Introduction
Apple season brings the kind of desserts that feel like comfort itself, and few treats deliver that feeling better than Amish apple fritter bread. Imagine soft slices of cinnamon-spiced bread packed with tender apples, crowned with a generous drizzle of vanilla glaze. It’s the kind of recipe that fills your kitchen with warmth and makes you want to linger over a slice with coffee or tea.
This Amish apple fritter bread recipe is a cozy twist on a bakery classic. The apples stay juicy, the spices bloom in the oven, and the crumb stays moist thanks to sour cream in the batter. Finished with a glossy glaze, it’s equal parts rustic and indulgent. Perfect for gifting, sharing at holiday gatherings, or simply baking to celebrate a cool fall day, it’s a recipe that feels like tradition made new again.
Preparing the Apples and Batter
Spiced Apples That Steal the Show
The magic of Amish apple fritter bread starts with the apple-cinnamon mixture. Chopped baking apples are tossed with brown sugar, cinnamon, and a hint of ginger until every piece glistens with spice. As the bread bakes, the apples soften but keep their shape, offering juicy bursts in every slice. Choosing the right apple matters—Honeycrisp, Granny Smith, and Pink Lady hold up best without turning mushy.
Mixing the Moist, Fluffy Batter
The batter itself comes together in minutes. Whisk an egg with sugar, oil, sour cream, and vanilla until smooth. Then combine flour, baking soda, and salt in a separate bowl before folding the dry ingredients into the wet. The trick here is balance: stir only until the flour disappears to keep the crumb tender. Fold in most of the spiced apples, pour the batter into a prepared loaf pan, and sprinkle the remaining apples on top for a bakery-style finish.
Baking the Loaf and Adding the Glaze
Baking to Golden Perfection
Once your batter is ready and topped with the spiced apple mixture, the Amish apple fritter bread is ready for the oven. Bake it at 350°F for about 50 to 55 minutes. The bread should rise beautifully, with the apples caramelizing slightly on top. A thermometer reading of 200°F in the center tells you it’s fully baked.
Patience matters here. Let the bread cool in the pan for at least 30 minutes before moving it. This resting time allows the crumb to set, ensuring clean slices and a tender bite. Rushing this step can make the loaf fall apart, so give it the time it needs to hold together.
The Sweet Vanilla Glaze
No Amish apple fritter bread recipe would be complete without a drizzle of glaze. This simple mixture of powdered sugar, milk, and vanilla transforms the bread from rustic to irresistible. Whisk it until smooth, adjusting with more sugar or milk depending on how thick you like it.
When the loaf has cooled, pour the glaze over the top generously. It trickles down the sides, pooling into sweet ribbons that cling to each slice. The glaze sets within minutes, adding a glossy sheen and a burst of sweetness that balances the warm spice of the apples.
Served warm or at room temperature, every bite of glazed apple fritter bread feels like a bakery indulgence. It’s rich yet comforting, making it a perfect choice for brunch spreads, holiday tables, or simply a cozy afternoon treat.
Amish Apple Fritter Bread Recipe
Ingredients
- 2 medium baking apples peeled and chopped
- ½ cup light brown sugar
- 2 teaspoon ground cinnamon heaping spoonfuls
- 1 teaspoon ground ginger
- 1 large egg room temperature
- ⅓ cup white granulated sugar
- ¼ cup vegetable oil
- ¼ cup full-fat sour cream room temperature
- 2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- Glaze
- 1 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 3 tablespoon milk
Instructions
- Make Apple Fritter Bread
- Preheat your oven to 350 degrees F. Prepare your loaf pan with nonstick spray or cake release.
- In a medium mixing bowl, mix the chopped apples, brown sugar, cinnamon, and ginger together. Set aside.
- 2 medium baking apples,½ cup light brown sugar,2 teaspoon ground cinnamon,1 teaspoon ground ginger
- In a large mixing bowl, whisk together the egg, granulated sugar, vegetable oil, sour cream, and vanilla extract until well combined.
- 1 large egg,⅓ cup white granulated sugar,¼ cup vegetable oil,¼ cup full-fat sour cream,2 teaspoon vanilla extract
- In a separate bowl, whisk together flour, baking soda, and kosher salt, then add it to the bowl of wet ingredients. Use a rubber spatula or wooden spoon to mix the in dry ingredients until almost completely mixed in.
- 1 cup all-purpose flour,1 teaspoon baking soda,½ teaspoon kosher salt
- Fold in ¾ the amount of the apple-cinnamon mixture into the batter, then pour into your prepared loaf pan.
- Top the apple fritter bread with the remaining apple chunks and bake for 50-55 minutes, or until the internal temperature is 200 degrees F.
- Let the cake cool in the pan for at least 30 minutes before serving. I personally like waiting an hour or until it’s room temperature.
- Make the Powdered Sugar Glaze
- In a small mixing bowl, whisk together the powdered sugar, vanilla extract, and milk until it comes to a smooth consistency. If it’s too thin for your liking, sift in a little more powdered sugar.
- 1 cup powdered sugar,1 teaspoon vanilla extract,3 tablespoon milk
- Pour the glaze over the fritter bread generously right before serving.
Notes
You can make this an apple cake by using a 6 cup bundt pan, bake until the internal temperature of the cake is 200 degrees F. So make sure you have a thermometer handy.
Use your favorite baking apples. Baking apples are those that can hold up to heat and cooking without turning to mush: my personal faves are Empire, Pink Lady, Granny Smith, and Honeycrisp.
