bread
Cozy, bakery-style Amish Apple Fritter Bread with cinnamon-swirled apples and a glossy vanilla glaze, all in an easy quick bread. It’s moist, tender, and full of apple fritter flavor without any yeast.
Ingredients
Ingredients
- 2 large apples, peeled and chopped small
- 1/3 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 teaspoon lemon juice
- Pinch of salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/4 cup milk (whole or 2%)
- 3/4 cup powdered sugar, sifted
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
Instructions
- Heat oven to 350°F (175°C), grease a 9×5-inch loaf pan, and line with a parchment sling.
- Toss the chopped apples with brown sugar, cinnamon, lemon juice, and a pinch of salt and set aside to macerate.
- Beat the softened butter and granulated sugar until light and creamy, about 2–3 minutes.
- Beat in the eggs one at a time, then mix in vanilla and sour cream until smooth.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
- Add the dry ingredients to the wet in two additions, alternating with the milk, and stir just until combined without overmixing.
- Spread half the batter in the prepared pan, scatter half the apple mixture with some juices over it, then add the remaining batter and top with the rest of the apples.
- Gently swirl the apples into the batter with 3–4 figure-eight motions without over-swirling.
- Bake on the center rack for 55–65 minutes until a toothpick inserted comes out with a few moist crumbs, tenting with foil if browning too quickly.
- Cool in the pan for 15 minutes, then lift out using the parchment and transfer to a rack.
- Whisk powdered sugar, vanilla, milk, and a pinch of salt into a smooth, pourable glaze and drizzle over the warm loaf.
- Let the glaze set for 20–30 minutes before slicing and serving.
Notes
Use firm baking apples like Granny Smith, Honeycrisp, or Pink Lady. Start checking doneness at 52 minutes and tent with foil if the top browns too quickly. The loaf keeps 2–3 days at room temperature, up to 5 days refrigerated, or up to 3 months frozen. Toast slices to rewarm for a crisp edge.