Introduction
There’s a reason the smell of baking apples and cinnamon can stop a morning in its tracks: warm, sweet, and slightly spicy, it feels like home. This Amish Apple Fritter Bread is all about that comforting aroma — a tender, moist loaf threaded with pockets of caramelized apple and cinnamon sugar, finished with a glossy vanilla glaze that crackles on the bite. The texture is a delightful contrast: cake-like crumb, soft apple morsels, and a crunchy cinnamon-sugar ribbon that echoes classic fritters.
This loaf is perfect for cozy weekend breakfasts, holiday brunch buffets, or to take to a neighbor who needs a little pick-me-up. It slices well for packed lunches, makes a festive contribution to potlucks, and is the kind of quick-bread that turns an ordinary afternoon into a small celebration. For another take on this classic, see this helpful reference: Amish Apple Fritter Bread.
At a Glance
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Total Time: ~1 hour 10 minutes (including cooling)
- Servings: 10 slices (1 loaf)
- Difficulty Level: Easy — great for beginner bakers
Nutrition Highlights
Estimated nutrition per serving (1 of 10 slices). These values are approximate and calculated from the recipe ingredients using standard nutrient profiles; for baseline references see USDA FoodData Central and general guidance from the Mayo Clinic.
- Calories: ~330 kcal
- Protein: ~4.2 g
- Total Carbohydrates: ~51 g
- Sugars: ~32 g
- Dietary Fiber: ~1.5 g
- Total Fat: ~12.6 g
- Saturated Fat: ~2 g (from eggs & milk)
- Sodium: ~120–200 mg (depends on salt and baking powder brands)
Note: These estimates assume whole milk and standard all-purpose flour; using low-fat milk, alternative flours, less glaze, or different oils will change totals. For precise tracking, enter your exact brands and measures into a nutrition calculator or app.
Why You’ll Love It
- Aroma & Flavor: The cinnamon-sugar swirl and warm apple pieces produce an irresistible fragrance while baking. Each slice tastes like a nostalgic bakery treat — sweet, spiced, and buttery in mouthfeel.
- Comfort & Community: This loaf is a crowd-pleaser that evokes family mornings and potluck displays. It’s the kind of bake that invites sharing and conversation.
- Ease: The method is straightforward — a simple wet-to-dry mixing technique and an uncomplicated glaze — so you get big flavor without fuss.
- Seasonal Appeal: Apples and cinnamon signal autumn and holiday comfort, but the loaf is versatile enough to enjoy year-round.
How to Make Amish Apple Fritter Bread
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (in batter)
- 2 large eggs
- 1/2 cup (120 ml) vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) milk
- 2 medium apples, peeled, cored, and chopped (about 1 1/2–2 cups)
- 1 tablespoon brown sugar (for sprinkling)
- 1 teaspoon cinnamon (for sprinkling)
For the glaze:
- 1/2 cup (60 g) powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Optional ingredients and substitutions
- Oil swap: melted butter or light olive oil in place of vegetable oil (melted butter adds richer flavor).
- Milk: use almond, soy, or oat milk for dairy-free (adjust flavor).
- Egg substitutes: 2 flax eggs (2 tbsp ground flax + 6 tbsp water) for vegan version — see Variations section.
- Flour: use a 1:1 gluten-free baking blend (see Variations).
- Add-ins: 1/2 cup chopped walnuts or pecans, 1/3 cup raisins, or a handful of dried cranberries.
Step-by-step Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan (or line with parchment).
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and the 1 teaspoon ground cinnamon until evenly distributed.
- In a separate bowl, whisk the eggs, vegetable oil, vanilla extract, and milk until combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing — a few small lumps are fine.
- Fold in the chopped apples until they are evenly distributed. If your apples are very wet, pat them dry first or toss with a teaspoon of flour to help keep them suspended in the batter.
- Pour about half the batter into the prepared loaf pan and smooth the top.
- In a small bowl, combine the tablespoon brown sugar and 1 teaspoon cinnamon for the topping. Sprinkle half of this cinnamon-sugar mixture over the batter.
- Add the remaining batter on top and sprinkle the rest of the cinnamon-sugar mixture evenly. Use a knife or skewer to gently swirl the cinnamon sugar into the top to create a marbled effect—don’t over-swirl.
- Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes.
- Remove from oven and let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- While the bread is cooling, whisk together the powdered sugar, 1 tablespoon milk, and 1/2 teaspoon vanilla until smooth. Drizzle the glaze over the cooled loaf.
- Slice and enjoy.
Practical tips during baking
- Avoid overmixing the batter to keep the crumb tender.
- Check doneness with a toothpick; if it comes out with wet batter, bake 5–10 minutes more and recheck.
- If apples are juicy, toss them in a little flour to prevent sinking and a soggy center.
- Allow the bread to cool before glazing to keep the glaze from melting away.
Best Pairings
- Morning pick-me-up: Slice with a pat of softened butter and a cup of coffee or chai tea.
- Brunch spread: Serve alongside scrambled eggs, fruit salad, and yogurt for contrast.