This recipe works in an 8×4 inch loaf pan, a 9×5 inch loaf pan, and in the 10.1×5.7×3.2 loaf pan I used.
Storage, Freezing, and Thawing Instructions
Let the apple fritter bread cool completely to room temperature before wrapping in plastic wrap and placing in a gallon-sized zip top. It’ll last for two days on the countertop or for 1 week in the fridge.
To freeze: Once the bread is completely cooled down, wrap it in many layers of plastic wrap, then put it in a freezer-safe zip-top bag. It’ll stay good for up to 3 months.
To thaw: let the bread thaw on the counter overnight until it is room temperature and ready to eat. Nutrition Serving: 1 serving
Calories: 315kcal
Carbohydrates: 56g
Protein: 3g
Fat: 9g
Saturated Fat: 2g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 2g
Trans Fat: 0.05g
Cholesterol: 25mg
Sodium: 300mg
Potassium: 117mg
Fiber: 2g
Sugar: 42g
Vitamin A: 110IU
Vitamin C: 2mg
Calcium: 40mg
Storing, Freezing, and Reheating
Keeping It Fresh on the Counter or Fridge
Once baked and glazed, Amish apple fritter bread tastes best the same day, but it stores well if wrapped correctly. Allow the loaf to cool completely to room temperature, then wrap it snugly in plastic wrap before placing it in a resealable bag. On the counter, it will stay moist for about two days. If you’d like to extend freshness, refrigerate it, where it keeps for up to one week without losing its texture or flavor.
When refrigerated, the glaze may firm up slightly, but the bread stays tender. To serve, let it rest at room temperature for 15 minutes or warm it gently for a bakery-fresh feel.
Freezing and Thawing for Later
This Amish apple fritter bread recipe is also freezer-friendly, making it perfect for planning ahead. Once the loaf is fully cooled, wrap it tightly in several layers of plastic wrap and place it in a freezer-safe bag. Stored this way, it keeps well for up to three months.
When you’re ready to enjoy it again, thaw the bread overnight on the counter until it reaches room temperature. The glaze will soften a bit but remain sweet and glossy. For that just-baked experience, warm individual slices in the microwave for about 15–20 seconds.
These storage options make the bread versatile for holidays or gifting. You can bake ahead, freeze, and then thaw for the perfect homemade present—or simply keep a loaf on hand for when cravings hit.
Serving Ideas, Variations, and Pro Tips
How to Serve Amish Apple Fritter Bread
This bread is more than just a quick loaf—it’s a centerpiece dessert that feels special every time it’s served. Slice it thick and serve warm for breakfast alongside coffee or tea. For a dessert option, pair it with a scoop of vanilla ice cream and let the glaze mingle with the melting cream.
At holiday gatherings, this Amish apple fritter bread recipe makes a thoughtful addition to the table. Serve it on a platter dusted lightly with powdered sugar or drizzle on extra glaze right before slicing for an extra festive look. It also makes a wonderful homemade gift—wrap a cooled loaf in parchment and tie it with rustic twine for a charming touch.
Variations and Baker’s Tips
One of the best parts of this recipe is how adaptable it is. Swap in different baking apples depending on the flavor you love—Honeycrisp for tang, Granny Smith for tartness, or Pink Lady for balance. For a different shape, bake the batter in a bundt pan to create an apple fritter cake. Just bake until the internal temperature reaches 200°F, and glaze generously.
If you enjoy texture, fold in a handful of chopped toasted pecans or walnuts along with the apples. The crunch contrasts beautifully with the tender crumb. Prefer a bolder spice? Add a pinch of nutmeg or allspice for deeper warmth.
Pro tip: Always check doneness with a thermometer instead of just visual cues. Once it hits 200°F inside, you’ll know your bread is baked through without drying out.
Frequently Asked Questions About Amish Apple Fritter Bread Recipe
1. What are the best apples to use in Amish apple fritter bread?
Baking apples that hold their shape work best. Honeycrisp, Granny Smith, Pink Lady, or Empire apples are excellent choices. They keep their texture during baking, preventing the bread from becoming mushy while adding bright, fresh flavor.
2. Can I make Amish apple fritter bread without the glaze?
Yes. The bread is delicious on its own, with warm apple and cinnamon flavors shining through. However, the glaze adds a bakery-style finish and a touch of sweetness that balances the spiced apples beautifully.
3. How do I know when the Amish apple fritter bread is fully baked?
The bread is done when the top is golden and a thermometer inserted into the center reads 200°F. You can also test with a toothpick—it should come out with just a few moist crumbs but not wet batter.
4. Can I freeze Amish apple fritter bread?
Absolutely. Allow the bread to cool completely, then wrap it tightly in plastic wrap and store in a freezer-safe bag. It will keep for up to three months. To serve, thaw at room temperature overnight and glaze before slicing if desired.
Conclusion
The Amish apple fritter bread recipe captures everything we love about fall baking: tender apples, warm spices, and a sweet vanilla glaze that ties it all together. It’s rustic, comforting, and versatile enough to serve for breakfast, as a snack, or as a holiday dessert.
With simple ingredients and easy steps, this recipe feels approachable yet delivers bakery-level results. Whether you bake it in a loaf pan, transform it into a bundt cake, or slice it into thick pieces to share, every bite brings warmth and nostalgia. Make one for yourself, and maybe one to gift—because once you taste it, you’ll want to share the joy.
