Description
Amish Apple Fritter Bread is a moist and flavorful quick bread packed with tender apple chunks and swirled with cinnamon-sugar goodness. Finished with a simple powdered sugar glaze, this comforting loaf is perfect for breakfast, dessert, or an anytime snack.
Ingredients
Scale
Batter and Filling
- 1/3 cup light brown sugar (not packed)
- 1 teaspoon cinnamon
- 2/3 cup white sugar
- 1/2 cup salted butter, softened
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup milk
- 2 apples, peeled and chopped (Granny Smith or Honeycrisp recommended)
Glaze
- 1/2 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan and set it aside to ensure the bread doesn’t stick during baking.
- Mix Cinnamon Sugar: In a small bowl, combine 1/3 cup light brown sugar and 1 teaspoon cinnamon. Set this cinnamon-sugar mixture aside for layering later.
- Cream Butter and Sugar: In a large bowl, beat 2/3 cup white sugar and 1/2 cup softened salted butter until smooth and creamy, creating a fluffy base for the batter.
- Add Eggs and Vanilla: Add 2 eggs one at a time, beating well after each addition, then stir in 1 1/2 teaspoons vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups all-purpose flour and 1 3/4 teaspoons baking powder to ensure even distribution of the leavening agent.
- Meld Wet and Dry Ingredients: Alternately add the flour mixture and 1/2 cup milk into the butter mixture, beginning and ending with the flour, mixing just until combined to avoid overmixing.
- Layer Batter and Apples: Pour half of the batter into the prepared loaf pan. Evenly spread half of the chopped apples atop the batter, then sprinkle half of the cinnamon-sugar mixture over the apples.
- Add Remaining Batter and Toppings: Pour the remaining batter over the apple layer. Top with the remaining apples and sprinkle the last of the cinnamon-sugar mixture over the top.
- Create Marbled Effect: Using a knife or skewer, gently swirl through the batter and toppings to create a marbled pattern without fully mixing.
- Bake the Bread: Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean, indicating the bread is fully cooked.
- Prepare the Glaze: In a small bowl, mix 1/2 cup powdered sugar with 1 tablespoon milk until smooth and pourable for an easy finishing touch.
- Glaze and Cool: Once the bread has cooled completely, drizzle the glaze on top evenly and allow it to set before slicing and serving.
Notes
- Use tart apples like Granny Smith or crisp Honeycrisp for the best flavor and texture contrast.
- Ensure the butter is softened to room temperature to achieve a creamy batter consistency.
- Do not overmix the batter once flour is added to keep the bread tender.
- The glaze adds sweetness and moisture but can be omitted if preferred.
- Store any leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