- Dessert: Warm a slice and top with vanilla ice cream or a spoonful of caramel sauce.
- On the go: Wrapped in parchment, it’s a great snack for hikes or school lunches — and if you like hearty homestyle mains, try pairing weekend brunch with this Amish Hamburger Steak Bake for a full, comforting spread.
Storage Instructions
- Room temperature: Keep the loaf in an airtight container or well-wrapped at room temperature for up to 2 days. The glaze may soften; that’s normal.
- Refrigerator: Store in an airtight container for up to 4–5 days. Chilling can firm the texture but can also dry it out; reheat gently to restore softness.
- Freezer: Wrap tightly in plastic wrap and aluminum foil or place in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours; warm slices briefly in the oven or toaster oven before serving.
Chef’s Advice
- Best apples: Choose crisp, slightly tart apples like Granny Smith, Honeycrisp, or Braeburn so pieces hold their shape and offer balance to the sweetness.
- Chop size: Cut apples into small, uniform pieces (about 1/2-inch) so they distribute evenly and don’t weigh down the loaf.
- Prevent sinking: Toss apple pieces in a teaspoon of flour before folding into the batter.
- Texture cues: The top should be golden and spring back slightly to the touch; a clean toothpick is the final confirmation.
- Glaze consistency: Start with less milk when whisking the powdered sugar, add more a few drops at a time to reach a pourable but still-thick glaze.
Creative Twists
- Vegan Apple Fritter Bread
- Replace 2 eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, let sit 5 minutes). Use plant-based milk and melted coconut oil or neutral oil. Use powdered sugar that’s vegan-friendly (many are, but check the source).
- Gluten-Free Version
- Use a 1:1 gluten-free baking flour blend with xanthan gum, and allow a slightly longer bake time; check doneness carefully.
- Nut & Spice Boost
- Stir in 1/2 cup chopped pecans or walnuts and add 1/2 teaspoon nutmeg or 1/4 teaspoon cardamom to the batter for a warm, nutty profile.
- Caramel Apple Loaf
- Fold in 1/3 cup soft caramel bits and drizzle with warmed caramel sauce instead of vanilla glaze for a decadent treat.
All Your Questions Answered
Q: Can I use frozen apples?
A: Yes — thaw and drain well, then pat dry. Toss them in a little flour before folding in to prevent excess moisture.
Q: My loaf is dense — what went wrong?
A: Likely overmixing or too much liquid. Mix batter until just combined and measure ingredients accurately. Also ensure your baking powder is fresh.
Q: How do I stop the cinnamon sugar from burning?
A: If the top browns too fast, tent with foil for the last 10–15 minutes of baking.
Q: Can I make this in a muffin tin instead of a loaf pan?
A: Absolutely. Bake at 350°F for about 18–22 minutes; start checking at 15 minutes.
Q: Is there a lighter version?
A: Reduce the oil by 1/4 cup and replace with unsweetened applesauce, or use a lighter glaze (lemon juice + powdered sugar) to cut some calories.
Conclusion
Baking Amish Apple Fritter Bread is a small, joyful ritual — the scent alone invites a pause in the day. Try this loaf for a cozy breakfast, a friendly gift, or a show-stopping addition to a brunch table. If you want to compare variations or see other community-tested versions, check out this delightful recipe: Amish Apple Fritter Bread – Cinnamon Swirl Loaf with Glaze and another popular take here: Amish Apple Fritter Bread Recipe | Sweet Tea + Thyme.
If you bake it, please share your photos and tweaks — I love seeing how you personalize the loaf. Happy baking!
Print
Amish Apple Fritter Bread
- Total Time: 75 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
A tender, moist loaf with caramelized apples and a cinnamon-sugar swirl, topped with a glossy vanilla glaze.
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (in batter)
- 2 large eggs
- 1/2 cup (120 ml) vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) milk
- 2 medium apples, peeled, cored, and chopped (about 1 1/2–2 cups)
- 1 tablespoon brown sugar (for sprinkling)
- 1 teaspoon cinnamon (for sprinkling)
- For the glaze:
- 1/2 cup (60 g) powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and 1 teaspoon ground cinnamon until evenly distributed.
- In a separate bowl, whisk the eggs, vegetable oil, vanilla extract, and milk until combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing.
- Fold in the chopped apples until evenly distributed.
- Pour about half the batter into the prepared loaf pan and smooth the top.
- In a small bowl, combine brown sugar and 1 teaspoon cinnamon for the topping. Sprinkle half over the batter.
- Add the remaining batter on top and sprinkle the rest of the cinnamon-sugar mixture. Swirl gently.
- Bake for 50–60 minutes, until a toothpick comes out clean.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack.
- While cooling, whisk together powdered sugar, 1 tablespoon milk, and 1/2 teaspoon vanilla for the glaze. Drizzle over cooled loaf.
- Slice and enjoy!
Notes
For a variation, use melted butter instead of vegetable oil or substitute non-dairy milk for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 32g
- Sodium: 160mg
- Fat: 12.6g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1.5g
- Protein: 4.2g
- Cholesterol: 30mg
