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Amish Apple Fritter Bread

This cozy Amish Apple Fritter Bread is a soft, tender quick bread filled with juicy cinnamon apples, buttery brown sugar, and a sweet vanilla glaze. Easy to make without yeast, this homemade loaf brings all the comforting flavors of an apple fritter to your kitchen. It's perfect for breakfast, brunch, afternoon coffee, or anyone looking for delicious country apple fritter bread, breakfast breads, and sweet bread recipes.

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 Slices
Ingredients Method Notes

Ingredients
  

  • For the Bread
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup whole milk
  • For the Apple Filling
  • 2 medium apples peeled and finely diced
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon all-purpose flour
  • For the Cinnamon Topping
  • ⅓ cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter melted
  • For the Glaze
  • ¾ cup powdered sugar
  • 1 –2 tablespoons milk
  • ½ teaspoon vanilla extract

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper.
  2. Peel and finely dice the apples. Toss them with granulated sugar, cinnamon, and flour. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
  4. In a large bowl, beat the softened butter and granulated sugar until light and creamy.
  5. Add the eggs one at a time, mixing well after each addition. Stir in vanilla.
  6. Gradually add the dry ingredients, alternating with the milk. Mix just until combined.
  7. Spread half of the batter into the prepared loaf pan.
  8. Add half of the cinnamon apples and sprinkle with some of the brown sugar-cinnamon mixture.
  9. Add the remaining batter and spread gently.
  10. Top with the remaining apples and cinnamon mixture.
  11. Drizzle the melted butter over the top.
  12. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  13. Cool in the pan for about 15 minutes before transferring to a wire rack.
  14. For the glaze, whisk powdered sugar, milk, and vanilla until smooth.
  15. Drizzle the glaze over the cooled bread before slicing and serving.

Notes

  • Use firm apples such as Granny Smith, Honeycrisp, Pink Lady, or Braeburn.
  • Dice the apples relatively small so they distribute evenly throughout the loaf.
  • Don't overmix the batter, or the bread may become dense.
  • If the top browns too quickly, loosely cover it with foil during the final 15 minutes.
  • Allow the bread to cool before slicing for the cleanest pieces.
  • Store covered at room temperature for up to 3 days.
  • Refrigerate for up to 5 days.
  • Freeze individual slices for up to 3 months.